drank Rugui 2015 (508) by Zhao Zhou
3 tasting notes

Used a small yixing teapot reserved for dark oolongs. Short infusions first about 3-4 sec, later 5-10.

3-4 sec: Starts with mild, creamy sweetness and flowery smells — pretty lightsome tea.

Later on (around 3-4 infusions, 5-8 sec) it gets stronger, fiery chaqi appears. However, its delicacy remains. Rich both in fragrance and flavour. Still round and creamy; almost like silk it fills the whole mouth. Extreme complexity, real rock-tea.


A truly one of a kind tea, I definitely recommend:

Flavors: Baked Bread, Butter, Cacao, Chestnut, Cream, Dark Chocolate, Flowers, Wet Wood

205 °F / 96 °C 0 min, 15 sec 6 tsp 130 OZ / 3844 ML

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Young, experienced and nonetheless curious tea consumer.
From tea-to-tea I’m learning and improving my tasting skills.
My profile is rather about puer (both sheng and shu) and oolongs for which I use gongfu method (with yixing pots, each reserved for a single type of tea) as well as genpao (gaiwan, or small glass teapot).
I’m rating my teas based on type, processing technique, harvest time and region (if puer, mountain specifically). My rating numbers, highlighted in green, refer to the extent to what I enjoyed the tea:
- excellent tea, worth a high price (90-100)
- great tea, will buy often (80-89)
- good tea, but nothing really interesting (70-79)
- nothing really wrong, but wouldn’t buy (60-69)
- poor quality, won’t drink again (below 60)
I also use a 7-stage assessment system which refers to the over-all quality of the, regardless type, process, and harvest details.

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