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2008 Organic Taiwanese Rougui Red Oolong
2008 Organic Taiwanese Rougui Red Oolong
2008 Organic Taiwanese Rougui Red Oolong
2008 Organic Taiwanese Rougui Red Oolong
2008 Organic Taiwanese Rougui Red Oolong

2008 Organic Taiwanese Rougui Red Oolong

Regular price $5.00

 2008 Organic Taiwanese Rougui Red Oolong

 

This tea is truly something special. Rarely grown in Taiwan, the name of this cultivar, Rougui, directly translates as cinnamon. This tea certainly has cinnamon as its dominant note! It isn't the spicy side of cinnamon, more the subtle sweet, soft, creamy spice of cinnamon cookies or baked goods. Aged since 2008 on the hot, red soil Mingjian plateau, this tea has lost some of its potency but it has gained a fresh and subtle depth of flavor, without the musk of age, that is so very rare in aged teas.

Forgiving and long lasting, this tea is best brewed hot and long. We have found the aroma to be almost incense like when left to steep. We are not experts on the predominantly Chinese grown Rougui cultivar, but we will certainly be keeping out eyes open for more Taiwanese grown versions of this beautiful tea! 

We are not quite sure why this amazing tea has not sold out yet, but a good guess would be that cinnamon is not a popular flavor profile in Taiwan. Predominantly used in Chinese medicine, the emotional connotation of cinnamon in Taiwan is not pleasant. There are no cinnamon candies, gum or cinnamon buns to be found in Taiwan! To our benefit, there is a lack demand for this particular tea.

Only a limited amount of this tea is left and when it is gone there is no way to get more. The farm stopped growing this cultivar years ago!

This tea is grown on an organic, multigenerational farm in the Mingjian area. They are unique in that they cultivate hard to grow, Chinese tea cultivars. We are happy to support them and look forward to offering more 'tea culture hybrids', namely Chinese Cultivars produced in the Taiwanese way. Our Taiwanese Ba Xian Oolong is another great example of these types of teas from this garden!

 

Elevation: 400m

Status: Certified Organic

Cultivar: Rougui

Season: Spring 2008

Method: Hand picked, processed on site, small batch, 

Oxidization: 65%

Region: Mingjian, Nantou

Recommend Brewing Style:

Gong Fu Style: 3-5g per 100ml, ~100C water 45, 60 then add 30 seconds steeps in gaiwan. Lasts 5-6 steeps.

Western Style: 3g per 100ml, ~100c water for 1 minute. Lasts 2-3 steeps

** Very suited to western style brewing

 

Customer Reviews

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K
K.
My water needed more minerals to bring out the flavor

Matt recommended that I use water with more calcium to see the cinnamon flavor better. I normally use city water and I also notice a hardness deficiency in my aquarium water, so that seemed like a reasonable suggestion.

I chose Evian, and keeping all other steps the same, I went from flavors of wheat berries to flavors of herbs and dried fruit. I still don’t find cinnamon, but now it is a very interesting tea!

K
K.
Use western brewing

This is an interesting tea if you brew it western style for at least two minutes. The shorter steeps in the traditional brewing don’t produce enough flavor to make it as interesting as it might otherwise be. Flavors include dried fruit and dried herbs when brewed western style. When brewed traditional, the flavors are much more subtle and similar to wheat water. One thing for certain is that the tea does not taste stale in spite of being 13 years old!