Cinnamon Oolong
ròu guì
Harvesting season
Spring, Fall
Main region
South Fujian
This variety belongs to the cliff oolongs. The tea bushes from which leaves are picked for this tea grow among cliffs, on soil that is formed by the slow destruction of the cliffs themselves, hence the name. Rou Gui is a vivid representative of this category, therefore, during the reign of the Qin Dynasty, it was on the list of imperial teas, and now Wuyi mountains cinnamon is the second most common variety of the tea in Wuyishan. Every year tea contests are organized there and competitions are necessarily held among the tea-representatives of these varieties.
Rou Gui has not very large, dense leaves, which can withstand a strong warming on the coals, due to this tea gets its thick and extremely rich flavor. By the way, the name was given to the variety not because it looks like cinnamon, but because its aroma resembles one plant from the Laurel family that grows in those regions. That plant has a spicy aroma and is called Chinese cinnamon, its leaves are added to food as a seasoning.
Main region of planting
– Anhui
Advices for the best brewing
Time 180, 300"
Amount 4-5g
Water 500 ml
Temperature 100 ̊
Steeps 1
International brewing method
Time 10"15"25"35"50"65"
Amount 5-7g
Water 150-180 ml
Temperature 90-95 ̊
Steeps 7-8
Chinese brewing method
Before brewing the tea warm up the ware and rinse the tea with hot water. During tea drinking, smell the cover of the gaiwan or the bottom of the cup - the aroma is one of the main virtues of any tea.
Relieves nervous tension;
Strengthens the immune system;
Has a favourable effect on the work of the upper respiratory tract
Health benefits
Sophisticated, spicy with a sweet aftertaste and a strong floral aroma
The best time to drink