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

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.