drank Rougui by Nannuoshan
8734 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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My name is Kelly. I’m a twenty something tea drinker and reviewer originally from the prairies, but recently relocated to Quebec. I was introduced to DAVIDsTEA and started drinking tea fairly casually about six years ago. At some point, that casual hobby became an ingrained part of my daily life; I became a part of a greater community, incorporated tea into my daily routine, and it became my career.

You know you’ve got it bad when you get your hobby tattooed to your arm.

I’m a TAC certified Tea Sommelier!

I drink a balance of flavoured tea and straight/traditional teas – in all formats. I prefer to have a wide, and general knowledge over many types of teas and catagories rather than focus on any one specific tea: a jack of all teas, master of none. Loose, bagged, matcha, Western style, iced, latted, Gong Fu…

You name it, I probably drink it.

In that vein, I’ll drink just about any type of tea – those only ones I have a particularly strong distaste for are green teas and Chai, with some exceptions of course. I have a weird relationship with Sheng pu’erh, but have been gradually increasing the amount of it I consume – currently I have a particular fascination with Yiwu Sheng. Other types of tea that I greatly enjoy are Yancha and other dark, heavily oxidized or roasted oolongs, most shou, black tea, and compressed/aged white teas. I’ll absolutely try anything once though; and I like to have an open mind and explore lots of tea types, even if I have reservations. I’ll probably never leave that “Exploratory” phase…

Usually I drink my tea straight, but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea, I will ALWAYS call it out in the tasting note though. If I’ve not mentioned an addition, you’re safe to assume it’s been prepared straight up.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gong Fu. 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.

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

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strong Chai spice profiles, mushrooms, seaweed, chamomile, artificial tasting mango or peach, 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.

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Goldfish: Dot
Clay Monkey: Enzo
Jade Pixiu Dragon: Whitaker
Ruyao Carp: Splashy
Ruyao Dragon: Pablo
Ruyao Frog: Bebe
Sculpted Pig: Nelly
Sculpted Tuxedo Cat: Pekoe
Sculpted Tabby Cat: Marmalade
Ceramic Rabbit: Rupert
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
Ceramic Cat: Saffron
Wood Fired Old Man: Leopold

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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