Rougui (Cinnamon) is one of the famous rock teas (Yan Cha) of Fujian, China. Grown among the mineral-rich and mist-covered cliffs of the Wuyi Mountain Ecological Preserve, Rougui is a traditionally roasted, dark-style oolong. Rougui is known for its distinctive warm and spicy aroma, reminiscent of cinnamon. Rougui’s taste is bold and full-bodied, with mineral flavors that mellow into a rich sweetness.
The Wuyi Mountains in northern Fujian Province are famous for their rugged terrain and volcanic, mineral-rich soil which provides the ideal environment for growing high-quality rock teas.
Brewing Guide
Western Style: Use 2 tbsp. (5g) per 6 oz. cup. Heat water to 195° F. Let steep 1-2 minutes. Good for multiple infusions.
Gongfu Style: Use 7g for a 6 oz gaiwan or small teapot. Heat water to 205° F. For the first infusion, let steep 5 seconds. Can be re-steeped multiple times. Add 2 seconds for additional infusions.
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