Teasprings Rou Gui

Rou gui is a very well known Wuyi mountain tea. Now I've heard that Teasprings Yanchas (rock teas, comming from Wuyi mountain) aren't as heavily roasted as you can find in other places. Though there seems to be a trend in teas to head towards less of a roast.

Infusions:
1:
Nose: Cinnamon toast, Hints of honey, and maybe even a light
cherry. Some hints of roasting but not much.
Palate: Pungent cinnamon flavor, hints of possibly rubarb, and a subtle honey sweetness is in there too.
Finish: slight spicy cinnamon burn.

2:
Nose: Floral sweetness, orchids.
Palate: Slightly bitter spicy cinnamon I know I keep saying that but it reminds me of having cinnamon on toast and eating it. But .
there are perhaps some hints of orange peel in there too.
Finish: Cinnamon. and almost acidic

3:
Nose: Orange and Cherry, and hints of cranberry. With hints of toast.
Palate: citrus peels, and perhaps the sour from a sour apple.
Finish: Lingering Cinnamon

4:
Nose: cherries, almost syrupy, but very sweet smelling, and slightly floral
Palate: Orange citrus, and just a very smooth feeling tea. Almost like a mild earl grey at this point.
Finish: Slightly bitter.

Most Yancha's give up after the 4th infusion, and this one is loosing a lot of the power in its flavors. But a very good different tea.

On looking up other names for Rou gui I stumbled upon the fact that several of its names are tied with the Cassia plant, which is what is really used to make what most of us call cinnamon. Well Cassia bark that is.