Rou Gui


Rou Gui



Hints of crunchy white peaches and an aura of blooming lilies. It’s bright, with an anchoring spiciness in the finish.

Rou Gui is the Chinese name for Chinese cinnamon, which has a distinctive spicier profile compared to cinnamon commonly used for desserts. While Rou Gui is a robust and aggressive varietal, a good Rou Gui will always have high clarity in its body and notes which includes hints of cream in the lingering aroma.

Rou Gui is one of the most notable and famous cultivars of Yan Cha (Cliff Tea). Rou Gui has been the hottest varietal of Zheng Yan (true cliff) teas in recent years and demands a higher price than most other varietals. Hugely popular in the 1980s, this varietal replaced many Ming Cong in the Zheng Yan area and is now the signature varietal of Yan Cha. This vintage comes from the heart of the UNESCO World Heritage site, Wu Yi Shan.

Rou Gui is made only with leaves making it one of the latest teas to be harvested each year, around early May. The general processing steps will take many months to complete. From the picking of the tea leaves, to acceptable fermentation and fixing, rolling and shaping, to drying and roasting. Prior to roasting, the stem-picking is a tedious step and may take several months. It is a step where undesired yellow leaves (old leaves) and stems are picked out by hand. The ‘cleaned’ tea is then roasted over very dim charcoal ash for 8-12 hours, 1-3 times with weeks of rest in-between, all depending on the varietal. The finale is an exquisite Rou Gui.

Health benefits: includes Catechins and Epicatechins which are antioxidants. These compounds belong to a group of plant chemicals called Flavonoids. This oolong tea is rich in polyphenols, a natural antioxidant. The amino acid L- Theanine is present. Caffeine is also present.

This tea qualifies for the ‘Morning Brew Live,’ an interactive virtual tea session. Please visit ‘Morning Brew Live’ for more information.

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Brewing Instructions

Glass, porcelain or clay tea ware (gaiwan/teapot) is recommended. Heat the water to 100°C/212°F. First, warm the teacup and gaiwan/teapot. Rinse the tea quickly with hot water and pour out prior to the first steep. This will wake up the tea leaves.

Gaiwan: Use 8g for 100 ml. 1st to 5th steep 3 secs. 6th to 9th steep 7 seconds.

Teapot (glass, porcelain or clay): Use 8g for 150 ml. Steep 25 seconds. Add 10 seconds each additional steep or to your desired taste.

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