商品系列: Wuyi Rougui

Wuyi Rougui Oolong Tea: A Bold Symphony of Rock and Spice

The Aristocrat of Tea – Born with Character

Wuyi Rougui, one of the most prestigious varieties of Wuyi Rock Tea (Yancha), captivates tea connoisseurs with its pungent cinnamon-like spiciness and deep rock essence (Yan Yun). Originating from Jiulongke (Nine Dragons Pit) in the Wuyi Mountains, it stands out for its bold, assertive flavor, earning the saying among tea masters: "No aroma rivals Rougui."

Terroir: The Secret of Its Soul

l   Core growing regions: Niulankeng (Ox Pit), Matouyan (Horse Head Rock), and Jiulongke produce teas with intense mineral depth.

l   Unique red sandstone soil: Rich in weathered rock minerals, contributing to its signature "rock bone, floral fragrance" (Yan Gu Hua Xiang).

l   Microclimate magic: Diffused sunlight and morning mist nurture complex aromatic layers.

Artisan Craftsmanship – A Heritage of Skill

1.          Traditional charcoal roasting: Slow-baked for 8-15 hours, locking in deep, toasty richness.

2.          Three-stage oxidation: Skillful "shaking and withering" creates the signature "red-edged green leaves."

3.          Masterful adaptation: Each batch is handcrafted based on the leaves' condition—no two are exactly alike.

Tasting Guide: A Multi-Sensory Journey

🕒 Optimal Drinking Window:

l   Medium to heavy-roasted Rougui is best enjoyed 3-6 months after roasting (allowing the "fire taste" to mellow).

🍃 Dry Leaf Appreciation:

l   Appearance: Tight, twisted strips with a glossy dark chestnut hue.

l   Aroma: Roasted nuts with a sharp, cinnamon-spiced kick.

💦 Brewing Mastery:

1.          Use 8g of tea in a 110ml gaiwan, with near-boiling water (95–100°C).

2.          First 3 infusions: Quick steeps (5–10 sec), gradually increasing by 5 sec per brew.

3.          High-quality Rougui can yield 12+ infusions, showcasing exceptional longevity.

👃 Aroma Evolution:

l   Lid scent: Hot—spicy cinnamon; Warm—creamy sweetness; Cool—honeyed peach.

l   Empty cup aroma: Lingering caramelized sugar and toasted vanilla.

👅 Flavor Profile:

l   First sip: A peppery, warming spice awakens the palate.

l   After 3 seconds: A sweet, mineral-rich aftertaste surges like tidal waves.

l   Finish: A cooling sensation (hui gan) lingers for minutes.

🌿 Wet Leaf Clues:

l   High-quality leaves remain supple with "toad’s back" blistering—tiny bubbles from roasting.

l   Color gradient: Red edges with yellow-green centers.

Flavor Pyramid

🔥 Base notes: Cinnamon, charcoal roast
🌼 Mid notes: Orchid, ripe peach
🍯 Peak notes: Juicy honey peach, whipped cream

Aging & Storage Tips

l   Premium Rougui develops herbal, woody notes after 3–5 years.

l   Store airtight, away from light, and re-roast annually to preserve vibrancy.

l   Aged Rougui is best brewed in Yixing clay teapots at 95°C.

Wuyi Rougui is a thrilling sensory expedition—from its initial fiery spice to its enduring sweetness, much like the rugged cliffs of Wuyi Mountain. Each infusion is a dialogue with the earth, revealing hidden depths. Will you accept its bold challenge?