Rougui tea

"Ròu gùi" and "Rougui" redirect here. For the spice known as rougui in Mandarin Chinese, see Cinnamomum cassia.

Rougui tea (Chinese: 肉桂茶; pinyin: ròuguì chá; pronounced [ɻôʊ.kwêɪ ʈʂʰǎ]) is a variety of the tea plant, commonly grown in the Wuyi Mountains and processed into oolong tea. The name literally means "cassia". The tea can be difficult to prepare,^{[clarification needed][citation needed]} but its distinctive sweet aroma can be brought out up to 7 steepings.^{[citation needed]} It was first developed during the Qing dynasty.^{[citation needed]}

Rougui tea 肉桂茶
Type	Wuyi oolong
Origin	Wuyi Mountains, Fujian Province, China
Quick description	Cassia (Chinese cinnamon) aroma

Rougui tea is grown in Fujian province, China

This tea may be traditionally processed producing a dark dry leaf and a rich smell or processed according to new consumer standards,^{[clarification needed]} giving it a leaf of mixed color and a more fruity aroma.

• Spring tea processed to new consumer standards
• Spring tea processed to new consumer standards close up

References

• Rou Gui on Babelcarp
• Pu'er Tea Benefits