Trad Zhengyan Rougui 2017 Zhuke

足火傳統 正岩肉桂 2017年 竹窠

Zhuke rougui, 2017 harvest, 2018 December finish roast.

As with all other kengjian trad yanchas in our lineup, we recommend longer steeps than typical Chaozhou gongfu approach. Try to come close to fully exhausting the leaves in 3-4 steeps of comparable strength.

Suggestion: 7-8g / 80 ml clay of choice, 100C.