Verdant Tea

2022 Special Grade Rou Gui Revival

2022 Special Grade Rou Gui Revival

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Competition-level Rou Gui
meets ancient craft
Master Zhang’s life work researching ancient finishing style brings incredible depth to this special grade Anxi Rou Gui. Cooling, sparkling aftertaste and notes of pineapple, thai basil, brown sugar and gardenia.
Spring 2022 ♦ Partly Roasted Finish
Competition-level Rou Gui
meets ancient craft
Master Zhang’s life work researching ancient finishing style brings incredible depth to this special grade Anxi Rou Gui. Cooling, sparkling aftertaste and notes of pineapple, thai basil, brown sugar and gardenia.
Spring 2022 ♦ Partly Roasted Finish
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Crafted by Master Zhang

Environmentalist and award-winning craftsman, Master Zhang is committed to pioneering low-impact tea farming that replenished natural forests on his high elevation Anxi mountain plot.
 
Master Zhang devotes his energy to introducing rare varietals of tea to increase biodiversity and researching ancient finishing techniques to make rich, aromatic oolong unlike anything else in the world.
    • DATE OF PICKINGMay 2022
    • Daping VillageAnxi, Fujian
    • ELEVATION1000 m
    • Rou GuiTea Varietal

    Master Zhang’s reserve designation is an almost impossible standard, requiring the perfect combination of high elevation rocky soil, cool stand-out weather during the growing season and on the picking and finishing days. Some years Master Zhang doesn’t designate a reserve or special grade for certain teas. It all depends on the final tea, which needs to satisfy a certain level of sweetness, a long lingering aftertaste, and thick balanced texture and evocative aroma. This reserve designation Rou Gui was hand finished using a very old, traditional technique that Master Zhang has been researching that involves three times the usual turning and fluffing and a difficult half-rolled half-twisted shape. The result is a textural sensation with a deep intensity.

  • true
    70
    brown sugar, sweet cream
    true
    100
    cinnamon, eucalyptus
    true
    55
    pineapple, lychee
    true
    55
    gardenia
    true
    35
    thai basil
    true
    sparkling, cooling, tingling

    Tasting Profile

    • savory - brown sugar, sweet cream
    • spice - cinnamon, eucalyptus
    • fruit - pineapple, lychee
    • floral - gardenia
    • vegetal - thai basil
    • texture - sparkling, cooling, tingling

Master Zhang also recommends:

  1. 1990 Aged Tieguanyin
    1990 Aged Tieguanyin
    This limited 1990 harvest of aged Tieguanyin stands out as unique from the others because the leaves were hand-processed by Master Zhang using traditional Oolong Revival style, where one end of leaf is slightly curled and the other is extended. Master Zhang describes the shape as a ‘dragonfly’. These leaves were turned and fluffed three times the normal standard for modern Tieguanyin. The result of this unique processing and the 25 years of age creates a deep shu pu’er-like earthy flavor most similar to the clean fermentation of Xingyang shu pu’ers. We have never tasted anything like this in an oolong. It has the foresty richness of shu pu’er but the sweet caramel aftertaste of oolong.
  2. 2022 Original Wulong Revival
    2022 Original Wulong Revival

    Master Zhang is a true innovator. He doesn’t make tea to follow trends. He experiments and takes risks to make tea better for the generations to come. This Original Wulong Revival uses the older Ben Shan varietal leaf and undergoes three times more careful hand turning and fluffing than modern Anxi oolong. For finishing, it is loosely rolled in the oldest style of oolong making that is half strip style and half ball, with many of the leaves more strip-style than rolled. Master Zhang describes the shape as a dragonfly. This hand processing and shaping yields a different tea - a genre of its own outside of Wuyi style, Guangdong style or Anxi style. The light roast is rewarding and brings out a unique savory sweet complexity we don’t see in other teas from Master Zhang.

  3. 2005 Aged Wulong Revival
    2005 Aged Wulong Revival
    The “Dragonfly” style was the most traditional oolong finishing technique in Anxi before the rolled ball became popular. Master Zhang has been experimenting with this style for years as part of his work as a teacher and community leader for other farmers in Daping. Every year Master Zhang sets aside any interesting standouts for long term aging, which requires re-roasting every year to keep the moisture level as low as possible. The slow process of change brings out deep complexity and dark sweet undertones over many years. Master Zhang is sharing a portion of his personal reserve from early experiments for his revival project, giving us the chance to taste the first truly aged Revival Style Anxi oolong from Daping.
  • 'The process of making oolong is bringing the tea back and forth between withered and alive... the process of bringing it back from the brink eliminates bitterness and astringency.'

  • 7
    6-8
    212
    30 seconds
    15-30
    7
    5
    212
    10 seconds
    3
    7
    12
    212
    8 hours

    Steeping Instructions

    Western

    7 g.6-8
    oz.
    use 212° watersteep 30 secondsresteep many times
    add 15-30 sec. each infusion

    Gongfu

    7 g.5 ozuse 212° watersteep 10 seconds
    add 3 sec. per steeping
    enjoy many steepings

    Iced/Cold

    7 g.12
    oz.
    use room temp. waterrefrigerate overnight
    8 hours
    add ice & enjoy

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