Notes: Jiang Heng (1672-1742) wrote a poem dedicated to the tea cultivar used in this charcoal roasted wulong, the famous Rou Gui of Wuyi mountain. Mr. Shi has employed his most excellent tea making skills to not only draw out the prerequisite “cinnamon” character (the literal translation of the name) but also a fascinating montage of custard, honeysuckle, licorice and cotton candy. Time and time again we are drawn to Shi’s brilliant work.