Pinglin Rougui

A Taiwanese take on a Chinese favourite, this rougui traces the essence of both places with the composure of a vanguard. Fruity, rich and creamy, you won't miss the hallmarks of a yancha from Wuyishan here. The tea has been sitting with the remembrance of the last firing in 2020, yet retains a delicate aroma of orchids as if to gesture its new homeland of Pinglin, a tea region in Taiwan best known for their Baozhong production. Despite its tasteful surprises, the most striking feature is its taut beeswax like structure, composing a clean mouthfeel that leaves with a slight saltiness and lingering sweetness of cassia.

  • ORIGIN:  Pinglin, New Taipei City, Taiwan
  • ALTITUDE:  400 meters
  • MEANING:  Pinglin cinnamon (ping lin rou gui)
  • CULTIVAR:  Rougui
  • HARVEST TIME:  June 2020
  • TASTE:  Orchid, beeswax, cinnamon


  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 5 min
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 3 infusions: 60, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.