This tea is a traditional Wuyi oolong that has been oxidized to a cocoa color and can arguably be called a black tea. It has a woody spicy aroma with a hint of cinnamon in its sweet full flavored liquor.
Roi Gui is one of the Wuyi Regions best known varietal. Known for its cinnamon flavor (hence the name Roi Gui), this tea has been oxidized over the course of two to three days until the leaves develop a complex blend of spice and woodiness. The unusual tea is lovely partnership that offers the best of oolongs and black teas combined.
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