“First steep is best; after that, the roast seems to take over. Sweet, butterscotch, not overbearing.” Read full tasting note
The strongest tea in the universe makes its way back in the winter, one of the few hardy enough to endure the cold Wuyi winter snows. After 2 months of laborious, painstaking, but perfect charcoal roasting, the tea has been released to us. Woody, knarly, dark, with a consistently even high fieriness, the heaviness sits on your palate and melts into a butterscotch sweetness. Folks who enjoy cigars, coffees, or any tea aficionados, will never look at tea the same way again after drinking Rougui.
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