Rou Gui

Spicy, deep and elegant, Rou Gui is a classic oolong from the rock canyons of Wuyishan: layers of warm cinnamon, mineral sweetness and subtle charcoal roast meet in the cup. The result is a silky, lingering finish – the famous yan yun , the “rhyme of the rocks”.

Origin & processing

Rou Gui is a variety grown in Wuyishan, its name literally means “cassia/cinnamon” – hence the spicy aroma. After sorting, the leaves are prepared in the Wuyi style: rolling, sha qing (enzyme inhibition) and multi-stage, traditionally charcoal-roasted ; the tea is rested between roasts to achieve a round, clean flavor. Wuyishan growing areas are often designated as zhengyan (inner cliff region), banyan (peripheral terroir) and waishan (outer mountains) – this classification is also key to understanding the mineral character and value. The famous Matou (Ma Tou, “horse head”) section is known for its particularly sought-after Rou Gui teas.

• “Rou Gui” = cassia/cinnamon, Wuyishan, Fujian.
• Traditional, multi-round charcoal roasting in a bamboo basket.
• Terroir designations: zhengyan , banyan , waishan .

Flavor profile

• Aroma: warm cassia/cinnamon, slight floral.
• Taste: hints of cocoa, roasted nuts, caramel, black fruits; clean, dry minerality.
• Texture: silky, full-bodied, with a long echoing yan yun .
• Finish: sweet-mineral, with a subtle spiciness.

Recommended preparation

Asian (gongfu) method: 6 g / 150 ml, 90–95 °C. awakening: 1 short, then 10–15 second first pour, then gradually increase. 5–8 pours also maintain the aroma nicely.

Western method: 3–4 g / 250 ml, 92–95 °C, 2:30–3:00 minutes. Produces a clean, round, cocoa-mineral cup.

Pairing & occasion

For cooler days, for afternoon meditation; dark chocolate (70–80%), nut-seed cookies, or even a natural, long-aged cheese go well with it.

Why do we love it?

Because Rou Gui expresses the character of rock oolongs "in one sentence": a spicy-sweet aroma, deep minerality, elegantly roasted tones and an infinitely clean finish.