RouGui written as “肉桂” which means cinnamon always used as spices. But here RouGui is a borrowed name to describe this tea because of the very similar fragrance especially after roasted.
Spring. From ZhuKeng tea region in Wuyi mountain.
Level of Roast:
High fragrance on dry tea leaf.
Long and strong tea threads has average appearance ever on color or thickness.
After rinsed, the fragrance turns to cinnamon like spicy flavor.
Sweet and rich tea liquid.
Thick tea flavor with YanYun(Cliff flavor which was used to describe the rock like flavor on WuYi YanCha)