Fujian
Oolong Tea
Spring & Autumn
Partial Fermentation & Roasting
Rou Gui, meaning 'Cinnamon,' is a celebrated Wuyi Rock Tea (Yan Cha) from the Wuyi Mountains in Fujian Province. Known for its distinctive cinnamon bark aroma and robust, full-bodied flavor with a long-lasting finish.
Rou Gui (肉桂), literally translating to "Meat Cinnamon," is one of the most famous and distinctively flavored Wuyi Rock Teas (Wuyi Yan Cha) from the Wuyi Mountains in northern Fujian Province, China. It is named for its characteristic warm, sweet, and spicy cinnamon-like aroma and taste, which is believed to arise from the unique terroir of its growing environment and the specific Rou Gui tea cultivar.
Rou Gui is grown in various areas within the Wuyi Mountains, including the core scenic area and its surrounding regions. The tea bushes are often planted in rocky crevices and mineral-rich soil, which contributes to its unique "rock韵" (Yan Yun) character.
It is highly prized for its robust, full-bodied liquor, intense cinnamon aroma, and a distinctive "guilty" (回甘) or sweet aftertaste that lingers in the mouth. Rou Gui is considered one of the core varieties of Wuyi Rock Tea.
Strong, warm, sweet, distinctive cinnamon bark scent
Robust, full-bodied, spicy, sweet, with "Yan Yun"
Long-lasting, sweet, with a distinctive "Hui Gan" aftertaste
The history of tea cultivation in the Wuyi Mountains is ancient, with records dating back over 1,000 years. The unique geography, with its grottoes, cliffs, and mineral-rich "zhuphite" rock soil, created the ideal environment for tea cultivation.
Rou Gui, as a specific cultivar, gained prominence much later than some other Yan Cha varieties like Da Hong Pao. However, its distinctive cinnamon character quickly made it a favorite among tea connoisseurs. The tea bushes were traditionally planted in the rocky crevices of the mountain, absorbing the mineral content from the rocks.
Rou Gui's recognition grew significantly in the 20th and 21st centuries, and it is now considered one of the standard cultivars within the Wuyi Rock Tea category, prized for its unique and powerful flavor profile.
"Rou Gui embodies the fierce and warm spirit of the Wuyi Mountains, like a whisper of cinnamon bark in stone crevices." — Ancient Tea Saying
Early tea cultivation begins in the Wuyi region.
Tea production in Wuyi gains regional importance, early "Yan Cha" styles emerge.
Development of oolong processing techniques and recognition of specific cultivars.
Rou Gui recognized as a core cultivar, global appreciation.
Leaves are hand-picked, typically consisting of the bud and 2-3 adjacent leaves (ya shao 芽梢). The timing, often in spring or autumn, is crucial for optimal quality.
Fresh leaves are spread out and allowed to wilt slightly, reducing moisture content and making them pliable for the next steps. This can be done under the sun or in controlled indoor conditions.
The leaves are gently shaken or tumbled, bruising the edges slightly. This initiates controlled oxidation (fermentation), a key step in oolong tea production, developing the flavor and aroma precursors.
Heating halts the oxidation process at the desired level, preserving the developing flavors and aromas.
The leaves are rolled to shape them and further break down cell walls, concentrating the flavors.
A crucial and often repeated step for Wuyi Yan Cha. The tea is roasted over charcoal or electric heat at specific temperatures for extended periods. This step develops the signature roasted, mineral, and sometimes cinnamon-like notes, and significantly contributes to the tea's "Yan Yun" character and longevity.
Traditional Roasting Process
"The soul of Rou Gui is forged in fire and stone, where the essence of cinnamon meets the strength of the rock." — Master Tea Maker
Use boiling water (95-100°C / 203-212°F). High temperature is needed to extract the full flavor from the robust leaves.
First infusion: 10-15 seconds. Subsequent infusions: Increase time gradually (e.g., 15s, 20s, 25s...).
Use 5-8 grams of tea per 100-150 ml of water (Gongfu style).
Use soft, filtered water for the best flavor.
Traditionally preferred for its ability to enhance the tea's flavor over time.
Gongfu style allows appreciation of flavor evolution across infusions.
Focus on the strong aroma, full body, and lingering finish.
Suitable for any time of day, especially enjoyed for its warming nature.
In TCM, Rou Gui, as a roasted oolong tea, is generally considered to have a warm nature with sweet and slightly bitter properties. It is believed to warm the stomach, aid digestion, promote urination, and dispel cold.
The warming properties are particularly associated with its name and flavor. It is traditionally recommended for those with a cold constitution or during cooler seasons. The "rock" nature is also thought to provide grounding energy.
Like other oolong teas, Rou Gui contains polyphenols (including catechins and theaflavins), caffeine, and L-theanine. The partial fermentation and roasting processes create a unique profile of compounds.
Research suggests that oolong tea consumption may support weight management, cardiovascular health, bone health, and provide anti-inflammatory and anti-oxidative benefits.
Contains polyphenols that may help fight free radicals.
Caffeine and L-theanine provide focused alertness.
May support healthy cholesterol and circulation.
Can aid in boosting metabolism and fat oxidation.
Traditionally used to promote healthy digestion.
Natural compounds may help reduce harmful bacteria.
| Nutrient | Amount | Daily Value* |
|---|---|---|
| Calories | 0 | 0% |
| Caffeine | 30-50mg | 6-10% |
| Antioxidants (Polyphenols) | Moderate-High | Significant |
| L-Theanine | Moderate | Beneficial |
| Vitamin C | Trace | Minimal |
| Fluoride | Moderate-High | Supportive |
*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.
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