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Nangang Rougui, vintage 2008, traditional processed Wulong from North Taiwan, only very limited quantities available
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Rougui means cinnamon. The cultivar takes its name from its typical varietal aroma, which, when well processed, is reminiscent of the aroma of cinnamon. The cultivar has its origin in the Wuyi mountains of China. In Taiwan it was imported and cultivated very late. Probably only in the 90s or even a little later. On Taiwan, Rougui is almost exclusively grown in Mingjian and rolled into beads.
This Rougui comes from Nangang and is today an absolute rarity in Taiwan, because it is no longer cultivated there. Nangang, belongs together with Muzha, Pingling and Shiding to the oldest growing areas on Taiwan. Today the cultivation is almost exclusively limited to Pinglin and Shiding, where the very weakly oxidized Baozhong is produced. The northern cultivation area originally had a very large variety of species and the teas were all twisted and not rolled according to Wuyi tradition — with the exception of Tieguanyin from Muzha. Unfortunately, the tea plantations there are now increasingly being overtaken by the city. In Nanngang and Muzha there is hardly any tea cultivation and processing left.
The Nangang Rougui is also a rarity in terms of its processing, because although it is quite strongly oxidized like the Rockteas from Wuyi, the roasting is masterfully balanced and does not at all overshadow the original character of the tea. Due to the twisted processing, like in Yancha or Dancong, the Rougui is already very present from the first infusion. In contrast to the Rougui from Mingjian it is strong and full-bodied. Spicy-herbal aroma notes dominate above all. When you taste the aroma that the tea leaves in your mouth, the typical cinnamon aromas of the variety become very clear. The echo of the Rougui remains in the mouth for a very long time and it is a pleasure to listen to the tea changing from infusion to infusion.
The tea is only available in very limited quantities. For lovers of Rock teas it is interesting to compare how a Rougui can taste, which is processed according to all rules of the art, but does not roast too heavily, while for lovers of Taiwan Wulongs this tea is an absolute rarity, because you can see the potential variety that teas from Taiwan can produce and do not need to fear the comparison with the Rock teas from Wuyishan.
The tea has a low to medium roast and has a medium degree of oxidation. The character of the rogui is shown to its best advantage. Due to the traditional processing it can be stored without any loss of aroma. With increasing age, the aroma changes and develops its very own charm.
Harvest time: spring 2008
Aroma: spicy-herbal with notes of cinnamon
Oxidation: approx. 50%
Terroir: Nangang, Taibei, Taiwan
Temperature: Water temperature 100°C
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, but waits until it has cooled down a little in the cup.
This tea is suitable for infusion in a large cup or a larger pot as it does not become bitter and is very productive. It does not need to be poured off, but simply lets the tea leaves sink to the bottom.
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