Taiwan Rou Gui Oolong台灣肉桂烏龍

Taiwan Rou Gui Oolong is a oolong from Various regions, Taiwan. Brew it at 93°C with 5g of leaf per 100ml of water; expect up to 8 short infusions in a small gaiwan or teapot. A quick rinse is recommended.

Tasting notes

Taiwan's answer to Wuyi Rou Gui — same cultivar, different continent, very different cup. Mainland Rou Gui is mineral, deep, and roasted hard, a tea that fights the cinnamon character as much as it showcases it. The Taiwanese version softens everything: ball-rolled instead of twisted, lower oxidation, only a light roast. What you get is the cinnamon still — unmistakably there on the aroma and the front palate — but draped over a brighter, more floral body with vanilla on the finish. Cleaner. Less severe. If you grew up on Wuyi yancha this will either refresh your palate or feel a bit too polite; if you came up on gao shan it's a useful doorway into spice-forward oolongs. Brew around 93°C — hotter than unroasted high-mountain to pull the cinnamon, cooler than Wuyi because this leaf is softer. Rinse once. Boiling water scorches the aromatics; 100°C is a mistake people carry over from mainland Rou Gui habits.

Flavor profile

The Rou Gui cultivar grown in Taiwan and processed in the Taiwanese style — lighter roast and lower oxidation than its Wuyi counterpart. Retains the cultivar's signature cinnamon spice but wrapped in a cleaner, more floral package. Less mineral depth than Wuyi Rou Gui, more bright sweetness and a smoother finish.

Terroir

Varies by growing area; distinct from the mineral-rich Wuyi Mountain terroir that defines mainland Rou Gui

Cultivar: Rou Gui

Brewing

Rinse: A brief rinse helps open the ball-rolled leaf and takes the edge off any roast char.

1. Quick rinse — pour off immediately.
2. Steep 1: 25 seconds
3. Steep 2: 15 seconds
4. Steep 3: 15 seconds
5. Steep 4: 20 seconds
6. Steep 5: 25 seconds
7. Steep 6: 30 seconds
8. Steep 7: 35 seconds
9. Steep 8: 45 seconds

Slightly hotter than unroasted gao shan to bring out the cinnamon character. Not as forgiving of boiling water as Wuyi Rou Gui — keep it under 95°C.

Aroma & taste

Processing

• withered
• semi-oxidized
• ball-rolled
• light roast

Sources

• https://beautifultaiwantea.com/products/rougui
• https://teadb.org/taiwanese-tea-cultivars/
• https://teadb.org/wuyi-oolong-compendium/
• https://meileaf.com/teas/oolong/