This tea is part of Li Xiangxi's Reserve Collection, selected by her family to best represent Tongmu and the heritage of Wuyishan.
While the Li Family often makes a point to stand against heavy roast processing when it takes away from the natural flavor of a varietal, they make an exception for Rou Gui. Because Rou Gui is so naturally spicy, a slow, careful and thorough charcoal roast brings out the spice and blends it with the minerality of the soil. This Rou Gui is the darkest roast Li Xiangxi offers and it shows off her family's award-winning skill in their finishing.
This tea is pre-packed in individual 5g packets for sizes under 100g.
2016 Silver Medal for Rou Gui
2012 Silver Medal for Rou Gui
Mr. Li, Li Xiangxi's brother, in the hills above his family's oolong workshop
Tea plants grow in the shaded curves of the hillside
Established cultivated tea plants in the Li Family's fields, about 50 years old
Native flowers and plants grow among the rows of tea plants
Brewing Medium Roast Rou Gui
pouring a cup of Medium Roast Rou Gui
a cup of Medium Roast Rou Gui