Wuyi Rougui is one of the signature varieties of Wuyi Rock Tea, famous for its sharp and long-lasting cinnamon aroma.

Zhengyan Rougui, grown in core areas such as Niulankeng and Huiyuan Keng (“Three Pits and Two Gullies”), benefits from mineral-rich soils and year-round mist. The tea is thick and smooth, with a refined, cool fragrance often layered with floral or fruity notes (such as milky or peachy hints). It can be brewed for 12 or more infusions.

Banyan Rougui, from surrounding areas like Qingshi Rock and Bishiyan, grows in less ideal conditions. While its mineral depth is weaker, the cinnamon aroma is more pronounced, with quicker sweetness and shorter aftertaste. It usually lasts 6–8 infusions and is a good entry choice for those on a budget or new to rock tea.

For those wanting to explore the true varietal character of Rougui, Jian’ou High Mountain Rougui is a highly recommended starting point.