*** IMPORTANT NOTICE ***
Hey!
We are having a short shipping break due to our holiday.
All orders placed till 12th February will be shipped out from Friday 13th February.
If you place an order during our holiday, expect a tiny gift from us :)
See you!
Milena and Wojtek
*** WAŻNA INFORMACJA ***
Hej,
Do 12.02 jesteśmy na urlopie. W tym czasie nie będziemy wysyłać zamówień.
Ale można je składać!
Wszelkie zamówienie złożone w czasie naszej nieobecności wyślemy od razu po naszym powrocie czyli 13.02.2026.
Jeśli złożysz zamówienie w czasie naszych wakacji, spodziewaj się małego herbacianego prezentu :)
Pozdrawiamy! Do zobaczenia!
Milena i Wojtek
€12,04 – €34,75
For long years we have been searching for traditional, roasted teas from Anxi that can meet our standards – both in terms of taste/ aroma but also in terms of pesticides residues.
We did it! Now you can enjoy organic, pure Rou Gui made in old fashion style. Light roasting and proper oxidation are key features of old school Anxi Oolongs.
Da Ping Rou Gui comes from organic garden, where part of it is kept in the wild state.
This oolong is relatively light and bright but it represents much darker style that most Anxi oolongs produced nowadays.
Taste profile: strawberries, cereals, buckwheat, some herbs and aromatic spiciness.
With Da Ping Rou Gui you can easily taste the pure Rou Gui bush profile.
Late infusions bring some astringency which is typical for traditional teas from Anxi area.
Description
Origin: organic garden in Da Ping, Anxi, Fujian, China
Harvest: spring 2025
Cultivar/Tree Variety: Rou Gui
Temperature of water and amount of leaves: 100 C 5-6g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot. First infusion should be short- not more than 20-30 second. We suggest to increase brewing time for 15-20 seconds in each next brewing.
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