Premium Wuyi Rock Rougui Oolong Cinnamon Flavor High-end Yancha Wulong 50g

What's Rougui Wuyi Rock tea?

There's a saying in Wuyi Mountain: "Nothing is more mellow than Shuixian, and nothing is more fragrant than Cinnamon." As the flagship variety of Wuyi Rock Tea, it boasts a diverse aroma profile beyond its distinctive cinnamon fragrance, including floral, fruity, floral-fruity, and caramel notes. It is assertive, sharp, and has a refreshing mouthfeel with a rich, full-bodied character.

Rougui has a unique cinnamon flavor and a strong taste. The tea soup brings a slight spiciness as it goes down the throat, which is not found in other rock tea varieties. Jiang Heng wrote in his "Tea Song" that "the rare variety retains its true flavor naturally, with a slightly strong papaya and a slightly spicy cinnamon," which is exactly what Rougui is talking about.

Where is this Suxinlan Oolong from?

Soil advantages: The raw material tea garden of this tea is located in the Zhengyan Mountain area of Wuyi Mountain in Fujian Province. Zhengyan tea land (purple gravel rock): represented by the famous three pits and two streams (Hui yuan keng, Da keng kou, Niu Lan keng, Liu Xiang Jian, Wu Yuan Jian), as well as Hui Yuan Yan, Tian Xin yan, Ma tou yan, Zhu ke, Jiu long ke, San yang feng, Shui lian dong, etc. The soil contains a lot of gravel, reaching 24.83%-29.47%, with a thick soil layer, loose soil, and a porosity of about 50%. The soil has good air permeability, which is conducive to drainage. The rock valley is steep, the sunshine is short in summer, the cold wind is blocked in winter, the valley bottom seeps water, and the surrounding vegetation conditions are good, forming a unique "tea soil" for Zhengyan tea. The soil layer is thick, rich in potassium and manganese, the soil acidity is moderate, and the soil is mostly gravelly. These advantages are very conducive to the growth of tea trees, so the tea fragrance is unique and high, and the tea leaves contain more substances. 

Tea craft:  medium baking level. This oolong tea is made using the traditional charcoal roasting technique of Wuyi Rock Tea Yan Cha. The tea is roasted for many hours slowly over real charcoal fires.

This tea is crafted with exceptional skill, meticulously prepared, and slowly brewed. The raw materials are selected as early as May, choosing teas with outstanding initial processing characteristics. The initial processing is superb, resulting in a rich and pronounced aroma of fruit, flowers, and cinnamon, with a stimulating and full-bodied mouthfeel. The tea leaves are also exceptionally beautiful, fresh, and glossy. It is then re-roasted in July and August, and finally charcoal-roasted at the end of the year or the following year to produce the final product.

Origin: Fujian Province, China

Tea Varieties: Chinese Oolong Tea— Rougui

Production time: 2024

Net weight: Each small sachet is around 8g

Tea shape: Dry tea leaves: tight and strong, dark brown and oily in color; soaked tea leaves: soft, bright and even, with red edges.

Tea features: The dry tea has a distinct roasted aroma. When brewed with boiling water, a rich, floral, and fruity fragrance immediately fills the air, followed by a pronounced cinnamon flavor. The tea soup is mellow and full-bodied, with a noticeable cinnamon flavor that is sharp, stimulating, and long-lasting. The aroma and the tea soup have rich layers, unfolding in the mouth one layer at a time. The pure cinnamon flavor permeates the water, and the soup has a full body. A light sip leaves a lingering, sweet and refreshing aftertaste.

Tea soup: It is bright orange-yellow and clear.

Storage: sealed, clean, protected from sunlight, moisture and odor

Oolong tea benefits:

1. Eliminate fatigue and refresh the mind
2. Relieve heat and prevent heatstroke
3. Promote fluid production and promote diuresis
4. Kill bacteria and reduce inflammation, and prevent skin aging
5. Lose weight
6. Prevent cancer, lower blood lipids and blood sugar
7. Anti-aging
8. Prevent tooth decay

Brewing method:

Tea set selection: gaiwan or Chaozhou clay teapot
Recommended water temperature: around 100℃ just boiled water (212℉);
Tea to water ratio 1: 20

First step: preheating your Gaiwan/teapot and rinse tea for 15s and throw away the water. Now we start first infusion: 10-15s; second infusion 10-15s. third and fourth infusion 20s. After the fifth infusion, you can extend the steeping time appropriately, depending on your personal preference and taste. 

Brewing Tips:
1. You can try the high pouring method, that is, raise the kettle and pour water along the edge of the gaiwan/teapot, which can better stimulate the tea aroma.
2. Make sure to pour the tea soup cleanly when pouring each infusion, otherwise it will affect the taste of the next infusion.
3. When tasting oolong tea da hong pao, you can first smell the fragrance and feel its unique aroma, then sip slowly and savor its mellow taste and rock rhyme (Yan Yun).

P.S Please provide your phone number when placing an order. This is very important when shipping the package. I appreciate any help you can provide.