Coming from Matouyan, one of the most renowned cliffs in the Wuyi area with a history of Rougui production (sometimes referred to as Ma Rou), this tea breaks ranks with its congeners. While Rougui tends to be on the bolder and more full-bodied side, this one brings to mind a set of adjectives that elevates it to new heights: delicate, harmonious or even the Chinese word nei lian, referring to an artistic style that is reserved, subtle, and thought-provoking.
A gentle woody backbone provides the firm flooring on which notes of citrus and flowers dance intertwined, each step of their choreography echoing gentle notes of spice that provide a mellow reminder of its lineage. As this tryst draws to a close and the tea is swallowed, it leaves the tongue with a long-lasting parting gift of minerality alongside a cooling sensation reminiscent of peppermint.
Much like a dance, this Rougui rewards a thoughtful approach and paying attention at every step. A classy companion for the finer moments in life.
Written by Sigi
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.
Authentic Wuyi Yan Cha is produced in the Wuyi Mount region, a UNESCO natural heritage site. The dramatic gorges of the Nine Bend River are surrounded by a largely intact subtropical forest and smooth cliffs of black-brownish rocks. The tea plants grow in narrow valleys, next to the cliffs, in a mineral-rich soil.
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