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Rougui tea

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

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

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]}

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.

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

• Rou Gui on Babelcarp
• Pu'er Tea Benefits

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