“An authentic Zhengyan classic.” Presenting the signature, textbook Cinnamon spice and rock rhyme.

Rougui (Cinnamon) is a legendary staple of Wuyi Rock Tea, famous for the saying: “Rougui for intense aroma, Shuixian for deep mellowness.” Known for its bold, soaring fragrance and unique hint of spice, Rougui is the ultimate representative of the vibrant, expressive side of rock teas.

This tea is sourced from Yixiantian (A Thread of Sky), a premium "Zhengyan" (inner rock) core area within the Wuyi Mountain Scenic Area. Surrounded by lush wild greenery and perfect humidity, this unique valley creates a fascinating tea: it carries Rougui’s signature bold spice, but is beautifully softened by delicate floral notes.

The tightly twisted, glossy dark leaves bring out an authentic expression of classic “Yan Gu Hua Xiang” (Rock Bone & Floral Fragrance). Smooth, approachable, and deeply satisfying, it is the perfect introduction for beginners wanting to experience true Zhengyan character.

Cinnamon & Roast: A comforting blend of warm, traditional charcoal roast and sweet cinnamon bark.

Vibrant Layers: Pours a bright orange-yellow. It starts with a soaring floral aroma, followed by layers of warm cinnamon spice blossoming across the tongue—powerful but never harsh.

Sweet Finish: Leaves a mouth-watering sweetness (Hui Gan) and a lasting fragrance that coats the mouth.

7–8+ Steeps: The rich flavor easily lasts through 7 to 8 infusions, growing sweeter with a clean, mineral backbone in the final cups.

Zhengyan Terroir （正岩山场）｜Traditional Medium Roast（中火火攻）—Fully Roasted Yet Completely Unscorched

The Yixiantian Microclimate: Grown in the cavernous terrain of Yixiantian in the Wuyi Mountains. The Danxia landform and sustainably protected ecology yield a soil rich in gravel and essential minerals, laying the foundation for a naturally smooth, structured, and deep tea soup.

12-Step Artisanal Heritage: Fresh leaves are meticulously hand-picked in spring at the "medium-open" stage (one bud with three to four leaves). They are then processed through the 12 demanding steps of traditional Rock Tea craftsmanship: withering, green-making (alternating tossing and cooling to lock in the aroma and rhyme), fixing, rolling, initial baking, sorting, and a final slow, low-heat re-roasting over charcoal for more than 72 hours.

The Crafting Essential: This tea is finished using a traditional "Medium Roast" (Zhong Huo). The tea master controls the fire with extreme precision, ensuring the charcoal heat penetrates deeply without scorching the leaves. This solid craftsmanship not only lends the tea a warming nature and excellent aging potential, but it also seamlessly fuses the roast flavor with the cool, shady essence of the Yixiantian valley, resulting in a stable, highly durable brew.

***Ideal For Brewing Suggestions

-Rock Tea Beginners: An excellent starting point if you want to explore authentic rock teas without being overwhelmed by an aggressively smoky or sharp bite.

-Warming & Wellness: With its naturally warming properties, it is perfect for autumn and winter to warm the stomach. (Best enjoyed after meals to gently aid digestion).

-Daily Focus: Great for professionals and students to refresh the mind, relieve fatigue, and boost concentration during long work hours.

⚠️ Note: Enjoy in moderation if you are caffeine-sensitive or have high stomach acidity. Avoid drinking on an empty stomach or right before bed.


***Brewing Recommendations

Suitable for gongfu brewing.

1）Tea-Water Ratio: 6g tea to 100ml water
2）Water: 100°C (212°F) boiling water, ideally spring water.
3）Steeping Time:
1st to 4th steep: 8s / 8s / 10s / 15s
Subsequent steeps: Extend by 20s+ to taste. Yields 7–10+ beautiful infusions.

This Gongfu approach allows the rock rhyme and complex floral-fruity notes to release beautifully, revealing the truest essence of the tea soup.

💡 Quick Tip: If you are new to rock teas, use a quick pour-out for a lighter brew to comfortably enjoy the natural cinnamon and spicy notes.