Rou Gui is a Yan Cha (Rock or Cliff) wulong tea from the Wu Yi Mountain Region in the Fujian Province of China. In addition to benefiting from the rocky soil that imparts a distinctive minerality, this tea is also known as Cinnamon Wulong or Cassia Wulong because of its distinctive cinnamon notes of this cultivar. This tea is relatively unknown outside of Fujian Province. The leaves undergo traditional hand-processing methods that include mid-oxidation around 40-50% and a final charcoal roasting.
The large, twisted leaves unfurl to yield a rich, smooth, and balanced medium-bodied infusion that is complex and aromatic with woody, spicy, sweet, and fruity notes.
Leaves may be infused multiple times.