Zheng Yang Rou Gui

Zheng Yang Rou Gui – Oolong Tea

Origin: Nepal

Infusion Temperature: 90° Celsius

Infusion Time: 2-4 minutes

Serving Size: 2 grams/200 ml</h6

Rou Gui, which translates to “cinnamon” in Chinese, is a distinguished oolong tea renowned for its naturally sweet infusion imbued with delicate cinnamon notes. This unique flavor profile arises from both the specific cultivar and the meticulous traditional processing of the leaves.

Originating from the rocky terrain of the Wuyi Mountains in Fujian Province, Rou Gui is harvested in summer and it is a member of the celebrated Yan-Cha (rock tea) family-a rare subcategory of oolong teas cultivated among the cliffs and crags of this UNESCO World Heritage natural reserve. The mineral-rich soil of the Wuyi cliffs imparts subtle yet distinctive mineral undertones that complement the tea’s smooth sweetness.

Rou Gui has recently been recognized among the elite group of Wuyi oolongs, alongside renowned teas such as Da Hong Pao, Tie Luo Han, Shui Xian, and Bai Ji Guan. Within the Wuyi oolong classification, teas labeled with the prefix Zheng Yan denote those grown in the most protected core zones of the mountain range, a mark of superior quality and authenticity.

Compared to other Wuyi oolongs, Rou Gui stands out for its pronounced sweetness and reduced floral notes, evoking warm aromas of honey and aged wood. Its processing diverges from more typical Wuyi oolongs like Shui Xian, involving a gentler exposure to heat during pan-firing, often referred to as “high pan firing.” This careful treatment preserves the tea’s nuanced flavors and contributes to its smooth mouthfeel.

Another hallmark of Wuyi oolongs, including Rou Gui, is their remarkable suitability for aging. Unlike many green or black teas, which are best enjoyed fresh within the harvest year, Rou Gui and its Yan-Cha counterparts develop greater complexity and depth with time, making them prized by collectors and connoisseurs who appreciate the evolving character of well aged teas.