Rou Gui (Wu Yi Oolong)

Tea type
Oolong Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Sipagolda
Average preparation
200 °F / 93 °C 0 min, 45 sec 6 g 3 oz / 100 ml

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3 Tasting Notes View all

  • “I was prepared for this one to be subtle; I've seen enough copy from various tea vendors disclaiming their rou gui oolongs as being subtly cinnamon-y, the kind of thing that might disappoint...” Read full tasting note
    ifjuly 613 tasting notes
  • “Everything I tried from Tao Tea Leaf was a winner( I'm in trouble for liking many teas, no space to store them) This one is incredible. Gongfu method 6g 100ml 200F Rinse/pause/3/3/5/7/10 etc I lost...” Read full tasting note
    boychik 382 tasting notes
  • “I don't think this is the correct photo for this tea, but anyway.... I LOVE it, awesome, fantastic, amazing, everything I think a dark oolong should be. I'm not getting any cinnamon as suggested...” Read full tasting note
    Dexter 734 tasting notes

From Tao Tea Leaf

Rou Gui (Chinese: 肉桂; Pe̍h-ōe-jī: bah-kuì) is a Wuyi Oolong tea; the name literally means Cinnamon. The tea can be difficult to prepare but its distinctive sweet aroma can be brought out up to 7 steepings. It was first developed during the Qing Dynasty.

Description:

Rou Gui, the name literally means Cinnamon which from Wu Yi Mountain, Fujian Province.Because of its taste likes cinnamon flavor, so as a matter of habit people call it Cassia tea. It is one of the most famous in Wuyi. It had been selected as one of the top ten tea in China in 1984, and it has won the international agricultural fair in gold since 1989 to 1995.

Health Benefits:

We recommended drink Oolong tea since it is high in antioxidants and It may help you in the fight against cancer, high blood pressure, cholesterol, obesity, and eczema, and also keep warm your body and stomach

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Region WuYi Mountain, Fujian Province, China
Appearance Features of shape: tight and gathered, breen and bright.
Aroma Deep, roasted-sugar sweetness, along with some roasted raisin-like.
Taste The color of soup is orange and the most distinctive is the fragrance and orchid flavor which is strong and durable and obvious rock charm.
Ingredients Oolong Tea
Steeping:
We recommoneded Warm up the tea ware before steeping. Rinse the leaves: Pour some hot water in the Gaiwan/Yixing Teapot, swish the leaves around a bit, and pour the water off. It really brings out the roasted smell and flavor of the tea. Then begin your infusion using the recommended directions. Gaiwan/Yixing Teapot: Use about 7g (2-3 teaspoons) each time ; Steep at 95°c (203°F) to 100°c (212°F) water for 50 second to 30 second for the first three brewing; then the later is about 1 to 3 minutes. You can steep around 7 times. All the information is based on our tea sommelier’s testing. You can change the steep time according to your personal favor but any water temperature alternation is strongly not recommended.

About Tao Tea Leaf View company

Company description not available.

3 Tasting Notes

613 tasting notes

I was prepared for this one to be subtle; I’ve seen enough copy from various tea vendors disclaiming their rou gui oolongs as being subtly cinnamon-y, the kind of thing that might disappoint someone used to flavored tea. But actually this was more on the nose than I expected. The dry leaf smells deliciously of cinnamon, and I like that it’s not cinnamon sugar, more like the Vietnamese kind I use to bake with. Warm but not candy powdery. Steeped it’s less sharp and clear, but you still get that soft warmth of baking cinnamon as well as the rocky element I’m used to from Wuyi oolongs. I really enjoyed this one and am glad I know now when I want that kind of thing rou guis are a good, maybe best option (my mishaps with hot cinnamon flavored black teas made me wary!). A lot of tea shops I like offer a rou gui oolong and now I feel confident sampling them when I make future orders. Bet this is a good specimen in particular; I’ve been pleased with the quality of just about everything from TTL I’ve tried.

Preparation
200 °F / 93 °C 1 min, 0 sec

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382 tasting notes

Everything I tried from Tao Tea Leaf was a winner( I’m in trouble for liking many teas, no space to store them)
This one is incredible.
Gongfu method
6g 100ml 200F
Rinse/pause/3/3/5/7/10 etc
I lost count of steeps. It’s so flavorful and complex. Fruits, nuts, some roast,cinnamon and cannabis. Very noticeable in first 3-5 steeps.
I need to reorder it because I got only 25g to try.
That was a joint order with Marzipan and other 4 ppl. I hope we will do it later in December( Boxing Day )

Preparation
0 min, 15 sec 6 g 3 OZ / 100 ML

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734 tasting notes

I don’t think this is the correct photo for this tea, but anyway….

I LOVE it, awesome, fantastic, amazing, everything I think a dark oolong should be.
I’m not getting any cinnamon as suggested by the company, but it does have WuYi characteristics. Not getting much floral either, but it does have some sweet/honey notes.
Reading the description I was a bit apprehensive, but what I experienced didn’t really match the description and for me that’s a good thing.

Thanks so much scribbles for sending me another fabulous tea from Tao.

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