The word Rougui means Cassia Bark - a common culinary herb found in Chinese kitchen. Another popular translation is Cinnamon.
Since Qing dynasty, he was famous for his intense, piercing aroma. For a high grade, the pleasant sensation is often described as honey, peach and milky.
Few of this tea was cultivated in the 1950s. Today, he is one of the most widely cultivated, alongside Dahongpao and Shuixian.
The question is how did he rise to the top? Remember, he has many rivals, including thousands other Var Bohea tea plants in Wuyi!
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AA Grade (Spring 2010) - 49 grams
First, rinse in hot water to remove the "fire".
Admire the brewed liquor. It is transparent amber with a golden luster.
Taste the liquor. It is smooth and mellow, with the initial astringency disappear after the first infusion. Can you feel the lively and fresh sensation in your mouth?
AAA Grade (Spring 2010) - 49 grams
For this AAA grade, the aroma peaks at the third to fourth infusions.
Can you smell the cassia, honey and peach in your upper palate? How about the milky fragrance? They are strong, but don't tend to last as long as the Dahongpao.
When you are done, pour out and admire its wholesome leaves.
The wet leaves are soft, fat and thick. Can you spot the three colors: green, brown and olive? How about the uniform red borders? Do you think the oxidation process has been done well?
This tea is available as part of the Wuyi 7-in-1 Sampler.
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AAA Grade - Best of dark oolongs! |
By Khalil (USA). Nov 10, 2011
I've sampled almost all of your teas and this is one of my top 3 favorites. It's by far the best of the dark oolongs and one of best teas around.
The AA grade is also very good and less costly.
Thanks for providing such a wonderful tea.
For further information about packaging, brewing, maturation and storage, read
Wuyi Tea - Further Guide
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