WUYI ROCK TEA: Rougui vs. Bai Ji Guan, a comparison between two Yan Cha

[@PastorErickDMarquez]

Great Review 👍 🎉 🍵 🍵

[@danielwa4819]

Love your passion for WuYi yancha. Personally my favorite is Shui Jin Gui, followed by Tie LuoHan. I have yet to try Bai Jiguan but this video has convinced me to get. Not a fan of Rou Gui though...

[@nannuoshan]

Hi Daniel, shui jin gui can definitely be a n excellent Yan Cha, but fining good quality nowadays is not easy. We have one on stock I sourced last year and should be online soon. As for Bai ji Guan, the search is even harder. Don't give up if you don't like the first one you try. Once you will find a good batch, it will reward you. Unfortunately, other than shui Xian or Rougui, quality comes with BJG only at high price

[@danielwa4819]

@@nannuoshan Yup will keep a lookout for a good BJG. What are your thoughts on Shui Xian and Rougui? I've read that both are higher oxidized darker oolongs, but why does Shui Xian taste so floral and light? Rougui has a very unique taste but personally its too "heavy" for my taste. I find myself returning to the medium oxidized oolongs like Tie Luo Han and Shui Jin Gui...

[@nannuoshan]

Hi Daniel, Shui Xian and Rougui are relatively new Yan Cha, that became so popular for their taste and easy of cultivation. For these reasons many gardens in Wuyishan were converted to the cultivation of one of these two cultivar. Their taste is mainly related to the intrinsic taste of the leaves, of the specific cultivar. Rougui has a strong taste, loved by many Chinese; this is further emphasize with a heavy roasting. Shui Xian is rather floral and light. In fact sometimes they are referred to as the male and female of the Yan Cha family. The oxidation level is similar, there is not much variation within yan cha. But the roasting is crucial.