Qing Shi Yan Rougui | Award-Winning Wuyi Named Rock Oolong — Refined, Sweet & Creamy

Qing Shi Yan (青狮岩) — the Green Lion Rock — is one of the 99 Named Rocks of Wuyishan, a site of historical distinction whose towering cliff face, shaped like a crouching lion, overlooks the northern flank of Shui Lian Dong. In the hierarchy of Wuyi terroir, Qing Shi Yan occupies a premium position within the half-rock tier — above ordinary half-rock sites like Bi Shi Yan and Xiao Zhu Lin, below the inner core zheng yan of Zhu Ke and Tian Xin Yan. It is a benchmark site in its own right, and its Rougui reflects that standing.

This is a sweet-aroma style (甜香型) Rougui — composed, refined, and deeply harmonious. The lid aroma is inviting rather than assertive: clean cinnamon-bark spice, honey peach sweetness, delicate orchid elegance, and a soft toffee-cream note that wraps everything in gentle warmth. In the liquor, all aromas sink fully into the body of the tea, while a cool, clean mossy woodland freshness floats lightly on the surface — the quiet breath of the Qing Shi Yan cliff and its surrounding ecosystem.

The liquor is smooth and naturally sweet, with a finish that is comfortable, clean, and long. No sharpness. No astringency. No dryness. In the cold cup, a lasting honey-cream sweetness remains — the stable, gentle signature of medium charcoal roasting done with care.

This is Rougui for those who appreciate restraint. It does not shout. It simply excels.

• 🏆 Award-Winning Quality — Recognized at competition level for exceptional character and craftsmanship
• Qing Shi Yan Named Rock Origin — One of Wuyi’s 99 Named Rocks; premium half-rock tier north of Shui Lian Dong
• Premium Half-Rock Standing — Above ordinary half-rock sites; a benchmark in its own right
• Sweet-Aroma Style (甜香型) — The textbook expression of gentle, sweet, refined Rougui
• Three-Layer Fragrance — Lid: cinnamon + honey peach + orchid + toffee cream | Liquor: all sunk deep + cool mossy woodland surface | Cold cup: honey cream, stable & clean
• Soft Toffee-Cream Note — Present from the first lid lift; warm, gentle, and completely natural
• Cool Mossy Woodland Surface — A delicate freshness floating on the liquor; the breath of the Qing Shi Yan cliff
• No Sharpness or Aggression — Composed, refined, and comfortable from start to finish
• Medium Charcoal Roast — Clean, stable finish; zero char or off-notes
• Net Weight: 250g / box (30 servings) | 500g / 2 boxes (60 servings) | 8.3g per serving

Vessel: Gaiwan or small Yixing teapot (recommended)
Water Temperature: 95–100°C (203–212°F)
Leaf Amount: 8.3g per 100–150ml

Steeping Guide:
• Infusions 1–3: Pour and drain immediately — flash-brew to capture the composed cinnamon and toffee-cream lid aroma at its most refined. Do not steep or stew.
• Infusions 4 and beyond: Gradually increase steeping time by 5–10 seconds with each steep. The soft cream note and cool mossy woodland character deepen beautifully across multiple steeps.

⚠️ Important: Never cover and steep (no stewing). Qing Shi Yan’s gentle, sweet character is easily overwhelmed by over-steeping — short, controlled infusions keep the toffee-cream note clean and the mossy freshness intact.

Number of Infusions: 8–10 infusions

Tips:
• This is a tea that rewards a slower pace — take time between steeps to appreciate how the aroma evolves
• After each session, smell the cold gaiwan lid — the honey-cream cold cup fragrance is one of Qing Shi Yan’s most distinctive and lasting pleasures
• An excellent introduction to sweet-aroma style Rougui — and a deeply satisfying choice for those who already know what they love