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“This is my favorite Red Blossom Wuyi oolong tea. The first steeping tonight brought back the smell of my friend Meghanne’s plum kuchen- a dense cake covered in plums and cinnamon glaze. I have to...” Read full tasting note
Our Heritage Rougui has a century long history. First cultivated during the first half of the Qing Dynasty, the tea quickly gained a reputation as one of the most intensely aromatic and intensely flavorful amongst the Wuyi oolongs.
With a dense leaf structure and thick, robust leaves, Rougui takes especially well to traditional Wuyi crafting. Our Heritage Rougui was gathered mid-May 2011. After gathering, the leaves were sun-withered, wilted, bruised, oxidized and pan-roasted using only traditional Wuyi crafting techniques. The final roasting is no less traditional: the mao cha is carefully sorted then given several layers of charcoal roasting, a rare process in this day of electric, thermometer controlled roasting.
The reason for Rougui’s fame is in the name itself. Meaning “cinnamon” in Chinese, Rougui is so named because its aroma and flavor is reminiscent of cinnamon bark, with a hint of creaminess and a persistent floral & fruit aroma and finish that extends through even a fifth steeping.
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This is my favorite Red Blossom Wuyi oolong tea. The first steeping tonight brought back the smell of my friend Meghanne’s plum kuchen- a dense cake covered in plums and cinnamon glaze. I have to say goodbye to this, as the rest of off to thegreenteafairy.
Flavors: Butter, Caramel, Cinnamon, Plum
Yum!
Ah… i have the 2010 version and it’s so nice! :)
I love Red Blossom, but every time I go in there I wind up spending too much money on teaware…
It’s easy to spend money in there!