Rou Gui (Cinnamon Oolong)
Rou Gui is a prominent Wuyi yancha known for its distinctive spice-forward aromatics layered over mineral depth. Compared to Shui Xian, Rou Gui is more aromatic and expressive, while still retaining the structural qualities characteristic of Wuyi rock oolong.
Origin & Background
Originating from the Wuyi Mountains of Fujian Province, Rou Gui is named for its naturally occurring cinnamon-like fragrance. The aroma arises from cultivar genetics and traditional processing rather than any added spice or flavoring.
Processing & Oxidation
Rou Gui undergoes extended withering and repeated bruising to promote moderate to high oxidation. Roasting is applied with precision to enhance aromatic lift while preserving clarity and mineral structure.
- Oxidation level: Moderate to high
- Roasting: Medium, aromatic-focused
Sensory Profile
- Aroma: Cinnamon spice, warm wood, mineral notes
- Flavor: Spiced sweetness, dark fruit undertones, stone mineral
- Mouthfeel: Structured, energetic, persistent
Caffeine & Character
Rou Gui contains a moderate to moderately high level of caffeine. Its aromatic intensity and oxidation often produce a focused, alert energy with a lively edge.
Brewing Guidance
Rou Gui performs well in gongfu-style brewing. Higher water temperatures help release spice and mineral layers, while short infusions maintain balance and aromatic precision.
Storage & Aging
Freshly roasted Rou Gui benefits from a period of resting. Under clean, dry, and stable storage conditions, well-roasted examples may integrate further over time, with spice softening into a more rounded profile.