Anxi Rou Gui

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Green, Nutty, Butter, Cinnamon, Cream, Custard, Floral, Gardenias, Grass, Honey, Lychee, Mineral, Peach, Pear, Vanilla, Vegetal, Violet, Fruity, Jasmine, Sweet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Jim Marks
Average preparation
205 °F / 96 °C 0 min, 30 sec 6 g 6 oz / 185 ml

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From Verdant Tea

Rou Gui is better known as a roasted oolong from Wuyi. Master Zhang’s Rou Gui varietal bushes grow among Tieguanyin fields and wildflowers, and benefit from sweet mountain spring water. Rou Gui is famous for its rich cinnamon flavor, and it is a real treat to taste such strong cinnamon notes in a green rolled Anxi oolong.

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4 Tasting Notes

100
41 tasting notes

One of my favorites. Warm and nutty tasting, very comforting. 5/5

Flavors: Green, Nutty

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44
824 tasting notes

Another of the oolong samples I recently finished, I actually meant to get around to this tea much sooner than I did. I’m not sure that it would have been better for me had I gotten to it sooner, however, as Rou Gui is still not one of my things. I know others who enjoyed this tea, but I, on the other hand, found it to be a little lacking. Again, Rou Gui is not a cultivar I dig all that much.

I prepared this tea gongfu style. After a quick rinse, I steeped 5 grams of loose tea leaves in 4 ounces of 208 F water for 10 seconds. This infusion was chased by 14 subsequent infusions. Steep times for these infusions were as follows: 12 seconds, 14 seconds, 17 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, and 5 minutes.

Prior to the rinse, I could detect aromas of spice, cream, and custard coming from the dry tea leaves. After the rinse, I noted a clearly defined cinnamon scent. The first proper infusion then yielded an even stronger cinnamon aroma, but I did not find anything new. In the mouth, the tea liquor immediately offered notes of cream, custard, butter, and aloe. I was expecting more of a cinnamon presence up front, but it ended up hitting me on the swallow, leaving spicy tingling sensations in my mouth and throat. Subsequent infusions turned increasingly floral, as I began to note impressions of hyacinth, gardenia, narcissus, and violet. Notes of grass, minerals, watercress, pear, peach, vanilla, honey, and lychee emerged as well. The later infusions mostly offered cream, butter, and mineral notes balanced by touches of grass, narcissus, lychee, and honey.

Well, I was expecting a much spicier tea than I ended up getting. This tea surprised me greatly by how floral, savory, and vegetal it was. That, however, was a problem in my eyes; it was not all that unique compared to any number of contemporary Anxi oolongs. To be blunt, I think I’ll just go ahead and file this one under not terrible, but not all that appealing to me.

Flavors: Butter, Cinnamon, Cream, Custard, Floral, Gardenias, Grass, Honey, Lychee, Mineral, Peach, Pear, Vanilla, Vegetal, Violet

Preparation
Boiling 5 g 4 OZ / 118 ML

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932 tasting notes

Here’s another Verdant oolong success that I only have a sample of; I ordered the wrong ones in bulk!

I used the gongfu method (10s, 15s, 20s) yesterday and drank it all throughout the day… and I may be drinking it still today because I only had enough for one session, you know?

It has a similar profile to my Si Ji Chun from Camellia Sinensis (heavy cream, spice, floral), but this doesn’t have that half-baked, unsweetened dough element that I wasn’t keen on. Jasmine, cinnamon, and cream combine with something sweet, almost fruity or honey-like, to create a satisfying, round profile.

I’m not rating it because of the lack of time with it, but it’s going on the list for fall 2017 purchases. And to think I thought I wouldn’t like it because I’ve only ever seen “Rou Gui” as a roasted stripped Wuyi oolong.

Steep Count: +8

(2016 fall harvest)

Flavors: Cinnamon, Cream, Fruity, Honey, Jasmine, Sweet, Vanilla

Preparation
205 °F / 96 °C 5 g 4 OZ / 118 ML
Daylon R Thomas

Okay, I’m mega curious: How does this one compare to the Jin Guanyin, and how do those compare to Taiwaneese oolongs? I’ve only had roasted Rou Gui’s though I may have had one from Mandala, and I’d guess the Jin Guanyin would be a slightly fruity Tie Guan Yin. I’m also debating on what green oolong to try next.

CrowKettle

Whoops, I missed this. I’m going to give you a detailed reply filled with my inexpertise knowledge.

CrowKettle

I only had one serving of this, so I can’t give you any certain comparison, but imo it’s not that similar at all to the Jin Guanyin. Jin has a definite fruity profile with specific fruits (lime) you can pick out. Rou Gui is just kind of sweet, especially the first steep, in a honey or syrup infused way. Verdant claims it has monk fruit notes, but I’ve never had that so can’t vouch for the accuracy; looking up monk fruit now it says it’s often used as a sweetener, like stevia.

Jin was also more floral (strong lilac & violet vs extremely subtle jasmine) and had more dynamic steeps. This Rou Gui had a satisfying profile but it didn’t seem to change much, even with my sloppy gongfu times and temp.

I’m going to be contradictory and say the cinnamon note in this oolong wasn’t THAT definitive; especially when I compare it to the unmistakable, almost overpowering, note of nutmeg in the Si Ji Chun I own.

Besides that Si Ji Chun, the few other Taiwanese oolongs I’ve tried this year have had grassy and vegetal notes! Anxi Rou Gui didn’t have that at all.

CrowKettle

PS- Just to emphasize my lack of oolong cred: I can’t actually compare this to a true roasted Rou Gui either. If I’ve ever tried one I wasn’t paying attention, which is unfortunately usually the case with me and roasted Wuyi oolong types.

Daylon R Thomas

That’s still helpful.

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368 tasting notes

Too ill to provide proper tasting on this one, sadly, as this sample only has enough leaf for one session.

My addled senses want to insist it is far less floral, and so I may buy some and try it again later to confirm.

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 5 OZ / 150 ML

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