Rougui (Cinnamon ) 肉桂 - fruit taste

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Dark Chocolate, Mineral, Peach, Wood
Sold in
Loose Leaf
Caffeine
High
Certification
Not available
Edit tea info Last updated by Dxniel
Average preparation
195 °F / 90 °C 0 min, 15 sec 8 g 88 oz / 2594 ml

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4 Tasting Notes View all

  • “Outstanding tea for a Rou Gui varietal. It has a very strong presence: a classic Wuyi Yancha, with a strong Yanyun at the beginning and finaly with an frutal (peach – Apple) aftertaste. It ’s...” Read full tasting note
    93
  • “Another fine Yancha from WuYi Origin. This is their premiere RouGui from the flight of three (Cinnamon, Flowery, Fruit) as it has the highest price tag. I echo tanluwils with the comments on its...” Read full tasting note
    88
  • “This is a very good tea. I’ll try to describe the taste in simple terms. It has a very strong typical Wuyi mineral taste to it. Perhaps the strongest that I have ever had from any Wuyi tea. This...” Read full tasting note
    90
  • “Multiple roastings combined with well-sourced leaves make for a complex and well structured tea. The tea is very present in the back of the throat and solar plexus. Nice subtly sweet...” Read full tasting note

From Wuyi Origin

Produced by Wuyi Origin. They are a large family who produce fine teas and sell it themselves. From the farm, straight to your house.

Location: Matou yan (马头岩)
Baking level: up-medium baking (thoroughly baked 4 times)
Feature: This garden is in the velly of two big Rocks, there is not much sunshine in the whole year. The rougui from this garden has a very very soft soup and the aroma is very light and very clean. This one rougui has a very obvious Peach aroma. We baked it 4 times, there is about 1 and half month interval between each baking lasting about 15-20hours each time using 110-115 degree fire to stew them, it is baking the tea not burn. Even though it is baked 4 times, the brewed leaves are still alive, and not much charcoal smoked smell is present in the tea. You will find it is a really high level wuyi Oolong.

About Wuyi Origin View company

Company description not available.

4 Tasting Notes

93
10 tasting notes

Outstanding tea for a Rou Gui varietal. It has a very strong presence: a classic Wuyi Yancha, with a strong Yanyun at the beginning and finaly with an frutal (peach – Apple) aftertaste. It ’s quality are like a Shui Yin Gui or a Tie Luo Han, or maybe better.
I brewed 7 gr. of tea in a Yixing teapot of 170 ml. First steep 20 sec, next eight steeps adding 5 sec. each, and fron ninth 15 sec. each steep. In total Thirteen infusions.
Wet leaves has a strong rocky, mineral and chocolat aroma. Leaves has a dark color like a médium-high oxidation. very nice wet leaves.
First steep shows a classic Wuyi Yancha with personality, strong, very strong flavor predominating mineral flavor with chocolat and Woody notes. At the end a subtle fruity aftertaste. In summary, a big strong and delicious tea.
from second to fifth steeps remains the minerality, emerging slowly honey notes and remains fruty aftertaste.
last infusions begins to lost of the minerality increasing the frutal peach notes and same aftertaste. No bitter at all. very pleasant, easy to drink, but allways with strong presence.
I think this is an art piece from a Rou Gui that combines an excellent ground, beautiful leaves and a careful baking process. The perfect combination between nature and human creativity.

Flavors: Dark Chocolate, Mineral, Peach, Wood

Preparation
190 °F / 87 °C 0 min, 15 sec 7 g 170 OZ / 5027 ML

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88
188 tasting notes

Another fine Yancha from WuYi Origin. This is their premiere RouGui from the flight of three (Cinnamon, Flowery, Fruit) as it has the highest price tag. I echo tanluwils with the comments on its fine structure and flavors. One thing I can add is the first pour released the quintessential cinnamon aromas I really love in a good RouGui. I can’t wait to try the next two RouGuis they have to offer.

Preparation
195 °F / 90 °C 0 min, 15 sec 8 g 5 OZ / 160 ML

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90
7 tasting notes

This is a very good tea. I’ll try to describe the taste in simple terms.
It has a very strong typical Wuyi mineral taste to it. Perhaps the strongest that I have ever had from any Wuyi tea. This flavor lasts for quite some time after every sip you take. The smell of the tea is pleasantly aromatic and slightly sweet. It is supposed to smell of peaches, but to me it smells more like… Well… All I can say is just “fruit” in general. Perhaps dried fruit, with an occasional hint of cherries… Maybe dried cherries..? Do people even produce those? Maybe I simply don’t eat enough peaches to recognize peach aroma when I smell it, haha. I think this tea is roasted quite heavily, BUT no overpowering smokiness at all (which is a good thing). In fact, I can hardly detect any smokiness. So all the tea aromas and flavors come through very clearly without being clouded by the smoky aroma.
Apart from these aromas and flavors, the tea also seems to have a light menthol effect.

This is clearly a high grade tea. I’d imagine this tea to be most appreciated among heavy, experienced Wuyi tea drinkers. As good as it is, my personal preference goes out to Wuyi Origin’s Qilan tea.

tanluwils

I feel ya. Their Qilan is my go-to.

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139 tasting notes

Multiple roastings combined with well-sourced leaves make for a complex and well structured tea. The tea is very present in the back of the throat and solar plexus.
Nice subtly sweet granite/mineral base, complex cedar notes, and layered depth similar to wild blueberries, dark chocolate, cinnamon, and roasted grains. Later steeps reveal more floral and fruity notes.

I’ve had only a few teas like this, but for a much higher price, so I definitely intend on grabbing another bag of this one.

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