Botanical Dossier
Da Hong Pao vs Rou Gui
Da Hong Pao
Oolong Tea · China
Roasted · Mineral · Fruity
Rou Gui
Oolong Tea · China
Spicy · Roasted · Mineral
| Attribute | Da Hong Pao | Rou Gui |
|---|---|---|
| Type | Oolong Tea | Oolong Tea |
| Origin | China | China |
| Region | Fujian (Wuyi) | Fujian (Wuyi) |
| Flavor | Roasted · Mineral · Fruity | Spicy · Roasted · Mineral |
| Body | Strong | Strong |
| Caffeine | Medium (~30–50 mg) | Medium (~30–50 mg) |
| Oxidation | High | High |
| Roast | High | High |
| Brewing temp | 95–100°C | 95–100°C |
| Steep time | 1–2 min | 1–2 min |
| Re-steep | 4–6 times | 3–6 times |
Sensory Dissection
Flavor
Da Hong Pao
Da Hong Pao is the most famous of the Wuyi 'rock teas' (yancha), grown on mineral-rich cliffs and traditionally charcoal-roasted. The cup is deep and layered: roasted stone fruit, dark mineral, and a warm cacao-like finish with a distinctive 'yanyun' rock rhyme minerality. It is bold yet smooth, and resteeps many times with evolving character.
Rou Gui
Rou Gui is a popular Wuyi rock tea named for the Chinese cassia spice tree. The cup is warmly aromatic with a distinctive sweet-spicy character — think cinnamon bark and toasted grain — layered over dark mineral and dried fruit depth. A medium-to-high roast rounds the edges, giving a smooth, warming finish that holds up across many steeps.
Preparation Protocol
Brewing
Da Hong Pao
- Water temperature
- 95–100°C
- Leaf to water
- 3g / 250ml
- Steep time
- 1–2 min
- Re-steep
- 4–6 times
Rou Gui
- Water temperature
- 95–100°C
- Leaf to water
- 3g / 250ml
- Steep time
- 1–2 min
- Re-steep
- 3–6 times
Biochemistry
Caffeine
Da Hong Pao
Medium caffeine — roughly 30–50 mg per brewed serving
A moderate, steady lift without an intense spike.
Rou Gui
Medium caffeine — roughly 30–50 mg per brewed serving
A moderate, steady lift without an intense spike.
Craft & Microclimate
Origin
Da Hong Pao
China · Fujian (Wuyi)
The original Da Hong Pao bushes grow in the Wuyi mountains of northern Fujian.
Rou Gui
China · Fujian (Wuyi)
Rou Gui has grown in the Wuyi mountains for centuries and is now one of the most sought-after yancha cultivars.
Curator's Recommendation
Which one might you prefer?
There is no superior tea here — only distinct sensory journeys. Use your flavor memory and current mood to choose.
Choose Da Hong Pao if you like:
- Roasted
- Mineral
- Fruity
Choose Rou Gui if you like:
- Spicy
- Roasted
- Mineral
Keep Exploring
Related teas to explore
Similar teas from both sides of this comparison.
