Rougui Oolong Tea (Cinnamon)
Milky Fragrance with Peach Honey
Rougui Oolong Tea3
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Our best value Wuyi oolong tea, both AAA and AA grades offer incredible quality.
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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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 2015) - 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.
By Rodney (Saint Paul)
Rougui always has a wonderful aroma during brewing, in the pot and in the cup. The taste is great and so is the aftertaste. When I first read Julian's comments about afterfeel, I was surprised because I never had thought of that. It is true.
This AAA Rougui meets all four criteria, taste, aroma, aftertaste and afterfeel.
I brew it more Western style than Chinese style. I heat the pot (24 0z.) I heat the water to 180 degrees F. I put a 7 oz. packet in a wire basket, pour the water over it and let it steep for three minutes. After steeping, I pour it into three medium size cups. I repeat this two more times.
We always finish the first pot at breakfast time and sometimes part of a second pot. The rest of the second pot and the third pot we pour into a pitcher and put it in the refrigerator for iced tea later in the day.
The second and third steepings are equally good as the first steeping.
This is a great value for the money, a luxury that is reasaonably priced.
We rotate the Rougui with the Dahongpao, the Bajiguan and the Shiuxian. Each has slightly different flavors, all excellent. I would make similar comments about the taste, aroma, aftertaste and afterfeel for all four of these fine oolongs. Every morning brings a different special treat.
I would welcome any comments on my brewing approach. I know it is not Chinese method although I enjoy that too, especially when we are at a teahouse.
By Khalil (USA)
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.
By Primoz (Slovenia)
I like it very much.
It's fresh and fruity, nice texture. If you make it a little stronger has a long after taste, very fine tea definitely 4 stars.