Cassia Classic, Wuyi yancha oolong
$ 19.20
武夷岩茶、正品肉桂
Classic Rougui Cultivar
Cassia (Rougui) was the first tea variety that received popular praise in the recent few hundred years from the Wuyi region. Named after the tree bark spice, there is otherwise no biological relationship at all, although there is an aromatic component in the oolong that is akin to that of the spice. This classic version is a bit deeper baked than the supreme “Extraordinaire” version, as has traditionally been done for the past century, or longer.
This tea is also available in a small portion as a part of Tea Taster’s Box: Nine Oolong Samplers.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
In stock
Taste profile
Nose: A unique nose that carries both the floral brightness of Chinese Sacred Lily and the warmth of cinnamon in the characteristic Wuyi oolong toasted grain/cereal aroma. Palate: Stout with tinkling citrus bites and accents of spices balanced with an overall soft malty sweetness. Finish: Light citrous sweet aftertaste.
Infusion tips
Great tea for general tea preparation approaches and gongfu infusion practice. Use water at between 90~95°C.
Additional information
| Weight | 90 g |
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| Dimensions | 18 × 9 × 5 cm |
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Reviews(1)
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The first ever modern white tea, Silver Needle that came about in late 18th century withstands time as still the highest quality in the category. Produced in the origin of Fuding with the original pedigree cultivar Fuding Daibai, Tea Hong’s Silver Needle Supreme is a high altitude first flush that distinguishes itself with a subtle yet the most joyful aroma and flavors amongst its peers. The finest and purest of this variety.
Net weight: 40 g (1.4 oz) in Kraft-alu pack 
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A quintessential traditional pre-rain green tea
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Net weight: 35 g (1.2 oz) in Kraft-alu pack 
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the genuine Duck Poo Tea
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Net weight: 40 g (1.4 oz) in Kraft-alu pack 
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Milan Xiang Dancong:
The fine mastery that produces Tea Hong’s Honey Orchid has to be coupled with select first flush harvests from high grown tea bushes in order to deliver the kind of quality only a restricted circle of tea aficionados have known and kept to their secret. The overall production volume for such quality in the whole Phoenix region is only a few thousand kilos after all. Most will go to local elites, and the rest to the few hardcore Phoenix oolong fans that are also tea merchants, like us. This tea is also available in a small portion as a part of Tea Taster’s Box: Nine Oolong Samplers.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
For right around 50 cents a gram, this is good rougui. It has a certain clarity & structure to its flavor profile that I typically find in higher-end, more-expensive examples of rougui, and I think this is the result of high-quality leaf material combined with good processing techniques.
The roast on Cassia Classic is apparent but not taken too far – the flavors are still soft and slippery around the edges, with a smooth texture and oily viscosity to it.
The aftertaste is nice and long-lasting. The empty-cup aroma is great, there are clear notes of cinnamon bark with hints of tangy red fruits (I get hints of sour cherries and currants).
This is certainly a good option for somebody who wants to explore the intriguing world of Wuyi oolongs, or the more-seasoned connoisseur who just wants some good rougui that doesn’t break the bank.
I like to use 7 to 8 grams of leaf in my 100mL “Rural Life” gaiwan, or roughly 10 grams of leaf in a 150mL yixing teapot. Short steep times with near/freshly boiling water make for a lovely experience.