Rougui tea
For the spice also known as "Chinese cinnamon", see Cinnamomum aromaticum.
_Oolong_tea_leaf.jpg)
_Oolong_tea_leaf_close.jpg) | |
| Type: | Oolong |
| Other names: | |
| Origin: | Mount Wuyi, Fujian Province, China |
| Quick description: | Characteristic with a sweet aroma. |
|
|
Rougui tea is a Wuyi Oolong tea. The name literally means "cassia". The tea can be difficult to prepare, but its distinctive sweet aroma can be brought out up to 7 steepings. It was first developed during the Qing Dynasty.
This tea may be traditionally processed producing a dark dry leaf and a rich smell or processed according to new consumer standards, giving it a leaf of mixed color and a more fruity aroma.
-
Spring tea processed to new consumer standards
-
Spring tea processed to new consumer standards close up
References
- Babelcarp on Rou Gui.
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
This article is issued from Wikipedia - version of the Monday, July 01, 2013. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.