Dark Roast RouGui

I liked this tea but if felt a little bit thin in flavor. The aroma coming from both the wet and dry leaves were delightful. The dry leaves had a nice balanced roasted smell to them while the dry leaves had an intense smell of Christmas to it, some nice dark chocolate flavors plus a little bit of cinnamon with it. The mouth feel is quite good and it has a nice taste to it. The only problem with this tea is the fact that there is not a ton of taste past the roast.

Awesome, first to review!
I’ve been craving something dark, so I grabbed this to give it a go. The leaves are long blackened strands. They give a nice scent of ash, char, cinnamon, and some smoke, but there is a lingering sweet fruit in the background. I placed a fairly good amount in my warmed gaiwan and shook it up. The scents deepened to more roasted tones. I took in some damp char, roasted cinnamon, and some burnt sugar. I washed the leaves once and prepared for brewing. The steeped leaves are smooth and oily with some green spotting. The liquor was thick and bronzed. The initial sip gave some great mouth feeling. I took in a smooth and toasty brew. The drink gave me a lot of warming feelings. The cup was toasty and carried brief mineral tastes. The full mouth feeling began with a light cinnamon, and then it deepens to a more coffee or coffee grounds like taste. The aftertaste was fantastic. My mouth got a “thirst quenching” feeling. The brew itself is very aromatic. My cha hai emitted heavy roast and cooked fruit scents. This was a nice brew. The drink had a decent body and smooth flavors. I also noted a focused head feeling. The flavors were prominent and curbed, but they were not overly complex. I enjoyed this tea, and I feel it would make a great morning starter or coffee substitute.

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