2009 Aged Old Tree Rougui Oolong

This aged 2009 Old Bush Rougui is a Wuyi Rock Oolong you reach for when you want to slow down. Because this tea is made from older tea bushes and has been aged since 2009, it naturally has less caffeine and a higher concentration of calming compounds like L-theanine—which is what gives you that deep, relaxed, tea drunk feeling.

This tea hits you a strong, calming feeling right away rather than slowly over time. It’s one of those teas that can make you feel noticeably “tea drunk” after just a couple of sips. That’s why we like drinking it in the afternoon or after a meal, when your body is ready to relax, rather than in the morning when you’re trying to wake up.

This tea comes from old tea bushes grown in the famous Wuyi Mountains, where the tea is skillfully harvested by hand in the rugged terrain. These older plants naturally produce teas with more depth, body, and complexity. And since this Rougui was picked in 2009, it’s had plenty of time to age, allowing the brightness found in younger teas to mellow out into a smoother, more rounded character. When aged properly—just like this one—it brings out subtle, layered flavors that you just don’t get in fresher teas.

The flavor is smooth and mellow, with no bitterness. It starts off with a soft malty and fruity aroma of stone fruits. Upon brewing, this aged Rougui unveils a silky texture that coats the mouth with a solid, satisfying body. It has delicate floral hints reminiscent of chrysanthemum with fruity undertones of apricot and plum and gentle spice accents of savory Chinese cinnamon. We find that this tea is less earthy compared to other rock oolongs. The lingering floral aftertaste and calming feeling invites you to sit and savor the tea for a moment before going back to drink more. 

How to brew (Gongfu style):

• Use a 90ml gaiwan

• Add 5g of tea leaves

• Give the leaves a quick rinse with 204°F (95°C) water

• First infusion: steep for 15–20 seconds

• For following infusions: steep for around 5 seconds each

• After the 6th brew, add 2-3 seconds to each additional steep

This tea holds up really well over multiple infusions—expect 14 to 16 good brews. When over-steeped, it doesn’t become bitter (making it a rather forgiving tea) but it does become slightly drier. If you find that the flavor is a little light in later brews, steep for longer and only fill the gaiwan half way when brewing.

If you’re looking for a tea that helps you slow down, feel grounded, and enjoy the moment, this 2009 Old Bush Rougui is a perfect choice. It’s a tea that rewards your attention—rich in flavor, smooth in texture, and deeply calming in effect. Whether you’re winding down after a long day or simply craving an elegant and flavorful rock oolong, this tea is for you.

Notes: Apricot, Malt, Chrysanthemum, Chinese Cinnamon