maotouyan rougui oolong_yancha This Gushu Shu Pu’er from

This Gushu Shu Pu’er from Shitouzhai

a lot can go wrong during the wet-piling process (渥堆

the cultivar coming from a line of Song Zhong trees—ones allegedly dating back to the Song Dynasty—and named by Chairman Mao after the title of a revolutionary song

offer a fascinating exploration of regional differences

maotouyan rougui oolong_yancha This Gushu Shu Pu’er fromSoft and velvety, this is a mild interpretation of the Rougui cultivar in which its characteristic taste of cinnamon bark plays second fiddle to oaky woodiness and subtler aromas. A moderate roasting creates an umami and quite balanced broth, in which slight acidity develops into hints of yellow plum and lemon, and from whose surface wafts the surprising note of jasmine. Matouyan, famed for yan cha in general, boasts a history of Rougui production