Harvest Date: 2025
Harvest Location: Hui Yuan Keng, Wuyishan, Fujian, China
Cultivar: Rougui
Elevation: 500m
 
Rou Gui (肉桂) is one of the most esteemed cultivars of Wuyi Yancha (Rock Tea). Traditionally, Wuyi’s most famous cultivars were called the “Four Great Famous Bushes” (四大名丛, Si Da Ming Cong)—Tie Luo Han, Shui Jin Gui, Da Hong Pao, and Bai Ji Guan. Although recognized later, Rou Gui has become a cornerstone of modern Wuyi Yancha, valued for its rich cinnamon aroma and robust character.
 
This heavily roasted Rou Gui Yancha is crafted from leaves harvested from Rou Gui tea trees over 30 years old, grown in Hui Yuan Keng, a prestigious Ban Yan (Half-Rock) region of Wuyi Mountain. Hui Yuan Keng’s rocky terrain and semi-exposed slopes create an ideal environment for Rou Gui, producing teas with balanced mineral depth, layered aroma, and excellent resilience to traditional charcoal roasting.
 
The first infusion reveals a distinct charcoal-roasted aroma, followed by a full-bodied, mineral-rich liquor with a long, lingering sweetness. The signature cinnamon-like spice of Rou Gui is vivid yet refined, unfolding across the palate. The hou yun (喉韵)—a persistent, lingering sensation deep in the throat—is pronounced, carrying the flavor gracefully through multiple sips.
 
Even after ten or more infusions, this Rou Gui Yancha from Hui Yuan Keng maintains its depth, structure, and unmistakable Yancha character, offering a rich and memorable drinking experience from the first to the last brew.