Rou Gui Banyan Yancha (Rock Tea)

Good dark oolong tea (yan cha / rock tea) from Wuyi. Very good for getting started in the world of rock tea.

Rou Gui, a famous rock tea (Banyan Yancha)

2024 harvest

Terroir : Chengdun 程敦, Wuyi Shan City, Fujian China

Rougui rock tea (肉桂, Ròuguì) from the Wuyi Mountains in Fujian Province, China, is one of the most famous and characteristic oolong teas in the region. The tea is grown in the Chengdun area within the city of Wuyi Shan (Wuyi Mountains ), which is known for its mineral-rich soils and the special microclimate that gives the teas from this region their unique aromas. The Rougui tea is a typical representative of the Wuyi rock teas, which are characterized by their deep, complex aromas and their living tradition of cultivation and processing.

Growth conditions:

Rougui tea grows on the steep, rocky slopes of Wuyi Shan , a UNESCO World Heritage Site famous for its unique tea terroir. The tea plants thrive at an altitude of about 600 to 1200 meters and are exposed to the climatic conditions of this mountain range, which is characterized by cool, humid weather and regular periods of fog . These conditions promote a slow but very flavorful development of the tea leaves.

The soil in the Wuyi Mountains contains many minerals, enriched by the rocks and stone types found there, giving the tea a strong mineral note . Rougui tea is harvested by hand using traditional methods, with only the best tea leaves being selected for further processing. The processing involves careful roasting and oxidation of the leaves, resulting in the characteristic roasted and spicy taste that characterizes Rougui tea.

The special geographical location of Chengdun within the city of Wuyi Shan ensures that the tea not only benefits from the regional climatic conditions, but is also shaped by the high rock content of the mountains and the mineral properties of the soil.

Taste:

Rougui rock tea is known for its complex, spicy and fruity taste. At first, it reveals a distinctive cinnamon note , which gives it its name "Rougui" (cinnamon bark). However, this cinnamon note is not spicy, but rather mild and sweet , with a slightly toasted background reminiscent of freshly baked bread or roasted nuts.

In addition to the cinnamon aromas, the taste of the Rougui also has other fruity notes that are reminiscent of dried fruits such as plums and dates . As the tea progresses, it develops a light honey sweetness that rounds off the taste experience and gives the tea a certain caramel note .

Another interesting aspect of Rougui tea is the slight smokiness that comes from the slow roasting process. However, this smokiness remains subtle and gives the tea depth without being overpowering. The finish reveals a mineral freshness that makes the tea refreshing and pleasantly long-lasting.

Aroma:

The aroma of Rougui tea is intense and complex. When you first smell it, you immediately notice the spicy notes , especially the cinnamon and clove aromas , which give the tea a warm, inviting quality. This spiciness is accompanied by a delicate florality reminiscent of white flowers or orchids , which gives the tea a harmonious balance.

After brewing, a further complex range of aromas unfolds: the roasted aromas , reminiscent of roasted nuts or coffee , are complemented by a fruity and sweet note , reminiscent of dried plums or figs . A light smoky note hovers over the aroma, giving the tea an additional dimension. Overall, the aroma of Rougui tea is deep, warm and hearty , making it a particularly sensual tea.

Mouthfeel:

The mouthfeel of Rougui tea is soft and velvety , giving the tea a pleasant fullness . The tea has a good structure that coats the palate and offers a pleasant fullness of body without being too heavy. Compared to many other oolong teas, Rougui has a very elegant texture that is both creamy and refreshing.

The tea is well balanced, with a soft sweetness and a mineral freshness that makes the overall mouthfeel very pleasant and long-lasting. The roasted and spicy flavors continue in the mouth, leaving a pleasant, warm feeling that accompanies the tea long after drinking. The finish is long and refreshing, with the mineral and smoky notes leaving a refreshing, slightly "stony" note.

This Rougui Yancha should be called Banyan Yancha (semi rock tea) because it does not come from the center of Wuyi National Park, which is more commonly known as Zhengyan Yancha (central rock tea). However, Rougui rock tea from Chengdun in Wuyi Shan is an outstanding Yancha, delighting with its complex spice and roasted notes , pronounced cinnamon note , and deep, fruity and mineral flavors. The tea has a full-bodied, velvety mouthfeel that is balanced by its refreshing minerality and delicate yet complex flavors.

This tea is ideal for lovers of spicy and complex oolong teas who appreciate a strong yet elegant taste. The combination of spices , roasted notes , fruitiness and a slight smokiness makes it an exceptional pleasure that goes well both on its own and in combination with light dishes such as Asian dishes or pastries. Rougui rock tea is an ideal tea for moments of calm and enjoyment that require an intense and complex taste experience.

How long should this Yancha brew?

Depending on whether you prepare the tea in the western style in a large pot or in the traditional "Gong Fu style" you should pay attention to significantly different brewing times:

• If you brew a liter of oolong, for example, you should let the tea steep for about 3-4 minutes. If it steeps for longer, it will become more intense. It is best to use about 6g of tea leaves for this amount of water.
• If you decide to prepare Gong Fu style tea in a Gaiwan or a small clay pot (Yixing), you should let the tea brew for a much shorter time. As you know, you pour the first infusion away. For the second infusion, a guideline of around 10 - 30 seconds applies. However, the amount of tea you add is much higher! Use around 8g for around 200ml of tea! The short brewing time means the tea doesn't become too strong. The aroma and intensity of the taste are overwhelming. Can you recognize the different nuances?