Hui Yuan Keng Rou Gui
Regular price
$42.00
Frequently Asked Questions
Control humidity: Avoid storing tea in conditions that are either too dry or too humid.
Keep it cool: Store tea in a cool place away from direct sunlight and heat sources. Keep in mind that display cabinet lights can also produce heat.
Protect from light: Avoid using transparent containers whenever possible.
Limit exposure to air: Keep tea well sealed and avoid opening the container more often than necessary.
After we receive your order, we will process your package within 48 hours and hand it over to our international shipping partner. We will also send your tracking number by email. At this stage, tracking information may not be available yet.
Once the shipping partner receives the package, it usually takes 1–3 days (excluding Sundays) for them to process and dispatch it. Tracking information will begin to update after the package has been dispatched.
Delivery usually takes around 7–18 days from the date of dispatch.
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What are the “roots” of Rooteas?
Family-made
Wuyi Yancha is what our own family makes in Wuyishan, and it is the tea we work with most closely. We know the growing areas and tea plants firsthand, as well as the decisions that go into processing and roasting. For the small number of other teas we carry, we work with tea-making families we know personally and whose work we know well.
Single-origin
Wuyi Yancha carries the influence of where it is grown. Wuyishan has a particular growing environment shaped by its rocky terrain, soil, climate, sunlight, and moisture, and these conditions are an important part of what makes Wuyi Yancha what it is. Together with cultivar, processing, and roasting, they all play a part in the aroma, texture, and overall character of the finished tea.
Transparency
We try to keep the information about our teas simple and clear. We share where each tea comes from, what tea plant it is made from, and how it was processed and roasted, so you have a clear idea of what you're drinking.
- 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.)
