Wuyi Medium Roast Guoxiang Rougui - Limited Time

Wuyi Medium Roast Guoxiang Rougui (果香肉桂) is a standout among Wuyi Rock Teas (武夷岩茶), celebrated for its rich aroma and layered flavors. This tea opens with notes of Chinese cinnamon, sweet bread, and dried fruit. But don’t think of the cinnamon from your spice rack—it’s a more savory, warm Chinese cinnamon that feels distinctly spicy and grounding.

This tea is full-bodied with a silky mouthfeel, offering fruity hints of stone fruit, a floral chrysanthemum note, and a vibrant mineral brightness. Its medium roast strikes the perfect balance, allowing the brighter fruit and mineral notes to shine while rounding out the spiciness of the Rougui cultivar with a smooth, mellow finish. The clear amber tea carries a rich, full-bodied taste that leaves behind a lingering sweetness. This tea compliments heavier meals especially well. Its bright and flavorful profile cuts through the rich flavors, balancing out your meal. 

Known as “Cassia” or “Cinnamon” tea, Rougui is a cherished cultivar in the Wuyi tea family. This medium-leaf variety sprouts in early May, with dark green, glossy leaves and buds covered in fine hairs. Prized for its stable traits and high-quality yield, it plays a vital role in Wuyi Rock Tea production. Grown in the mineral-rich, rocky soil of Wuyi Mountains in Fujian Province, Rougui thrives in this unique environment and develops the distinct  shaped by rugged terrain, misty weather, and mineral-rich rocky soil. This environment imparts the distinctive “rock essence” that defines Wuyi teas.

To brew this tea using the Gongfu method, start with a 90ml gaiwan and measure out 7 grams of tea leaves. Begin by giving the leaves a quick rinse with 204°F (95°C)water. Since we’re working with high-temperature water, it’s best to keep the steeping times short to ensure a balanced brew. For the first infusion, pour the water over the leaves and let them steep for about 10 seconds, starting your count as soon as the water touches the leaves. For the following infusions, a brief 1–2 second steep is all you need. For each infusion after the 6th, start adding 1-2 seconds onto the steep time of the previous infusion. This tea is wonderfully resilient, offering up to 12-15 flavorful infusions. Just be mindful not to over-steep, as it can lead to a dry taste.

This Wuyi Medium Roast Guoxiang Rougui is a great choice for Wuyi Rock Oolong drinkers who want to enjoy the famous Rougui oolong, but prefer a lighter roast with a brighter profile. Try this tea for yourself at your next dinner party for a unique Wuyi oolong experience