Cassia Bark (肉桂）

Brewing Directions: Gong Fu Cha Method

• Preheat the teawears to invite the tea leaves the the warm tea wears.

• Water Temperature: heat the water to about 90°C (194°F). 

• Amount of Leaves: 5 grams (0.18 ounces) of tea leaves for a

• Amount of Water: 100ml (3.4 fluid ounces)  gaiwan or Yixing teapot. （Fill the gaiwan or teapot with hot water, allowing the leaves enough space to expand）

• Steeping Times:  the first infusion should be 10 seconds. Subsequent infusions can be increased gradually, starting from 10 seconds and extending up to 20 seconds. Enjoy multiple infusions, tyically 10~12.

Rou Gui Tea is a type of Wuyi Rock Oolong tea, originating from the Wuyi Mountains in Fujian Province, China. The terroir of this region, with its mineral-rich soil and unique climate, imparts a distinctive flavor profile to the tea, known as "Yan Yun" or "rock charm." Rou Gui Tea is famous for its fragrant cinnamon-like aroma, which derives its name from the Chinese word "Rou Gui," meaning "cinnamon." The tea features a delightful mix of sweet, floral, and fruity notes with a long-lasting aftertaste.

Rou Gui Tea leaves are typically hand-picked during the spring season. The leaves undergo a meticulous process of withering, shaking, oxidation, and multiple rounds of roasting. The roasting process, in particular, helps to develop the tea's characteristic cinnamon aroma and reduces the bitterness of the tea. After roasting, the leaves are carefully sorted and packed to ensure quality and freshness.

Rou Gui Tea is rich in antioxidants, which help to neutralize free radicals in the body, and is believed to improve heart health, boost metabolism, and support weight loss. It also aids in digestion and may help regulate blood sugar levels. The tea contains approximately 30-50 mg of caffeine per 8 fl. oz (240 ml) serving, which can help improve mental alertness and focus.

Mount Wuyi is the kingdom for oolong tea. Wuyi Rock tea, also called Yancha, is divided into five categories: Dahong Pao, Mingcong, Rougui, Shuixian and Qizhong. Each of these has its own unique characteristics. Rougui was the first tea variety from the Wuyi region to receive popular acclaim in the last few hundred years .  Rougui, together with Shuixian, are the primary varieties of Wuyi Yancha.  The Rougui shrub has a medium size leaf and sprouts later in the season than most teas. It is characterized by heavy, tightly twisted tea strips, black and sand green in color, with a unique nose that carries both the floral brightness of the Chinese Sacred Lily and the warmth of cinnamon in the characteristic Wuyi oolong toasted grain/cereal aroma.