Wuyi Mountain of Fujian province is known for its abundance of species and rich rock oolong tea history. Almost all of the rocky cliffs grow tea. Rou Gui (Cinnamon) is the bush varietal of the Wuyi rock oolong tea. It has distinctive cinnamon flavor which complements an underlying taste of dark roasted stone fruits. There are total 36 "rocks", and 72 "caves", or sub-areas that are surrounded by rocks or cliffs where the tea is growing or cultivated.

The tea is from "Swallow's Cave", located in Wuyi Mountain's prestigious core producing area.  The dry leaves are dark brown, moderately oxidized and fire-roasted over charcoal. This tea is floral and fruity, has notable hints of plum, peach, rhubarb and woody. 

Additional Info

Origin:                   Wuyi Mountain, Fujian province, China

Harvest:                 Harvest May 2021, traditionally charcoal-fired roasting completed Nov. 2021

Caffeine level:       Medium 

Tasting Notes

Distinctive cinnamon notes that complement an underlying taste of dark roasted nuts and fruits.  Full bodied, very floral and fruity, smooth, has hints of peach and stone fruits, with a satisfying aftertaste. 

Steeping Guide

212^oF, 4g (2 tbsp) for 6 oz of spring/filtered water, adjust to taste, 0.5 minute, up to 8 steeps. We advise against the use of tap water as well as purified water. Also suggest to use porcelain or clay teapot instead of glass tea pot. 

Gongfu brewing guide:  

It is recommend to use the Gongfu brewing method in order to get the most out of the tea. 

Use a gaiwan or Yixing clay pot to enhance the aroma and taste, usually 7-8 grams (3 tbsp) of dry leaves for 120 - 150 ml (3.5-5 oz) of water. When using gongfu brewing method, it is essential to warm up the brewing vessel so that the water temperature will not drop significantly before brewing. The recommended brewing time is 10s, 15s, 20s, 30s. You may add 10 seconds steeping time for each subsequent infusions.

Please click here for more detailed Gongfu brewing instructions.