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.