Wuyi Rougui, is another famous tea from Wuyi. It carries similar characteristics as the Wuyi teas such as Wuyi Shuixian and Da Hong Pao, especially in terms of appearance.Yet Wuyi Rougui,as its name suggests, has a peppery cinnamon aroma.(the English translation of this name is Wuyi Cinnamon) This pleasing and distinctive aroma and taste makes it a very popular tea. Another distinctive quality of this tea is that it can be preserved for a longer period of time, without losing its taste. 

Appearance leaf: Tight and even. Colour is a brownish green. The wet leaf has a red edge.

Liquid: Clear orange yellow

Taste: Fresh and smooth

Fragrance: Long lasting cinnamon aroma

Origin: Wuyi Shan City, Fujian Province

Harvest time: Winter 2007

To brew Rougui, first put dry tea leaves (ratio leaves to water, 1:4) in Gaiwan, yixing clay pot or porcelain teapot, then pour 95 degree boiled water into the teaware. Steeping time for first round can be up to 20 to 30 seconds. Steeping time can be prolonged with each subsequent brew. This tea can be brewed for 5 rounds at least.