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.
Les recommandations reposent sur les notes, le style et le comportement de la communauté. Elles peuvent évoluer à mesure que les données s'enrichissent.