WUYI IN 100G
Fruity Rougui Rock Tea
FRUITY ROU GUI 100GThe spice of Rougui, the sweetness of fruit — a rock tea of clear character.
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- Name
- Fruity Rougui Rock Tea · FRUITY ROU GUI 100G
- Series
- WUYI IN 100G
- Type
- Rock tea
- Aroma
- The dry leaf is a blend of cassia and citrus peel; the first infusion is the sharpest, like a freshly split cinnamon stick meeting citrus. From the second infusion the fruit overtakes the cassia, the fragrance falls into the water, and the aroma lingers longest on the lid.
- Taste
- Spicy-sweet on entry, the spice first, the sweetness after. The body is lighter than Da Hong Pao, the rock bone less firm, but it wins on freshness — the returning sweetness in the throat is cool, like biting into a chilled lychee in summer.
- Spec
- 100g tin
- Origin
- Fujian · Wuyi Mountains
- Price
- $23.9 (100g tin · price as shown in the boutique)
TASTING
The dry leaf is a blend of cassia and citrus peel; the first infusion is the sharpest, like a freshly split cinnamon stick meeting citrus. From the second infusion the fruit overtakes the cassia, the fragrance falls into the water, and the aroma lingers longest on the lid.
Spicy-sweet on entry, the spice first, the sweetness after. The body is lighter than Da Hong Pao, the rock bone less firm, but it wins on freshness — the returning sweetness in the throat is cool, like biting into a chilled lychee in summer.
Rougui is known for its sharp fragrance; this one, beyond the cassia, brings out a clear fruit aroma, the fragrance falling into the water, spice and sweetness interwoven, a cool returning sweetness in the throat. Those who love fragrance will remember the first sip.
OUR CHOICE
Why we chose this one
Rougui is the boldest cultivar among Wuyi rock teas — sharp in fragrance, strong in character, not as gentle as Shuixian. For this one we use the fruity-Rougui method: a slightly heavier fermentation and a slightly lighter roast, so that the spice of Rougui and the sweetness of fruit step forward together. Those who love fragrance will remember the first sip; those who dislike spice should try once more, and find the sweetness hidden inside.
The dry leaf is a blend of cassia and citrus peel; the first infusion is the sharpest, like a freshly split cinnamon stick meeting citrus. From the second infusion the fruit overtakes the cassia, the fragrance falls into the water, and the aroma lingers longest on the lid.
Spicy-sweet on entry, the spice first, the sweetness after. The body is lighter than Da Hong Pao, the rock bone less firm, but it wins on freshness — the returning sweetness in the throat is cool, like biting into a chilled lychee in summer.
SPECIFICATION
- Type
- Rock tea
- Spec
- 100g tin
- Terroir
- Fujian · Wuyi Mountains
- Craft
- Traditional charcoal roasting; the fire reaches within and the aroma stays steady.
- Water temperature
- 100°C boiling water
- Brewing
- Brew with boiling water; pour off the first two infusions at once, then add 5–10 seconds to each. We suggest a white porcelain gaiwan, 110ml, with 5g of leaf.
CARE
Seal away from light and keep in a cool, dry place; once opened, drink soon to enjoy it at its best.
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