Qing Shiyan Rou Gui 青狮岩肉桂 (2025)
Tea Profile
Type: Wuyi Yancha (Rock Tea)
Location: Qing Shiyan 青狮岩, Wuyishan, Fujian
Altitude: Approx. 600 m
Harvest Date: May 2025
Cultivar: Rougui 肉桂
Age of Tea Bushes: Around 40 years
Roasting Level: Medium roast (three charcoal roasts: June 20, August 1, October 10)
The Story of This Tea
This Rougui comes from Qing Shiyan, one of the most renowned cliffs in Wuyishan’s core production zone. The garden lies on an unusually flat rock terrace bathed in sunlight from morning to evening. Such exposure strengthens the leaf’s inner oils, giving this batch its concentrated cinnamon fragrance and lively mineral tone. Each charcoal roasting was spaced over the summer and autumn months to coax depth, smoothness, and a lingering sweet aftertaste that defines true Zhengyan character.
Aroma and Flavour
In the cup, the fragrance unfolds immediately. A clear burst of warm cinnamon and honey followed by soft floral tones and hints of dried fruit. The liquor carries both energy and grace, with layers of spice, milk sweetness, and the deep mineral resonance that lovers of Wuyi Rock Tea seek. The flavour stays long on the palate, evolving from spice to floral fruit and finally a pure rocky sweetness.
- Aroma: Cinnamon, honey, orchid, dried plum, and a touch of cream
- Flavor: Balanced warmth of cinnamon and fruit with gentle roast sweetness and clean minerality
- Texture: Smooth, rounded, medium-thick body
- Aftertaste: Lingering rock sweetness (yanyun 岩韵) with a soft cooling finish
- Steeping Endurance: 8 to 10 infusions with steady aromatic evolution
Brewing Guidelines
Gong Fu Style
- Teaware: Zhuni 朱泥 or Hongni 红泥 Yixing teapot for aroma focus; porcelain gaiwan for purity and clarity
- Ratio: 6 – 7 g per 100 ml water
- Water: 95 – 100 °C, ideally soft spring water or fresh filtered water with low minerals
- Infusions: Quick rinse, then 5 – 7 seconds for the first three infusions, gradually extending afterwards
Western Style
- Teaware: Porcelain or glass teapot; a small Zisha pot adds warmth and depth
- Ratio: 3 – 4 g per 250 ml water
- Water: Around 95 °C
- Steeping: First infusion 2 – 2.5 minutes; resteep twice, adding 30 seconds each time
Why Choose This Tea
Qing Shiyan Rougui captures the harmony of sunlight, rock, and craftsmanship that defines Wuyi Yancha. Its triple charcoal roast deepens both fragrance and sweetness, while the clear cinnamon-floral profile reveals the essence of the Rougui cultivar. Authentic, balanced, and deeply fragrant, it’s a beautiful choice for anyone wishing to buy Rougui online and taste the pure character of Wuyishan’s core gardens.