武夷肉桂 2025

<i>Ròu Guì</i> (肉桂)

肉桂

一款经典的炭焙武夷岩茶乌龙，产自 2025 年春季，散发温暖的肉桂辛香、烘焙坚果味，以及持久的矿物质底蕴。

$130USD · 50 g

Weight

50 g

Harvest

Spring 2025

Elevation

600 m

Cultivar

Ròu Guì

Processing

Traditional charcoal roasting (bèi huǒ) over lychee-wood ash, medium roast, withered, shaken, oxidized ~30%, rolled, dried, roasted twice.

Sourced by

Fang Ting

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从河南到武夷 — 评茶大师的挑选

Fang Ting 第一次接触武夷肉桂是在她早年的福建采购之旅，当时她还是一位绿茶专家。这款茶以辛香为主调的特性引起了她的兴趣，于是她那一年秋天在星村跟随一位第四代焙茶师学习。对于这批 2025 年的茶，她回到了武夷山风景保护区榕溪微产区的同一个家族作坊。茶树生长于海拔 600 公尺的红黏土上，在四月下旬一个凉爽的早晨以三叶一芽采摘，然后在阴凉处委凋四小时。炭焙分两次进行 — 第一次在温和的 90 °C 焙八小时，第二次在 70 °C 焙十小时 — 使用龙眼木炭。Fang 仅挑选那些经过 60 天陈放后展现卓越岩韵（rock rhythm）的批量。她将这款茶描述为明亮花香岩茶与深沉焙火风格之间的桥梁，其清晰度源自她在河南细腻绿茶中所受的北方味蕾训练。

The leaf, brewed

A brisk, spice-laced rock tea with deep roast and cooling huigan

dry leaf

Dark, tightly twisted leaves with a glossy sheen, exuding caramelized sugar and a hint of smoke.

wet leaf

Unfurling to reveal deep olive-green with red edges, releasing an intense aroma of toasted grains and char.

liquor

Clear amber liquor with a copper tint, bright and luminous in the cup.

aroma

Layered notes of cinnamon bark, roasted almond, dark toffee, and petrichor, with a whisper of charcoal smoke.

taste

Medium-bodied and lively — cinnamon warmth hits upfront, then sweet corn and stone fruit glide across the palate, anchored by a rocky minerality.

finish

Long, crisp finish with a returning sweetness (huigan) that cools the throat, leaving a subtle camphor tingle.

Brewing

A method, not a recipe.

Method

gongfu

Ratio

1:15 (5 g per 75 ml)

Water temp

First infusion

Subsequent

5–7 infusions, add 5–10 seconds each, using a seasoned yixing teapot.

快速润茶两次以唤醒紧结的茶叶；沿壶边平稳注水避免过度萃取。

Sourced by

Fang Ting

资深茶专家（乌龙、绿茶与普洱茶品种）

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