Rou Gui (Cinnamon Yancha) | Oolong Tea

This Rougui from Da Wang Feng with the essence brought by the mountain terrain, undergoes a traditional light roasting process. It possesses an excellent balance of cinnamon flavor and aroma, with a rich floral fragrance. The taste is mellow and full-bodied, and the lingering aftertaste is powerful. The lingering aroma in the cup is as dominant as the grandeur of the King Peak itself. This tea is crafted using traditional baking techniques.

This variety of Rougui grows in the famous mountainous region of Wuyi Shan, specifically in the gorge of the majestic Da Wang Feng (King Peak). Towering over the mouth of the Jiuqu River, it is the first peak encountered when entering Wuyi Shan, standing at an elevation of 530 meters. With its imposing presence, it showcases abundant precious Chinese herbs, lush trees, and clusters of tea plants. From a distance, it resembles a towering pillar, earning it the title of "Xian He Wang" among the thirty-six peaks of Wuyi Shan.

It is a must-try to experience the authentic nature of Rougui.

Dry leaves: tightly rolled, firm, and plump. They have an oily sheen and exhibit a bright, sandy green color with distinct red spots.

Aroma: a rich blend of cinnamon, floral notes, and a hint of creamy fragrance.

Tea liquor: a vibrant orange-yellow hue, clear and bright.

Flavor: pronounced cinnamon taste, sharp and spicy, with a smooth and refreshing fullness, accompanied by evident rock charm.

The tea leaves at the bottom of the cup are plump, soft, glossy, and evenly arranged, with noticeable red edges.

suggested teaware: teapot / gaiwan,
method: 8g tea in 120ml/100°C water (could be brewed for up to 13 times)
warming up the teaware first
brewing time:
the 1st-3rd time: immediately
4th-5th: 20-30s
6th-7th: 30-40s
8th-9th: 1min
10th-13th: 90s +20s

note: could be adjusted based on personal preference, in summer one could choose to cold brew.

The production process of Oolong tea is usually considered the most complicated among all tea types. After harvest, the tea is withered in the sun to start oxidation. The next step in the process involves ‘bruising’, a process that is aimed at the further reduction of its moisture and grassiness. Once this process is finished, the tea farmers shake the leaves in a rattan basket and pressure the leaves with their hands to spread out and accelerate the oxidation. After this shaking step, tea leaves show green in the centre and red at the edge. At the penultimate stage, the Oolong tea is heated to reduce the enzymes in the leaves and to stop the oxidation. Finally, the leaves are rolled into a desired shape and baked slowly into finished tea.

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