To Have and to Hold

.... Is what this Roi Gui tea from Harney and Son is all about! One of the hidden benefits of drinking a black or oolong that we may often forget, is that its high steeping temperature prevent us mere mortals from sipping right after brewing. Holding on to a cup and smelling the sweet aroma of this one several minutes before drinking is an essential treat, as both the scent and actual flavor are different experiences as with most teas. 

   Since this is my first Roi Gui (Row-Gway) tea I can only write down my actual limited observations, which is something I wished I had become better at in nature years ago. The name of this tea comes from the Wuyi mountains in the north Fujiyan province and translates to cinnamon. I must digress that this does not come to mind in the tasting of this tea. When smelling the raw twisted shappen leaves, what comes to mind with strong confidence would be a cherry 'flavored' pipe tabacco I purchased every week for my father.  I taste a sweetness as in a dark honey, slight tannins, and most surprisingly a lack of roasting aromatics for a oolong. Flowery body are both in the scent and taste. After repeated steepings there is still a pronounced personality and is enjoyable at these stages. I can steep at least 6 times for an enjoyable brew.

  Si Da Ming Cong referes to the four (recently added five) tree bushes.

Brewed leaves with hues of green and brown.