Rou Gui means Cinnamon in Chinese (肉桂茶). It’s a varietal of Wu Yi Mountain rock tea that has been around since the Qing Dynasty. First flush of spring tea is picked, wilted, fried, wilted again and then lightly roasted to bring out its subtle bouquet of aroma and tastes.

Our Jing Xuan (Premium Selection) Rou Gui (精选肉桂茶) is a medium+ roast level and can be brewed 7 to 10 times easily using the gong fu method of brewing. The brewed tea produces a deep golden tea soup, a creamy viscous mouthfeel, and a long-lasting fruity sweetness. A lovely tea that can accompany you on almost any tea session.

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Late-April Harvest