Description
Embers of Cinnamon in Phoenix Mountain’s Embrace
Cinnamon Fragrance (Rou Gui) Phoenix Oolong emerges from ancient tea trees of Phoenix Mountain in Guangdong, China, developing its distinctive cinnamon character through specialized processing techniques that intensify the tea’s inherent warmth and complexity.
Each brew presents a rich, bold profile with a smooth body, interweaving intense cinnamon warmth and ripe fruit notes. The tea delivers a multi-dimensional experience that balances spicy undertones with deep fruity dimensions, creating a robust sensory exploration.
The tea’s dynamic flavor composition unfolds progressively, offering a transformative taste journey that moves from initial spice intensity to nuanced fruit-driven subtleties, leaving a resonant and evolving impression.
![Cinnamon fragrance [Rou Gui]](https://azenbor.com/wp-content/uploads/2025/01/01-Phoenix-Dancong-Oolong_Cinnamon-fragrance-Rou-Gui-100x100.jpg)
Most of my tea stash is floral or fruity, but I wanted something “darker” for late nights, and wow—Rou Gui was the move. The first steep smells like toasted wood and cinnamon bark, and the second one brought out this crazy sweet-spice thing I can’t even describe. It’s not like chai, it’s way more subtle, more grown-up. Been brewing it gongfu-style before bed, lights low, music on—like a ritual now. It really settles the nerves.
I drink a lot of dark teas—ripe pu’er, aged rock oolongs—so I didn’t expect something labeled “Rou Gui” to stand out much. But this one’s different. It’s got structure. There’s a kind of roasted caramel depth when you first sip it, but then it opens up into something almost mineral, like warm stones after a long day in the sun. I kept chasing that shift through five steeps, and every cup had its own story. If you like complexity and don’t mind a bit of roast, this one’s worth sitting down for. No distractions. Just you and the leaves.
I wasn’t expecting much—I’ve had Rou Gui before from other vendors and it always felt a little too harsh or smoky. But this one from Azenbor surprised me. The roast is definitely present, but it’s gentle, not overwhelming. What really caught me off guard was the cinnamon-like warmth that lingered at the back of my throat. It’s earthy, smooth, and kind of cozy in a way I didn’t think oolong could be. I made a pot on a rainy afternoon and just sat in silence for 20 minutes. It hit the reset button on my whole day.