Tea Cultivar · Camellia sinensis var. sinensis
Rou Gui
- Origin
- China - Fujian (Wuyi Mountains)
- Primary use
- oolong, yancha
Overview
Rou Gui - 'cassia bark' or 'cinnamon' - is one of the four most famous Wuyi rock oolong cultivars, alongside Shui Xian, Da Hong Pao, and Tie Luo Han. It was selected from native Wuyi populations and rose to commercial prominence in the late 20th century, when its spicy, aromatic profile resonated with a market that had grown familiar with the milder Shui Xian.
Characteristics
A medium-leafed sinensis with slightly elongated, glossy leaves and a vigorous upright habit. Like other Wuyi cultivars it thrives in the mineral soils and cliff microclimates of the protected scenic area, producing the highest-grade tea when grown in zhengyan (true cliff) zones. It is somewhat earlier-budding than Shui Xian and yields better, which has supported its rapid expansion.
Flavor profile
The defining note is a warm cassia-bark spiciness, often accompanied by stewed dark fruit, sweet roasted nuts, and a milk-chocolate richness on a substantial mineral backbone. Top-tier examples from Niulankeng, Mawei Yan, and other famous cliff sites can develop into intensely floral, almost peppery teas with extraordinary aftertaste. Heavily roasted versions emphasize the cinnamon and roasted-grain side; lighter roasts highlight the floral fruit.
Where it grows
Fujian (Wuyi Mountains)