This is the very famous “ma rou” among the Yancha enthusiasts. Ma Tou Yan is considered one of the best terroirs for Rou Gui is produced, which also gives it the name Zheng Yan Rou Gui (meaning Rou Gui from the authentic place). Ma Tou Yan Rou Gui is renowned for its eminent cinnamon spice flavour as well as its rich, think and complex mouthfeel.
These long, organized leaves effuse a floral, chocolaty caramel fragrances. Once brewed the clear fiery orange liquor aroma gave us bold notes of cinnamon and a wonderful ‘fresh air’ aroma, like standing next to a fast flowing stream. The flavour lingered on our palettes for a long time and gently suggested a dark chocolate essence. The mouthfeel was full and creamy and the flavour continued to evolve as we progressed through the infusions. Our second infusion was left a little too long in the gaiwan, but while the flavour was notably stronger, no hints of astringency or bitterness were detected, making this a great tea for those of you who love your yan cha on the strong side. The classic rocky flavour really started to emerge in the fourth infusion for us. This continued throughout the rest of the session and we noted a surprisingly wonderful leechy hint come out on the sixth infusion. We got about ten infusions from this great tea.