Identity and origin
Rougui is a Wuyi rock-tea cultivar celebrated for assertive spice and aromatic power. Site, leaf maturity, oxidation and roast determine whether that power becomes elegant or rough.
Craft and leaf style
Mature leaves undergo Wuyi oolong processing and one or more roasting stages. Resting after roast can help fire notes integrate.
Aroma, taste and texture
Cinnamon-like spice, cassia, mineral, ripe fruit, caramel and a penetrating floral lift are common directions.
Practical guidance
Use 6-8g per 100ml at 98-100°C with short infusions.
Identification and caution
Cinnamon flavoring should never be added. The name refers to cultivar and natural aromatic expression.
