Rougui Tea: Wuyi Rock Tea’s Natural Cinnamon-Aroma Gem

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Key Takeaways

1. Rougui (Cinnamon Tea), a star variety of Wuyi Rock Tea from Fujian’s Wuyi Mountain, is famous for its sharp cinnamon aroma and pronounced "rock rhyme" (mineral-rich finish).
2. Its signature traits: tight, glossy dark-brown dry leaves; orange-amber liquor; spicy-cinnamon upfront with floral/fruity undertones, followed by a cooling throat aftertaste.
3. Named in the late Qing Dynasty (19th century) by scholar Jiang Heng, inspired by its distinct cinnamon-like scent.
4. High-quality Rougui hails from Zhengyan (core Wuyi area), offering richer aroma and longer-lasting flavor, brewing 8-10 times.
5. Brewing follows Wuyi Rock Tea techniques: use warm clay teapot/gaiwan, 8g tea, 95-100°C water, short initial steeps.

 

Rougui: Wuyi Rock Tea’s Natural Cinnamon-Aroma Gem

Among Wuyi Rock Tea’s celebrated varieties, Rougui—literally "Cinnamon Tea"—stands out for its bold personality. This oolong, grown in the rocky crevices of Wuyi Mountain, Fujian, marries the earthy depth of "rock rhyme" with a zesty cinnamon kick, making it a favorite among tea lovers seeking complexity. Let’s dive into its story, traits, and how to savor it.

 

1. Origin & Naming: A Scholar’s Inspiration

Rougui’s tale dates to the late Qing Dynasty (19th century). As legend goes, a talented scholar named Jiang Heng was invited to taste a new, unnamed Wuyi tea. Upon sipping, he was struck by its sharp, familiar aroma—reminiscent of cinnamon—and its rich, lingering flavor. "This tea carries the essence of cinnamon," he declared, naming it "Rougui" (Cinnamon). The name stuck, and Rougui soon became a prized variety of Wuyi Rock Tea.

Its growth in Wuyi’s unique terroir—porous red sandstone rich in minerals—infuses it with that iconic "rock rhyme," balancing its spicy notes with earthy depth.

 

2. What Makes Rougui Unique?

Rougui’s allure lies in its sensory contrast: bold yet balanced, spicy yet sweet.

• Dry Leaves: Tightly rolled, uniform, and glossy dark brown, with a heavy feel in the hand—signs of quality. Poor-quality Rougui appears loose, broken, or dull yellow.
• Aroma: Dry leaves emit a sharp cinnamon spice with hints of honeyed fruit. Once brewed, the lid reveals layered scents: cinnamon upfront, followed by floral (orchid-like) and ripe fruit notes, with a honey-sweet "cup-hanging" aroma that lingers.
• Liquor: Bright orange to amber, clear and vibrant—like liquid sunlight.
• Taste: First sip hits with a zesty cinnamon spice, mellowing into sweet floral/fruity undertones. The finish is a cooling, mineral-rich "rock rhyme" that coats the throat, with quick 回甘 (sweet aftertaste) and lasting freshness.
• Leaf Base Post-Brew: High-quality Rougui leaves are soft, shiny, and intact, showing the classic "green leaves with red edges"—a sign of precise oxidation. Inferior versions have stiff, broken leaves with uneven red edges.

 

3. Quality Matters: Where It Grows

Like all Wuyi Rock Teas, Rougui’s quality hinges on its origin:

• Zhengyan Rougui: Grown in Wuyi’s core area (e.g., Da Hong Pao Valley), where rocks and mist concentrate minerals. It boasts the strongest cinnamon aroma, richest "rock rhyme," and brews 8-10 times with stable flavor.
• Ban Yan Rougui: From mountain edges, with milder cinnamon notes and lighter rock rhyme.
• Zhou Rougui: Grown near riverbanks, with softer spice and less pronounced mineral depth.

 

4. Crafting Rougui: From Leaf to Cup

Rougui’s flavor is shaped by Wuyi Rock Tea’s time-honored process, with key steps enhancing its cinnamon character:

Plucking: Young leaves are picked in spring (prime season) for optimal aroma.

• Withering & Shaking: Leaves are dried slightly, then gently shaken to trigger oxidation—this develops their floral/fruity undertones, balancing the cinnamon spice.
• Pan-Frying: High heat stops oxidation, locking in freshness and preventing bitterness.
• Rolling: Leaves are twisted to release essential oils, intensifying their aroma.
• Baking: Slow-roasted to deepen flavor—light baking preserves its bright spice; heavier baking adds smoky depth, complementing the "rock rhyme."

 

5. Brewing Rougui: Unleash the Cinnamon Kick

To fully enjoy Rougui’s layers, follow Wuyi Rock Tea brewing basics:

• Teaware: Use a small clay teapot (zisha) or gaiwan (covered bowl)—clay enhances its mineral notes.
• Warm Up: Rinse teaware with boiling water to heat it, then add 8g of Rougui leaves. Gently shake to awaken their aroma.
• Water Temperature: 95-100°C (boiling water) to extract its bold cinnamon and mineral flavors.
• Steeping Time:
• First 3 infusions: 5 seconds (quick pour-in/out to avoid overpowering bitterness).
• Subsequent infusions: Add to 10-15 seconds each time. High-quality Rougui shines through 8-10 steepings, with later brews revealing softer, sweeter spice.

 

6. Why Rougui Captivates Tea Lovers

Rougui is more than a tea—it’s an experience. Its spicy cinnamon kick wakes the palate, while the "rock rhyme" grounds it in Wuyi’s terroir. Whether you’re a fan of bold flavors or exploring Wuyi Rock Tea, Rougui offers a unique journey: from the first cinnamon hit to the lingering mineral sigh.