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Preparation guidelines: Allow 1 teaspoon of tea for each 1.5 dl of water and one more for the teapot. Bring the water to the boil and then let it cool down to 95°C. Pour and leave it to infuse for 4 minutes. Sieve and serve. Suitable for 2-3 infusions.
A rare oolong from the Wu Yi mountain region in Fujian province. Rou Gui means cinnamon tree, although it is also a variety of a tea plant that lends its produce the taste of cinnamon. Long, finely rolled black-brown leaves create an orange infusion with balanced sweetness and mild cinnamon tones.
Medium
Preparation guidelines: Allow 1 teaspoon of tea for each 1.5 dl of water and one more for the teapot. Bring the water to the boil and then let it cool down to 95°C. Pour and leave it to infuse for 4 minutes. Sieve and serve. Suitable for 2-3 infusions.
A rare oolong from the Wu Yi mountain region in Fujian province. Rou Gui means cinnamon tree, although it is also a variety of a tea plant that lends its produce the taste of cinnamon. Long, finely rolled black-brown leaves create an orange infusion with balanced sweetness and mild cinnamon tones.
Medium
Probably the best known Chinese oolong. As it is brewed, the leaves unfurl to give a lace-edged look, creating a honey-coloured brew, a sweet floral aroma, and an orchid-like, smooth, delicate flavour.
Probably the best known Chinese oolong. As it is brewed, the leaves unfurl to give a lace-edged look, creating a honey-coloured brew, a sweet floral aroma, and an orchid-like, smooth, delicate flavour.
The dark brown, slightly curled leaves show a high proportion of silvery tips, giving rise to a light orange liquor. The aroma is suggestive of fine tobacco and maple syrup, while a note of roasted cocoa is evident in the taste.
The dark brown, slightly curled leaves show a high proportion of silvery tips, giving rise to a light orange liquor. The aroma is suggestive of fine tobacco and maple syrup, while a note of roasted cocoa is evident in the taste.