Rou Gui (Cinnamon)

About this tea

Rou Gui (Cinnamon Bark) has risen to become Wuyi's most commercially successful rock oolong, surpassing even Da Hong Pao in production volume. First cultivated in the Qing Dynasty, this cultivar was named for its remarkable cinnamon-like aroma and spicy character. The tea gained prominence in the 1980s when improved processing techniques highlighted its unique profile, making it instantly recognizable among yancha connoisseurs.

Grown throughout Wuyi's rocky terrain, the finest Rou Gui comes from the core scenic area's zhengyan (true cliff) locations. The mineral-rich soil and misty mountain environment create the perfect conditions for developing its signature spicy-sweet character. Traditional processing involves heavy oxidation (70-80%) and multiple charcoal roastings that enhance rather than mask the cinnamon notes. Master roasters carefully balance heat to preserve the tea's aromatic oils while developing depth.

The flavor profile is bold and warming: immediate cinnamon spice hits the palate, not harsh but penetrating and sweet. This gives way to underlying mineral notes characteristic of yancha, with hints of dark honey and dried fruit. The texture is full-bodied and coating, with a pleasant tingling sensation. The famous 'rou gui xiang' (cinnamon fragrance) persists through multiple infusions, evolving from spicy to sweet to mineral. Quality Rou Gui exhibits long-lasting hui gan (returning sweetness) that contrasts beautifully with its spicy nature.

Brewing recommendations: Use 1 tablespoon (5g) per 250ml cup with water at 93°C (200°F), steeping for 90 seconds. This tea loves heat to release its oils. For gongfu style, use 8g per 100ml, steeping 15-20 seconds initially. Rinse leaves first to awaken them. Can yield 8-10 increasingly complex infusions. Purple clay or thick ceramic enhances the warming character.

Perfect for cold weather or after cooling foods. The warming properties make it ideal for evening enjoyment. Pairs excellently with spiced desserts, dark chocolate, roasted nuts, and autumn flavors like pumpkin and apple. Also complements rich, fatty foods where its spice cuts through heaviness. In Chinese culture, Rou Gui is believed to warm the body's core, making it medicinal as well as delicious.