Wuyi Dark Roast Guoxiang Rougui

Rou Gui means "cinnamon," but there is no cinnamon in this tea. It is just reminiscent of a cinnamon flavor when you drink the tea. But it's not the cinnamon flavor you expect in the US––Chinese cinnamon is sweeter and spicier.

This Rou Gui is roasted with charcoal three times in a controlled-temperature room for over ten hours on each of the roastings. After the roasting, the flavor of the tea needs to be developed by resting the leaves over several weeks. This whole process is then repeated multiple times and can take up to a whole year to get the finished product.

This Rou Gui tea is grown in a rocky region along the Wuyi Mountains in Fujian Province. Since it is wild-grown, there are no chemical pesticides or fertilizers ever used. 

The aroma of this tea is pleasant with its natural fruit aroma. It has a long aftertaste that produces a very sumptuous and soothing feeling––it makes you want to savor the moment slowly. Since using filtered water with a low mineral content can detract from its effect and can make it taste flatter and more bitter, we highly recommend you use spring water to get the best flavor out of this tea.