Description
Rou Gui Rock Tea – One of the Three Signature Cultivars in Wuyi Rock Tea
Rou Gui’s origins trace back to the Qing Dynasty, when tea farmers in Wuyi Mountain discovered wild tea trees with distinctive aromas in terroirs like Huiyuan Pit and Mazhen Peak. Named for their laurel-like leaf shape and cinnamon-like (“gui”) spicy fragrance, these trees were colloquially called “Yu Gui” (jade cinnamon) or “Rou Gui” (cinnamon bark).
Renowned for its intensely aromatic and highly distinctive profile, Rou Gui has risen to become one of the “Three Pillars of Rock Tea,” alongside Shui Xian (Narcissus) and Da Hong Pao (Big Red Robe).
The saying “No aroma surpasses Rou Gui” symbolizes Wuyi tea masters’ pursuit of harmonizing natural terroir (shan chang) with artisanal craftsmanship (withering/tossing and roasting techniques). Rou Gui’s pungent stimulation and lingering sweet aftertaste with saliva-inducing freshness resonate with traditional Chinese philosophies of “sweetness follows bitterness” (苦尽甘来) and “harmony of strength and softness” (刚柔并济) in life’s essence.
Our 2024 Rou Gui Rock Tea is harvested from Zhengyan mountain terroirs within the core production area of Wuyi Mountain Scenic Area, handcrafted using time-honored methods.
Processing:
- Withering/Tossing (Zuo Qing): Intense fermentation with 6-8 rounds of leaf-tossing to activate the cultivar’s spicy compounds.
- Charcoal Roasting (Tan Bei): Medium-full fire (80-100°C) dominates, with precision roasting in multiple stages to ensure thorough roasting, balancing fire mastery and varietal aroma.
Tea Profile:
- Top Note: A vivid cinnamon-like aroma (gui pi xiang) — the signature characteristic of Rou Gui Rock Tea and the cultivar’s namesake.
- Palate: Full-bodied liquor with mineral-driven astringency, rapid sweet aftertaste, and prolonged saliva-inducing freshness. A subtle pungency upon entry evokes a warming sensation akin to ginger-infused sugar, followed by clean throat resonance and a persistent cup-bottom aroma.
Brewing Method for Zhengyan Rou Gui:
Teaware: Use a white porcelain gaiwan or Yixing clay teapot. Tea dosage: 5-8g per 100ml water (adjust according to taste preference). Water temperature: 100°C boiling water is essential, as lower temperatures fail to release Rou Gui’s spicy compounds.
Steps:
- Preheat: Rinse the teaware with boiling water. Add dry leaves, cover, and swirl to awaken the aroma of cinnamon-like fragrance and roasted notes.
- Rinse: Quick rinse (immediate pour-off after filling with boiling water) to awaken the leaves and remove surface foam.
- Infusions:
- 1st-3rd infusions: Steep for **≤5 seconds** after water addition to preserve sharp, spicy aromatics.
- 4th-6th infusions: Extend steeping by 5 seconds per infusion (10-15 seconds total) to extract robust, full-bodied flavors.
- After 6th infusion: Prolong steeping to 30+ seconds to savor the mellow sweetness of later brews.
