O-CN-004

Rou Gui

肉桂

Roasted wuyi rock, from Wuyi, China.

Oolong tea

Rou Gui is strongest on aroma intensity, finish length and spicy. Typical tasting words: cinnamon, mineral, charcoal, peach, black pepper. Originally popularised in the late Qing dynasty, Rou Gui has become one of the dominant cultivars planted throughout the Wuyi Shan region. Prized for its aggressive pungency, it is often juxtaposed against Shui Xian under the local saying: 'fragrance goes to Rou Gui, mellow water to Shui Xian'.

Also known as Cassia and Cinnamon Oolong.

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The profile

Taste, 0 to 5

sweetness2bitterness3astringency3umami1brightness2body4smoothness3aroma intensity5finish length5

Flavour families, 0 to 5

floral2fruity2vegetal0marine0nutty1toasty4malty1honey2spicy5woody3earthy3smoky1creamy0citrus0stone fruit2tropical0cocoa1caramel2

Facts

Origin: Wuyi, China
Plant: Camellia sinensis var. sinensis, Rou Gui cultivar
Harvest: mid spring
Elevation: mid
Oxidation: 50 to 65%
Roast: medium
Leaf: twisted
Price band: premium
Availability: common
Ageing: worthwhile
Forgiving to brew: 3 of 5
L-theanine: low

Made by: solar withering, then indoor withering, then shaking, then kill-green, then rolling, then baking, then charcoal roasting.

Caffeine

A cup of Rou Gui carries a typical estimate of 50 mg of caffeine, within a range of 35 to 65 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	95 to 100 °C	2 min, 3 min, 4 min
Gongfu, 100 ml	6.5 g	95 to 100 °C	Rinse, then 15 s, 20 s, 25 s, 30 s, 45 s, 60 s
Cold brew, 250 ml	2.5 g	Fridge	8 to 12 hours

Up to 8 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
midday
afternoon
after_meal
cold_weather

Pairs with spicy_food, red_meat, chocolate and nuts. Milk: no. Iced: yes. Sweetener: no. Good for beginners: no.