武夷巖茶肉桂茶(Rougui),原名玉桂,武夷巖茶當家品種后起新秀之一,肉桂(Rougui)原為武夷名樅之一. 無性系、灌木型、中葉類、晚生種.上等成品茶特征：條索緊實、色澤烏潤砂綠,香氣濃郁、辛銳似桂皮香,滋味醇厚甘爽帶刺激性,湯色橙黃至金黃、透亮.由于它的香氣滋味有似桂皮香,所以在習慣上稱之為“肉桂茶”.
“香不過肉桂,醇不過水仙”，據(jù)《崇安縣新志》載,在清代就有其名.該茶是以肉桂良種茶樹鮮葉,用武夷巖茶的制作方法而制成的烏龍茶,為武夷巖茶中的高香品種.奇香異質,苦中帶有焦糖香的獨特魅力,有力沖蓋頂香高銳霸氣,水仙的香氣則優(yōu)雅飄逸的多.
武夷山茶人有句話"香不過肉桂,醇不過水仙",近年來得到了迅速的發(fā)展,他不僅僅具武夷巖茶的傳統(tǒng)的滋味特征,更以其持久的香味受人們的喜愛,成為當今武夷巖茶的“新貴”.在近幾年來舉辦的全國名茶評比中,肉桂茶多次榮獲金獎,倍受推崇.肉桂最早發(fā)現(xiàn)于武夷山慧苑巖.其樹型為灌木狀,枝條向上伸展而略披張,樹幅常在2米以上.葉長橢圓.葉面光滑,色濃綠,葉尖鈍而有內缺,具有高產的特性.肉桂茶以香氣辛銳持久,桂皮香明顯,佳者帶奶油香,滋味醇厚回甘快,飲后齒頰留香,喉感潤滑而備受人們喜愛.
20世紀40年代,原中央茶葉研究所曾在企山(武夷赤石)名叢觀察園中,將肉桂列為諸名叢之前茅.在漫長的歲月里,肉桂從八十年代初的幾畝,經無性繁殖已發(fā)展到三萬多畝,成為武夷巖茶中的主要品種.因為肉桂茶在武夷巖茶中的重要地位,在武夷巖茶國家標準(GB/T18745-2006)中,與大紅袍和武夷水仙單獨列出.
武夷巖茶肉桂茶是高香的品種,比較耐沖泡,稍有區(qū)別,肉桂茶香氣濃郁清長,巖韻顯；味醇厚,具有爽口回甘的特征；湯色濃艷,葉底肥軟,綠葉紅鑲邊.巖茶香氣清銳細長,巖韻顯；味醇厚,濃而不澀,醇而不淡,回味清甘,湯色呈淺橙紅色；葉底柔軟,也是綠葉紅鑲邊.
肉桂茶對茶具很講究,泡武夷山肉桂茶用的茶壺一般都小如香椽,以朱泥壺為佳,而且壺形宜扁不宜高.茶杯如胡桃,以長統(tǒng)形薄壁瓷杯為佳.這樣壺小泡出茶湯少,味濃,喝者不忍一飲而盡,只好細細品嘗,這樣才能品嘗出武夷茶的韻味來.香高的茶適合用90度以上的沸水淋杯沏茶,因為武夷山肉桂茶重在品香,不在外形.
Also known as yugui due to its cinnamon fragrance. Rougui tea (after processed) has the following characteristics: tidy, curly, deep green and brilliant leaf, etc.. Dry tea smells a little sweet, but tea soap which is clear and orange yellow has a mixed fragrance of cream, flower, fruit, and cinnamon. It tastes sweet and mellow, and when you sip a bit, you’ll feel the aroma stay for a long time in your teeth and throat. The leaves in tea soap are light green inside and red around, as well as brilliant. There has left odd fragrance when the tea is made even four or five times.
