The main event of the August 2025 Old Ways Tea club. A very select few ended up getting one of these along with a high-quality Shi Ru, but unfortunately I was not one of those people and got two of the rou guis instead. This is listed as a competition-grade rou gui (one of the most popular yancha cultivars).

Initial impressions of the wet leaf are spicy with a tinge of sweetness below the roast. Liquor is a rich burnt caramel with a lovely spiced cinnamon smell off the nose. The taste of the first infusion rests heavily on the characteristic cinnamon notes. The body is slightly rich with a hint of milkiness, leaving a little bit of froth on the tongue. I took all the time I needed finishing this first infusion; I swear it felt sweeter and spicier at the bottom of the cup.

The lingering yan yun on my tongue set the stage for the second infusion, one that I felt would make or break the tea. The spice was more intense on the tongue, dissolving over the top of my tongue and coating my mouth. This is unmistakably a high quality rou gui and characteristic of the best this cultivar has to offer. It does not offer anything surprising in terms of taste notes, but is truly an orthodox or traditional iteration of the tea type. The spice sticks to your front teeth, truly rich.

The third infusion brings buttered toffee to counter the aggressive passion of the cinnamon spice. There is still a spiciness on the back of the throat – this tea is holding up and evolving very nicely. On the fourth infusion I was met with a surprising berry sweetness on the nose, while the body of the tea is just as smooth as it was on the initial steep. A fruity dark chocolate lingers in the mouth, a taste so good I took a little break from drinking just to savor it.

In the later infusions, I got hints of pumpkin spice, root beer float, and vanilla. I cut it off at ten infusions, more than enough to get an impression, and promptly returned to the rinse. Yes, it could have gone a few more infusions. I might push it on my second bag, which I’m thankful to have received. One of the best rou guis I’ve had the privilege of tasting, and salvages this edition of the club.

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