Wuyi Rougui Tea
Wuyi Rougui Tea Attributes
Leaf Shape
The rope is even, tight and strong
Liquor Color
Dark brown or frog skin green
Fragrance
With butter, floral, fruity and cinnamon aroma
Taste
Rich and sweet aftertaste
Brewed Tea Leaves
Yellow-green, green leaves with red edges
Table of Contents
Learn More about Wuyi Rougui Tea
Wuyi Rougui Tea Introduction
Wuyi Cinnamon is a famous historical tea. Wuyi Cinnamon is also called Yugui. Because its aroma and taste are similar to cinnamon bark, it is customarily called “Cinnamon”. It is a high-fragrance variety among Wuyi rock teas.
Wuyi Rougui Tea Origin
The Shuilian Cave, Sanyang Peak, Matou Rock, Tianyou Rock, Xianzhang Rock, Bishi, Jiulongke and other places in Wuyi Mountain, Fujian Province
Wuyi Rougui Tea Production Process
It is harvested in mid-May and can be harvested 4 times a year. It is picked when the new shoots grow into buds and the top leaves open in the middle, commonly known as “open-face picking”. Early pickers have frankincense, while late pickers have obvious cinnamon fragrance. After picking, it goes through the processes of sun drying, cooling, making green, stir-frying, initial kneading, stir-frying and kneading, water roasting, cooling, picking, and stewing.
Wuyi Rougui Tea Purchase Guide
The best quality Wuyi cinnamon has the aroma of flowers, fruits and honey, and has a mellow and smooth taste, with a very distinct “rock charm” (manifested as “lively”); good dry tea often has a very fine layer of white frost on it.
Wuyi Rougui Tea Quality Identification
In terms of appearance, the dry tea leaves are tight and strong, with a dark brown and shiny color. After brewing, the aroma is creamy and floral and fruity, with a distinct cinnamon aroma. The soup is bright orange-red and has a mellow and sweet taste.
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