2015 Rougui Wuyi Oolong
All our Royal Wuyi Rock teas originate from the Jiulongchao area of the Wuyi mountains of Fujian province. Each represents some of the finest and most desirable teas of China. The aftertaste of each is long and strong, the sign of a superior tea. The traditional gongfu brewing method on these teas is a bit more intense than many other varieties. Try using 5-10 grams of dry leaf steeped in about 3-4 oz of water. Use either a guywan or a small teapot. Steep the first time for 20 seconds, and each additional steep at 10 seconds. This is the recommendation and local practice in China. You can steep in this method for four or five times.