Wu Yi Shan "Qing Xiang Rou Gui" Rock Oolong Tea

2025-09-25T13:06:45-05:00

Price: 13.50

A light-roast take on classic Rou Gui (literally “cinnamon”), a Yancha cultivar prized since the Qing Dynasty. Spring leaf is gently fired to preserve high fragrance while revealing clean rock-mineral sweetness and that signature cinnamon-bark lift.

Why it’s special

True Qing Xiang style: light charcoal roast to spotlight aroma and clarity.

Rou Gui cultivar delivers spice-tinged florals over steady Wuyi minerality.

Late-April pick for concentrated aromatics and a smooth, creamy texture.

Forgiving to brew: 7–10 infusions gongfu without losing sweetness.

Tasting notes

Aroma: cinnamon bark, orchid, warm mineral, toasted grain.

Liquor: deep golden; medium body with a creamy, viscous glide.

Flavor: spice-led opening that turns fruit-sweet (stone fruit, citrus peel) with gentle roast in the background.

Finish: long, cooling after-aroma with a clear rock rhyme and lingering sweetness.

Origin & processing

Area: Wuyishan, Fujian

Cultivar: Rou Gui

Harvest: late April (first flush)

Craft: wither → shake/bruise → moderate oxidation → light charcoal roast to set fragrance and texture

Brewing guide

(Good water helps. Adjust to taste.)

Gongfu (recommended)

6–7 g per 100 ml

98–100 °C

Quick rinse, then 8–10 s • 10–12 s • 15 s • 20 s • 25 s… for 7–10 infusions

Tip: keep the first two steeps short to emphasize florals; push later steeps slightly for deeper fruit.

Western

3 g per 300 ml (10 oz)

95–98 °C for 2–3 minutes

2–3 infusions, adding 20–30 s each round

Grandpa style

1–1.5 g per 100 ml

90–95 °C, top up as you sip

Smooth, lightly spiced sweetness with low astringency

Pairing & occasions

Great with almond cookies, sesame snacks, or mild cheeses. Ideal as an afternoon oolong or for side-by-side comparison with our more roasted “Classic Rou Gui” to explore how roast level shifts the balance from florals to caramelized depth.

In Summary

Caffeine: medium

Storage: airtight, cool, dry, away from strong aromas. Light-roast Rou Gui is delicious now and will settle pleasantly over the next 6–12 months.

Tea: Qing Xiang Rou Gui (Wuyi Rock Oolong)

Harvest: Late April (spring)

Region: Wuyishan, Fujian

Roast: light, aroma-preserving style

In short: a floral-spiced, mineral-clean Rou Gui with creamy texture, steady sweetness, and the stamina for many infusions.