2017 Rougui 肉桂-

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Baked Bread, Cinnamon, Dark Chocolate, Melon, Mineral, Oak wood, Spicy, Creamy, Milk, Wood
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Jorge Luis Vazquez Ochoa
Average preparation
200 °F / 93 °C 0 min, 15 sec 7 g 4 oz / 127 ml

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3 Tasting Notes View all

  • “It was 81 degrees in Missouri yesterday. Today it is snowing! After reading so many good reviews I went ahead and placed my first order with Wuyi Origin and broke out this 2017 Rou Gui as the first...” Read full tasting note
    88
  • “Nice whole dark leaves with a fruity aroma. Brews a light orange. Prominent fruit flavor like ripe melons, cinnamon spicyness, and notes of baked bread, mineral water, and dry wood. Dark chocolate...” Read full tasting note
    98
  • “Steeped 13th times at 7, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60 and 75 secs each steep with 8 grs. of tea. water temperatura 190 farenheirin a gaiwan 160 ml. Wet leaves has a wondeful deep...” Read full tasting note
    98

From Wuyi Origin

Location: Matou yan (马头岩)
Harvest: May 15th of 2017
Baking level : Medium baking (three times baking , the last time is on 13th of August)
the same garden of 2016 harvest was 4times baking ,the baking level is up-medium roasted .this one is 3times baking ,use the samll fire bake the tea ,evne if it was finished baking on13th of August ,but no much smoke left . Very typical features of Rougui ,the Yanyun is quit obvious.

About Wuyi Origin View company

Company description not available.

3 Tasting Notes

88
6 tasting notes

It was 81 degrees in Missouri yesterday. Today it is snowing! After reading so many good reviews I went ahead and placed my first order with Wuyi Origin and broke out this 2017 Rou Gui as the first to try!

The dry leaves smell amazing — a perfectly balanced roast. Very full bodied with strong cacao notes. The flavor is very complex with the typical minerality as its base. Citrusy finish of lemon zest that makes me smile. I brewed at 205 F, but would maybe consider taking it down to 200 next time around. Love the mouthfeel, super thick and oily and leaves a mouth watering menthol flavor all over the palate. After seven infusions the flavor seemed to be keeping steady but I could not go on. Peak flavor at the fourth steep (I will have dreams of that fourth steep!) with intertwining notes of cinnamon, tobacco, and lemon.

Glad I got this one. Am really interested in the Rou Gui “Fruit style” from them as well, but will have to wait till next time. Looking forward to trying the rest and seeing how they compare!

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 4 OZ / 120 ML

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98
317 tasting notes

Nice whole dark leaves with a fruity aroma. Brews a light orange. Prominent fruit flavor like ripe melons, cinnamon spicyness, and notes of baked bread, mineral water, and dry wood. Dark chocolate bitterness, low astringency. Puts up with quite a few infusions, considerably more than I am used to for a Wuyi oolong.

This stuff is top notch! Smooth, complex, infusable, and most importantly tasty. This is the best Wuyi oolong I’ve had, can’t wait to try the others that I got from Wuyi Origin.

Flavors: Baked Bread, Cinnamon, Dark Chocolate, Melon, Mineral, Oak wood, Spicy

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML
Rich

I have some of this on its way to me. Looking forward to trying it!

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98
10 tasting notes

Steeped 13th times at 7, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60 and 75 secs each steep with 8 grs. of tea. water temperatura 190 farenheirin a gaiwan 160 ml.
Wet leaves has a wondeful deep rocky aroma. Liqour of deep brownish golden color. It’s smell so milky, so creamy. First infusional has a very very deep yanyun taste. It’s amazing powefull and intense. It’s maybe the must intense Wuyi Yancha I has ever taste. It has a large varieties of flavors: Mineral, wood, chocolat, milk, spicy, sweet and no bitter at all. The finish is very round, but it’s intensity it’s wonderful. Just with the first drink you have your mouth full of yanyun flavor. It’s a shot of flavors but all armonize them and the finishi is indescribably mineral and sweet. Second, thirth, fourth, five, six infusions keep their strength and the amazing absense of bitterness. Untill seventh infusion you can distinguish a ground sensation in the base of your tongue, but the aftertaste is so rich, so intense, so powefull. From eight to thirteen infusion, mineral notes go away very slowly but never go down completely.
Finally the tea gives you a lot of energy, is like Popeye eating it’s spinach, and at the end of the session you are full of yancha notes that say you: “you can’t forget me”.
I can’t express with words the the magnificent experience with this tea. If you are curious to know it, you must try it.

Flavors: Creamy, Dark Chocolate, Milk, Mineral, Spicy, Wood

Preparation
190 °F / 87 °C 0 min, 15 sec 3 tsp 5 OZ / 160 ML

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