Rou Gui (Cinnamon Yancha) Ma Tou Yan 'Horse Meat'| Oolong Tea


肉桂/马肉 : a rich blend of cinnamon, floral notes, creamy fragrance, sharp and spicy, with a smooth and refreshing fullness, rock charm, Sweet licorice and barley stalks. From the infamous Zhengyan area Ma Tou Yan, known for it's spicyness, it's long lasting 'cinnamon' taste even after 7th infusion.

Tea farm location: Ma Tou Yan, Wuyi Mountain

Cultivar: Rougui

Tea Master: Mr. Lin

This Rougui from Ma Tou Yan, the core production area inside of Zhengyan area within Wuyishan Natural reserve, right on top of the mother tree of Da Hong Pao, is a rare treasure.

Ma Tou Yan is one of the thirty-six famous peaks of Wuyishan. Named for its resemblance to a horse's head, it is also known as "Five Horses Rushing to the Trough" due to its appearance resembling five galloping steeds. The soil in the Matouyan area contains a higher amount of gravel, is thick yet loose, well-aerated, conducive to drainage, and features steep rock valleys and cliffs. The rock hills are open, with moderate sunlight in summer, protection from cold winds in winter, and a trickle of water seeping through the valley floor, surrounded by lush vegetation, creating the unique terroir necessary for authentic rock tea. The unique geography lends Matouyan Rougui a sharp and pungent cinnamon aroma and a smooth, sweet, and moist taste.

The characteristic of Matouyan Rougui is its dominance. The cinnamon, well-exposed to ample sunlight, boasts a bold aroma that is pronounced and expansive. Its spicy cinnamon fragrance is clear, with rich layers, the best of which carry a hint of creaminess, and its fragrance persists even after many brews. The taste is mellow yet refreshing, the liquor is an orange-yellow clarity, leaves are bright yellow at the bottom, with tightly curled, glossy strands. Even after five or six infusions, the cinnamon fragrance and rock charm are still full-bodied.

Dry leaves: tightly rolled, firm, and plump. They have an oily sheen and exhibit a bright, sandy green color with distinct red spots.

Aroma: a rich blend of cinnamon, floral notes, and a hint of creamy fragrance.

Tea liquor: a vibrant orange-yellow hue, clear and bright.

Flavor: pronounced cinnamon taste, sharp and spicy, with a smooth and refreshing fullness, accompanied by evident rock charm.

The tea leaves at the bottom of the cup are plump, soft, glossy, and evenly arranged, with noticeable red edges.

suggested teaware: teapot / gaiwan,
method: 8g tea in 120ml/100°C water (could be brewed for up to 13 times)
warming up the teaware first
brewing time:
the 1st-3rd time: immediately
4th-5th: 20-30s
6th-7th: 30-40s
8th-9th: 1min
10th-13th: 90s +20s

note: could be adjusted based on personal preference, in summer one could choose to cold brew.

The production process of Oolong tea is usually considered the most complicated among all tea types. After harvest, the tea is withered in the sun to start oxidation. The next step in the process involves ‘bruising’, a process that is aimed at the further reduction of its moisture and grassiness. Once this process is finished, the tea farmers shake the leaves in a rattan basket and pressure the leaves with their hands to spread out and accelerate the oxidation. After this shaking step, tea leaves show green in the centre and red at the edge. At the penultimate stage, the Oolong tea is heated to reduce the enzymes in the leaves and to stop the oxidation. Finally, the leaves are rolled into a desired shape and baked slowly into finished tea.

You may also like

Recently viewed