Fujian

Ròuguì肉桂

ròu guì

Origin: China, Fújiàn Province (福建, Fújiàn), Wǔyí Mountains (武夷山, Wǔyí Shān),...
Tea type: Oolong Tea
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

A powerful Wuyi oolong with a spicy cinnamon aroma, dark caramel, and campfire smokiness — a tea for warmth and focus.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 5-7 grams per 150-200 ml of water.
Teaware: Gaiwan (traditional Chinese cup with lid) or Yixing clay teapot are ideal. Yixing clay is porous and "breathes" well, allowing the tea to fully unfold. Yixing clay tea...
Water Temperature: 90.000000
Brewing Notes: Too long steeping can make the tea taste astringent and bitter.Follow your sensations and adjust brewing time depending on desired liquor strength.Pay attention to liquor color,...
Water Temperature Detail: 90-95°C (boiling water is not recommended).

Origin

Tea Type: Oolong
Origin Country: CN
Province: Fujian
Category: Famous Teas of China, one of the "Four Great Bushes" (四大名枞, Sì Dà Míng Cōng) of Wuyi Mountains (the other three: Da Hong Pao, Tie Luohan, and Bai Ji Guan).
Coordinates: 27°43' North latitude, 117°41' East longitude.
Origin: China, Fújiàn Province (福建, Fújiàn), Wǔyí Mountains (武夷山, Wǔyí Shān), Wuyishan City. The most prestigious tea is considered to be that grown in the...

Taste

Dry Leaf Appearance: Large, longitudinally twisted leaves, dark brown, almost black in color, with a reddish tint. Leaves are dense, strong, oily in appearance. Sometimes a light grayish coating can...
Dry Leaf Aroma: Very strong, characteristic, spicy, with a pronounced cinnamon note, as well as "fire" (roasting) notes, woody, chocolate, fruity (dried fruits), and floral nuances.
Liquor Aroma: Rich, deep, enveloping, with dominant cinnamon note, roasting overtones, dried fruits, chocolate, caramel, spices.
Liquor Color: From dark amber to red-brown, cognac-like, transparent, clear, with an oily sheen. Liquor color depends on the degree of oxidation and roasting.
Spent Leaves: Whole, dense, elastic leaves of dark brown color with reddish tint, unfold during brewing.
Taste: Very rich, saturated, dense, oily, with light astringency and noble bitterness that quickly transitions into a long, sweet aftertaste. The bouquet clearly expresses cinnamon, sp...

Details

Oxidation: 15.000000 - 70.000000
Oxidation Maximum: 70.000000
Oxidation Maximum Detail: 70
Cultivar: For Rougui production, the tea bush cultivar of the same name is used - Ròuguì (肉桂, ròu guì). This cultivar is distinguished by:
Picking: Harvesting occurs in spring, usually in late April to early May.
Phase: Early

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