drank Rougui by Nannuoshan
13276 tasting notes

Sipdown (115)!

Thank you Nannuoshan for the review sample!

It was really amazing being able to do a Gong Fu session with her because I don’t typically have people over for tea other than family and Tre (who is pretty disinterested) and, up until quite recently, I didn’t even have the proper brewing vessels to share the same tea with someone; no pots, Gaiwans, and otherwise. Just tools for matcha or Western brewing.

I’m sure I could have gotten more infusions from the leaf because the flavour wasn’t really even starting to fade when we stopped steeping; but we stuck with four because we had ordered food for supper an it had just arrived. And greasy Spinach, feta and banana pepper pizza didn’t seem like it’d go too well with a nicer oolong like this one.

Started with a quick wash; was surprised how much the leaves had started to open up just from the really short amount of time they were steeping. The smell was amazing; lots of mineral notes, just a smidgen of earthiness, a little sweet. Very lovely, and interesting.

First Infusion:

By far the most mineral tasting, with a pretty roasty body flavour as well as some stronger loamy, earth notes. A touch astringent; not much. There was just a little bit of sweetness poking through; like dried apricot maybe? For a tea named after cinnamon, I was definitely expecting that flavour though I definitely didn’t sense any in this first infusion. I think this was my least favourite infusion – though that certainly doesn’t mean it was bad; far from it.

Second Infusion:

My favourite infusion! Still had roasty and mineral notes, though less so. Accompanying these notes were the sweetness of walnut with a little bit of a drier mouthfeel from the tannins in the time. It was a nice astringency, though (while I usually dislike all things astringent; I have come to expect at least a little astringency with nearly every nut flavour in tea- hazelnut being the exception). A bit more than in that first steep. Didn’t taste anything particularly earthy this time around; and the fruity note was a lot stronger. Still reminded me a little of apricot, but a little peachy as well and definitely more of a fresh, ripe flavour than the flavour of dried fruit. Some cinnamon notes in the background; still less than I had anticipated. The leaves were almost completely opened up.

Third and Fourth Infusion:

I’m grouping these ones together because they tasted almost identical to me. Leaves were completely open for both. Hardly any roasty or mineral flavour at all, but a lot more walnut and cinnamon. Maybe even maple notes? The bulk of the flavour was made up by a very, very sweet borderline syrupy peach flavour. Really fresh, ripe and natural. And, I’m wondering if it’s the sweetness of the peach that’s making me think of maple as an extension of the walnut notes? A few fun floral notes in the background as well.

This was my first Rougui, though I have another variation from Nannuoshan to try still and I’m quite excited for it given how much I enjoyed this one. I’ve also got another from a different company, and I look forward to trying that one after I’ve finished with my Nannuoshan reviews; those are definitely more of a priority for the time being.

This definitely seems like a tea type right up my alley though; there wasn’t any part of it I disliked so I’ll probably explore it further once I’ve finished up what’s in my cupboard. Sharing it with a good friend made it better too; though part of me wishes I hadn’t so I could’ve drank all the tea…

Flavors: Apricot, Cinnamon, Dried Fruit, Floral, Loam, Maple, Mineral, Peach, Roasted, Walnut

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Hello! My name is Kelly, though many people in the tea community call me Ros or Roswell.

I am a mid-twenties tea addict, blogger, and all around nerd. I grew up in the Prairies, but a few years ago I relocated to Quebec to pursue a career with DAVIDsTEA in the tea industry! I’m still working on getting my French language skills down…

My first introduction to tea, in any form outside of instant and bottled iced tea, was about seven years ago when I happened to stumble upon DAVIDsTEA while looking for a birthday present for a friend! I tried their Birthday Cake rooibos blend, and I’ve been hooked on tea ever since! In those seven years; I was introduced to the online tea community, expanded my interest in flavoured teas to include a deep love and appreciation for straight teas and traditional brewing methods, got a tea themed tattoo, started reviewing teas, amassed a sizable tea and teaware collection, became a TAC certified Tea Sommelier, & even came full circle by beginning a career in the tea industry with DAVIDsTEA!

I consider myself a Jack of all Teas, and strive to have a knowledge and appreciation of all tea types, formats, and styles of drinking. I don’t like to feel boxed in to just being a “flavoured tea” or “straight tea” drinker – my expectations may vary depending on the type of tea or how it’s been processed/prepared but if it’s good tea, it’s good tea no matter how it’s been made!

You name it, I probably drink it- and I’ll absolutely try anything at least once.

My default method of preparation is hot, Western style, and straight – but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea or use a different method of preparation I will ALWAYS call it out in the tasting note though.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gongfu. Often I curate very intentional tea and music pairings, and sometimes I share them here in my tasting reviews. Music is something that I find can deeply affect the experience of having tea.

I’m also one half of the “tea and fandom” podcast GeekSteep where, weekly, we discuss newly explored fandoms over tea as well as try to figure out the perfect tea to pair with each fandom. You can find us on Spotify and Apple & Google podcasts.

Favourite flavour notes/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, hazelnut or walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strongly spiced profiles (and most Chai in general), mushrooms, seaweed, chamomile, stevia, saltiness or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/obsessed with: Sheng from Yiwu, Yancha (Qilan in particular), anything with a strong sweet potato note. Also, I need to try ALL the root beer teas! Searching for a really good caramel flavoured blend, ideally with a black tea base.

Please contact me at the instagram account listed below if you would like me to review your teas.

Currently I’m employed in the tea department of the DAVIDsTEA head office. While I’m still sharing my own personal thoughts on new & existing DAVIDsTEA blends, I am no longer numerically rating them due to the obvious conflict of interest. Any comments expressed are a reflection of my own thoughts and opinions, and do not reflect the thoughts and opinions of the company. Any DAVIDsTEA blends you currently see with a numeric score were reviewed prior to my being hired there and have not been adjusted since becoming a DAVIDsTEA employee.


Montreal, QC, CA



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