Wu Yi Shan Rock Tea "Classic Rou Gui" Oolong tea

Tea type
Oolong Tea
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Dark Chocolate, Pastries, Raisins, Wet Rocks, Caramel, Cinnamon, Floral, Mineral, Wood
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Edit tea info Last updated by tperez
Average preparation
195 °F / 90 °C 0 min, 30 sec 5 g 5 oz / 146 ml

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From Yunnan Sourcing

Rou Gui means Cinnamon in Chinese (肉桂茶). It’s varietal of Wu Yi Mountain rock tea that has been around since the Qing Dynasty. First flush of spring tea is picked, wilted, fried, wilted again then lightly roasted to bring out it’s subtle bouquet of aroma and tastes.

Our Rou Gui is a medium roast level and can be brewed 6 to 8 times easily using the gong fu method of brewing. The brewed tea produces a golden tea soup with hints of fruit and chocolate. A lovely tea that can accompany you on almost any tea session.

Late May 2013 harvest

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5 Tasting Notes

164 tasting notes

Used my new 140ml yixing for this tasting and I anticipated a good tasting but alas I screwed up. I used 3 gm tea for the preparation and steeped initially for 20 seconds at 190F and got a limpid tea. I let the next steep go for 30 seconds and it was better but not quite right, still a little thin. I guess I need a little more tes say 5 gm. There was no cinnamon or robust florals as in other Rou Guis I’ve try, so back to the lab, hope its not the tea as it was a sample and I would hope you give out a sample to attract not repel.

190 °F / 87 °C 0 min, 30 sec

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43 tasting notes

Dry leaf – SWEET, SPICE, MINERAL, NUT (primary light cinnamon/Mexican chocolate and wet rock minerality; notes of dark caramel and bitter green leafiness. In preheated vessel – pungent green leafiness and dried apricot)

Smell – MINERAL, SWEET (wet rock minerality, walnut, bitter leafiness; notes of cinnamon chocolate and dark caramel)

Taste – MINERAL, NUT, SWEET, EARTHY, SPICE, FRUIT (In mouth – mineral, dry nuttiness, some cinnamon and spice notes, tea leaves. Finish lingers on cinnamon and some chocolate/dark caramel. Aftertaste mouth-coating and complex, with sweet cinnamon, root beer (sarsaparilla), red fruit, apricot.)

Overall a tasty Wu Yi oolong. Flavors in the mouth are pretty standard – dry minerality and some nuttiness, hints at the cassia/cinnamon of its name. The aftertaste, however, is complex and coats the mouth. Multiple flavors pop out in different parts of the mouth – some fruit, some spice, some nut, some earthy-sweet.

Be sure to take the time to sit back and let the aftertaste develop. This tea doesn’t give away very much in the mouth.

6 g 4 OZ / 118 ML

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97 tasting notes

Similar burnt chocolate / mineral rock notes as Da Hong Pao and other yanchas, but seems to have a less bold, thinner flavour.

Wet leaves smell of raisins and the liquor smells of sweet pastry crust. Pleasant but not outstanding. Will experiment with this one a bit more, maybe using more leaf and brewing in my Yixing pot.

Flavors: Dark Chocolate, Pastries, Raisins, Wet Rocks

195 °F / 90 °C

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191 tasting notes

Creamy texture and caramel, spice, and fruit notes. Slight mineral quality, excellent cinnamon/floral aroma.

This is the best Wuyi I’ve had, though that being said I haven’t had very many.

Flavors: Caramel, Cinnamon, Floral, Mineral

205 °F / 96 °C 0 min, 15 sec 5 g 5 OZ / 150 ML

I really really liked the one from Tao Tea Leaf. Not that I’ve tried many


I live about 10 minutes from Tao Tea Leaf =) LOL


Lucky dog to be that close…


Omg. I would be there every day. Everything I tried from them was great. Can’t wait for the next sale;)

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184 tasting notes

Dry – A ‘dark’ / roasted sweetness, mineral oolong notes, some wood-spice (Cinnamon? not getting clear Cinnamon notes), Caramel.
Wet – Oolong mineral/rock notes, very floral, wood-spice notes, sweetness that comes from a roasted/dark source not so much line honey.
Liquor – Copper — very aromatic of Wood-spice(Cinnamon), Honey, mineral, floral and roasted sweetness.

This tea is very aromatic, it has very apparent floral-bitter/tart notes that emanate from the cup, sweet mesquite honey notes and finally get an apparent Cinnamon/wood-spice scent followed by the hallmark mineral/rock/hay Oolong notes.

The liquor is fairly smooth but pieces are not uncommon, filter if you don’t want residual astringency, however I feel like this is very pleasant. It wears all of its floral notes well, the Cinnamon character is lacking in my opinion; mostly caramel sweetness with floral and mineral. As it goes down some more of the wood-spice notes come forward and after a while the Cinnamon is more clear. This is definitely a tea to keep at work, I’ve done very short steeps and some a bit longer and the taste barely changes. It doesn’t endure much in western cup style, I’d stick to using portable Gong Fu methods, and enjoy 3-5 good cups.

Nothing too special. A great cup of work, the aroma is VERY enjoyable, definitely its best trait.

Flavors: Caramel, Floral, Mineral, Wood

195 °F / 90 °C 5 g 6 OZ / 170 ML

Thank you for reviewing this tea. i bought it but wasnt able to sample it. Im at my summer house now. But i tried Jing Tea shop version. it was very good but i dont think it was rich enough. JTS is medium roasted. Is YS heavy roasted?


I think this one is medium roasted, but think in the higher range of what you consider medium roast. There’s still some dark green color in the leaves, but not much cinnamon taste, it is mostly in the aftertaste. I bought a bag of this and Scott sent me sample of another Oolong which in my opinion knocks this one out of the table. I’ll update once I get home and let you know the name of that one in case you want to sample it. :)


Pls do. BTW have you tried that Ya Shi Xiang Dan Cong (duck shit). name is just gross. i wonder if its good.


LOL! I haven’t. I want to try it, but I have to wait until my next tea order. I find the name funny, and wonder if it does indeed smell like Duck shit. I used to visit a farming family as a little kid and I know the scent.


I’m in Pocono,PA now. We have ducks in the lake and everywhere. and in a pool which is annoying. I wouldn’t want my kids to swim in duck poop. I don’t mind looking at them from a distance.


The other Oolong Scott sent me was 2013 Spring AA Grade “Hua Xiang Shui Xian”. I feel like this one is a step up to the Classic Rou Gui.


thanks, will put it on wishlist ;)

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