Rou Gui

Rou Gui (肉桂, "Cinnamon" — the cassia variety) is one of the most widely-produced contemporary Wuyi yancha cultivars. The name reflects the cup character: prominent cinnamon-cassia spice notes that the cultivar produces naturally and that traditional charcoal roasting amplifies. Modern Wuyi tea drinkers often debate Rou Gui vs Shui Xian as the everyday standard — both are common, both are excellent at top-tier production, both produce distinct cup character that defines what Wuyi rock tea means.

Rou Gui sub-classifications based on the specific Wuyi pit or peak where it's grown produce significant micro-terroir distinctions. "Niu Lan Keng Rou Gui" (Cow Stable Pit Rou Gui) is among the most prestigious; "Ma Tou Yan Rou Gui" (Horse Head Cliff Rou Gui) is another sought-after micro-origin. Within Wuyi yancha collecting circles, the regional specifics matter enormously.

Teas produced

Flavor signature

Growing regions

• Wuyi Mountains, Fujian