Mao’ershi Rou Gui

Mao’ershi Rou Gui – Cat’s Ear Rock Cinnamon 

This exceptional rou gui hails from Mao’ershi, a distinguished micro-terroir within the legendary Matouyan (Horse Head Rock) production zone. Named for the peak's resemblance to a cat's ear, this small and revered mountain field is known among Wuyi tea connoisseurs for producing rou gui with a distinctive character.

The terroir here is unique: the soil is a rich mix of semi-weathered rock, gravel, and a small amount of yellow soil, ensuring excellent drainage. The location enjoys abundant sunshine and is naturally sheltered from harsh winter winds by surrounding peaks. This specific environment imparts a pronounced "rock charm" (Yan Yun), with the tea leaves developing a remarkably low moisture content.

Aroma: The dry leaves exude a captivating scent of moss and wood. When brewed, there's a refined bouquet of floral and fruity notes that complement the tea’s signature bold cinnamon fragrance.

Tasting notes: There's a masterful interplay of a powerful, spicy cinnamon note (a hallmark of the rou gui cultivar) and a gentle, lingering milky sweetness. This combination creates an immediately impactful taste that is strong, yet refined. After every sip, there's a sweet aftertaste (hui gan) that lingers on the palate. 

Texture: Thick, smooth, full-bodied, assertive.

Brewing Recommendation: To best experience the "rock charm" and layered flavors of this tea:

Teaware: A white porcelain gaiwan is ideal to preserve the tea’s true color and flavor.

Water: Use freshly boiled water at 100°C (212°F).

Steeping: Use flash steeps for the initial infusions to appreciate the evolving bouquet and taste.