Chinese Tea: Brewing Zhu Ke Rou Gui 2019 Teo Chew Style

In this video I am brewing a high end Rou Gui Yancha from Zhu Ke or Bamboo Nest area in Wuyi Shan, one of the prominent Zheng Yan areas for Rou Gui Yancha This tea can be brewed nicely even though it is made in a thick form, the flavor and aroma nestled nicely in the palate, throat, and nasal cavity Very long and prominent but not domineering after taste; Very elegant, soft, and smooth Floral (highly fragrant blossoms like Wisterias, Hyacinths, Lilies, and Osmanthus), Meaty (A Tad of Musk, Savory and Sweet Game Meat), Woody (reminds me of a Borneo Aromatic Agar Wood), Spiced (Cinnamon, Fennel, Nutmeg, Star Anise, Clove, and Yong Sem) , and very mineral in Hui Gan A session of this reminds my palate of its taste and complexity all day long Very much warming, causing me to sweat profusely in the last steeps of the session

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