“I am having a good tea day. I’m at home relaxing so why skimp on the quality stuff – lol. It’s been a while since I had this so I decided to have some today. I really think the xi ying teapot is...” Read full tasting note
“Thank you to Eric for this lovely tea gift! Eric from Happy Lucky’s (like he has no other life than that) went to San Francisco after Christmas and brought back a tea gift to me! What a nice young...” Read full tasting note
“I received this as a sample with my order. I was not bashful with the steep times and the result was very good. Dense fruit and very flavorful. Truly a very enjoyable tea. I was getting a burnt...” Read full tasting note
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 2010. 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.
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