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Our Heritage Rougui has a century long history. First cultivated during the first half of the Qing Dynasty, the tea quickly gained a reputation as one of the most intensely aromatic and intensely flavorful amongst the Wuyi oolongs.
With a dense leaf structure and thick, robust leaves, Rougui takes especially well to traditional Wuyi crafting. Our Heritage Rougui was gathered mid-May 2009. After gathering, the leaves were sun-withered, wilted, bruised, oxidized and pan-roasted using only traditional Wuyi crafting techniques. The final roasting is no less traditional: the mao cha is carefully sorted then given several layers of charcoal roasting, a rare process in this day of electric, thermometer controlled roasting.
The reason for Rougui’s fame is in the name itself. Meaning “cinnamon” in Chinese, Rougui is so named because its aroma and flavor is reminiscent of cinnamon bark, with a hint of creaminess and a persistent floral & fruit aroma and finish that extends through even a fifth steeping.
Water Temperature: 195-200°, or when medium bubbles begin to rise and water becomes agitated.
Brewing Instructions: Use 1 tablespoon (double for a medium sized pot). Rinse tea for 1 second. Discard rinse water. Steep for 1-2 minutes. May be infused multiple times.
Recommended Method: Gaiwan,
Teapot,
Infuser,
Yixing Tea Pot
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