Wuyi Guo Xiang Rou Gui

Guo Xiang Rou Gui — 8g. 100ml gaiwan. Boiling water.

Rou Gui tends to announce itself early. Even before brewing, the dry spice and bark-like sweetness are already present in the leaf. This Guo Xiang Rou Gui moves that structure toward the fruit-driven side of the cultivar.

The dry leaf carries the smell of cooked fruit and medium charcoal fire together. Candied citrus peel, apricot preserve, baked pear, brown sugar. The cinnamon character stays underneath rather than dominating the aroma.

After rinsing, the fruit becomes thicker and warmer. Something close to apricot jam and Williams pear preserve comes forward through the steam. The lid aroma carries more of the Rou Gui spice while the liquor itself stays rounder and softer.

The tea enters dense across the palate. Fruit sweetness spreads first, then the dry cinnamon structure slowly gathers through the throat and upper palate several seconds later. The roast gives warmth without making the liquor feel dry.

After several infusions, the brighter fruit begins to recede and the tea gradually moves toward floral undertones and warm wood. By the later infusions, the woody foundation of the cultivar becomes clearer than the jam-like sweetness from the opening.

The liquor stays steady throughout the session. Even after the higher fragrance fades, dry bark, charcoal warmth, and mineral sweetness remain in the empty cup.