Aged RouGui

Rated 5.00 out of 5 based on 1 customer rating
(1 customer review)


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The tea has been aged for 21 years and has been re-roasted over the years following traditional charcoal firing methods.

The leaf is darker than black tea and very fragrant. We found this tea will infuse to a beautiful coppery red hue. This 21 year aged Rougui has matured wonderfully with its aging into a one of a kind treat. The tea trees that this RouGui come from are 25 years old and are grown at 300-470 M in elevation with about 2.5 acres total of space for this particular varietal in the garden.

The typical cinnamon spice notes are found in this tea but with a unique caramel, raisin-bread like quality along side the typical rock grown flavors and aromas very typical of yancha.
A heavy roast profile is present but should calm down within the next year of resting. The extra roast ensures this tea can age another 10-20 years if one can hold off from drinking it.

Naturally aged tea will allow for a smooth taste to be imparted without bitter flavor or any astringent properties. We hope you can enjoy this special offering.

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Additional information


7 G, 14 G, 28 G

1 review for Aged RouGui

  1. Rated 5 out of 5

    I definitely mentioned it once and gonna mention it a couples of times again but Marcus really has a knack for finding the outstanding stuff when it comes to Wuyi roasted Oolongs. And again it wasn’t a surprise how much I liked and enjoyed this aged fellow with all its depth and creamy full bodied texture! That this Oolong was re-roasted a couple of times within its time of aging is undeniable – so this aspect really is a key note within its creamy dense profile. The typical Wuyi “red wine wood barrel” is really an old one in this case. The wooden aspect really let the maturity of this tea shine like good old aged whiskey. Even within its dry stage this scent is always omnipresent. But there is also something quite unique to it which was quite a strong component ~ puffed rice crackers with a hint of chocolate. After boiling water kissed those crisp leaves this whole bouquet gained massively within its development. But instead of red wine another alcoholic odor conquered with all its ripe fruity aspects every inch of my senses – warm strong Chinese plum wine. Lovely!

    The actual taste combines anything together with such a well balanced creamy thickness of plum wine, deep dense nuances of aged wood and residues of aged red wine plus such a nice creamy sweet play of hazelnut cream, chocolate and a hint of campfire marshmallows at the very end of it. This smokey fellow got a long way to go and isn’t giving up any of its aspects very soon. Just perfect

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