drank Rou Gui (2017) by Old Ways Tea
318 tasting notes

I got a sample of this with a teapot that I bought second hand from someone on Tea Forum. The dry leaf smells roasty with a slight fruityness. It brews a medium orange color and has a very strong mineral note, maybe the strongest I’ve experienced. It also tastes of roasted barley and overripe fruit. Lilly aroma. This was quite enjoyable, however from the second steep on I got a strong, savory cooked meat or pumpkin-like note that I didn’t really enjoy. Maybe I should have used cooler water? I’m never quite sure what temperature to brew yancha at, but I’ve seen some places recommend boiling…

Flavors: Floral, Fruity, Meat, Mineral, Pumpkin, Roasted

205 °F / 96 °C 0 min, 15 sec 8 g 4 OZ / 120 ML

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Tea addict since around 2011.

My favorites are pu’erhs, blacks/reds, and roasted oolongs, but I have a growing interest in good whites, and sometimes enjoy greens.

Currently trying to get an education, working a part time job, expand my ceramics/pottery skills, and trying to make the best of existential crisis.

Other than tea I love the outdoors, ceramics, guitar, and diy/building things.

I started a tea blog in February 2018, though admittedly I haven’t updated it much lately.

When I give a tea a numerical rating it’s simply meant to reflect a balance of how well I enjoyed the tea and how it compares to others of the same style. I don’t follow any universal rating criteria, and my ratings are mainly meant for my own use, to remember what I though of a tea and if I want to repurchase.


Clearwater, FL



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