The life of Wuyi people is inseparable from tea for generations. Tea making and tea fighting have long been a part of life. In December 2020, Gao Peng made Rou Gui, Shui Xian and Da Hong Pao won the 10th International Ding Cheng Tea in the "Chinese Tea Cup" Wang Sai has three gold awards. The competition will start from September 2020 to invite all tea companies across China. Over 3 months, more than 1,200 tea companies and 1,800 high-quality tea samples have signed up to participate in the competition and invited the Chinese Tea Society. As the instructor of the event, we guard the event and control the authority and professionalism of the event throughout the entire process. All tea participating in the competition must pass the special test provided by the Tea Research Institute of the Chinese Academy of Agricultural Sciences, including 23 pesticide residues and heavy metal tests, which are in line with pesticide residues. Only the tested companies can enter the expert review stage. They will be screened from a professional, strict, fair and just attitude, and given the most authoritative opinions and evaluations. In the end, Shui Xian, Rou Gui, Da Hong Pao produced by Gao Peng won Unanimously affirmed by the jury, they stood out among the thousand tea samples and won the gold award. Today, I will share the gold award Dahongpao with tea friends. This Dahongpao Gaopeng uses the traditional charcoal roasting process. It is not easy to turn green. The original activity of the tea is preserved while roasting the tea thoroughly, which can better show the floral and fruity fragrance in it, but at the same time, it does not lose the characteristics of fresh, sweet, lively and rock bone flower. The freshness of the soup is maintained. The golden prize of Dahongpao has a remarkable fruit rhyme. Dry tea: thin strips, tightly wrapped, with a coke aroma and aftertaste after charcoal roasting. The first boiling water is high and the aroma of tea is instant. I was inspired, the tea soup was orange-red and translucent, with a sip, the mouth was full of fruity aroma, with floral fragrance, the taste was sweet and mellow, the waterway was delicate and smooth, the entrance was mellow, the fruity rhyme was remarkable, the fragrance melted into the water, the fragrance was elegant and unassuming, and the overall quality was high , The scent of rock bone flowers is obvious, and the rich taste of the gold medal Da Hong Pao, with the full fragrance of tea, soothes the soul...
brewing method:
Tea set: Gai Wan (120ml)
Tea volume: 8.3g
Water: pure water
Water temperature: 100°
Brewing method: The first course of boiling water is high to stimulate the fragrance of the tea, and the soup must come out quickly. The first course of tea can be drunk or not according to personal preference. For the second course, start to brew and make the soup normally.