From the moment I opened the bag, I knew this Rou Gui was going to be special. The dry leaves greeted me with a bold yet inviting aroma—granite, floral notes, and a whisper of dark chocolate. Once they hit the warm gaiwan, the scent softened slightly, keeping me intrigued.
The first infusion was everything I love about Rou Gui—a perfect balance of deep minerality, lingering spice, and that signature cinnamon warmth. But there was more. A touch of cardamom emerged, adding a refined complexity that made me sit up and pay attention. I even accidentally pushed the steep time a little, it held its ground—stronger, but never astringent, with a soft, floral sweetness that lingered in the after-breath.
And the texture — thick, smooth, and clean, with a surprising creaminess that sneaks in as the session unfolds. It’s the kind of mouthfeel that makes you want to take just one more sip—and then another. By the time I reached the later infusions, it had settled into something almost brothy, a rich foundation supporting the full array of flavors.
This Rou Gui doesn’t punch you in the face with its spice, nor does it disappear into the background. It’s confident, complex, and effortlessly balanced. If you love Wuyi rock oolongs that are deep, warming, and endlessly drinkable, this one belongs in your gaiwan.
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