EN
Rou Gui Nong Xiang is a strong-roast oolong from the Wuyi Mountains in Fujian Province. The name translates as "fleshy cinnamon": the tea got it for its rich, spicy aroma reminiscent of cinnamon bark. It is one of the most characteristic rock oolongs, loved for its boldness.
The bushes grow in the protected part of Wuyi, where the soil is rich in minerals and mountain streams wash over the rocks. The leaves are withered, rolled until the juice is released, left to rest, pan-fired in woks and finish-dried over charcoal. This tea is best rested after harvest until autumn, so the "fire" leaves the leaf and the flavor becomes soft.
Characteristics
- Type: oolong, rock tea (yancha)
- Region: Wuyi Mountains, Fujian Province, China
- Roast: strong (Nong Xiang), grade 2
- Form: loose leaf
- Flavor: cinnamon, spices, warming aftertaste
Aroma and Taste
Dry leaf: spicy, with a distinct cinnamon note and a hint of baked fruit.
Liquor: a rich, strong taste with bright cinnamon, spices and woody depth.
Aftertaste: long and warming, with a spicy sweetness.
Why You'll Love It
Rou Gui is great in cold weather and after a hearty meal, and its spicy note makes it stand out among other oolongs. It suits lovers of bold flavors and anyone who wants to try a classic Wuyi tea.
How to Brew
Gongfu brewing (short infusions, gaiwan or Yixing teapot):
- 100–120 ml gaiwan: 7 g of tea
- Water at 90–95 °C; rinse the leaf quickly
- First infusions of 5–10 s, then add 5 s each time
- The tea holds up for 7–8 infusions
Western-style brewing (teapot or thermal tumbler):
- 3 g of tea per 200 ml of water
- Temperature 90–95 °C
- Steep for 3–5 min
- The leaf can be re-steeped 2–3 times
Storage
Store in tightly closed packaging in a cool, dry place, away from direct light and foreign odors.
