Good dark oolong tea (Yancha / Rock tea) from Fujian, China. Mid-grade quality. Very good as an introduction to the oolong world.
Zhuke Rougui YanchaZhuke is a valley in Wuyi Mountain with tea plantations, surrounded by lush green nature. Rougui Rock Tea from this valley is known for its rosy and fruity aroma.
AromaOur Zhuke Rougui was harvested in May 2019 and processed with medium roast. The dry leaves of this stone tea (Yancha / Rock tea) have a very intense aroma that is reminiscent of umami, roasted dried meat snack and dark chocolate. If you add the dry leaves to a warm teapot or gaiwan without water, shake the leaves a little and smell the lid of the teapot / gaiwan, you will also get the aroma of raisins, cherry cake and some smoky jam.
The leaves of this Zhuke Rougui Yancha give off a very roasted, smoky and woody aroma after rinsing with hot water. The lid of your teapot exudes a fruity aroma that is reminiscent of cherry and jam liqueur.
tasteThis Zhuke Rougui Yancha has the most balanced taste, a little fruitiness (mostly black currant), a little blossom (mostly roses), a medium-heavy cocoa taste (not very dark, no bitterness of a dark chocolate) and a nice charcoal-roasted woodiness. All the flavors are very balanced like good teamwork, no team member trying to stand out and play a superstar. The mineral feeling next to and under the tongue after swallowing the tea is typical for a stone tea, very pleasant feeling.
The texture of this yancha is not oily, but rather medium-silky and velvety. It has a long finish with an aftertaste like raisins and longan.
The taste is so balanced and harmonious that it can be used as a good morning tea or tea at other times when you don't feel like anything special, just calming tea.
Rougui (cinnamon scent) a famous stone tea / rock tea (yancha)Rock Tea (Yancha) is a type of tea that grows on very stony soils. This explains why most rock teas have a very rich mineral taste. The Wuyi Mountains in Fujian Province are known for their variety of good rock teas. Rock teas differ in their different types, processing methods, degrees of oxidation and degrees of roasting.
Rougui means cinnamon in Chinese because this tea has a special aftertaste that is reminiscent of spices. The tea tastes smoky, roasted, sweet, mineral with a spicy and sweet aftertaste.
How long should this yancha last?
Depending on whether you like the tea western style in a large jug prepare or in the traditional "Gong Fu style" you should pay attention to clearly different brewing times:
- For example, if you brew a liter of oolong, you should use the tea about 3-4 minutes to let go. If it pulls longer, it becomes correspondingly more intense. It's best to use 2-3 teaspoons of tea leaves for this amount of water.
- Do you choose the preparation Gong Fu style In a gaiwan or a small clay pot (yixing) you should let the tea steep for a much shorter time. As you know, you pour away the first infusion. For the second infusion, a guideline value of approx. 20-30 seconds. The amount of tea you add is, however, much higher! Use approx. 3 teaspoons on approx. 200ml tea! Due to the short steeping time, the tea does not become too strong. The aroma and the intensity of the taste are overwhelming. Can you see the different nuances?
Please note that the tea comes in different packaging, but the content is the same Rougui Oolong.
Unless otherwise stated, delivery within 2-3 working days is fast and convenient as a DHL package to your home. The shipping cost is €4.99.
Delivery takes place within 4-5 working days, conveniently as a DHL package or DHL parcel to your home. You can find the exact shipping costs on the Shipping & Delivery page.
How to brew
in Gaiwan / Kännchen mit ca. 200 ml
Tasting erfolgte in einem Porzellan-Gaiwan
Eyes - Dry Leaf: Yan Cha typische, große, knorrig wirkende, schwarzbraune Blätter
Nose - Dry Leaf: Sultaninen, Kirschtorte und verbrannte Marmelade
Nose - Wet Leaf: Brennende Longgan-Holzkohle, roter Likör (evtl. Kirsche) und Cassia
Eyes - Liquor: Zimtbraun
Mouth - Texture: 3,0/5 (mitteldick und mineralisch)
Mouth - Taste: Zimtpulver, Preiselberre, frisches Longgan-Holz und Rosa Beeren
Nose - Empty Cup: leerer Cini-Minis-Karton
Mouth - Finish: definitiv anhaltend mineralisch, leicht zimtig. Yan Yun ist an den Lippen spürbar
Eyes - Wet Leaf: teils offene, kelpbraune Blätter
Body - Sensation: kindliche Erinnerungen
Rating: 7,8/10; Durch die luftdichte Verpackung kurz nach der Röstung wurde dem Tee kaum Chance zum Atmen gegeben, die Röstaromen dominierend anfangs doch zu stark. Trotzdem sehr mineralisch und angenehm wie eine Art Asche-Zimt-Likör-Balsam. Wegen der fehlenden Ausdauer nur ein gutes Preis-Leistungs-Verhältnis.