Hui Yuan Keng Rou Gui
Regular price
$42.00
Frequently Asked Questions
If you’re a beginner, we definitely recommend our Go-to Tea Sampler Box. It includes 8 different types of high-quality teas, allowing you to discover your favorite tea in the most affordable way.
For finest taste, tea should be stored in a place that is cool and dry.
Rock tea is best enjoyed within a 3-year period.
Black tea is best enjoyed within a 2-year period.
Green tea and Oolong tea are best enjoyed within a 2-year period.
White tea is an exception. Its internal compounds evolve over time, enhancing its fragrance and creating a deeper, mellower taste. Therefore, it does not have a specific optimal drinking period.
All packages are shipped from China. Please kindly note that our teas are prepared at our warehouse in Fujian, which usually takes no more than 72 hours. Once ready, package will be sent to an international shipping company in Shenzhen, then shipped to the destination country. International shipping typically takes 14-21 days.
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What are the “roots” of Rooteas?
Family-made
Our teas all come from tea-making families. Some are made by our own family, and others are crafted by families we've known and trusted for years. Not from an unknown source, but from real people and family producers whose craft we trust and have seen in person.
Single-origin
It means you can actually taste where the tea comes from. It stays true to its own place, so the local soil, rocks, and climate all come through in the cup. With Wuyi rock oolong, you get that clear rock rhythm (Yan Yun) and a deep, lingering fragrance that only those rocky slopes can give. When you drink it, you're not just having a cup of tea, you're getting a small snapshot of that landscape.
Transparency
We like to keep things honest and simple. When we share a tea, we share all the detailed information too, so you always know what you're drinking. We'd love to be the trusted tea partner you can turn to.
- Name: Hui Yuan Keng Rou Gui (“Hui Yuan Keng Cinnamon”)
- Chinese name & Pinyin: 慧苑坑肉桂 huì yuàn kēng ròu guì
- Type: Wuyi Rock Oolong
- Origin: Wuyishan, Fujian
- Harvest Time: Spring, 2025
- Roast Level: Medium fire ("zhōng huǒ", "中火")
Click to learn more about our roast levels
- Producer: Xiao Family
- Tasting note: Ripe stone fruit, Cinnamon spice, Florals, Toasted caramel, Lingering sweetness
This Rou Gui from Hui Yuan Keng stands out for its full aroma and balanced body. It keeps the strength and structure that make Rou Gui so recognizable, while also showing the fragrance and richness that this famous Wuyi growing area is known for.
The tea was charcoal roasted three times over a medium fire. That level of roast gives the tea depth, but not so much that the cinnamon note takes over. Instead of becoming sharp or overly dominant, the cultivar’s cinnamon note settles into the cup alongside an expressive ripe fruit note and a gentle floral lift. The different layers stay intertwined, rather than one overpowering the others.
The liquor feels full and well-balanced. After swallowing, the returning sweetness comes up quickly, and the finish lingers in the throat for a while.
Hui Yuan keng 慧苑坑
Hui Yuan Keng locates in the Wuyishan Scenic Area, in a basin-like pocket surrounded by rocky slopes and forest. The environment there stays cool and damp, with frequent mist and soft, diffused light rather than long hours of direct sun. That kind of setting gives tea plants a very particular growing condition, one that often shows up in the cup as both fragrance and depth. The soil in the area is loose, well-aerated, and rich in mineral content, which is part of what gives teas from Hui Yuan Keng their grounded, full-bodied character.
Hui Yuan Temple is located in Hui Yuan Keng. First built in the early Song dynasty and rebuilt in the early Qing, it is closely tied to the history of Wuyi rock oolong. It is said that monks at the temple had been growing tea and refining rock oolong there since the Song dynasty, and the temple remains an important landmark in Wuyi yancha culture.
Tea: 8g
Gaiwan: 110–150ml
Water Temperature: 100°C / 212°F
(When possible, use spring water, purified water, or good-quality mineral water. Avoid using very hard water)
Use flash steeping (pour out the tea in about 3s). Do not oversteep. As the flavor begins to fade, extend each infusion by 5–10s as needed.
Note: Be sure to pour out the tea soup completely after each infusion. Do not let it sit in the gaiwan.
(Adjust the tea amount and steeping time to suit your own taste.)
