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Rougui from Mingjian, vintage 2012, traditional processed
Rougui means cinnamon. The cultivar takes its name from its typical varietal aroma, which, when well processed, is reminiscent of the aroma of cinnamon. The cultivar has its origin in the Wuyi mountains of China. In Taiwan it was imported and cultivated very late. Probably only in the 90s or even later. In Taiwan, Rougui is almost exclusively grown in Mingjian and rolled into solid beads. For a while it also appeared in Nangang, an old cultivation area in the mountains outside of Taipei, where it was not rolled but twisted in the traditional way. Unfortunately, the tea plantations there are now increasingly being invaded by the city and tea is now rarely cultivated or processed.
This Rougui comes from Mingjian and is processed very traditionally. This can be recognized by the classic green leaf with the red edge. The infusion colour is golden yellow through to orange. The body is strong and the aroma is immediately present. It is intense, sweet and has clear notes of blossom honey. Between the lines the cinnamon-like, spicy notes come through very clearly. Especially in the aftertaste the varietal character is clearly evident. The fragrance in the cup base is intensely fruity and honey-sweet. In Taiwan this tea is a rarity and it does not need to fear an comparison with its Chinese brothers. Especially those who like to drink Rougui and are looking for an alternative to the heavily roasted teas from Wuyishan will find the perfect tea here. The tea is very substantial, strong and stays in the mouth for a long time.
The tea is only lightly roasted but has a relatively strong oxidation. This brings out the character of Rougui clearly. Due to the traditional processing it can be stored without any loss of aroma. With increasing age, the aroma changes and develops its very own charm.
Harvest date: spring 2012
Aroma: honey-sweet, strong, with notes of cinnamon
Oxidation: approx. 50-60%
Origin: Mingjian, Nantou, Taiwan
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot. Waite until it has cooled down a little bit in the cup.
This tea is especially suitable for infusion in a large cup or a larger pot as it does not become bitter and it is very high-yielding. The infusion does not need to be poured off, simply let the tea leaves sink to the bottom.
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