Harvest Date: 2006
Harvest Location: Fo Guo Yan
Cultivar: Rou Gui
Elevation: 300-700 meters
 
This Rou Gui was produced from leaves harvested at Fo Guo Yan, aged after production, and subsequently re-fired twice, with the most recent firing in September 2011.
 
Rou Gui is one of Wuyishan's most celebrated cultivars, prized for its penetrating fragrance, structure and characteristic spice-like aromatic quality. Twenty years of transformation, however, allows us to experience Rou Gui from an entirely different perspective.
With appropriate aging and periodic re-firing, youthful roast and sharper aromatics can integrate into something deeper and more settled. It is full-bodied, smooth, and complex, with a floral aftertaste and a balance produced through aging.
 
The real fascination is not simply that the tea is old. It is discovering what twenty years have done to the relationship between cultivar, Fo Guo Yan shanchang, roast, and time.
 
Pay particular attention to texture, depth, integrated roast, returning sweetness, throat sensation, and the fragrance that remains after swallowing.