The name of Rou Gui
In late Qing Dynasty, There was a gifted scholar named Jiang Heng in Jian’an County of Fujian Province. He loved to drink tea and was apt at recognizing tea. One year, Jiang Heng was invited to entitle the tea by Pan Longyan. The owner held the tea sets and made the tea with the traditional brewing method.
Jiang Heng took the tea cup and smelled a natural fragrance of rock. He said “How fragrant the tea is!” Jiang sap a swallow for a minute, and felt sharp aroma. The master asked Jiang Heng to make a name for it. Jiang Heng said that, “this tea should be called according to its quality and I think Rougui is proper”
Then Pan Longyan said, “Great, Rougui(cinnamon) is an expensive and precious medical material and the name highlighted the rarity of the tea.”
Rou Gui Oolong Tea
Rou Gui Oolong Tea is famous for its fragrant aroma of cinnamon.Rou Gui Oolong tea is a top tea of the fragrant varieties with great “Rock Essence” and stands out from Oolong tea because of its unique scent.
Rou Gui is one of the local tea bush varieties used for making Wu Yi Rock Tea and was discovered over one hundred years ago. Rou Gui acquired its name from the Chinese cinnamon plant (‘Rougui’ in Chinese) due to its warm Chinese cinnamon like aroma. Just like other Rock Teas, this Rou Gui has been baked in a traditional way with heat from charcoal blocks.
Recommend Brewing Method
Cup Methods Chinese Gongfu Method
Teacup:12oz/355ml Gaiwan: 3.8oz / 110ml
212℉ / 100℃ 212℉ / 100℃
2 Teaspoons / 5g Tea 7g Tea
Brewing time: 3- 5 mins 8 steeps: rinse,15s,25s,35s,55s,75s, 85s,100s, 150s,180s