Wuyi Rou Gui
Wuyi Mountains, China
Cinnamon oolong—not flavored, but naturally spicy-sweet from the terroir. Bold and warming.
The Story
Rou Gui means 'cinnamon'—not because it's flavored, but because the natural character of this Wuyi rock tea evokes warm spice. Grown in the same mineral-rich terroir as Da Hong Pao, Rou Gui emphasizes the spicy side of yancha character. It's become one of the most sought-after Wuyi cultivars.
Flavor Notes
Perfect For
- Cold weather
- After dinner
- When you need warming
- Spice lovers
- Focused sessions
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
200-212°F
(100°C)
Amount
5g per 100ml
Steep Time
10-15 seconds initially
Resteeps
8-12 steeps
Recommended Vessel
Gaiwan or Yixing pot
Brewing Tips
Don't be afraid of boiling water—Rou Gui can handle it and needs heat to release its spicy character. Brief steeps prevent bitterness while extracting the warming notes. The spent leaves should smell incredible.