Flavour
This Rougui opens with bold notes of charcoal roast and warm cinnamon, followed by a heart of ripe fruit and a soft floral finish reminiscent of gardenia. The liquor is a rich, luminous red—like a Padparadscha sapphire melting into water.
The first infusions offer a deep roasted character layered with sweet spice, carried by a smooth, full-bodied texture and a clear throat finish. As the session progresses, fruity and creamy notes begin to surface, adding sweetness and aromatic lift. The overall flavor journey moves from grounded richness to a bright, expressive climax, like a well-structured aria unfolding on the palate.
Brewing Recommendation
Single Cup
1. Rinse the cup with hot water.
2. Add 3 grams of tea into a 300ml glass cup.
3. Pour boiling water (100°C) to fill about one-third of the cup. Rinse the leaves briefly, then discard the rinse water.
4. Refill with hot water until it reaches about 1cm below the rim. Let steep for 2-3 minutes before drinking.
5. The tea can be re-infused once, with a slightly longer steeping time.