Qingshi Rock Rougui — Green Lion Rock Wuyi Zhengyan Oolong, Traditional Charcoal Roast

A Hidden Wuyi Mountain Terroir, Captured in Rougui Oolong

If you enjoy cinnamon-spiced oolong but want to explore what makes one Wuyi Rock Tea different from another, Qingshi Rock Rougui is a distinctive place to begin. Also known as Green Lion Rock Rougui, this tea comes from the Qingshi Rock area near Shuixian Cave (Shuilian Dong) in Wuyi Mountain, Fujian, China. It brings the character of the Rougui cultivar together with a traditional-style charcoal roast and the story of a lesser-visited mountain site.

Harvested on September 20, 2026, and crafted under Tea Master Wu Juxian, this tea is suited to drinkers who enjoy exploring named Wuyi tea-growing locations, comparing Rougui expressions, and discovering the relationship between landscape, processing, and flavor.

Tea Information

• Chinese Name: 武夷山青狮岩肉桂

• Pinyin: Wǔyí Shān Qīngshīyán Ròuguì

• English Name: Qingshi Rock Rougui (Green Lion Rock Rougui)

• Tea Type: Wuyi Rock Tea (Yancha)

• Cultivar: Rougui (肉桂)

• Origin: Wuyi Mountain, Fujian, China

• Harvest Date: September 20, 2026

• Tea Master: Wu Juxian

• Roasting Style: Traditional-style charcoal roast

Qingshi Rock: The Green Lion Hidden Beside Shuixian Cave

Qingshi Rock lies within Tianxin Village in the northern part of the Wuyi Mountain scenic area, beside Shuixian Cave, also known as Shuilian Dong. It is counted among Wuyi’s celebrated “Ninety-Nine Famous Rocks” and is connected to the Shuixian Cave landscape. The area is traditionally associated with Wuyi Zhengyan, or core-area rock tea.

The rock rises prominently from the surrounding terrain, its outline resembling a lion sitting in quiet watchfulness. For this reason, it is also known as Xingshi Yan, or Lion-Shaped Rock. Mist, water, and forest vegetation soften the rugged stone, giving the area a secluded character that feels far removed from a busy tourist route.

The growing environment is described as gentle yet well ventilated: neither stuffy nor excessively dry, neither bitterly cold nor harshly exposed. Fine springs emerge from the rock faces, and water continues to flow through the year. Moisture hangs among the trees, while abundant diffused light reaches the surrounding slopes for extended periods. These conditions give tea plants time to grow steadily in a landscape where light, water, and shade interact.

The soil combines red earth with weathered rock. Its structure helps retain moisture while allowing air to circulate around the roots. Together with the area's relatively moderate day-to-night temperature variation and balanced humidity, this forms a distinctive local growing environment.

For tea drinkers, these details offer a more meaningful way to think about terroir. A tea’s origin is not just a place name; it is a combination of terrain, soil, moisture, light, and the choices made during processing.

A Mountain Site with a Place in Wuyi Tea History

Qingshi Rock is both familiar and unfamiliar to Wuyi tea enthusiasts.

Its name appears in historical tea investigations. Reports associated with Wang Zhenong and Lin Fuxuan around 1943 mention Qingshi Rock, and the supplied historical account notes that Wuyi Zhengyan soils were discussed in terms of the Qingshi and Qishan soil groups. This is significant because soil has long been considered an important part of the foundation of Wuyi Rock Tea.

Yet Qingshi Rock remains less accessible than many better-known scenic locations. It is not directly on the main tourist road. One route approaches from Shuixian Cave, passing through Zoumalou and over a small earthen rise; another comes from Guangning, passing Yan Zai Xia before turning uphill. Both routes include dirt paths, more commonly used by tea farmers and hikers than by casual visitors.

Even after reaching the area, an unfamiliar visitor might not immediately recognize which formation is Qingshi Rock. This is part of Wuyi Mountain’s character: a short change in viewpoint can transform the landscape, revealing a different rock, ravine, or tea-growing pocket.

The area is not famous simply because it is difficult to reach. Its interest lies in the combination of a distinctive landscape, a long tea-making tradition, and the small environmental differences that can shape tea from one location to another.

More Than 300 Years of Tea-Making Tradition

According to the Wuyi Jiuqu Zhi (Gazetteer of the Nine Bends of Wuyi), Qingshi Rock has a tea-making history extending back at least three centuries.

The area is relatively small, but its growing environment has long been valued. Tea gardens follow the edges of the rock faces, where different pockets of light, moisture, and shelter create slightly different conditions. These local variations are part of the reason Wuyi Rock Tea is often described through the expression yan gu hua xiang (岩骨花香)—the “rock-bone and floral-fragrance” character associated with the style.

Rougui is especially interesting to compare across locations. Although the cultivar name remains the same, the growing environment and roasting decisions can influence the tea’s aromatic expression, body, and finish. Qingshi Rock Rougui offers a way to explore that relationship through a named mountain site rather than through cultivar alone.

Jiujing Stream and the Small Stone Bridge

Below Qingshi Rock, a stream has carved out several circular pools and eddies. Before modern explanations of water erosion were common, people referred to these round pools as wells. The stream therefore became known as Jiujing Jian, or Nine-Well Stream, and is also called Jiuxing Quan, or Nine-Star Spring.

To venture farther into the Qingshi Rock growing area, visitors must cross this stream. A small, delicately built old stone bridge stands nearby, facing Nine-Star Spring. It is a modest feature in a rugged landscape, but it offers a vivid image of how people have moved through this terrain over generations.

The stream, pools, bridge, rock walls, and tea gardens form part of the area's identity. They also help explain why Qingshi Rock is best understood as a particular mountain environment, not merely a name on a tea package.

What to Expect in the Cup

Rougui is known for its cinnamon-like aromatic character, but a good tasting experience involves more than a single spice note. In Wuyi Rock Oolong, the aroma may be accompanied by floral or fruity impressions, a mineral-like depth, and a lingering finish. The exact balance can vary with the batch, roast, water, and brewing method.

With Qingshi Rock Rougui, try to notice three things:

• Aromatic character: Look for the warm, cinnamon-like fragrance associated with Rougui, and whether floral or fruity notes appear alongside it.

• Texture and depth: Pay attention to how the liquor feels on the palate, rather than judging the tea by aroma alone.

• The finish: After swallowing, notice whether sweetness or fragrance remains and how long it lasts.

These are useful tasting cues, not guarantees that every drinker will perceive the same notes. The best way to understand this tea is to taste it over several infusions and let the profile develop gradually.

Traditional-Style Charcoal Roast

This Qingshi Rock Rougui is prepared using a traditional-style charcoal-roasting approach under Tea Master Wu Juxian.

Roasting helps shape the relationship between the Rougui cultivar’s natural aroma and the deeper, warmer notes developed during processing. Depending on the roast and the way the tea is brewed, the cup may emphasize spice and toastiness or allow more of its floral character to show.

If you prefer aromatic oolong and worry that roasted tea may taste too smoky, begin with short infusions and evaluate the warmed leaves as well as the liquor. If you enjoy a deeper, fuller style of Wuyi tea, slightly longer infusions can help you explore the tea’s body. Adjust gradually rather than making the first brew very strong.

How to Brew Qingshi Rock Rougui

You do not need expensive equipment to enjoy this tea. A gaiwan or small teapot gives you more control over repeated infusions, but a simple heat-resistant cup with an infuser can also work.

Gongfu Brewing

1. Measure the tea: Start with 8.3 g for a 100–110 ml gaiwan or small teapot.

2. Heat the water: Use approximately 95–100°C (203–212°F) water as a starting point.

3. Rinse if desired: A brief rinse can warm the vessel and prepare the leaves to open.

4. Start with a short steep: Try about 5–10 seconds for the first infusion.

5. Adjust as you go: Taste each infusion and add time only as needed. If the tea becomes too intense or drying, shorten the next steep or use less leaf.

Western-Style Brewing

• Tea: 2–3 g per 250 ml water

• Water temperature: 95–100°C (203–212°F)

• Starting steep time: 2–3 minutes

• Adjustment: Shorten the steep if the liquor tastes too strong; extend it slightly if you prefer more intensity.

These are starting guidelines, not rigid rules. Water quality, leaf quantity, vessel size, and personal preference all affect the result.

For more guidance, read our Gongfu Tea Brewing Guide and Chinese Oolong Tea Guide.

How to Store Your Tea

Store Qingshi Rock Rougui in an airtight container in a cool, dry place away from sunlight, moisture, heat, and strong odors. Tea leaves can absorb surrounding smells, so keep the package away from coffee, spices, and scented pantry items.

Close the package promptly after each use. If transferring the tea to a tin, make sure the container is clean and completely dry before filling it.

Explore more in our Twelve Zodiac Rougui Guide, Chinese Oolong Tea Guide, or Oolong Tea Collection.