China Fujian Fragrant Rou Gui Oolong Tea

Tea type
Oolong Tea Leaves
Almond, Bark, Bread, Butter, Cannabis, Char, Cherry, Cinnamon, Cream, Dark Chocolate, Fruity, Ginger, Grapes, Grass, Malt, Mineral, Mushrooms, Oak, Orange Zest, Peanut, Pear, Red Apple, Roasted, Roasted Barley, Smoke, Sugar, Tobacco, Chocolate, Creamy, Floral, Thick, Wood
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Loose Leaf
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Edit tea info Last updated by eastkyteaguy
Average preparation
6 g 4 oz / 118 ml

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2 Tasting Notes View all

From What-Cha

Smooth and sweet with the subtle hints of cinnamon and cherry.

Autumn harvest Yancha don’t produce as thick a texture as the prized Spring harvest but do have a stronger fragrance and floral quality which is brought out with two lighter roasts rather than the usual two to three heavier roasts.

Tasting Notes:
- Very smooth texture
- Sweet fragrant aroma and taste
- Subtle cinnamon and cherry notes

Harvest: Autumn, October 15th 2017

Origin: Xin Cun, Wuyishan, Fujian, China

Sourced: Direct from the farmer

Cultivar: Rou Gui
Roast: Low to Medium twice Roasted

Brewing Advice:
- Heat water to roughly 95°C/203°F
- Use 2 teaspoons per cup/small teapot
- Brew for 2 minutes

Packaging: Resealable ziplock bag

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2 Tasting Notes

1049 tasting notes

This was another of my sipdowns from last month. In truth, I had put off trying this tea for a while because Rou Gui is not one of my favorite Wuyi oolong cultivars, and I had always heard that the winter harvests in Wuyishan tend to yield teas of poor quality. At the time I resolved to try this tea, however, I knew that some of the recent winter harvested Wuyi teas were starting to change the overall perception of teas produced outside the traditionally highly regarded spring harvests, so I resolved to approach this tea with an open mind. It immediately shocked me. First, I was surprised by the quality of the leaves. They looked much better than expected. Second, I noticed how light the roast was. According to What-Cha, this tea was given a light-to-medium roast, but to me, the roast looked light. Light roasted Rou Gui is not all that common. Third, I was surprised by how much I enjoyed this tea. It was really a great Wuyi oolong.

I prepared this tea gongfu style. After rinsing, I steeped 6 grams of loose tea leaves in 4 ounces of 203 F water for 6 seconds. This infusion was followed by 15 additional infusions. Steep times for these infusions were as follows: 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, and 7 minutes.

Prior to the rinse, the dry tea leaves emitted aromas of cinnamon, charcoal, baked bread, malt, pine, red grape, tart cherry, and roasted almond. After the rinse, I detected new aromas of roasted peanut, grass, mushroom, and cannabis. The first infusion introduced aromas of rock sugar, pomegranate, and smoke. In the mouth, the tea liquor presented notes of cinnamon, grass, cannabis, cream, butter, mushroom, charcoal, and baked bread that were complimented by hints of malt, tart cherry, smoke, red grape, and roasted almond. The subsequent infusions brought out aromas of minerals, ginger, dark chocolate, red apple, roasted barley, pear, oak, and tobacco. Stronger and more immediately noticeable impressions of tart cherry, smoke, red grape, and roasted almond appeared in the mouth alongside notes of minerals, roasted peanut, pine, rock sugar, earth, roasted walnut, pear, red apple, ginger, dark chocolate, oak, tree bark, tobacco, orange zest, and roasted barley. There were also some very subtle hints of pomegranate here and there. As the tea faded, the liquor emphasized notes of minerals, earth, oak, roasted barley, grass, charcoal, mushroom, and malt that were balanced by hints of baked bread, roasted almond, cannabis, roasted peanut, red grape, tart cherry, tree bark, tobacco, and orange zest.

This tea was both incredibly interesting and incredibly satisfying. Normally, Rou Gui tends to strike me as being very spicy and heavy, but this tea was light, fruity, earthy, nutty, and woody. While I was drinking it, I could not compare it to any other Rou Gui I had tried. Even at this point, I find it to be a very memorable, unique tea and unlike any other Wuyi oolong I have consumed. Definitely check this tea out if you are looking for a unique Wuyi Rou Gui that avoids the heaviness of some of the more traditional takes on the style.

Flavors: Almond, Bark, Bread, Butter, Cannabis, Char, Cherry, Cinnamon, Cream, Dark Chocolate, Fruity, Ginger, Grapes, Grass, Malt, Mineral, Mushrooms, Oak, Orange Zest, Peanut, Pear, Red Apple, Roasted, Roasted Barley, Smoke, Sugar, Tobacco

6 g 4 OZ / 118 ML

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1708 tasting notes

The What-Cha order arrived, and then I proceeded to open and sniff every single bag. The smell of this one excited me. Cassia, wood, leaves, and chocolate were in the dry leaf, and brewing it up, I found that I’m going to have to pay attention to this one. I brewed it lighter than usual, and only got a few dimensions to the tea. I think it has more to offer Gong Fu, though it is durable to long steeps so far.

Here’s what I’ll describe anyway. Alistair said that this one was a little greener than the usual Rou Gui, and while I can see that, there’s no doubt that this is a yancha. The body is also thicker than I imagined with a very thick mouthfeel and great aroma of flowers, cinnamon, and nutmeg. The taste also had a hint of spice, but something that you’d get in the ingredients of a more savory dessert. I did not quite get cherry, but I think I could use more leaves. I’ll write more notes about this one later, but I wanted to write that it does not deviate too far from a usual Yancha, but it’s got a rounded profile that is enjoyable and is smoother than the average Rou Gui. Til next time, then.

Flavors: Chocolate, Creamy, Floral, Thick, Wood

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