Verdant Tea

Ultimate Rou Gui Oolong Deep Dive

Ultimate Rou Gui Oolong Deep Dive

Regular Price $80.50 $72.45
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This kit includes five 25g bags of tea and one special 7g canister, for 26 extended brewing session of six kinds of tea.

This tasting kit is all about the famous and iconic Rou Gui. This elusive, shapeshifting varietal has defined modern oolong in Wuyishan for its ability to give a perfect and transparent expression of land and craft. Rou Gui growing in the nest microclimates, finished by the best craftspeople is thrilling, electrical, cooling and deeply textural oolong unlike any other. That's why the Li Family in Wuyishan offers FOUR different Rou Gui oolongs, and Master Zhang in Anxi has two of his own Rou Gui oolongs, even though he is in a region most famous for Tieguanyin.

Tasting fine Rou Gui is tasting "yun" the cooling electrical, sweet mouth-watering sensation that the best teas share. This kit is packed with yun, including classic Rou Gui, Gold Medal (competition winning) Rou Gui, a special Shui Mi Tao Rou Gui that is finished to bring out juicy stone fruit aromas, and the rarest of all- Ma Tou Rou Gui, picked and grown by Li Xiangxi's family. Taste and compare to the newcomer Anxi Rou Gui from Master Zhang and his masterpiece- Special Grade Rou Gui Revival, a tea made based on his research of ancient oolong finishing techniques.

This kit includes four 25g bags of tea and one special 7g canister, for 21 extended brewing session of six kinds of tea.

This tasting kit is all about the famous and iconic Rou Gui. This elusive, shapeshifting varietal has defined modern oolong in Wuyishan for its ability to give a perfect and transparent expression of land and craft. Rou Gui growing in the nest microclimates, finished by the best craftspeople is thrilling, electrical, cooling and deeply textural oolong unlike any other. That's why the Li Family in Wuyishan offers three different Rou Gui oolongs, and Master Zhang in Anxi has two of his own Rou Gui oolongs, even though he is in a region most famous for Tieguanyin.

Tasting fine Rou Gui is tasting "yun" the cooling electrical, sweet mouth-watering sensation that the best teas share. This kit is packed with yun, including classic Rou Gui, a special Shui Mi Tao Rou Gui that is finished to bring out juicy stone fruit aromas, and the rarest of all- Ma Tou Rou Gui, picked and grown by Li Xiangxi's family. Taste and compare to the newcomer Anxi Rou Gui from Master Zhang and his masterpiece- Special Grade Rou Gui Revival, a tea made based on his research of ancient oolong finishing techniques.

Ultimate Rou Gui Tasting: 

Rou Gui Wuyi Oolong (25g)

The Li Family is becoming famous in Wuyishan for their Rou Gui. The combination of a biodiverse plot, full of wildflowers and natural forest cover, the volcanic rocky soil, mature root stock plants, and multiple twelve hour hand-firing processes spread over several months make their Rou Gui a true standout. Classically, Rou Gui is known for its cinnamon spice, but in the Li Family’s capable hands, the cinnamon spice is bolstered by tingling cooling undertones and deep minerality. This Rou Gui is Li Xiangxi’s focus in all her taste training courses at her family’s Yangxian Academy, served to students and visiting dignitaries as a classic representation of what the varietal is capable of.

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Gold Medal Rou Gui Wuyi Oolong (25g)

Rou Gui is quickly becoming one of the most popular Wuyi Oolongs across China for its intense concentrated aroma, and the textural cooling tingling sensation called yun that it shows off at the highest levels. Li Xiangxi and her family’s Rou Gui has been winning gold and silver medals at competition for years due to their incredible skill at coaxing the best aroma from each leaf through slow subtle roasting. This year, they set aside enough of their award-winning harvest for us to share.

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Anxi Rou Gui (25g)

Rou Gui is better known as a roasted oolong from Wuyi, famous in Wuyi for its intense and aromatic cinnamon flavor. Master Zhang's Rou Gui varietal bushes grow among Tieguanyin fields and wildflowers, and benefit from sweet mountain spring water. Master Zhang's dark roast on this unique rolled Anxi Rou Gui brings out not just rich cinnamon spice, but also dessert-like complexity and aftertaste.

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2024 Special Grade Rou Gui Revival

This spring harvest reserve designation Rou Gui was hand finished this spring 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. 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.

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Shui Mi Tao Rou Gui (25g)

The flat-pressing process that Mr. He uses to finish this reserve spring harvest is inspired by Dragonwell green tea. In fact, Laoshan tea was originally brought to the area from Dragonwell, so for this cultivar, flat-pressing is a return to its origins. The day-long labor-intensive process to finish this delicate tea makes for beautiful leaves to brew in glass. The flavor is lighter but the aroma and sweetness more pronounced with flat-pressing. The flat-pressing technique really allows the subtle complexity of this season’s harvest to shine through. This May harvest is picked once the protective winter greenhouses are removed and the risk of frost has passed.

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Ma Tou Rou Gui (7g)

Ma Tou Rou Gui is currently one of the most sought after Wuyi Oolongs in China. The iconic “Horse Head” rock formation marks a small valley microclimate that has become known as one of the finest in all of Wuyi. This region encompasses less than a dozen acres of actual tea fields, and the highest level Rou Gui from Ma Tou sells for hundreds of dollars for just a few ounces. It is often faked in tea markets across China, but its distinctive intense yun sensation makes it easy to spot. The tingling cooling quality of this tea seep into the tongue after only a few sips and grow in intensity over each steeping.

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