Rou Gui
Wuyishan
China · Fujian · Wuyishan
Quick summary: Deeper than it first appears. The cup brings cinnamon, stone and stone fruit, and then the tea settles into stone warmth and a long, steady finish.
Best for: Good in the evening, or whenever depth feels more honest than noise.
Rou Gui unfolds slowly, with the gravity of warm spice in old wood. The first cups carry cinnamon bark, rock minerality, and ripe fruit, and the liquor feels firm and warmly spiced. Under the roast there is always movement: mineral depth, returning sweetness, and a quiet line of spice or wood. If you stay with it, the tea becomes deeper rather than louder, and the finish seems to settle in the chest. This is the kind of yancha that gathers the room around it and asks for time.
Reviewed by Tealista Editorial · 2026-03-17 · Editorial policy · Sources
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FAQ
What kind of tea is Rou Gui?
Oolong, Yancha, Rou Gui · China · Fujian · Wuyishan
Who is Rou Gui best for?
Good in the evening, or whenever depth feels more honest than noise.
How should I brew Rou Gui?
Start with 5 g leaf · 100 ml water · 95°C · 10, 15, 20, 25 sec infusions.