Mingjian Rougui

Mingjian Rougui is a rare Taiwanese expression of the famous Rougui cultivar — a tea name that literally means “cinnamon.” When expertly crafted, Rougui reveals its signature warm-spicy fragrance, balanced by an elegant sweetness and a long, aromatic finish.

Rougui in Taiwan: a Mingjian specialty

Originally from China’s Wuyi Mountains, Rougui arrived in Taiwan comparatively late (likely in the 1990s or later). Today, it is grown mostly in Mingjian (Nantou County), where it is typically processed into tight, rolled oolong beads, a distinctly Taiwanese interpretation of this Wuyi-born cultivar.

Light oxidation, light roast — maximum aroma

This Rougui Oolong is lightly oxidized and lightly roasted, designed to highlight the cultivars, fragrance and taste. The careful oxidation transformed the leaf’s catechins into a smooth, high-grade oolong character: no astringency, no bitterness, but more depth, and a rounder, honey-like sweetness.

Harvest date: autumn 2025
Aroma: forest honey, spicy, notes of cinnamon
Oxidation: approx. 30%
Roasting: light
Terroir: Mingjian, Nantou, Taiwan
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot. Waite until it has cooled down a little bit in the cup.
This tea is especially suitable for infusion in a large cup or a larger pot as it does not become bitter and it is very high-yielding. The infusion does not need to be poured off, simply let the tea leaves sink to the bottom.