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Home / Tee / Bishiyan Rougui

Bishiyan Rougui

Dieser reichhaltige und kräftige Rougui ist genau das Richtige für alle, die ein Verlangen nach dem feurigen, holzkohleartigen Yancha-Geschmack haben, mit einem dunklen Alkohol und einer Nase voller Kakao. Dennoch ist es dem Hersteller gelungen, einen beißenden, übermäßig gerösteten Charakter zu vermeiden. Der intensive Körper mit der namensgebenden Kassiarinden-Note geht leicht unter, und ein leichter Geschmack, vielleicht von getrockneter Kirsche, gleicht die schokoladige Bitterkeit aus. Er weckt den Appetit oder stillt ihn, indem er in Schnapsgläsern vor einem knisternden Feuer getrunken wird.

  • HERKUNFT:  Bishiyan, Wuyishan, Nanping, Fujian, China
  • WAS DER NAME BEDEUTET:  Grüne Felsenklippe Kassia (bi shi yan rou gui)
  • ZÜCHTUNG:  Rougui
  • GEERNTET IM:  April 2021
  • GESCHMACK:  Kassia, Kakao, getrocknete Kirsche
1
7 Stück auf Lager
21.50 € 21.50 €
IN DER TEEKANNE
  • Menge: 6g / 500ml
  • Wassertemperatur: 100°C
  • Ziehzeit: 5 Min.
NACH GONGFU CHA-ART
  • Menge: 3g / 100ml
  • Wassertemperatur: 100°C
  • 4 Aufgüsse: 45, 60, 60, 90 Sek.

Die besten Ergebnisse beim Gongfu Cha erzielen Sie, wenn Sie den Tee im traditionellen Gaiwan oder in einer Yixing-Teekanne zubereiten. Eine zu hohe Wassertemperatur könnte die Blätter verbrennen und zu einem bitteren Geschmack führen.

Zusätzliche Informationen

Authentic Wuyi Yan Cha is produced in the Wuyi Mount region, a UNESCO natural heritage site. The dramatic gorges of the Nine Bend River are surrounded by a largely intact subtropical forest and smooth cliffs of black-brownish rocks. The tea plants grow in narrow valleys, next to the cliffs, in a mineral-rich soil.

The Nine Bend River
The Nine Bend River
Tea bushes next to the dark cliff
The rock cliffs, a close view
Tea leaves have been processed here for at least a thousand years. From the 11th to 16th centuries, when Oolong tea was yet to be invented, there was an imperial tea farm on the mountains, producing green tea for the imperial court. Oolong production was boosted in the 17th century thanks to the great export demand from Europe. At that time, Wuyi was known in England as “Bohea,” and the tea imported from this region was labeled black tea. Note that black tea, as we know it today, was created centuries later.
Today Wuyi Yan Cha is one of the most valued teas in China. Because it has become a status symbol, many wealthy Chinese are willing to pay a fortune for it without even knowing how a proper Wuyi Yan Cha should taste. The result has been prices inflating to unjustified level and quality often sacrificed for quantity.
Unique to the Wuyi Yan Cha is a mineral savor coming from the soil and the surrounding cliffs. Being the oolong with the highest fire finish, fresh Yan Cha may as a result be strong and pungent. Sharpness and too-prominent astringency subside upon ageing. Premium high-fire Yan Cha tastes better after a few years of storage. Use a Yixing teapot to soften the tea, should it be too astringent for your palate.
The overall tasting profile is rich, complex, and deep. Depending on cultivar and environment, the mineral-roasted flavor is refined by floral, fruity, nutty or woody accents.