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Wu Yi Shan "Qing Xiang Rou Gui" Rock Oolong Tea | Yunnan Sourcing Tea Shop

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

by Yunnan Sourcing Tea Shop
$7.00 - $177.00
$7.00
$7.00 - $177.00
$7.00

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.

Overall rating: 4.5 / 5 from 4 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["taste","drinker","tea","oolong","roast"].

Review highlights

Reviews

Enjoyable, Floral Oolong

"Pleasant tea. Good aftertaste and enjoyable flavors. Can get a little rough mouthfeel-wise, but that's ok. Great as an everyday oolong!"

— Bryan C. (4/5)

Extremely fragrant, addictive profile

"This has an incredible range of rich flavour, from the mineral acidity to the delicate roast (almost like coffee-fruit) that lingers for a long while after enjoying the tea. The roastiness increases upon the 3rd and 4th steepings as the coffee-chocolate side fades into a floral spicyness. The aromatics are what shine so strong with this one and I could just waft in the scent alone for a whole afternoon. It's deep, with a strong evergreen appeal as sun-drenched pines, warm and sweet cedar sap. It's got a great, light sour on the cinnamon flavour which grows in 4th and 5th infusions. An amazing price for a solid daily drinker."

— Mary (5/5)

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— Amelia D. (5/5)

a light afternoon tea

"It's a very gentle assortment of flavors. A bit sweet, a bit cinnamon-y. It lacks some of the richness of the darker roast, but that lets the lighter notes shine through more clearly. A solid afternoon tea when you're in the mood for something soothing. It's very smooth, but lacks the headier spice notes that the Ma Tou Yan had. It's a quality rou gui, and if you're looking for that, either this or the classic roast are both good, but it doesn't quite have the spark that made last year's Ma Tou Yan so marvelous... so if that's your only reference point on rou gui, expect something similar, but milder. If you've never tried a rou gui, this is a solid entry in the genre -- a mild oolong with spice notes, but nothing too floral or astringent. Light, a mild honeysuckle sweetness, hints of cinnamon, smooth."

— William R. (4/5)

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