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Floral–Fruity Rougui is a special aromatic expression of the famous Rougui (“Cinnamon”) cultivar, produced in the rocky terrain of Wuyishan. This version focuses on developing floral and fruit-forward aromatics while preserving the cinnamon-spice backbone characteristic of Rougui.
The leaves come from mature bushes cultivated under ecological management, harvested by hand, and processed with the classic Yancha sequence of sun-withering, repeated shaking, controlled oxidation, fixation, rolling, and medium-fire charcoal baking.
The dry strips are tight, dark, and glossy. The liquor is orange-gold and transparent, with a rich floral-fruity aroma layered with cinnamon bark and orchid sweetness. On the palate, the tea is bright, smooth, and structured, offering both mineral clarity and a lingering sweet aftertaste. This variant is known for its prominent fruit fragrance and elegant “yan yun.”
