Rou Gui (Cinnamon) vs Keemun Maofeng

A detailed comparison of two Chinese teas

Quick Verdict

Rou Gui (Cinnamon) is best for those who prefer cinnamon flavors with a full body. Keemun Maofeng suits those who enjoy floral notes and a medium mouthfeel.

Side-by-Side Comparison

Attribute Rou Gui (Cinnamon) Keemun Maofeng
Category Oolong Tea Black Tea
Region Wuyi Mountains Qimen County
Oxidation 60% 95%
Caffeine Moderate Moderate
Body Full Medium
Primary Flavors Cinnamon, Mineral, Floral Floral, Bright, Malt
Roast Level Medium Heavy None
Best Brewing 95°C, 15s first steep 95°C, 120s first steep
Re-steep Potential 8 steeps 3 steeps
Price Range $30-$80/50g $25-$60/50g

Flavor Comparison

Rou Gui (Cinnamon)

Popular Wuyi rock oolong known for its distinctive cinnamon-like aroma and spicy character. Often blended with Shui Xian.

Flavor Notes

Cinnamon Mineral Floral Spice Cream Dark Fruit

Finish: Warming, spicy, long

Keemun Maofeng

Keemun made in a green-tea style with twisted leaves. Bright, floral, and slightly lighter than standard Keemun.

Flavor Notes

Floral Bright Malt

Brewing Differences

Rou Gui (Cinnamon)

Gongfu: 7.0g per 100ml at 95°C, first steep 15s.

Keemun Maofeng

Gongfu: 3.0g per 100ml at 95°C, first steep 120s.

Western: 2.0g per 100ml at 95°C, steep 3 minutes.

Region & Terroir

Wuyi Mountains

UNESCO site with unique mineral-rich soil. Origin of rock oolongs and Lapsang Souchong.

Explore Wuyi Mountains teas →

Qimen County

Birthplace of Keemun black tea. Humid, forested hills.

Explore Qimen County teas →

What This Comparison Really Shows

Category & Origin Context

This is a cross-category comparison: Rou Gui (Cinnamon) is oolong tea, while Keemun Maofeng is black tea. Origin pulls them apart as well: Rou Gui (Cinnamon) comes from Wuyi Mountains, while Keemun Maofeng comes from Qimen County. This matters because category tells you the processing logic, while region tells you the growing conditions behind aroma, body, and finish.

Tasting Difference

Flavor is the clearest split. Rou Gui (Cinnamon) emphasizes cinnamon, mineral, and floral with a full body; Keemun Maofeng leans toward floral, bright, and malt with a medium body. If you are choosing for aroma, compare the dry leaf and the first rinse; if you are choosing for texture, judge the second and third infusions, where body and aftertaste usually become easier to read.

Brewing Implications

Brewing should not be identical by default. Rou Gui (Cinnamon) starts best around 95C, while Keemun Maofeng starts around 95C. Keep the leaf ratio steady, then adjust water temperature and steep time; that makes the comparison fair without forcing one tea into another tea's brewing style.

Buying Decision

Choose Rou Gui (Cinnamon) when you want cinnamon, mineral, and floral, moderate caffeine, and a full body. Choose Keemun Maofeng when floral, bright, and malt, moderate caffeine, and a medium body sound more useful. For buying, favor the tea whose origin and processing style match how you actually drink: daily cups reward reliability, while slower gongfu sessions reward aromatic complexity and re-steep performance.

Side-by-Side Tasting Method

In a side-by-side tasting, brew both teas with the same vessel size and similar leaf weight, then adjust only after the first two infusions. Track three things: which tea opens faster, which tea keeps its structure after several steeps, and which finish you still notice after the cup is empty. That tasting method usually reveals more than comparing dry descriptions or price alone.

Common Comparison Mistake

The common mistake is judging both teas by the same standard. Rou Gui (Cinnamon) should be evaluated as oolong tea from Wuyi Mountains; Keemun Maofeng should be evaluated as black tea from Qimen County. A tea can be objectively well made yet still be the wrong choice for your preferred water temperature, session length, flavor intensity, or caffeine tolerance.

Which Tea Should You Choose?

Choose Rou Gui (Cinnamon) if you:

Choose Keemun Maofeng if you:

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