Rou Gui Oolong: The Spiced Soul of the Wuyi Mountains
Bold. Spicy. Mysterious. Rou Gui (肉桂)—literally “Cinnamon”—is one of the most prized rock oolongs from the ancient cliffs of the Wuyi Mountains in Fujian, China. But don’t expect cinnamon-flavored tea. This is no supermarket spice blend. Rou Gui is fire and stone, fragrance and structure, a tea with a deep inner rhythm that lingers on the palate like a song from a distant mountain temple.
What Is Rou Gui?
Rou Gui (pronounced roh-gway) is one of the Four Famous Bushes (四大名欉, Sì Dà Míng Cóng) of Wuyi oolong tea. It’s a medium-to-high oxidized and roasted tea made from a specific cultivar known for its rich, layered fragrance. While the name “Cinnamon” hints at warmth and spice, the real magic lies in the tea’s naturally occurring aromatics—not added flavors.
Grown in the rocky, mist-wrapped Wuyi terroir, Rou Gui is a true yan cha (岩茶, “rock tea”), famed for its yan yun (岩韵, “rock rhyme”)—a deep mineral feeling in the throat and chest that only Wuyi teas can offer.
What Does It Taste Like?
In a word: complex.
First infusions bring out warm notes of roasted cinnamon bark, cloves, cocoa, and firewood
Then come floral layers—orchid, osmanthus, even rosewood
Underneath it all: molasses, dried fruit, burnt sugar, and a mineral spine
The texture is rich and round, with a sweet, tingling aftertaste that hangs in the mouth and settles in the throat. Rou Gui isn’t just a taste—it’s an experience. It opens in waves, changing with each steep, like the unfolding of an ancient scroll.
Who Is Rou Gui For?
For the bold.
For those who love depth, warmth, and structure.
For tea drinkers who want something that awakens the senses and grounds the spirit.
Rou Gui is perfect when:
- The air turns cool, and you want to sip something fiery and comforting
- You’re meditating or journaling and need a tea with presence
- You’re creating, working, thinking—anything that benefits from clarity and subtle energy
- You want to impress guests with a tea that’s bold but balanced
How to Brew It Right
Rou Gui demands attention. Brew it with care, and it will reward you.
- Water temperature: 95–100°C (203–212°F)
- Teaware: Gaiwan or Yixing clay teapot
- Leaf ratio: 7–8g per 100–120ml
- Steeping: Rinse briefly, then steep 5–10 times, starting with 10–15 seconds
Watch how the aroma rises with steam. Breathe in before sipping. Each infusion reveals a new side—spice, sweetness, smoke, or flower. It’s a conversation, not a quick drink.
Rou Gui is the fire-lit cave of the Wuyi Mountains.
It’s a tea of balance—between wild mountain spice and quiet floral grace.
It holds power, but never overwhelms. It lingers, but never clings.
If Shui Xian is stone and orchid, and Da Hong Pao is thunder and elegance, then Rou Gui is the slow-burning ember—steady, warming, and unforgettable.
Brew it strong. Sip it slow. Let the mountain speak through spice and stone.