Rou Gui Premium Oolong Tea

Rou Gui – Cassia Bark Wuyi Rock Oolong (肉桂)

Bold, Warming Oolong from the Wuyi Mountains of Fujian, China

A legendary Wuyi Yancha with natural spice and depth.

Rou Gui Oolong Tea (肉桂), also called Cassia Bark Oolong, is one of the most famous Wuyi Rock Teas (Yancha, 岩茶). Grown among the misty cliffs of the Wuyi Mountains in Fujian Province, this oolong is celebrated for its spicy cinnamon aroma, mineral body, and warming Qi.

Though it contains no actual spice, Rou Gui’s natural fragrance evokes cassia bark, roasted peach, dark fruit, and earthy minerals—a reflection of its rocky terroir and traditional charcoal roasting.

If you’re seeking a bold, toasty oolong with sweet warmth and lingering complexity, Rou Gui is a classic with character.

If you'd like to know what drinking this tea is like, you can read this: Rou Gui Oolong: The Spiced Soul of the Wuyi Mountains

Why Tea Drinkers Choose Rou Gui Oolong

• One of the Top Wuyi Yancha Teas with a warming, spiced aroma
• Charcoal roasted with traditional craftsmanship
• Complex flavor: spice, stone fruit, cocoa, and sweet minerals
• Rich in Qi – grounding, warming, and energizing
• Excellent for multiple Gongfu infusions and cold weather brewing

Tasting Notes

• Aroma of cassia bark, nutmeg, and roasted peach
• Full-bodied with a bold mineral structure
• Subtle cocoa, dark fruit, and caramelized edges
• Lingering, sweet-spicy aftertaste with cooling finish

Tea Profile

• Type: Wuyi Rock Oolong (Yancha, 岩茶)
• Cultivar: Rou Gui (肉桂)
• Origin: Wuyi Mountains, Fujian Province, China
• Elevation: 600–1,000 meters
• Harvest: Spring flush
• Craftsmanship: Medium–heavy oxidation and charcoal roasting
• Appearance: Long twisted leaves, dark brown with red hues; chestnut-amber liquor

Collected: 2025

Traditional Processing

Rou Gui is produced using time-honored Wuyi rock tea techniques:

1. Plucking – 3–4 mature leaves with the bud intact
2. Withering – Outdoors in sun, followed by indoor cooling
3. Tossing & Oxidation – Leaves gently shaken to initiate 40–60% oxidation
4. Fixation & Rolling – Pan-fired to stop oxidation and rolled to shape
5. Charcoal Roasting – Roasted in stages over several days to develop warmth, depth, and aromatic stability

This robust tea improves with age, making it a favorite for aging or repeated infusion.

Health Benefits

Wuyi oolongs like Rou Gui support digestive warmth, energy, and circulation.

• Promotes digestion and internal warmth
• Supports mental alertness without harsh stimulation
• Rich in antioxidants, polyphenols, and minerals
• Encourages Qi flow, circulation, and balance (per traditional usage)

Brewing Instructions

Gongfu Method (5 oz / 150 ml)

• Tea amount: 6–7 grams
• Water temperature: 95–100°C / 203–212°F
• Rinse: 5 seconds
• Infusion times:
• 1st: 10–15 sec
• 2nd: 15–20 sec
• 3rd+: Gradually increase steep time
• Enjoy: Up to 8–9 infusions
• Tip: Use Yixing clay or thick porcelain to enhance body and warmth

Cup Method (8.8 oz / 250 ml)

• Tea amount: Adjust based on personal preference for tea strength.
• Water temperature: 95°C / 203°F
• Steep time: 2–3 minutes
• Re-steep: 2–3 times
• Perfect for: Evening comfort, cold weather, or meditation

Cultural Significance

Rou Gui has been cultivated in the Wuyi Mountains since the Qing Dynasty, and is now one of the most recognizable and admired Yancha teas. Its name means “Cassia,” a reference to its naturally spicy-sweet aroma—not to added ingredients.

In traditional Gongfu Cha, Rou Gui is a favorite for testing roasting precision and tea mastery, as its thick leaves retain flavor across many steeps.

For tea lovers who appreciate structure, depth, and warmth, Rou Gui is a timeless companion.