Brewing difficulty: General difficulty. Best season to taste: Summer. Origin: Wuyi Moutain of Fujian Provice. Shape: curly and uniform strip, brown green, shiny and glossy. Liquid: orange and clear. Aroma: lasting fragrance, with aroma of cream, fruit and cinnamon. Taste: mellow, sweet and fresh, moist and tasty. Brewed tea leaves: uniform and shiny, pale green background with red trim. Recognizing: Dry Wuyi Rougui is brown, oily and shiny light with a sweet smell. The brewed tea has the aroma of butter, fruit and cinnamon. It still has the fragrance of cinnamon after 6 to 7 infusions. Water temperature: 90-95℃. High especially in the first infusion. Tea sets: The red mud sand teapot is better. Amount of tea: According to the size of the teapot or cup. Generally 1/2 of the container. Infusion time: the first infusion takes 1 minute, the second, 1 minute and 30 seconds, and the thirds 3 minutes and then more in the next. Try to keep the soup color the same with that of the third infusion. Infusion times: 8 infusions for top grade Wuyi Rougui.
Weight: 50 g (1.76 oz).
Rougui Tea: a kind of Oolong tea, and also is one of famous tea of Wuyi Rock tea in design and color. More importantly, the tea is highly welcomed by people with its aroma. As for the smell of cinnamon is evident, with a kind of frankincense, and of course its aroma remain long time, so the Rougui Tea is no doubt a kind of good tea. Besides its best tasty, the tea also has a role of anti-aging, eliminating cold to stop pain, keeping beauty, warming spleen and stomach, and even promoting blood circulation. Wuyi Rougui is famous for its fragrant aroma of cinnamon. Wuyi Rougui is a top tea of the fragrant varieties with great "rock essence" and stands out from Oolong tea because of its unique scent.
"Rougui ranks first and is precious". Wuyi Rougui is famous for its aroma and taste resembling cinnamon. Wuyi Rougui is harvested four times per year. It is done in sunny days. When the top shoots grow up, pick 2 to 3 leaves. The tea is produced through withering, fixation, rolling and baking.
The name of Rougui
In late Qing Dynasty, There was a gifted scholar named Jiang Heng in Jian'an County of Fujian Province. He loved to drink tea and was apt at recognizing tea. One year, Jiang Heng was invited to entitle the tea by Pan Longyan. The owner held the tea sets and made the tea with the traditional brewing method.
Jiang Heng took the tea cup and smelled a natural fragrance of rock. He said "How fragrant the tea is!" Jiang sap a swallow for a minute，and felt sharp aroma. The master asked Jiang Heng to make a name for it. Jiang Heng said that ，"this tea should be called according to its quality and I think Rougui is proper".
Then Pan Longyan said, "Great, Rougui (cinnamon) is an expensive and precious medical material and the name highlighted the rarity of the tea."
This is my and many of my friends, favorite tea. Refreshing and flavorful with a wonderfully distinctive aftertaste. But then as you sip on this Oolong it is smooth with an immediate sweet aftertaste and will stay for enjoyment and appreciation of the tea. I like to have tea with my friends on weekends.