Rougui tea also known as Wuyi Rougui tea is a kind of Chinese oolong tea, produced in Wuyi Mountain of Fujian Province. And it is also a kind of Yancha (Wuyi Rock tea) because the tea trees are growing in the cracks and gaps of the rocks on the Wuyi Mountain. Rougui tea is one of the top 3 famous Wuyi Rock tea.
Rougui tea has a history of more than 100 years since it was first discovered. It was named by the tea tree called “Rougui”, which is widely introduced to other places. Rougui means “cinnamon”, but it is not the real cinnamon.
It many national famous tea competitions, as a typical representative of Wuyi Rock tea, Rougui tea won the gold medal for many times, mainly relying on its quality and unique fragrance.
In the 20th century, it was usually exported to Hong Kong, Macao, Southeast Asia, Japan, Britain, and other countries and regions.
1. History of Rougui tea
According to historical records, the name of Rougui tea already existed in the Qing Dynasty (AD 1636-1912), but at that time, Rougui tea is not very famous.
Until 1979, the government strongly supports the development of Rougui tea plants because of its strong cold resistance, drought resistance, and high survival rate, which made Rougui tea develop rapidly.
In the early days, the price of Rougui tea is about 6 yuan (about 0.9 dollars) per 500g. At that time, a group of people from Hong Kong came to purchase tea. They liked the Rougui tea very much and they offered 50 yuan (about 7 dollars) per 500g.
Later, the local tea merchants found that the Rougui tea purchased by Hong Kong people for 50 yuan actually sold 500 yuan (about 70 dollars) per 500g in the Hong Kong market. Then, the Wuyi tea merchants realized the potential of Rougui tea and began to let it embark on the road of high-end tea. The price of Rougui tea began to leap forward.
In the early 1940s, Rougui tea was just one of the ten varieties in the tea garden of Wuyi Mountain. Since the 1960s, because of its special quality, it has been gradually recognized by many people. The planting area of it has been expanded year by year, and now it has become the main variety of Wuyi Rock tea.
In 1982 and 1986, Rougui tea twice won the award of national famous tea.
2. Characteristics of Rougui tea
Rougui tea is made from the tea leaves of the “Rougui” tea tree and made by the producing technology of Wuyi Rock tea. It is a strong fragrant variety in Wuyi Rock tea.
Rougui tea trees sprout in the middle of April every year, and picking tea leaves is in the first ten days of May. In general, Rougui tea is made and finished in spring.
The shape of Rougui tea is neat and curly; the color of dried tea leaves is brown and bright and the color of the tea soup is clear and orange-yellow or amber.
According to the processing technology, Rougui tea has four common different fragrances:
- Creamy fragrance
- Fruity fragrance (Honey peach fragrance)
- Cinnamon fragrance
- Woody fragrance
These fragrances all are natural fragrance, not the additives. If Rougui tea smells sour, moldy, burnt, and so on, it is no longer worth drinking.
According to the area where Rougui tea trees grow, Rougui tea has many other nicknames. Rou is Chinese Pinyin meaning “meat”. The nicknames are named by the meat of the animal.
- Beef tea: the tea trees grow in Niu Lan Keng. Niu means “Cow” or “Bull”.
- Horse meat tea: the tea trees grow in Ma Tou Yan. Ma Tou means “the head of the horse”.
- Tiger meat tea: the tea trees grow in Hu Tou Yan. Hu Tou means “the head of the tiger”.
- Eagle meat tea: the tea trees grow in Ying Zui Yan. Ying Zui means “the mouth of the eagle”.
Beef tea and Horse meat tea are high-quality Rougui tea and they are very expensive.
3. Health benefits of Rougui tea
Rougui tea has a warm property. It can disperse cool and relieve pain. In cold winter, a cup of Rougui tea can warm the whole body and is suitable for people with a weak and cold body.
Here are the main benefits of Rougui tea:
- Losing weight
- Nourishing stomach
- Lowering blood lipid
- Reducing cholesterol
- Refreshing and eliminating fatigue
- Promoting digestion and reducing the greasy sense