WUYI ROU GUI
CINNAMON
WULONG
★ PESTICIDE-FREE
Dashuikeng, Wuyishan, Fujian, China
Wuyi Rou Gui is a classic rock wulong from Wuyishan, known for its distinctive cinnamon-like aroma. The name “Rou Gui” refers to this characteristic spicy profile, which defines the tea’s identity. It is valued for its structured body, mineral depth, and a layered expression of spice, fruit, and roasted warmth. MORE
AROMA
Smoky, spicy
TASTE
Nutty, woody
AREA: BANYAN
CULTIVAR: Rou Gui
HARVEST: Spring, 2024
WULONG
★ PESTICIDE-FREE
Dashuikeng, Wuyishan, Fujian, China
Wuyi Rou Gui is a classic rock wulong from Wuyishan, known for its distinctive cinnamon-like aroma. The name “Rou Gui” refers to this characteristic spicy profile, which defines the tea’s identity. It is valued for its structured body, mineral depth, and a layered expression of spice, fruit, and roasted warmth. MORE
AROMA
Smoky, spicy
TASTE
Nutty, woody
AREA: BANYAN
CULTIVAR: Rou Gui
HARVEST: Spring, 2024
WULONG TEA is one of the most diverse and technologically sophisticated categories of tea, occupying a unique position between green and red (black) tea. Through partial oxidation and complex processing techniques, wulong tea develops an extraordinary range of aromas and flavors while preserving a rich concentration of naturally occurring polyphenols, amino acids, vitamins, minerals, and aromatic compounds.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Wuyi Rou Gui is a classical rock wulong tea produced in the Wuyishan, Fujian province, China. It is made from the Rou Gui cultivar, known for its naturally expressive aromatic profile, particularly its distinctive cinnamon-like spice. This cultivar has become one of the most representative within the yancha category.
The production follows the traditional wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying, followed by careful roasting. The roasting stage plays a key role in shaping the final profile, enhancing depth and integrating the characteristic spicy notes with the mineral structure of the tea. The leaves are typically processed into long, twisted strips, allowing gradual unfolding and layered extraction during brewing.
Wuyi Rou Gui occupies a central position within Wuyi rock tea production as a cultivar-driven tea with a strong identity. It is valued for its structure, depth, and the balance between spice, mineral character, and roasted warmth. The tea offers a refined expression where intensity and elegance are harmoniously combined.
TERROIR
Wuyi Rou Gui is cultivated in the rocky landscape of Wuyishan, within China. The tea gardens are located within narrow valleys and along steep cliff faces, where the terrain is dominated by exposed rock formations and limited soil depth. This unique environment creates the foundation for the characteristic mineral expression associated with Wuyi rock teas.
It is recognized as a UNESCO World Heritage Site for both its natural landscape and its deep historical significance. Historically, Wuyishan has been an important center of tea production for over a thousand years. During the Song and Ming dynasties, it was already known for producing tribute teas for the imperial court. The region is also closely connected to the development of oolong tea processing techniques, representing a bridge between green and fully oxidized teas. Beyond tea, Wuyishan holds strong cultural significance. It is associated with both Taoist and Buddhist traditions, and many temples and ancient pathways are found throughout the mountains. The environment has long been considered a place of retreat, reflection, and cultivation of knowledge, which aligns closely with the philosophy of tea culture.
The region is characterized by a humid subtropical climate, with frequent mist, high humidity, and moderate temperatures throughout the year. Diffused sunlight and consistent moisture support slow and balanced leaf development. The interaction between rock surfaces and the surrounding microclimate helps regulate temperature and humidity, creating stable growing conditions. The soils are shallow, mineral-rich, and well-drained, formed from weathered rock. Tea plants growing in these conditions develop deep root systems that penetrate cracks in the rock, accessing a wide range of minerals. This contributes to the density and structural integrity of the leaves, as well as the distinctive “yan yun” character expressed in the final tea.
This tea comes from the Banyan area, one of the most renowned zones for authentic yancha production. It represents a premium level of rock tea, where all the defining characteristics of true Wuyi tea are clearly expressed through structure, depth, and mineral resonance. The combination of precise origin and careful craftsmanship results in a tea that fully embodies the essence of rock tea, offering a complete and refined experience shaped by both terroir and tradition.
ORGANOLEPTICS
The dry leaf is long and tightly twisted, showing deep brown to dark charcoal tones with a slight sheen from roasting. The aroma of the dry leaves is intense and distinctive, with notes of cinnamon, warm spice, roasted nuts, and a subtle cocoa nuance. In a preheated teapot, the leaves release a powerful aromatic profile from the first infusion, where pronounced spicy notes are supported by roasted warmth and a light fruity sweetness. As the infusion develops, the aroma becomes more integrated, combining spice with caramelized tones and a smooth, slightly woody depth.
The aroma of the liquor is rich and expressive, with a harmonious combination of spice, roasted, and lightly sweet notes. The taste is structured and full, with a medium to full body and a firm yet refined texture. A deep natural sweetness forms the core of the profile, supported by notes of cinnamon, baked fruit, roasted grain, and a clear mineral backbone characteristic of Wuyi rock teas. The Rou Gui cultivar expresses a vivid and persistent spicy character without overwhelming balance. The aftertaste is long and dynamic, with a returning sweetness and a lingering warm spice and mineral finish. In the empty cup after drinking, an intense spicy and slightly sweet aroma remains, leaving a powerful and refined final impression.
Wuyi Rou Gui is a classical rock wulong tea produced in the Wuyishan, Fujian province, China. It is made from the Rou Gui cultivar, known for its naturally expressive aromatic profile, particularly its distinctive cinnamon-like spice. This cultivar has become one of the most representative within the yancha category.
The production follows the traditional wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying, followed by careful roasting. The roasting stage plays a key role in shaping the final profile, enhancing depth and integrating the characteristic spicy notes with the mineral structure of the tea. The leaves are typically processed into long, twisted strips, allowing gradual unfolding and layered extraction during brewing.
Wuyi Rou Gui occupies a central position within Wuyi rock tea production as a cultivar-driven tea with a strong identity. It is valued for its structure, depth, and the balance between spice, mineral character, and roasted warmth. The tea offers a refined expression where intensity and elegance are harmoniously combined.
TERROIR
Wuyi Rou Gui is cultivated in the rocky landscape of Wuyishan, within China. The tea gardens are located within narrow valleys and along steep cliff faces, where the terrain is dominated by exposed rock formations and limited soil depth. This unique environment creates the foundation for the characteristic mineral expression associated with Wuyi rock teas.
It is recognized as a UNESCO World Heritage Site for both its natural landscape and its deep historical significance. Historically, Wuyishan has been an important center of tea production for over a thousand years. During the Song and Ming dynasties, it was already known for producing tribute teas for the imperial court. The region is also closely connected to the development of oolong tea processing techniques, representing a bridge between green and fully oxidized teas. Beyond tea, Wuyishan holds strong cultural significance. It is associated with both Taoist and Buddhist traditions, and many temples and ancient pathways are found throughout the mountains. The environment has long been considered a place of retreat, reflection, and cultivation of knowledge, which aligns closely with the philosophy of tea culture.
The region is characterized by a humid subtropical climate, with frequent mist, high humidity, and moderate temperatures throughout the year. Diffused sunlight and consistent moisture support slow and balanced leaf development. The interaction between rock surfaces and the surrounding microclimate helps regulate temperature and humidity, creating stable growing conditions. The soils are shallow, mineral-rich, and well-drained, formed from weathered rock. Tea plants growing in these conditions develop deep root systems that penetrate cracks in the rock, accessing a wide range of minerals. This contributes to the density and structural integrity of the leaves, as well as the distinctive “yan yun” character expressed in the final tea.
This tea comes from the Banyan area, one of the most renowned zones for authentic yancha production. It represents a premium level of rock tea, where all the defining characteristics of true Wuyi tea are clearly expressed through structure, depth, and mineral resonance. The combination of precise origin and careful craftsmanship results in a tea that fully embodies the essence of rock tea, offering a complete and refined experience shaped by both terroir and tradition.
ORGANOLEPTICS
The dry leaf is long and tightly twisted, showing deep brown to dark charcoal tones with a slight sheen from roasting. The aroma of the dry leaves is intense and distinctive, with notes of cinnamon, warm spice, roasted nuts, and a subtle cocoa nuance. In a preheated teapot, the leaves release a powerful aromatic profile from the first infusion, where pronounced spicy notes are supported by roasted warmth and a light fruity sweetness. As the infusion develops, the aroma becomes more integrated, combining spice with caramelized tones and a smooth, slightly woody depth.
The aroma of the liquor is rich and expressive, with a harmonious combination of spice, roasted, and lightly sweet notes. The taste is structured and full, with a medium to full body and a firm yet refined texture. A deep natural sweetness forms the core of the profile, supported by notes of cinnamon, baked fruit, roasted grain, and a clear mineral backbone characteristic of Wuyi rock teas. The Rou Gui cultivar expresses a vivid and persistent spicy character without overwhelming balance. The aftertaste is long and dynamic, with a returning sweetness and a lingering warm spice and mineral finish. In the empty cup after drinking, an intense spicy and slightly sweet aroma remains, leaving a powerful and refined final impression.
WUYI ROCK TEA
Explore more Wuyi Rock Teas from AN SHIM TEA Collection.