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Doing a comparison tasting of FuJian Rou Gui (left) vs. Wuyi Rou Gui (right) today. Fujian is known for their Dan Cong, my guess is Dan Cong leaves processed using a Rou Gui technique to make this tea. It's quite interesting

that sounds like very interesting tea. I thought the rou gui was not so much about technique, and more about particular leaves growing with that spicy flavor in them.

I am not too familiar with how Rou Gui is made either. Both teas have a similar smoky and sweet profile which led me to think it maybe process related. The Wuyi one has more body and the flavor is more consistent. The Fujian one has a lighter body and the after mouth taste has a slight greenness like Dan Cong.

Definitely sounds interesting.

Rougui is a tea cultivar, so in this case the tea may be made of Rougui leaves but with Dancong processing. Which is a bit odd I think. Or just Fujian-grown but still made into Yancha. Or it may be an unrelated Dancong cultivar of the same name... ?

I've heard of Rougui Xiang Dancong, though I don't know much about it and have never tried it.

On another note, I recently had an accidentally "aged" Fujian coal-fired Tie Guan Yin. I bought it in 2016 and then forgot about it, only digging it out because it was in teapot-sized 5-6 g packets. It was smooth and not too sour, but basically all I could taste was charcoal and roast. Is it worth forgetting about this tea for another ten years?

DaXue JiaDao had some WuYi 閩北武夷山 and FuJian YongChun 閩南永春 versions of RouGui (as well as ShuiXian and FoShou) available for a while.

It looks like I tried the RouGui and the ShuiXian ones around here: viewtopic.php?p=46575#p46575

I understood them to by yancha-style processing, but in different locations, and not necessarily trying to emulate yancha.

Perhaps a bit how 'yancha' made from outside of the core area can try to emulate, or try to do its own thing.

Andrew

GaoShan wrote: ↑

Tue Dec 12, 2023 11:56 pm

On another note, I recently had an accidentally "aged" Fujian coal-fired Tie Guan Yin. I bought it in 2016 and then forgot about it, only digging it out because it was in teapot-sized 5-6 g packets. It was smooth and not too sour, but basically all I could taste was charcoal and roast. Is it worth forgetting about this tea for another ten years?

If it is all charcoal and roast after ab0ut 7 years that means it has been roasted to death to begin with...

Bok wrote: ↑

Wed Dec 13, 2023 12:03 am

GaoShan wrote: ↑

Tue Dec 12, 2023 11:56 pm

On another note, I recently had an accidentally "aged" Fujian coal-fired Tie Guan Yin. I bought it in 2016 and then forgot about it, only digging it out because it was in teapot-sized 5-6 g packets. It was smooth and not too sour, but basically all I could taste was charcoal and roast. Is it worth forgetting about this tea for another ten years?

If it is all charcoal and roast after ab0ut 7 years that means it has been roasted to death to begin with...

Yeah, I was afraid of that. It could be my palate, as about half the roasted teas I've tried basically taste like nothing but roast. But this TGY started off this way and continues to taste the same.

Oh man...this is really strong material !
Anxi Dark Roasted Oolong.
4 grams of this heavy roasted beast and one can not be quick enough
3 seconds for the first five infusions. I had to decrease temperature to 60 °C. Then it is sweet and tasty darling

Jekyll and Hyde...

debunix wrote: ↑

Wed Dec 13, 2023 8:27 pm

Jekyll and Hyde...

Exactly

Oriental Beauty and goat cheese. Very good pairing.

2010 Wenshan Bao Zhong

Next try for Anxi Dark Roasted Oolong a.k.a. Dr Jekyll & Mr Hyde

Small ceramic shiboridashi UFO (90 ml)
3 grams of tea
Temp 65 °C
10 seconds steeps

Nice....really nice tea.