Formosa Rougui
Formosa Rougui is a Rougui sold by Teamania.
Described as cinnamon, fruity, and full.
Published once, last updated September 2026.
- Oxidation Class
- Oolong
- Tea Class (Style)
- Rougui
- Biology (Varietal/Cultivar)
- Rougui
- Harvest
- Spring 2012
- Retailer SKU
- 5201
Observed Pack Sizes and Prices
| 50 g | CHF 25 | CHF 0.5/g | 2026-08 |
|---|
How to Brew
- Leaf Amount
- 3 g
- Water Level
- 150 ml
| Steep 1 | 100 °C | — |
|---|
Retailer
- Shop / Brand
- Teamania
- Location
- Bassersdorf, Zurich, Switzerland
Composition
Rougui
Post-assembly Production & Processing
- Oxidation
- Shaping / forming
- Roasting / firing — Light roast · light
Described As
cinnamon · fruity · full · honey · intense · lingering · spicy · sweet
Product Links
Additional Info
Terroir Area Information: Terroir: Mingjian, Nantou, Taiwan Plant Information: Cultivar note: Rougui means cinnamon. A Wuyi cultivar; in Taiwan it is grown mainly in Mingjian, having reached the island in the 1990s or later. Cultivation Information: Harvest as stated on the page: spring 2012 Additional Information: Processing note: processed very traditionally — classic green leaf with a red edge; infusion colour golden yellow through to orange Ageing: the traditional processing means the tea can be stored without loss of aroma, and its aroma changes with age Declarations of Inferences and Presumptions: Brewing parameters: taken from the vendor's own "How to brew Oolong tea" guide, which the product page links to in place of per-product instructions. The figures are that guide's grandpa-style ratio (approximately 3 g per 150 ml) at its stated boiling-water temperature, and are type-level guidance rather than a product-specific recommendation. No steep duration is recorded because the guide's infusion times depend on whether the leaf is rolled or twisted, which is not established for this record. Tea Class: left unresolved. The registry's Rougui class is Wuyi Rougui (Wuyi Cinnamon), a Wuyi rock-tea identity; this tea is Taiwanese, from Mingjian in Nantou, made from the Rougui cultivar that reached Taiwan only in the 1990s. Recording the class as Rougui would assert a Wuyi rock tea. Rougui is retained as the cultivar, and the class is left unresolved rather than guessed, matching this catalog's other Taiwanese cultivar-named oolongs.
Brew sessions & tasting notes
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