Cinnamon Rock

$58.00 USD
Regular price
Unit price
per

Cinnamon Rock (Rougui) is the rock oolong known for spice. A medium-high, three-stage charcoal roast keeps its edge sharp and vivid while adding warmth, roasted nuts, and a cooling, rock-boned finish.
Box size

One packet, 8+ steeps — nearly a liter of tea to savor on your own or share.
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Ships from California in 1–3 business days
What's in the box

Pre-measured sessions · 8 g each, 4 or 6 per box. No scale needed—each one is the right amount for a single gaiwan session.
Tea Ticket · The brewing guide, room for your tasting notes, and a QR code to the full guide.
Terroir & Craft

Tea type Rock Oolong

Altitude 3,871 ft

Cultivar Rougui

Terroir Wuyi Mountain Range, Fujian · High-mountain terraces, mist, diffuse light

Roast level Medium-high · Three-stage charcoal roast


Processing Withered, oxidized, rolled, charcoal-roasted
Brewing Guide

8 g · 120 ml · 212°F / 100°C · Ratio 1:15
Pours 1–3: 3–5 sec.
From pour 4: add 3–5 sec each round.

Each 8 g session is pre-measured and individually sealed in premium packaging, so every packet stays fresh until you open it.
Growing Standards
High in the Wuyi mountain range, our teas grow amid forests and abundant wildlife, far from the city. Every tea we offer is grown without synthetic pesticides, synthetic fertilizers, or herbicides.

Open

Charcoal, roasted nuts, bold sweetness

Charcoal and roasted nuts first, then a bold sweetness rising from the cup.

Palate

Spice, warm wood, sharp and vivid

Spice and warm wood, sharp and vivid. A light grip on the tongue opens quickly into sweetness.

Return

Rock-boned, cooling sweetness

A cooling sweetness and a rock-boned finish. In later infusions, the edge softens into wood.

OUR TEA GARDEN

Our garden sits on the southern part of the Wuyi range. Mist, cool nights and wide day–night temperature swings shape a more aromatic leaf. 

No synthetic pesticides, no synthetic fertilizers, no herbicides — goats wander among the tea bushes. 

"I spend my days wandering between tea bushes and nibbling on grass. It’s a good life here. I think you’ll taste a little of it in your cup."

A little goat

Tea garden resident

HOW THIS TEA WAS MADE
Picked and withered

Leaves are picked by hand and withered to soften.
Shaken and oxidized

Leaves are shaken and rested in turns, bruising the edges so oxidation can build aroma.
Roasted three times over charcoal

Medium-high roast. Two firings after the spring harvest, a third the following year, then about six months of rest before release. More roast means less aroma but more body; Rougui is roasted to the point where the two meet.
Pouring gongfu tea outdoors on a mossy log

Discover Your Tea Rhythm

How to taste

Every sip, and every session, moves through three moments.

Open

What arrives first.

The first aroma and impression. Clearest in infusions 1–2.

Palate

What develops.

Flavor, texture, and weight. Fullest in infusions 3–6.

Return

What stays.

What lingers after you swallow. Easiest to notice from infusion 6.

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