Wuyi rock tea "Rougui"

Rougui is one of the most iconic aroma-focused Wuyi rock teas. First discovered over a century ago, it quickly became a standout cultivar for its stable quality and unmistakable cinnamon-like fragrance, earning the name “Rougui” due to its spicy-sweet character reminiscent of cassia bark. Today it is regarded as a top representative of high-fragrance Yancha and is widely planted beyond Wuyi for its excellence.

Compared with Da Hong Pao (balanced) and Shuixian (mellow body), Rougui is celebrated for sharp, bright aroma with lasting sweetness. The dry leaves are tight, glossy, and dark brown-green, often showing tiny “frog-skin” speckles on the underside. Once infused, the liquor turns orange-gold and clear, releasing cinnamon spice intertwined with floral and creamy fruit notes.

The tea opens bold and aromatic, yet finishes smooth and sweet without bitterness or harshness. The flavor deepens across steeps — fragrance lasts 4–5 infusions easily, with returning sweetness (Huigan) lingering in the throat. The best Rougui combines aroma excitement on the nose + thick rock charm in the mouth, making it a favorite for tea lovers who enjoy expressive, high-fragrance oolong.