Mingjian Rougui

Observed Pack Sizes and Prices

How to Brew

Leaf Amount

3 g

Water Level

150 ml

Retailer

Shop / Brand

Teamania

Location

Bassersdorf, Zurich, Switzerland

Composition

• Rougui

Post-assembly Production & Processing

1. Oxidation
2. Shaping / forming
3. Roasting / firing — Light roast · light

Described As

cinnamon · forest-honey · honey · long-finish · round · smooth · spicy · sweet

Product Links

• teamania.ch
• teamania.ch

Additional Info

Terroir Area Information: Terroir: Mingjian, Nantou, Taiwan Plant Information: Cultivar note: Rougui (“cinnamon”), a Wuyi cultivar that reached Taiwan in the 1990s or later. Additional Information: Astringency: the page states the tea carries no astringency and no bitterness, its catechins transformed by careful oxidation 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

Shared on public profiles, for this exact tea.