Gui Wei 305 | Double-Roast Rui Xiang Wuyi Rock Oolong — Rich Cinnamon, Ripe Fruit & Thick Smooth Liquor (50g / 250g / 500g)

Twice through the fire. Deeper for it.

Gui Wei 305 (桂味 305) is a Rui Xiang (瑞香) cultivar Wuyi Rock Oolong that has undergone a second roasting (二道复焙) — a deliberate, additional pass through the fire that fundamentally transforms the tea's character. Where the single-roast version leads with bright orchid and fresh peach, the double-roast version settles, deepens, and consolidates.

The cinnamon fragrance becomes the undisputed center. The fruit notes shift from fresh and vivid to warm and ripe. The aroma no longer rises above the cup — it sinks into the liquor, traveling with every sip rather than greeting you from a distance. This is a tea that reveals itself through drinking, not just smelling.

The liquor follows the same principle: warm, smooth, thick and full, with a firm structural backbone that supports layer after layer of flavor. The finish is swift and decisive — rapid hui gan (回甘) with no bitterness, no astringency, pure and clean from entry to close.

Single Roast vs. Double Roast

Single Roast (Yi Dao Huo): Orchid and fresh peach aroma, bright and expressive, lighter body
Double Roast (Er Dao Huo): Concentrated cinnamon with warm ripe fruit, aroma settled in the liquor, thicker and smoother body, more structured and complete

What You'll Experience

🌿 Rich, Prominent Cinnamon Fragrance — the defining note, amplified and clarified by the second roast
🍑 Warm Ripe Fruit Sweetness — mellow and rounded, not fresh or sharp
🍵 Aroma Immersed in the Liquor — sinks into every sip, persistent and deep
💧 Thick, Smooth, Full-Bodied Liquor — warm and velvety with substantial weight
💪 Solid Rock Backbone — firm structure underlying the softness
⚡ Rapid Hui Gan — swift, clean aftertaste sweetness with virtually no bitterness or astringency
✨ Rich Layering — complex and evolving across each infusion

Available Sizes

50g — 8.3g × 6 sachets
250g — 8.3g × 30 sachets
500g — 8.3g × 60 sachets

Who Is This Tea For?

Gui Wei 305 is made for drinkers who love concentrated cinnamon fragrance and prefer a thick, silky, full-bodied liquor. If you want your rock tea to wrap around you rather than announce itself from across the room, this double-roast Rui Xiang is exactly what you've been looking for.

$45.90 USD

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Product Description

Gui Wei 305 (桂味 305) is a Rui Xiang (瑞香) cultivar Wuyi Rock Oolong that has been put through a second roasting — a process that transforms rather than simply intensifies. The additional fire session allows the tea's aromatic structure to settle and consolidate: the cinnamon fragrance becomes clearer and more prominent, the fruit notes shift from fresh peach to warm, ripe sweetness, and the aroma as a whole retreats from the surface and sinks deep into the liquor.

Compared to the single-roast version — which leads with bright orchid and fresh fruit — Gui Wei 305 is quieter in presentation and deeper in effect. The fragrance travels with every sip. The liquor is thick, smooth, and warm, supported by a firm rock backbone that keeps the softness from becoming flabby. The finish is rapid and decisive: a swift hui gan (回甘) with no bitterness, no astringency, and a clean, pure close.

For drinkers who want their cinnamon concentrated, their liquor thick, and their finish uncompromising.

Key Features

• Cultivar: Rui Xiang (瑞香) — Wuyi Rock Oolong
• Roast: Double-roast (二道复焙) — second roasting deepens and settles the character
• Aroma: Rich, prominent cinnamon (桂香) as the defining note; warm ripe fruit sweetness
• Aroma style: Settled and immersed in the liquor — not surface-level or fleeting
• Liquor: Thick, smooth, warm and full-bodied with solid rock backbone
• Finish: Rapid hui gan (回甘), virtually no bitterness or astringency, clean and pure
• Layering: Rich and evolving — complex across multiple infusions
• vs. Single Roast: More concentrated cinnamon, riper fruit, heavier body, deeper aroma
• Best for: Drinkers who love concentrated cinnamon fragrance and thick, silky liquor
• Sachet: 8.3g per sachet
• Sizes: 50g (6 sachets) / 250g (30 sachets) / 500g (60 sachets)

Brewing Guidance

• Water Temperature: 98–100°C (208–212°F)
• Teaware: Yixing clay pot or porcelain gaiwan recommended
• Leaf-to-Water Ratio: 8g per 110ml
• First Steep: Rinse leaves briefly (5–10 seconds), discard
• Subsequent Steeps: 10–15 seconds, extending by 5–10 seconds each round
• Yield: 8–12 steeps
• Note: Use fully boiling water to open up the settled cinnamon aroma of this double-roast tea