Rou Gui (China) – Wuyi Oolong Tea 🔹 Overview Rou Gui (meaning “Cinnamon” in Chinese) is a famous Wuyi rock oolong tea (Yancha) grown in the Wuyi Mountains of Fujian Province, China. It is highly prized for its cinnamon-like aroma, complex mineral-rich flavor, and long-lasting aftertaste known as “yan yun” (岩韵 – the “rock rhyme”).

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Here’s a detailed overview of Rou Gui (肉桂) — one of China’s most celebrated Wuyi oolong teas 🍵🇨🇳

🔹 Origin

  • Region: Wuyishan, Fujian, China

  • Type: Oolong (semi-oxidized tea)

  • Oxidation: 40–60%

  • Roast Level: Medium to heavy

  • Cultivar: Rou Gui (named after the Chinese cinnamon tree)

🔹 Appearance

  • Long, twisted dark-brown leaves

  • Produces a deep amber or reddish-golden liquor when brewed

🔹 Aroma & Flavor Profile

Characteristic Description
Aroma Cinnamon, roasted nuts, cocoa, minerals
Flavor Warm and spicy with hints of stone fruit, caramel, and baked wood
Aftertaste Lingering sweetness and mineral freshness (“rock rhyme”)

The signature cinnamon fragrance comes naturally from the cultivar, not from added flavoring.

🔹 Brewing Guide

Traditional Gongfu Style:

  • Tea: 6–7 g (for a 120 ml gaiwan)

  • Water: 95–100°C

  • Steeping: Rinse once, then steep 10–15 seconds for the first infusion

  • Can be re-steeped 6–8 times, with evolving flavors

Western Style:

  • Tea: 2 g per 200 ml water

  • Steep: 3–4 minutes at 95°C

🔹 Health Benefits

  • Rich in antioxidants

  • May aid digestion and metabolism

  • Helps reduce oxidative stress

  • Promotes mental alertness

🔹 Fun Fact

Rou Gui was first cultivated in the Qing Dynasty and became famous for its unique “cinnamon bark” aroma. Today, it remains one of the Four Great Wuyi Rock Teas (Si Da Ming Cong), alongside Da Hong Pao, Shui Jin Gui, and Tie Luo Han.

Would you like me to write a short Tamil version describing Rou Gui tea for your blog (like your previous posts on international teas)?


 


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