Rou Gui
Pronounced cinnamon-cassia spice, mineral, sweet warmth. Distinctive cultivar character that names the tea.
Rou Gui (肉桂, "Cinnamon" — the cassia variety) is one of the most widely-produced contemporary Wuyi yancha cultivars. The name reflects the cup character: prominent cinnamon-cassia spice notes that the cultivar produces naturally and that traditional charcoal roasting amplifies. Modern Wuyi tea drinkers often debate Rou Gui vs Shui Xian as the everyday standard — both are common, both are excellent at top-tier production, both produce distinct cup character that defines what Wuyi rock tea means.
Rou Gui sub-classifications based on the specific Wuyi pit or peak where it's grown produce significant micro-terroir distinctions. "Niu Lan Keng Rou Gui" (Cow Stable Pit Rou Gui) is among the most prestigious; "Ma Tou Yan Rou Gui" (Horse Head Cliff Rou Gui) is another sought-after micro-origin. Within Wuyi yancha collecting circles, the regional specifics matter enormously.
Teas produced
Flavor signature
Growing regions
- Wuyi Mountains, Fujian
Origins where Rou Gui grows
Brands likely carrying Rou Gui
Direct-sourcing operations with focus areas that align with this cultivar's typical growing regions.