Rou Gui Rock Tea

Essential Info

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Product Overview

This Rou Gui (Cinnamon) rock tea originates from the core production region of Wuyi Mountain in Nanping City, Fujian Province, China. Made from carefully selected fresh leaves of local heirloom tea trees, it is crafted using traditional rock tea (yancha) processing techniques. The dry leaves are tightly rolled, dark and lustrous, exuding a sharp, invigorating aroma. As one of the “Four Famous Bushes” of Wuyi rock tea, Rou Gui is renowned for its pronounced fragrance and powerful character, offering a bold expression of the Wuyi terroir.

Taste & Aroma

Upon infusion, Rou Gui presents a sharp and lasting aroma dominated by spicy cinnamon and peppery notes, layered with hints of orchid and honey sweetness. The tea liquor is rich and full-bodied, with a slight tingly sensation on the tongue and a persistent salivation in the throat. Its flavor is strong yet balanced—intense without bitterness, powerful without harshness. The orange-yellow liquor is bright and clear, while the infused leaves are reddish-brown and pliant. This tea offers a vigorous and structured tasting experience, marked by bold fragrance and lingering complexity—a highly distinctive yancha.

Health Benefits

As a semi-oxidized oolong tea, Rou Gui is rich in polyphenols, aromatic compounds, flavonoids, and caffeine. It promotes alertness, aids digestion, fights oxidation, and helps relieve fatigue. Its robust scent may also freshen breath and enhance mood. Thanks to its roasted processing and warming nature, it is especially suitable for those with excess dampness or oily diets. When consumed regularly and in moderation, Rou Gui supports gastrointestinal health, revitalizes the body, and improves metabolic function.

Brewing Guide

To highlight Rou Gui’s intensity and signature rock charm, use a high-temperature, quick-steeping method. Recommended parameters are as follows:

• Tea-to-Water Ratio: 7g of tea per 150 ml (5 oz) of water
• Water Temperature: 100°C (212°F) boiling water
• Brewing Method: 
  • Use a white porcelain gaiwan or teapot; preheat the vessel before adding tea
  • Quickly rinse the leaves with hot water and discard the first brew
  • For the first proper steep, infuse for 8–10 seconds; increase the time slightly with each subsequent infusion
  • Use a fairness pitcher (cha hai) to ensure even flavor
• Re-steeping: Suitable for 6 to 8 steeps with stable aroma and body
• Recommended Vessels: Gaiwan for precise control and aroma appreciation; teapot for enhancing body and warmth—both are ideal