Rou Gui vs Shui Xian
The two most planted Wuyi cultivars, and the pair that best shows what cultivar contributes once roast is held constant.
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What is being compared
Point by point
| Aspect | Rou Gui | Wuyi Shui Xian |
|---|---|---|
| Leaf | Smaller, from a cultivar selected for aroma. | Large-leaf, selected for structure. |
| Signature | A sharp cinnamon-and-spice top note. | Thick body with a long mellow finish and a woody depth. |
| Under heavy roast | The aroma can be lost if the roast is pushed too far. | Carries heavy roasting better than almost any other cultivar. |
| Old bush material | Less commonly sold as lao cong. | Frequently sold as lao cong, where the extra body is most obvious. |
| Which to meet first | Either — but Rou Gui is the more distinctive and easier to identify blind. | The more forgiving of a heavy roast. |
The short answer
Rou Gui brings aroma and Shui Xian brings weight. Most Wuyi blends contain both because each supplies what the other lacks.
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