Teakan’s Rou Gui

Rou Gui by Teakan
Oolong Tea / Straight
$30.00 for 65g

Rou Gui is part of Teakan’s Volume 5 Exploration Kit, a collection of five single origin teas. Rou Gui makes up 10g of the 65g kit.

First Impressions

Rou Gui came as part of Volume 5 of Teakan’s Exploration Kits. This oolong comes in a sealed, resealable kraft paper pouch. There’s a white and black label on it, which tells me that it’s an oolong tea from Wuyishan, Fujian, China. This particular oolong is from spring 2021. This particular little pouch carries 10g out of the 65g tea sampler kit – which is enough for a few cups of tea.

The leaves are a dark, dark green, with very minimal streaks of lighter green throughout. The leaves are long, wiry, and it really does take up a large volume of space for the weight of tea that’s in there. The aroma is lightly floral. There is something slightly earthy about it that reminds me of shittake mushrooms.

Preparation

Teakan recommends steeping Rou Gui in 96°C (205°F) water and doing an initial steep of 2 to 3 minutes for western style steeping and a mere 10 to 15 seconds for gongfu style steeping. I opted to do an initial steep of 2 minutes in my western style tea pot.

First Taste

Rou Gui steeps to a golden yellow. It has the light aroma of florals. Flavour wise, I found that Rou Gui has a bit of sweetness and floral flavour to it. There’s almost a cinnamon note to the aroma that takes the backseat to the floral fragrance, but it fades away when I drink it. There’s a smoothness to this tea that is inviting – I found zero bitterness or astringency to it, which is nice. I found it easy to drink.

A Second Cup?

Rou Gui was resteeped five times (six steeps total) with the same leaves. I did add an additional 30 seconds with each subsequent resteep. The leaves opened up a significant amount, and were pleasant shades of green throughout. I found the flavour to remain fairly consistent. The floral flavour was stronger for the first resteep, and then slowly began to fade after that.

My Overall Impression

I loved Teakan’s Rou Gui. The last couple of teas from Teakan’s Volume 4 have hit the spot with me because I’m such a fan of oolong. Rou Gui didn’t disappoint when it came to aroma, steeping, flavour, or resteeping. Sipping this oolong was a pleasant activity to do over an afternoon and I greatly enjoyed getting to taste it and experience the nuances of the flavour from this Wuyishan oolong.

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Teakan’s Charcoal Roasted Tie Guan Yin

Charcoal Roasted Tie Guan Yin by Teakan
Oolong Tea / Straight
$30.00 for 65g

Charcoal Roasted Tie Guan Yin is part of Teakan’s Volume 5 Exploration Kit, a collection of five single origin teas. Charcoal Roasted Tie Guan Yin makes up 15g of the 65g kit.

First Impressions

Charcoal Roasted Tie Guan Yin came as part of the Volume 5 Exploration Kit. This oolong tea comes in a sealed, resealable kraft paper pouch. There’s a simplistic white and black label folded over for the front and back. This particular oolong comes from Anxi, Fujian, China, and was harvested in spring of 2021.

The leaves are dark, very deep brown with hints of green throughout. The aroma has a strong nuttiness from the roasted component, with a fruity undertone that strongly reminds me of plums. It has a nice aroma, I don’t really get much of a charcoal feel to it, but the roasted nuttiness does come through in the aroma of the dry leaf.

Preparation

Teakan recommends steeping Charcoal Roasted Tie Guan Yin in 96°C (205°F) water for 2 minutes 30 seconds for western style steeping, and 45 seconds for gongfu style steeping.

I opted to do an initial steep of Charcoal Roasted Tie Guan Yin in the western style of steeping for 2 minutes and 30 seconds.

First Taste

Charcoal Roasted Tie Guan Yin steeps to a golden orange, very clear, and has a nutty aroma. On first taste, I get the nuttiness, an astringency, and just a touch of fruitiness that reminds me of plums, but the nuttiness is much stronger. The astringency leads to a dry mouthfeel, but there is no bitterness. I find the astringency and that dry mouthfeel makes me want to drink more, just to quench that thirst that it creates. It has a pleasant flavour though, with just the tiniest hint of sweetness.

A Second Cup?

I resteeped Charcoal Roasted Tie Guan Yin a total of six times (seven steeps total with the same leaves), and added an additional 30 seconds for each subsequent steep. I kept with the same steeping method and water temperature and I found that the flavour stayed fairly consistent. I found it to remain lightly astringent with plum-notes throughout, along with that dry mouthfeel at the end of each sip.

My Overall Impression

I loved Teakan’s Charcoal Roasted Tie Guan Yin. I’m not sure what I was expecting when I saw the name Charcoal Roasted Tie Guan Yin, but I don’t think this was it. I was pleasantly surprised in the fact that it was had more roasted notes than what I had assumed it would be like, which would have been something closer to a lapsang souchong (and honestly, not one of my favourite types of tea) because I saw charcoal and thought smokey. The nutty flavour carries through well, and the plum notes really carry with each steep. I would highly recommend resteeping this oolong as much as possible.

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Teakan’s Red Plum Black

Red Plum Black by Teakan
Black Tea / Straight
$30.00 for 65g

Red Plum Black is part of Teakan’s Volume 5 Exploration Kit, a collection of five single origin teas. Red Plum Black makes up 15g of the 65g kit.

First Impressions

As part of Teakan’s Volume 5, Red Plum Black came in a sealed, resealable kraft paper pouch with a black and white label. This black tea comes from Hangzhou, Zhejiang, China, and was harvested in spring of 2021. The aroma of this black tea reminds me of plum, stone fruit, and then with a light amount of floral.

The leaves of Red Plum Black are short, wiry, twisted and in dark shades of brown with pops of gold in the tips. The fruity aroma is much stronger once the leaves are out of the bag, and it reminds me of candied plums – just a bit of the childhood coming back to the front of my mind.

Preparation

Teakan recommends steeping Red Plum Black in 90°C (194°F) for 2 to 3 minutes if steeping western style or 95°C (203°F) for 45 seconds if steeping gongfu style.

I opted to do an initial steep of Red Plum Black in 90°C water for 2 minutes.

First Taste

Red Plum Black steeps to a lovely golden orange colour with a crisp, stone fruit aroma. It is fragrant and inviting, with a nice fruity aroma that is quite inviting. The flavour of the tea is fruity with a surprisingly floral finish at the end of each sip. There’s a natural honeyed sweetness which is enjoyable, and it has a smooth mouthfeel. I find that there’s no maltiness, astringency or bitterness for the length of time I steeped Red Plum Black for.

A Second Cup?

I resteeped Red Plum Black seven times (eight steeps total with the same leaves). I added an additional 30 seconds for each subsequent steep. I found that the flavour got more fruity and less floral with each steep, but started to weaken in amount of flavour after the third resteep. The sweetness lessens by the second resteep.

My Overall Impression

I loved Teakan’s Red Plum Black. It was a pleasant experience from start to finish – enjoying the aroma of the dry leave, tasting the tea for the first time, and then having all the resteeps of the same leaves. It’s lovely to experience the subtle changes in the flavour with each steep, and I truly enjoyed getting to sip this tea over the course of an afternoon. I think it would be a lovely traditional black tea to introduce someone to, who’s normally used to black tea blends.

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