Rou Gui (Cow Meat), Spring 2016, Tea Master Xu, Niu Lan Keng Cliff, Wuyi Mountain Inner Circle

Master Xu cow meat.jpg
Master Xu cow meat.jpg
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Rou Gui (Cow Meat), Spring 2016, Tea Master Xu, Niu Lan Keng Cliff, Wuyi Mountain Inner Circle

from 30.00
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Aroma/Color/Taste: Rou Gui literally means cassia, relating to cinnamon.  As a whole Rou Gui’s have a fruity aroma and flavor that mixes well with the roast.  Rou Guis are drier and on the woodsier side of oolongs.  

This Cow Meat is full bodied, silky smooth, and rich.  Very flavorful with a fruity choco-cinnamon finish and aroma.  It has a woodsy after taste and long finish of the rock mineral.   This is a very prized tea.  It’s value continues to escalate.  

In general, Rou Gui from Niu Shou (Cow Head) Peak produces the truest taste of rock rhyme than from other peaks where Rou Gui is grown.  

You’ll swoon over this tea as you enjoy it for many, many flavorful infusions.  It’s quite amazing.

Location:  This Rou Gui comes from the inner circle upper mountain area of Wuyi Mountain on the Niu Lan Keng cliff, Niu Shou (Cow Head) peak.  Production of Rou Gui from this area is extremely limited.  Wuyi Mountain is in the northwest province of Fujian in southeast China. 

Made by:  It was made by Tea Master XU from tea trees 30+ years old.













Brews & Steeping:  Bring the water to a rolling boil.  Wait for the bubbling water to settle.  Pour off the first brew to open the leaves.  For first drink, infuse for 3 seconds, pour and enjoy.  This tea can make 10-15 infusions.  Increase steep time only slightly longer as you reach the final brews.  You'll know by the color and taste of the tea, when it has been exhausted.  We recommend using a small thick clay teapot and spring or filtered water.  Fill about 1/3 of your teapot or gaiwan with the leaves.

Our teas are packed and shipped with eco friendly packaging.

Need a different size? Please contact us to see what's available.