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 light roast level "Qing Xiang" (清香肉桂茶) and can be brewed 7 to 10 times easily using the gong fu method of brewing. The brewed tea produces a deep golden tea soup, a creamy viscous mouthfeel, and a long-lasting fruity sweetness. A lovely tea that can accompany you on almost any tea session.
Compare with our more roasted "Classic Rou Gui" available here!