Da Ping Rou Gui

Information

Origine: Fu Jian province
Harvesting area: Da Ping Village
Plantation altitude: ~1000 above sea level
Harvesting: Spring 2024
Tea varietal: Rou Gui

Under the brilliance of Wuyi Rougui, its lesser-known sibling—Minnan Rougui—stands quietly in the shadows, unassuming but no less remarkable. Introduced to the southern mountains of Anxi’s Daping Township in the 1970s, this variety took root amidst the lush greenery of Minnan’s peaks and valleys. Decades have passed, but its distinct character—aromatic, smooth, and resilient to multiple infusions—has never wavered. What makes this tea even more special is its origin: the tea garden of our old friend, Uncle Zhang, a master craftsman whose deft hands and deep knowledge of traditional roasting techniques have preserved the soul of this tea.

Uncle Zhang knows tea like an old friend. For decades, he has worked alongside the mountains and the fire, blending the gifts of Daping’s terrain with his honed skills. His tea garden, perched on the thousand-meter-high mountain, thrives in a misty, temperate climate that infuses the leaves with vitality and imparts a distinctive mountain terroir.

The process is meticulous. Uncle Zhang adheres to the twelve traditional steps of Minnan oolong tea-making, finishing each batch with careful, manual roasting. It’s this fire that transforms the floral and fruity aromas typical of oolong into the signature gingery fragrance unique to Minnan Rougui. Unlike the robust and restrained profile of Wuyi Rougui, Daping Rougui presents itself with a brighter, more fragrant character and a velvety smoothness that dances on the palate.

The dried leaves, tightly curled and dark, release a bold gingery aroma with just a hint of smokiness when held to the nose. When steeped in hot water, the liquor glows a golden amber, clear and inviting. One sip, and the flavors unfold: the tea’s sweetness and richness intermingle in a silken embrace, leaving behind a lingering fragrance that clings to the tongue long after. Even after ten infusions, the tea remains steadfast in its flavor and fragrance—a testament to its quality.

Brewing Minnan Rougui is a ritual, a joy in itself. Measure 7.5 grams of tea leaves, heat water to a rolling boil, and pour from a height to awaken the leaves. For the first four infusions, keep it quick—pour in, pour out. The goal is to capture a tea liquor that’s clean, bright, and fragrant. From the fifth infusion onward, extend the steeping time by 3–5 seconds with each brew, allowing the leaves to slowly unfurl and release their deeper, more complex notes.

Minnan Rougui is unpretentious but unforgettable. It holds within it the spirit of the land, the whispers of mist-laden mornings, and the labor of a craftsman who has dedicated his life to his tea. In every golden sip, you’ll taste not just the tea but the mountain, the fire, and the soul of tradition itself.

Read the tasting notes