365 Challenge > Day 27 - Rougui Oolong Tea


Like any tea lover, I also don’t like when I try a tea, but I’m not given information about it. I keep asking, but I do not always get much depending on the place, knowledge of the seller etc. About this tea, I was only told that it is like rougui oolong. Rougui literally translates into cinnamon from Chinese and they belong to Wuyi Oolong family. I researched about Wuyi Rougui and it looks significantly different from this oolong. When I asked about where this seller was sourcing their oolong, they told me that their teas came from Guangdong but not from the famous Fenghuang (Phoenix mountain) but a closeby Wudong peak. Therefore, it is likely that this tea comes from Guangdong. However, I can never be sure as I only had a sample which I consumed. So, I am left with a nice experience and some photos.


More research and I found online a tea sold by Teahong called Rougui Xiang Dancong that comes from Guangdong. Although, it has a very different outlook it makes me think that Rougui can come from outside Wuyi.


Even as a one-off experience, I like this sweet oolong with floral and cinnamon tones. It had a complex aroma and a satisfying aftertaste. Definitely, my type of cuppa.

My search for the origin of this Rougui may not continue as I have nothing left. But give me a buzz please if you know anything or can think of a likelihood that I blatantly ignored.



Tea Profile:


Type: Oolong

Origin: Possibly Wudong Mountain, Guangdong province

Harvest time: 2019

Leave colour: Black with reddish edges

Liquor colour: Dark amber

Tea aroma: Rich floral fragrance

Tea taste: Sweet with cinnamon and floral tones

Steeping/brewing: You can use around 90-95°C water temperature and brew for up to one minute in gongfu style or up to three minutes in Western-style. You can brew the leaves many times (until the taste is lost). To each infusion add additional time. Experiment for a result that suits your taste.

Shelf life: Up to 5 years or more (to improve shelf-life store the sealed tea leaves in a dry, ventilated place with low temperatures and away from odour)

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