Rougui Oolong Tea (Cinnamon)
Milky Fragrance with Peach Honey
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Oolong tea renown for its milky fragrance and peach honey.
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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AAA Grade (Spring 2018) - 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?
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. You can also buy it separately on its own in this page.
Do you know that the ideal time to drink a highly roasted Wuyi tea (which it tends to be nowadays) is after it has been aged for 2-3 years? For further information, read Wuyi Tea - Further Guide.
Click Read all reviews for all customers reviews relating to this product and Google Reviews for recent customer feedback on this tea shop.
The five most detailed customer reviews relating to this product are shown below.Reviews:
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 Paul (Kennett Sq)
5 out of 5 for the Rougui love the deep taste and dried roasted peach taste that comes with it. Goes well side by side with the aged (black foil) Wang AA?. 4 out of 5 for it by itself, or 5 of 5 having it side by side with the Rougui. They compliment each other well.
I like these and and other teas enjoying the difference by using either a glass/gaiwan/cast iron or un-glazed clay cup. The tatse of tea is really enhanced with the right match.
Mao Feng is a gem 5 out of 5! Just like your Taiping & Lushan, Silver Needle or Dragon Well you can drink this one anytime!
Love the Whites and Greens the best.
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.
For further information about packaging, brewing, maturation and storage, read Wuyi Tea - Further Guide
References
Photo of cassia bark has been obtained from Nipic.com. http://www.nipic.com/show/1/60/15c09bd324c0a162.html
