Wuyi Ròu Guì 2025

Ròu Guì (肉桂)

肉桂

A classic charcoal-roasted Wuyi rock oolong from spring 2025, delivering warm cinnamon spice, roasted nuts, and a persistent mineral backbone.

$130USD · 50 g

Weight

50 g

Harvest

Spring 2025

Elevation

600 m

Cultivar

Ròu Guì

Processing

Traditional charcoal roasting (bèi huǒ) over lychee-wood ash, medium roast, withered, shaken, oxidized ~30%, rolled, dried, roasted twice.

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A spice-forward rock tea from Wuyi

Wuyi Ròu Guì is known for its spice-forward character. This 2025 lot comes from a fourth-generation family workshop in the Banyan Creek micro-area of the Wuyi Scenic Reserve. The bushes, grown on reddish clay soil at 600 m, were plucked on a cool late-April morning with three leaves and a bud, then withered under shade for four hours. The charcoal roasting was done in two passes — the first at a gentle 90 °C for eight hours, the second at 70 °C for ten — using longan wood charcoal. Only the batches that showed exceptional yan yun (rock rhythm) after a 60-day resting period were selected. The tea is a bridge between the bright floral rock teas and the deeper roasted styles, with a rare clarity.

The leaf, brewed

A brisk, spice-laced rock tea with deep roast and cooling huigan

dry leaf

Dark, tightly twisted leaves with a glossy sheen, exuding caramelized sugar and a hint of smoke.

wet leaf

Unfurling to reveal deep olive-green with red edges, releasing an intense aroma of toasted grains and char.

liquor

Clear amber liquor with a copper tint, bright and luminous in the cup.

aroma

Layered notes of cinnamon bark, roasted almond, dark toffee, and petrichor, with a whisper of charcoal smoke.

taste

Medium-bodied and lively — cinnamon warmth hits upfront, then sweet corn and stone fruit glide across the palate, anchored by a rocky minerality.

finish

Long, crisp finish with a returning sweetness (huigan) that cools the throat, leaving a subtle camphor tingle.

Brewing

A method, not a recipe.

Method

gongfu

Ratio

1:15 (5 g per 75 ml)

Water temp

First infusion

Subsequent

5–7 infusions, add 5–10 seconds each, using a seasoned yixing teapot.

Rinse twice quickly to awaken the tightly twisted leaves; pour steadily along the pot’s edge to avoid over-extracting.