Wuyi Oolong
Rou Gui
Rock Tea Organic

Special features in location, cultivation and processing

Rou Gui (肉桂) is one of the most renowned Wuyi rock tea cultivars and owes its name ("cinnamon bark") to the fine, cinnamon-like fragrance of the tea. Subtle woody and fruity undertones accompany this flavour, with top-grade Rou Gui teas offering a profoundly complex aromatic spectrum. Thanks to its cinnamonic aroma combined with a deep minerality reminiscent of damp autumn leaves, this cultivar boasts a particularly rich range of aromatic notes and is particularly popular as a gourmet variety.

The harvest for our tea is done by hand, traditionally using the bud and the first three leaves. After picking, the leaves are withered in the sun to draw out moisture, during which light oxidation or fermentation already begins. The leaves are then taken out of the sun and further withered, during which they are repeatedly tossed and turned. Tiny tears appear in the leaves, especially along the edges, allowing cell sap to escape and oxidise upon contact with the oxygen in the air. This process can take up to two days. In the next stage, fermentation intensifies. Depending on the volume, the leaves are laid out to rest on bamboo trays in the fermentation chamber, where they develop a reddish-brown colour at the torn edges.

Once the desired degree of fermentation is reached, the process is halted by applying heat in an oven (a step known as "kill green"). The leaves are then rolled, which breaks them slightly and allows the cell sap to spread across the leaves and harden. During rolling, the tea also acquires its characteristic twisted, needle-like shape. In the next step, it is gently roasted several times over hardwood charcoal. Each roasting session lasts between eight and twelve hours, and several days may pass between them. Finally, after cooling, the leaves are carefully sorted.

Single Origin

This tea comes 100% from the above-mentioned tea field in Wuyi, sourced directly from the tea farmer.

Organic Certification

Brewing Guide

2 heaped teaspoons (approx. 5g), per 150–200ml of water, 90–100°C. Steep for 30–60 seconds. 2–3 infusions possible.

Traditional preparation using a small teapot or Gaiwan:
2–3 heaped teaspoons (approx. 5–7g) per 100–180ml of water, 100°C, steep for 10 seconds.
Up to 10 infusions possible. From the third infusion onwards, the steeping time should be extended by around 30 seconds each time.

Packaging

High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Tea Pot

Oolong tea is traditionally prepared in a Gaiwan (for smaller quantities) or a tall glass teapot with an integrated strainer, allowing the tea leaves to float freely and infuse. For a particularly aromatic preparation, we recommend a Yixing teapot made of natural clay.

Recommended Storage

Ideally, a high-quality tea caddy made from cherry bark (solid wood, Kabazaiku Chazutsu) is recommended. Alternatively, a more affordable airtight tea caddy with an inner coating can be used.

Wuyi Felsentee - Wu Yi Yan Cha 岩茶

The Wuyi Shan mountain range in the northwest of Fujian Province is traditionally one of China’s most renowned tea-growing regions and the birthplace of the famous Wuyi Yancha. Rugged rock formations, densely forested mountains, and wild rivers create a unique environment for tea cultivation. In the past, the mountains served as a retreat for Taoist and Buddhist hermits and monks, who began settling in this remote landscape during the Song Dynasty. It was around this time that tea cultivation also began here, on the rocks, in the valleys, and on the surrounding hills.

The region’s karst landscape provides excellent conditions for tea, as rainwater absorbs a high concentration of minerals from the rocks and limestone gorges. Over time, monks and farmers extensively developed natural drainage systems, enriching the soil significantly. The tea plants growing in the narrow valleys and on the slopes can absorb these nutrients in abundance. The distinctive rocky terroir of Wuyi and the tea’s pronounced mineral-rich flavor have led to the widespread classification of these teas as “Rock Tea” or Wuyi Yancha (武夷岩茶) – a defining characteristic of oolongs from this region.

We find it very important that our teas are pure and produced in a way that respects the environment. For this reason, each one of our teas is tested for pesticide residues by an independent laboratory, the results of which can be found here. Some of our teas are also tested for specific nutritional compounds, in which case the test results are also published here.

See tests