Rou Gui Cinnamon — Wuyi Rock Oolong Tea, 肉桂

Classic Wuyi Rock Oolong from Fujian Rou Gui (肉桂), translated as “Cinnamon,” is one of the classic and most recognizable cultivars of Wuyi Rock Oolong (Yan Cha / 岩茶) from the Wuyi Mountains of Fujian, China. The name “Cinnamon” refers to the traditional name and aromatic character of the Rou Gui cultivar — no cinnamon or other flavorings are added to the tea. This small-batch Rou Gui was produced on a small tea farm using traditional Wuyi Oolong techniques and finished with a medium roast. Compared with heavier traditional roasting styles, the moderate final roast allows the tea to retain more delicacy and freshness while preserving the warm, spicy, mineral, and deeply aromatic character expected from quality Rou Gui. The result is an expressive yet balanced Wuyi Oolong with layers of warm spices, ripe fruit, berries, flowers, caramel, and subtle woody nuances. Rou Gui & Wuyi Rock Tea Rou Gui is one of the signature cultivars associated with the celebrated tea-producing region of the Wuyi Mountains in Fujian Province. It belongs to the family of teas commonly known as Wuyi Yan Cha (武夷岩茶), or Wuyi Rock Tea. Rou Gui is particularly appreciated for its distinctive spicy aromatic character, depth, structure, and ability to develop significantly across successive Gongfu infusions. This version receives a medium final roast, creating a softer and slightly more delicate interpretation of the traditional style. The roast supports the tea rather than dominating it, allowing fruit, flowers, spices, caramel, and subtle woody notes to remain clearly recognizable throughout the session. Appearance and tasting notes The dry tea consists of beautiful, uniform, medium-sized leaves with the characteristic long, tightly twisted shape of Wuyi Oolong. The dry aroma is soft yet deep and expressive, opening with warm spices and ripe fruit, followed by woody and berry nuances. Once brewed, the bouquet becomes juicy, clean, rich, and multidimensional. Spices form the aromatic foundation, accompanied by layers of ripe fruit, berries, flowers, caramel, and gentle woody notes. The fragrance is dense and lingering, with a distinctive sweet-spicy character that continues to evolve as the tea opens. On the palate, Rou Gui is rounded, balanced, and silky. Natural sweetness is accompanied by a light, pleasant astringency that provides structure without overwhelming the softer elements of the tea. The finish is warm, dense, and long, with a gentle refreshing acidity that remains after each cup. Character and Experience Rou Gui is a remarkably versatile Wuyi Oolong. It has enough depth and complexity for a slow weekend Gongfu ceremony while remaining soft and approachable enough for everyday drinking. The medium roast gives this particular tea a pleasant balance between the deeper character of traditional Wuyi Rock Tea and a lighter, more delicate aromatic profile. Across successive infusions, the balance continually shifts between spices, fruit, berries, flowers, caramel, wood, sweetness, and gentle roast. This makes Rou Gui especially rewarding when brewed slowly and attentively. A warm, aromatic, and elegant tea for both newcomers to Wuyi Oolong and experienced Yan Cha drinkers. How to brew Gongfu Style • Clay teapot suitable for Wuyi Oolong or porcelain gaiwan • Water temperature: 95°C (203°F) • Tea-to-water ratio: 3–4 g per 100 ml • Begin with short infusions of approximately 5–10 seconds • Gradually increase subsequent infusions by approximately 10–20 seconds • Enjoy approximately 5–7 infusions, observing how the balance of spice, fruit, flowers, caramel, and roast develops. Western Style • Porcelain or glass teapot • Water temperature: 95°C (203°F) • Tea-to-water ratio: 3–4 g per 500 ml • Warm the teapot thoroughly before adding the tea • Pour in water at the recommended temperature and close the lid • Steep for approximately 3–4 minutes before serving. Origin • Tea: Rou Gui (肉桂) • English Name: Cinnamon • Type: Wuyi Rock Oolong / Yan Cha (岩茶) • Cultivar: Rou Gui • Origin: Wuyi Mountains, Fujian Province, China • Producer: Small-Batch Farm Production • Leaf Style: Long, tightly twisted Wuyi Oolong leaves • Roasting: Medium Roast • Profile: Warm Spices • Ripe Fruit • Berries • Flowers • Caramel • Wood • Taste: Rounded • Silky • Sweet • Structured • Balanced • Character: Warm • Aromatic • Refined • Complex • Flavoring: None — “Cinnamon” is the translation of the cultivar name, not an added ingredient • Processing: Traditionally processed Wuyi Oolong with medium final roasting