Chixia Yan Rougui | Wuyi Zhengyan Rock Oolong — Bold Cinnamon, Smooth & Deeply Mineral

Chixia Yan Rougui · 赤霞岩肉桂

Chixia Yan is a genuine Zhengyan (true rock) terroir within Wuyi Mountain, where ancient Danxia sandstone weathered into mineral-rich soil over millennia. That rocky foundation gives this Rougui a distinctive rock-bone character (yan gu) — a depth and structural authority that sets it apart from oolongs grown on softer earth.

Processed through a medium-fire slow roast, Chixia Yan Rougui strikes a balance between cinnamon vibrancy and roasted depth: bold and composed, smooth without being soft, with a finish that lingers long after the last sip.

Tasting Notes

Dry Leaf: Tightly twisted, plump and sturdy strips; dark brown to black with an oily sheen; even and substantial in the hand
Liquor: Bright orange-red, clear and luminous
Aroma: Pronounced cinnamon-bark fragrance with layers of floral-fruit sweetness underneath; aroma is composed and sinks into the liquor rather than lifting off sharply
Palate: Full-bodied and powerful; rock rhyme (yanyun) is prominent; cinnamon warmth is bold but never harsh on the throat; the liquor is dense and coating
Finish: Swift returning sweetness; continuous salivation; persistent cup fragrance; a clear, old-rock mineral note runs throughout

Why Chixia Yan?

The Danxia rock layer weathers into a uniquely structured soil — porous, mineral-dense, and well-drained — that stresses the tea plant just enough to concentrate its aromatic compounds and deepen its root character. The medium-fire roast integrates this terroir energy with clean, even heat, producing a Rougui that is robust, honest, and exceptionally steepable.

Steep Guide

Vessel: Ceramic gaiwan or Yixing clay teapot
Water: 100 °C (212 °F) — full boil
Leaf Amount: 5–7 g
Rinse: Quick rinse first to open the leaf
Steeps 1–4: Quick pour-and-drain
Steeps 5+: Gradually extend steeping time to fully draw out the terroir character
Steepability: Outstanding — maintains depth and flavor well into later rounds

$39.90 USD

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Product Description

Chixia Yan Rougui originates from a genuine Zhengyan terroir within Wuyi Mountain, where ancient Danxia sandstone weathered soil imparts a distinctive mineral rock-bone character (yan gu) to the tea. Processed through a medium-fire slow roast, it expresses bold cinnamon-bark fragrance layered with floral-fruit sweetness, with aroma that sinks into the liquor. The liquor is bright orange-red, full-bodied, and densely coating on the palate, with prominent rock rhyme (yanyun), rapid returning sweetness, continuous salivation, and outstanding steepability across many rounds.

Key Features

• Genuine Zhengyan (正岩) origin — Chixia Yan, Danxia sandstone terroir, Wuyi Mountain
• Medium-fire slow roast: balances cinnamon vibrancy with roasted depth
• Bold cinnamon-bark fragrance with layered floral-fruit sweetness
• Aroma sinks into the liquor — composed and lasting, not sharp
• Bright orange-red liquor; clear, luminous, and densely coating
• Full-bodied and powerful; cinnamon warmth is bold but smooth on the throat
• Prominent rock rhyme (yanyun); swift returning sweetness; continuous salivation
• Persistent cup fragrance; clear old-rock mineral note throughout
• Outstanding steepability — maintains depth well into later rounds

Brewing Guidance

Vessel: Ceramic gaiwan or Yixing clay teapot
Water Temperature: 100 °C (212 °F) — full boil
Leaf Amount: 5–7 g

Steeping Guide:
• Rinse: Quick rinse with boiling water before the first steep to open the leaf
• Steeps 1–4: Quick pour-and-drain
• Steeps 5+: Gradually extend steeping time each round to fully release the terroir character

Tip: This tea rewards patience in later steeps — the mineral rock-bone character and cinnamon depth continue to develop well beyond the first few rounds.