Rougui – Cassia Bark Oolong

Comprehensive Guide to Wuyi Rougui (Cinnamon) Oolong Tea

Historical Origins
Rougui, a premier Wuyi rock tea cultivar, originated in Huiyuan Pit of Wuyi Mountain with records dating back to the Qing Dynasty. Systematically cultivated and popularized in the 1980s, its name derives from the leaf’s natural cinnamon spice aroma. Now a core Wuyi rock tea category, it forms the “Twin Jewels of Wuyi” alongside Old Bush Shuixian, earning National Geographical Indication protection in 2012.

Tea Characteristics
1. Appearance & Color
– Dry Leaves: Tightly twisted strips with bluish-brown luster and sandy-green hues; medium-to-full roasted versions show “toad-back” blister spots.
– Wet Leaves: Supple and glossy with pronounced “green leaves, red edges,” featuring iron-like robust veins.

2. Sensory Experience
– Liquor Color: Amber to orange-yellow (darkening with roast level), honey-clear with golden surface rings.
– Aroma:
? Varietal: Cinnamon spice, peppery warmth
? Processing: Peach nectar (light-medium roast), caramelized sugar (full roast)
? Terroir: Boulder-grown teas carry mossy minerality
– Flavor:
? Initial intense pungency softening to sweetness within 3 seconds
? Zhengyan (true rock) teas exhibit “fish-bone throat grip” (mineral throat resonance)
? Lasts 8-10 infusions

Brewing Artistry
1. Glass Pot Simmering (Rock Rhyme Extraction)
– Tools: Heat-resistant glass pot (600ml)
– Steps:
① Add 5g tea to cold water, simmer gently
② Discard first boil (rinsing), reboil 2 minutes
③ Observe liquor turning amber, leaves unfurling like silk

2. Purple Clay Gongfu Method (Traditional Essence)
– Tools: Zhuni “Shuiping” teapot (120ml), white porcelain cups
– Key Techniques:
① Preheat pot, load 8g tea (half capacity)
② “Resurrection Broth” technique:
– Reserve first 30-second steep
– Infusions 2-4: immediate pours
– Post-5th infusion: blend with reserved broth
③ Pour high to aerate, serve low to preserve aroma

3. Ice-Drip Cold Brew (Innovative Tasting)
– Process:
① Grind 5g tea to sesame-seed size
② Cold-drip with 4°C mountain water (1 drop/sec)
③ After 8 hours, garnish with cinnamon powder

Core Production Techniques
– Qingdai (Withering/Oxidation): 6-8 shaking cycles over 14-18 hours
– Roasting: Traditional charcoal烘焙 in three stages (20-30 hours total)
– Terroir Code: Zhengyan teas contain 37% more nitrogen than non-rock teas

(Note: Premium Rougui must possess “Three Essentials”: mineral structure, flavor evolution, and enduring aftertaste.)

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Key Terms:
– “Toad-back” (蛤蟆背): Blistering on roasted leaves indicating proper firing
– “Fish-bone throat grip” (骨鲠感): Mineral sensation resembling a fishbone’s tactile presence
– Zhengyan (正岩): True rock-growing areas with mineral-rich soils