Rou Gui (Cinnamon) (肉桂)
Popular Wuyi rock oolong known for its distinctive cinnamon-like aroma and spicy character. Often blended with Shui Xian to create balanced yancha.
Flavor Profile
Primary Notes
Secondary Notes
Aroma
Body: Full
Finish: Warming, spicy, long
How to Brew Rou Gui (Cinnamon)
Gongfu Brewing (Recommended)
Traditional Chinese method using a gaiwan or small teapot with multiple short infusions.
| Water Temperature | 95°C / 203°F |
|---|---|
| Leaf Ratio | 7.0g per 100ml |
| First Steep | 15 seconds |
| Subsequent Steeps | 10s, +5s per steep |
| Number of Steeps | 8 steeps typical |
| Rinse | Quick rinse recommended before first steep |
Origin & Processing
Growing Region
Rou Gui (Cinnamon) comes from Wuyi Mountains (武夷山) in Fujian Province . UNESCO site with unique mineral-rich soil. Origin of rock oolongs and Lapsang Souchong.
Processing
This tea has an oxidation level of approximately 60%, placing it in the oolong tea category. It features a medium heavy roast level.
Pricing Guide
Prices for Rou Gui (Cinnamon) vary based on quality, harvest time, and source. Here's what to expect:
| Quality Tier | Price Range (per 50g) | Notes |
|---|---|---|
| Mid-Range | $30 - $80 | Quality examples with nuanced flavor |