FRUITY CINNAMON OOLONG

OOLONG · CHINA

Taste tags:
Fruity  · Roasted

How to brew
Gaiwan · 7 g / 150 ml · 95°C · 5–10 sec · 8+ steeps

Origin
China · Fujian · Wuyi Mountains
Southern foothills · around 600 m · April–May

Factsheet
Wuyi oolong · Huang Meigui & Rou Gui · handpicked · roasted

HOW THE TEA TASTES

Fruity Cinnamon Oolong

A rich Wuyi-style oolong combining ripe fruit and floral sweetness with the warm spicy character associated with Rou Gui. Roasted notes give the liquor depth without overwhelming its brighter aromatic side.

The liquor is bright and clear with a smooth, full body.

Main taste notes:
Fruity · Roasted

Intensity:
4 of 5 · rich and aromatic

Taste diagram:
Vegetal — 1/5
Floral — 4/5
Sweet — 4/5
Roasty — 4/5
Spicy — 4/5
Fruity — 5/5
Wood / earthy — 2/5

HOW TO BREW IT

Use 7 g per 150 ml at 95°C. Begin with 5–10 second infusions and gradually extend the brewing time.

AMOUNT OF TEA
7 g per 150 ml

TEMPERATURE
95°C

FIRST STEEP
5–10 sec

WHERE IT COMES FROM

Wuyi Mountains, Fujian, China

This tea combines Huang Meigui and Rou Gui from tea gardens on the southern foothills of the Wuyi Mountains at approximately 600 meters.

The leaves are handpicked in April and May and processed through withering, oxidation, fixation, rolling, drying and refinement according to traditional Wuyi oolong techniques.

Tags:
📍 Wuyi Mountains · Fujian
⛰️ Around 600 m
🌿 Huang Meigui · Rou Gui
🤲 Handpicked
🔥 Roasted

FACTSHEET

TYPE
Wuyi oolong · blended · semi-oxidized · roasted

GOOD FOR
Afternoon · After meals · Long Gongfu sessions

HARVEST
April–May

CULTIVARS
Huang Meigui · Rou Gui

ORIGIN
Wuyi Mountains · Fujian · China · around 600 m

INTENSITY
4 of 5 · rich and aromatic

BREWING
7 g / 150 ml · 95°C · 5–10 sec

STEEPS
8+