武夷肉桂 2025

<i>Ròu Guì</i> (肉桂)

肉桂

一款經典的炭焙武夷岩茶烏龍，產自 2025 年春季，散發溫暖的肉桂辛香、烘焙堅果味，以及持久的礦物質底蘊。

$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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從河南到武夷 — 評茶大師的挑選

Fang Ting 第一次接觸武夷肉桂是在她早年的福建採購之旅，當時她還是一位綠茶專家。這款茶以辛香為主調的特性引起了她的興趣，於是她那一年秋天在星村跟隨一位第四代焙茶師學習。對於這批 2025 年的茶，她回到了武夷山風景保護區榕溪微產區的同一個家族作坊。茶樹生長於海拔 600 公尺的紅黏土上，在四月下旬一個涼爽的早晨以三葉一芽採摘，然後在陰涼處委凋四小時。炭焙分兩次進行 — 第一次在溫和的 90 °C 焙八小時，第二次在 70 °C 焙十小時 — 使用龍眼木炭。Fang 僅挑選那些經過 60 天陳放後展現卓越岩韻（rock rhythm）的批次。她將這款茶描述為明亮花香岩茶與深沉焙火風格之間的橋樑，其清晰度源自她在河南細膩綠茶中所受的北方味蕾訓練。

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.

快速潤茶兩次以喚醒緊結的茶葉；沿壺邊平穩注水避免過度萃取。

Sourced by

Fang Ting

資深茶專家（烏龍、綠茶與普洱茶品種）

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