Rou Gui Tea: Warm and Spicy Notes

Rou Gui tea comes from the Wuyi Mountains in China’s Fujian province. It is also called “cinnamon tea” due to its spicy, cinnamon-like taste.

The tea leaves are harvested from a particular cultivar of the Camellia sinensis plant. The leaves are then roasted over charcoal, giving the tea a distinct flavor. This is a type of oolong tea, which means it’s partially oxidized. This oxidation process provides the tea with a rich, complex flavor that is highly sought after by tea connoisseurs.

In this article, we dive deep into the different facets of this aromatic tea.

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History and Origin of Rou Gui Tea

Rou Gui Tea is a Chinese oolong tea enjoyed for centuries. The tea is believed to have originated in the Wuyi Mountains of Fujian province during the Qing Dynasty. The name “Rou Gui” translates to “cassia” or “cinnamon” in English.

Cassia is a spice derived from the bark of a tree. It is similar to but distinct from true cinnamon.

Legend has it that a monk wandering the Wuyi Mountains discovered the specific bush used to produce the tea. He noticed a unique plant growing on the side of a cliff and decided to try brewing its leaves. The resulting tea had a delicious flavor like none he had ever tasted.

Since then, Rou Gui has become a popular tea not only in China but also around the world.

The tea is still grown in the Wuyi Mountains of Fujian province. The region’s unique climate and soil conditions are believed to contribute to the tea’s distinctive flavor. Rou Gui is also produced in other regions of China, but the Wuyi Mountains are most closely associated with this tea.

Cultivation and Harvesting

Rou Gui is produced from a specific cultivar. A cultivar is a plant variation developed to yield particular characteristics. As the name of the tea indicates, this cultivar results in cinnamon-like flavors and aromas.

The leaves used to produce the tea are harvested during the spring tea season, which is considered the best time for harvesting. During this time, the leaves are at their freshest and most flavorful. The old ways of tea harvesting involve plucking the leaves by hand, which is still done for high-quality tea.

The Wuyi Mountains provide the perfect environment for growing tea plants. The soil is rich in minerals, and the climate is cool and humid. This results in tea leaves that are high in flavor and aroma. The tea plants are grown in terraced fields, which helps to prevent soil erosion and ensures that the tea plants receive adequate water and nutrients.

Only the top two leaves and a bud are plucked when harvesting the tea leaves. This ensures that the tea leaves have the best flavor. The plucked leaves are then withered, rolled, and roasted to produce the final product.

“File:Jiuqu Brook in Wuyi Mountains.jpg” by John Lian is licensed under CC BY-SA 4.0.

Processing of Rou Gui Tea

Tea leaves must go through several processing steps. Here’s a breakdown of the steps involved:

Withering

After the leaves are harvested, they are spread out and wither for several hours. This step is essential because it allows the leaves to lose some of their moisture and become more pliable for the next step.

Tossing or Rolling

There is variation in the order of the processing steps or the approach used in each step.

The leaves can be tossed or rolled to break down the cell walls and release the flavor compounds.

Oxidation

Next, the leaves are left to oxidize in a warm, humid environment. This is where the leaves start to turn brown and develop their distinct flavor. The oxidation level can vary depending on the desired flavor profile, but for Rou Gui tea, it’s usually around 30-50%.

Firing

Once the desired oxidation level is achieved, the leaves are fired in large woks or baskets. This step involves quickly heating the leaves to halt the oxidation process. The firing also helps shape and dry the leaves.

Rolling

When leaves are tossed before oxidation, this is the step where they are rolled into their final form.

When leaves are rolled before oxidation, some tea artisans may roll them again after firing to further shape and refine them.

Roasting

After the leaves are rolled, they are roasted over charcoal or a wood fire. This step gives Rou Gui tea its signature smoky flavor and aroma. The roasting process can take several hours and requires a skilled tea master to get it just right.

Characteristics of Rou Gui Tea

If you’re a fan of aromatic and spicy teas, Rou Gui is worth a try.

When brewed, Rou Gui Tea produces a reddish-brown liquor with a pleasant cinnamon aroma that fills the room (reminiscent of freshly baked cinnamon rolls or cinnamon sticks). The tea is full-bodied and creamy, making it a perfect choice for those who prefer more decadent teas.

One of the unique characteristics of this tea is its warm, spicy notes. This makes it an excellent choice for those who enjoy teas with a bit of a kick.

Also, it is known for its fruity and floral undertones. When brewed, the tea has a subtle fruity flavor with hints of peach and apricot. The floral notes add a delicate touch to the tea, making it a perfect choice for those who prefer tea with a more complex flavor profile.

Another characteristic of the tea is its long-lasting aftertaste. The flavors linger on the palate, leaving a pleasant and satisfying finish.

“19542-Wuyishan” by xiquinhosilva is licensed under CC BY 2.0.

Types of Rou Gui Tea

Several types or variations of Rou Gui tea exhibit distinct flavor profiles and characteristics. Here are a few notable types:

Traditional (Zheng Yan)

This type of Rou Gui is grown in the original, rocky terrain of the Wuyi Mountain region in Fujian. It is highly valued for its rich aroma, strong cinnamon-like flavor, and robust, mineral-rich taste. This traditional tea is often considered the most authentic and sought-after variety.

Hua Xiang

Hua Xiang translates to “flowery fragrance.” This variation is known for its pronounced floral aroma and a more delicate, elegant taste than the traditional Rou Gui. It still retains the characteristic cinnamon notes but with a lighter touch.

Qing Xiang

Qing Xiang means “light fragrance” or “fresh fragrance.” This tea has a milder aroma and a lighter, greener character than other variations. It offers a balanced combination of floral and cinnamon flavors with a refreshing and crisp taste.

Jiang Xiang

Jiang Xiang translates to “ginger fragrance.” This variation is characterized by a unique aroma reminiscent of ginger, with spicy and warm undertones. The flavor profile combines the distinct ginger notes with the classic cinnamon-like taste, offering a lively and refreshing experience.

Nong Xiang

Nong Xiang means “strong fragrance” or “bold fragrance.” This type of Rou Gui is known for its intense, robust aroma and flavor profile. It often exhibits stronger cinnamon notes and a more assertive, full-bodied taste than other variations.

Brewing Rou Gui Tea

Gong Fu Brewing Method

If you want to enjoy the full flavor of Rou Gui, then the Gong Fu brewing method is recommended. This method involves using a small teapot (Yixing clay teapot) and brewing the tea in multiple short infusions. This brewing method ensures the best taste. Here’s how you can do it:

Preheat your teapot and cups by rinsing them with hot water.
Add the tea leaves to the teapot. The amount of tea leaves will depend on the size of your teapot, but a general guideline is 1-2 teaspoons of leaves for every 6-8 ounces of water.
Pour hot water over the tea leaves and immediately pour it out. This helps to rinse the tea leaves and awaken their flavor.
Refill the teapot with hot water and steep it for about 20-30 seconds.
Pour the tea into your cups and enjoy the fragrant aroma and delicate taste.
Repeat steps 4 and 5 for multiple infusions, gradually increasing the steeping time with each infusion. You can increase each infusion’s steeping time by 10 to 20 seconds.

Please pay attention to the last step. You can (and should) infuse your oolong tea multiple times. Please make the most out of it!

Gaiwan Brewing Method

You can use a gaiwan to brew tea as well. A gaiwan is a traditional Chinese tea vessel that allows you to control your tea’s temperature and steeping time. Here’s how to use it:

Warm the gaiwan and tea cups with hot water,
Add the tea leaves to the gaiwan. Use 1-2 teaspoons of leaves for every 6-8 ounces of water.
For heavily roasted oolongs, pour hot water over the tea leaves and immediately pour it out. This helps to rinse the tea leaves and awaken their flavor.
Slowly pour water over the leaves till the rim of the gaiwan.
Add the lid and steep for 20-30 seconds.
Pour the tea into teacups. While doing this, hold the gaiwan with your thumb and middle finger. Secure the lid with the index finger.
Repeat the process with multiple infusions.

Western Style Brewing

If you prefer to brew tea using Western methods, start by heating the water. Put one teaspoon of tea leaves into a tea infuser or strainer and place it in a cup. Pour the hot water over the leaves and let it steep for about 3-4 minutes. Remove the infuser or strainer, and enjoy your tea.

Ideal Water Temperature

The water temperature plays a crucial role in brewing this tea. If the water is too hot, it can burn the delicate tea leaves and ruin the flavor. On the other hand, if the water is too cold, it may not extract the full flavor of the tea leaves. Here’s the ideal water temperature for brewing this particular tea:

Bring fresh, cold water to a boil.
Let it cool down for 2-3 minutes until the water temperature reaches around 190-200°F (88-93°C).
Pour the hot water over the tea leaves and let it steep for the desired time.

Remember to use fresh, cold water that is free of any impurities. Avoid tap water if possible, as it may contain chlorine or other chemicals that can affect the taste of your tea.

“19818-Wuyishan” by xiquinhosilva is licensed under CC BY 2.0.

Health Benefits and Nutritional Value

Rou Gui could be a great choice if you’re looking for a healthy beverage option. Here are some of the health benefits and nutritional value of this tea:

Caffeine: Like other teas, Rou Gui contains caffeine, which can help improve mental alertness and concentration. However, it’s important to remember that too much caffeine can cause negative side effects like jitteriness and insomnia.
Amino Acids: This tea contains various amino acids essential for the body to function properly. Amino acids are the building blocks of protein, and they play a crucial role in many bodily processes, including muscle growth and repair.
Manganese: Rou Gui is a good source of manganese, an important mineral for bone health and metabolism. Manganese also plays a role in producing collagen, which is essential for healthy skin.
Iron: This tea also contains iron, which is important for producing red blood cells. Iron deficiency can lead to anemia, which can cause fatigue, weakness, and other symptoms.
Potassium: It is also a good source of potassium, a mineral necessary for heart health and blood pressure regulation. Potassium also plays a role in muscle and nerve function.
Stomach: The tea is believed to have benefits for the stomach. Traditional Chinese medicine is often used to help with digestive issues, such as bloating and indigestion.

Buying Recommendations

When buying Rou Gui (and other teas), it is important to identify reputable sources. This will ensure that you get authentic tea, not a lower-quality substitute.

My recommendation is to visit a local tea provider or specialist. They can help you to select a tea according to your preferences and budget. Also, you may look for tea shops or online retailers specializing in Chinese teas.

If the options presented above are not viable for you, here are some recommendations (from a well-known online retailer) to get you started.

Rou Gui Cinnamon Wuyi Rock Oolong

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Teamotea Wuyi Mountains Cinnamon – Rou Gui

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Frequently Asked Questions

What are the health benefits of Rou Gui Tea?

Rou Gui has several health benefits, including reducing inflammation, improving digestion, and reducing the risk of heart disease. It is also rich in antioxidants, which help to protect your body from damage caused by free radicals.

How is Rou Gui Tea different from Tieguanyin and Jin Xuan tea?

Rou Gui differs from Tieguanyin and Jin Xuan tea in terms of taste, aroma, and processing. Rou Gui tea has a unique cinnamon flavor and aroma, Tieguanyin has a floral and fruity flavor, and Jin Xuan tea has a creamy, buttery taste. It is also processed differently, using a roasting method that gives it a distinct flavor.

What is the best way to brew Rou Gui Tea?

The best way to brew this tea is to use water just below boiling point. Steep the tea for 3-5 minutes, depending on your preference, and then strain the leaves. You can also re-steep the leaves several times to get the most out of your tea.

What are the flavor notes of Rou Gui Tea?

Rou Gui has a complex flavor profile with cinnamon, honey, and fruit notes. It also has a slightly smoky flavor from the roasting process. Overall, the tea has a rich and satisfying taste that will surely please any tea lover.

What are some popular food pairings with Rou Gui Tea?

The tea pairs well with various foods, including spicy dishes, grilled meats, and chocolate desserts. Its cinnamon flavor and aroma make it a great complement to savory and sweet dishes alike.

I hope you enjoyed the article and learned something new. See you next time!

Have you tried this tea?