Description
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
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True Qing Xiang style: light charcoal roast to spotlight aroma and clarity.
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Rou Gui cultivar delivers spice-tinged florals over steady Wuyi minerality.
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Late-April pick for concentrated aromatics and a smooth, creamy texture.
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Forgiving to brew: 7–10 infusions gongfu without losing sweetness.
Tasting notes
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Aroma: cinnamon bark, orchid, warm mineral, toasted grain.
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Liquor: deep golden; medium body with a creamy, viscous glide.
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Flavor: spice-led opening that turns fruit-sweet (stone fruit, citrus peel) with gentle roast in the background.
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Finish: long, cooling after-aroma with a clear rock rhyme and lingering sweetness.
Origin & processing
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Area: Wuyishan, Fujian
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Cultivar: Rou Gui
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Harvest: late April (first flush)
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Craft: wither → shake/bruise → moderate oxidation → light charcoal roast to set fragrance and texture
Brewing guide
(Good water helps. Adjust to taste.)
Gongfu (recommended)
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6–7 g per 100 ml
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98–100 °C
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Quick rinse, then 8–10 s • 10–12 s • 15 s • 20 s • 25 s… for 7–10 infusions
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Tip: keep the first two steeps short to emphasize florals; push later steeps slightly for deeper fruit.
Western
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3 g per 300 ml (10 oz)
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95–98 °C for 2–3 minutes
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2–3 infusions, adding 20–30 s each round
Grandpa style
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1–1.5 g per 100 ml
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90–95 °C, top up as you sip
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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
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Caffeine: medium
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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.
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Tea: Qing Xiang Rou Gui (Wuyi Rock Oolong)
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Harvest: Late April (spring)
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Region: Wuyishan, Fujian
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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.
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