Rougui (肉桂, cinnamon) is a type of rocktea (岩茶, yancha) from the Wuyi mountains. Along with the usual fiery wulong flavours, a spicy sweetness relies in the tea, that later turns into long-lasting nutty aftertaste. Besides the rock teas’ strong chaqi (茶氣, tea energy) the relatively high caffeine content contributes to the joyful vitalizing effect that this tea has on the body.
Wuyi teas have a two major idiosyncrasies: First, they are plucked only during Spring, and second, they are baked multiple times: at harvest time, then once again a half year later.
6g | 180ml | 95 ° C | 5-10s Even the fragrance of the steamed leaves is very exciting, complex: fragrant flowers, elegant ember, some cocoa and citrus peel. The scent of the brew is a nice brown-baked buttered biscuit / cake, later a very well-blended woodiness comes out. The taste fills the mouth for a long time with embers, refreshing flowers, coconut chips, cinnamon. Sophisticated tea, it permeates the whole body, warms it up and makes the mind more vibrant. It’s very exciting how many new flavors / aromas appear when you let it cool down a bit.
The Wuyi Mountains is situated in Fujian Province, China. With it’s more than a thousand-year-old history of teacultivation, and approximate 200 different subgenera of the teaplant, Camelia sinensis, the area is listed as a UNESCO World Heritage Site. The mountain’s vulcanic nature reappears in the character of the tea: fiery, vitalizing ambiance and strong chaqi.
Quantity: 5-6 gramm per 150ml.
Water temperature: 95ºC. From fresh spring water or filtered water.
Brewing time: 3-5-7…seconds