Da Anyuan Oolong Rougui Tea

Name: Da Anyuan Oolong Rougui Tea
Brand: Zentè
Price: 49.0 EUR
Availability: InStock

€49,00

Quantity

Flavor and Aromatic Profile

Da Anyuan Rougui infusion has a bright amber color, with an intense cinnamon scent accompanied by light floral and fruity notes. On the palate, the infusion is rich, velvety and layered, with a clear mineral presence and a long sweet aftertaste. The refined aromas and elegant persistence on the palate transport those who taste it into an authentic experience, as if immersed in the rocky valleys of Wuyishan.

Health Benefits

Rich in polyphenols, amino acids and essential minerals, Da Anyuan Rougui has strong antioxidant properties, helping to slow down aging, improve metabolism and support cardiovascular health. Due to its moderate nature, it is suitable for daily consumption, helping to reduce stress, aid digestion and support the immune system, ideal for those seeking a healthy balance in life.

Origin: Wuyi Mountains, Fujian.

Year of production: August 2023

Shelf life: 5 years

Quantity: 100g (12 sachets)

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Da Anyuan Oolong Rougui Tea

Historical Background and Origin

Da Anyuan Rougui Oolong Tea originates from the mountainous region of Wuyishan in Fujian Province, China, and is one of the masterpieces of the famous Wuyi Yancha tea. With a history spanning centuries, it is known for its spicy aroma and rich, full-bodied taste, which has been prized since ancient times as an imperial tribute tea. Da Anyuan Rougui has won numerous international awards, such as the gold medal at the International Tea Expo in 2018 and the title of “Best Oolong Tea” at the World Tea Championship in 2021, establishing itself as one of the excellences of high-end tea.

Production Process

Da Anyuan is located in the heart of the Wuyishan mountain range, which offers unique conditions. The mineral-rich volcanic soil, ideal altitude and humid climate allow the tea plants to absorb nutrients and intense aromas. This distinctive territory gives Da Anyuan Rougui the characteristic "Yan Yun", an aromatic and gustatory depth that makes it unique among Yancha.

Manufacturing Process

The processing of Da Anyuan Rougui is precise and complex, highlighting the ancient mastery of the Yancha. After harvesting, the leaves are left to dry naturally to reduce the water content, then they are gently oxidized with repeated manipulations, followed by folding to obtain the characteristic rolled shape. The roasting phase, carried out at low temperatures, is crucial: it intensifies the spicy aroma and adds complexity to the flavor, enhancing the intense mineral character.

Harvest season

Da Anyuan Rougui is harvested primarily in spring and autumn, with spring leaves considered to be of superior quality. The tender buds are harvested around Qingming (early April), ensuring superior freshness and aroma for a high-quality tea. Autumn leaves develop a more intense fragrance, with fruity notes and a soft texture.

Chinese Infusion Method

It is recommended to use a gaiwan or clay teapot. The water temperature should be between 95 and 100°C, with about 5 grams of tea. The first infusion lasts about 5-10 seconds, and for subsequent infusions the time increases slightly. With the Chinese method, you can make 5-7 infusions, gradually discovering the different aromatic and flavor notes, fully appreciating the unique “Yan Yun” of Rougui.

Western Infusion Method

The Western method allows for a rich and intense tasting. Add 3-5 grams of tea to a teapot, pour water at 95°C and leave to infuse for 3-5 minutes. The infusion will have a full-bodied and aromatic flavor. If desired, milk or sugar can be added to enhance the sweetness and complexity, ideal for a relaxing afternoon tea moment.