Cardamom Bun - Rou Gui Wuyi

€13,00

Taxes included.

Coming Home
Rock Oolong
Medium caffeine

Cinnamon • Caramel • Tobacco • Roasted nuts • Dried fruit • Warm minerals

There is a certain kind of happiness found between the pages of a good novel. Wrapped in a blanket, warm socks on your feet, tea within reach, the outside world gently disappears. Rain becomes part of the soundtrack. Time slips quietly past. One chapter becomes another, one cup becomes another.

about 10 mugs or 5 gongfu sessions

Born among the cliffs of the Wuyi Mountains, Rou Gui carries the warmth of traditional charcoal roasting and the rich character of Wuyi rock tea - made for long afternoons and unforgettable stories.

The ritual (Gongfu Cha):
Use 6 to 7 grams of tea for every 100 ml of water. Pour in near-boiling water between 95°C and 100°C. Keep the first steepings brief—just 10 to 15 seconds—and watch the leaves slowly awaken. You can repeat this ritual, letting the water linger a few seconds longer each time, for up to 7 or 8 rewarding steepings.

The cozy mug (western style):
When you simply want to lose yourself in a book with a warm cup by your side, a standard teapot or mug works beautifully. Use 3 grams of tea leaves for a standard 250 ml cup. Pour over water heated to 95°C and let it infuse quietly for 2 to 3 minutes.

Body: full, thick, and velvety.
Infusion: deep amber, thick and dense.
Finish: a long, warming, and spicy finish featuring the characteristic Yan Yun - the revered “rock resonance” unique to authentic Wuyi teas.

To make an authentic Wuyi Rock Oolong, tea masters guide the leaves through a beautiful, patient transformation from fresh green plants into a rich, comforting tea:

Sun-Withering: Freshly picked tea leaves are spread out under the sun to gently wilt. This removes excess moisture, softens the leaves, and prepares them for the complex steps ahead.

Partial Oxidation (40–60%): The leaves are carefully tossed and bruised. As the bruised edges react with the air (oxidize), they begin to change color -turning partially brown while the centers stay green. This exact mid-way point is what makes it an oolong, giving the tea its unique balance of fresh fruity notes and deep, rich undertones.

Rolling: The leaves are rolled and twisted to shape them and release their essential oils, locking in the tea’s natural flavors.

Multi-cycle charcoal roasting: This is where the magic happens. The tea is slowly baked over glowing charcoal beds in multiple sessions, sometimes for up to 20 hours in total.This slow baking process does not burn the leaves. Instead, it lets the warmth of the fire sink deep into the tea, creating a beautiful balance. You taste the warm, cozy flavors of the fire combined with the crisp, clean taste of the rocky mountains where the tea grew.

Origin: Wuyi Mountains, Fujian, China.
Terroir: Zheng Yan (正岩) - the "true cliff" core protected area within the Wuyishan Reserve.
Cultivar: Rou Gui (肉桂), which translates to "Cinnamon," from AAA-grade old tea bushes.

Roui Gui is one of the most celebrated Yancha (cliff oolongs). Wuyishan monks traditionally believed this tea "carries the fire of the earth and the spirit of the mountains."

We always recommend sipping all our teas solo to appreciate its pure, unmasked character. But if you wish to pair it with a bite, choose mindfully :)

If you’re pairing, try these:
- Dark chocolate
- Spiced desserts (gingerbread, apple strudel)
- Roasted nuts (hazelnuts, walnuts)
- Bold cheeses (aged cheddar, Roquefort)