Rou Gui (Cinnamon)肉桂

In the cup, Rou Gui (Cinnamon) is best understood as a oolong tea built around cinnamon, mineral, and floral. The secondary notes of spice, cream, and dark fruit give it more range than a simple category label suggests, while the aroma leans toward cinnamon, roasted, and floral. Expect a full body and a finish that Warming, spicy, long.

The origin matters here. Rou Gui (Cinnamon) is associated with Wuyi Mountains in Fujian, so the page should be read as a profile of both tea style and place. UNESCO site with unique mineral-rich soil. Origin of rock oolongs and Lapsang Souchong. That context helps explain why two teas in the same broad family can taste noticeably different.

Processing is the other major clue: oolong tea is typically partial oxidation and repeated leaf handling, creating a wide spectrum from floral to roasted. For Rou Gui (Cinnamon), the oxidation level is 60% when measured on a simple scale.

For brewing, start near 95C with about 7g per 100ml. The first infusion at roughly 15 seconds should show the tea's structure without over-extracting it; later steeps can move in 5-second increments. Because the expected range is about 8 infusions, this tea is better judged across a session than from one long steep.

When buying Rou Gui (Cinnamon), use price as a quality signal but not the only one. A common mid-range benchmark is around $30-$80 per 50g. Look for clean aroma, credible origin naming, and leaf appearance that matches the style before paying premium prices.

It is especially useful for winter warming and digestion. With moderate caffeine and a full body, it can fit different roles depending on steep strength: lighter infusions emphasize fragrance, while slightly longer infusions bring out texture and finish.