Rou Gui (肉桂)

tea imagery: Tiger in a cinnamon grove

Rou Gui is a Wuyi rock oolong made from the cultivar of the same name. The name means “cinnamon”, a reference to its aroma. No spice is added: the leaves themselves can give spicy notes alongside flowers, ripe fruit and the roast.

History

Rou Gui belongs to the yancha family of oolongs from Wuyishan in northwestern Fujian. The leaves are withered, tossed with rests between rounds, heated to stop oxidation, rolled and dried. Further roasting shapes their flavour and aroma. Roast levels vary, so very dark leaves or a strong smoky smell are not requirements for this tea.

The tiger in a cinnamon grove is artwork created for this site, inspired by the name and spicy aroma.

Terroir

Wuyishan, northwestern Fujian. Varies between gardens. Soils vary locally; “rock tea” does not specify the mineral content of a cup. Humid climate, with sunlight and shelter varying according to terrain. Ask about the garden, harvest year and roast. A celebrated place name is useful only when backed by reliable batch information.

Leaf

dry leaf: Leaves rolled lengthways, usually in shades of brown.

aroma in a warmed vessel: Compare the spicy aroma with the roast in a warmed vessel.

aroma after brewing: Floral and fruity notes may be easier to notice once the wet leaves cool a little.

taste: The cinnamon note can be subtle. Look for sweetness and a full texture beneath the roast, with spice that adds aroma rather than heat.

finish: After a sip, compare the lingering spice, sweetness and dryness. Enjoyment matters more than the length of the finish.

Properties

Traditional descriptions: The name is also used for cinnamon in traditional Chinese medicine. Properties of the bark cannot be transferred to this tea.

What to know: Let the tea cool a little and compare its spicy notes with the roasted aromas. Notice which remain clear after the first hot sip.

Over a cup of tea: A warm, spicy cup can be welcome after a walk. Take a moment to enjoy the aroma before tasting.

Caffeine: Caffeine in the cup varies with the amount of leaf and brewing. If you are sensitive to it, start with a small serving.

How to brew

A 120 ml gaiwan or small teapot; special Yixing clay is optional. Fresh drinking water at 95–100 °C; start with 5 g per 120 ml. Time for each infusion: 15 s, 15 s, 20 s, 30 s, 45 s, 60 s.

When to drink

During the day; consider caffeine’s effect on sleep before drinking in the evening. Year-round, including after an autumn or winter walk. When you want to try a spicy rock oolong. Baked apple or a little dark chocolate, after tasting the tea without food. Over a conversation or alongside Shui Xian for comparison

What to notice

Take a small sip once the tea is comfortably cool.
Try to distinguish spice from roast.
In the second infusion, see whether sweetness becomes more noticeable.

Questions and answers

How do you brew Rou Gui?

A 120 ml gaiwan or small teapot; special Yixing clay is optional. Fresh drinking water at 95–100 °C; start with 5 g per 120 ml. Time for each infusion: 15 s, 15 s, 20 s, 30 s, 45 s, 60 s.

What does Rou Gui taste like?

The cinnamon note can be subtle. Look for sweetness and a full texture beneath the roast, with spice that adds aroma rather than heat.

How much caffeine is in Rou Gui?

Caffeine in the cup varies with the amount of leaf and brewing. If you are sensitive to it, start with a small serving.

What else should I know about Rou Gui?

Let the tea cool a little and compare its spicy notes with the roasted aromas. Notice which remain clear after the first hot sip.