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Deceptively innocent with a honey peach aroma, but a spicy mouthfeel and a fiery aftertaste. A representative rou gui that delivers on that characteristic cinnamon bite and toasted fruit.

The primary tea was harvested on May 4, 2021 by Mr. Li Jilin. The cultivar used is Rou Gui (translation: “Cinnamon”) and harvested from Wenling village, Chengdong Xiang, Wuyi, China. The first of the refinement roasts was conducted on June 4, 2021, second roast on August 9, 2021, and the third and final roast on October 25th. The third round was conducted using the a traditional charcoal roast. It’s typical that rock tea made exclusively using the Rou Gui cultivar will be marketed as “Rou Gui” due to its popularity, but it can still be called “Rock Tea” or “Big Red Robe.” The style is the same, but no two rock teas are the same.

Ingredients: oolong tea

Steeping Instructions

3 grams | 8 oz water | 212°F | Steep 5 min. 

Traditional Steeping 

Steep as desired or use the following guidelines: 8 grams of tea in a 150ml gaiwan or teapot with boiling water.

• 10 sec. Rinse
• 1^st steep – 20 sec
• 2^nd steep  – 15 sec
• 3^rd steep – 30 sec
• 4^th steep – 90 sec
• 5^th steep – 4 min
• 6^th steep – 10 min

Number of Cups

2 oz makes 19 cups, 4 oz makes 38 cups