Other names

• Rou Gui Tea
• Cassia Bark Tea
• Cinnamon Tea

Introduction

One of the most common Oolong varietals grown in Wuyi, Rou Gui is a very old tea type, highly prized for its rich flavours and is often served with food. Originally grown in Anxi, then transplanted to Wuyi where it became classified as a Yan Cha or Rock Tea.

Origin

This tea is produced in Anxi, Fujian Province.

Varietal: Rou Gui.

Processing

Rou Gui is processed in the classic Oolong style: leaves are picked and dried in the sun before being tumbled to bruise them, aiding oxidation. Finally the leaves are rolled and baked to fix them. Rou Gui can be roasted lightly or strongly depending on the effect that the tea maker is seeking. Anxi Rou Gui tends to be on the lighter side, whereas darker more traditional styles are still made in Wuyi.

Tasting notes 

Spicy aromatics are typical of this tea, which are more pronounced in more heavily oxidised examples. Cinnamon and fruit give way to deeper notes of burnt sugar and spice through repeated infusions. 

Brewing instructions

Rou Gui Oolong Tea should be brewed at around 85-90°C. You can use a teapot, Gaiwan or a cup. Allow the leaves to steep for 2 minutes and re-infuse at least three or four times to appreciate the changing flavour profile.