Yangdunyan Rougui

This famous Yan Cha cultivar comes from a distinctive part of the Wuyi Mountains, offering a truly authentic Rougui experience.

Cinnamon—or rather cassia, with its more woody and tart aroma—is the name of the game here. It dominates both the leaves’ fragrance and the taste, and it remains strong even in the aftertaste. There are some noteworthy companions, though: dry wood, fleeting notes of roasted hazelnuts and cherries, and the minerality of hot stones ensure that this tea stays engaging throughout the session. The balanced, crisp mouthfeel and absence of acidity round off the experience.

With Yan Cha prices reaching new heights each year, this tea shows that you can enjoy the full Rougui experience without spending a fortune—if you dare to look beyond the well-known cliffs.

Written by Sven