2021 The first prize Rou Gui/Limited free sharing.
To bear the pain of Nirvana is worthy of the beauty of rebirth. It is hosted by Wuyishan Tea Bureau, Wuyishan Market Supervision Bureau, Wuyishan Agriculture and Rural Bureau, Wuyishan Science and Technology Association, Wuyishan Rong Media Center, Wuyishan Tea Industry In the preliminary announcement of the winners of the 17th Wuyishan Spring Tea Appraisal Competition in 2021 co-organized by the trade association, our Rou Gui rock tea won the first prize of the 17th Wuyishan Spring Tea Appraisal Competition in 2021. It is reported that this Spring Tea Appraisal Competition The activity will start sampling on July 21. After the tea samples are collected, a special person will be responsible for writing the password (password), and will officially enter the expert review stage on August 16, which is divided into four rounds: preliminary, semi-finals, finals, and finals. , The expert judges of the whole competition system will conduct a fair, impartial, and public evaluation of each tea sample and give it a name. The evaluation results are more professional and authoritative. There is Jiamu in South China. If the word "tea" is separated, it means that people are in the grass and woods; Tea has been a national drink for three thousand years. It is the code that is innate to our country. The code is born with the world and the trees. Only humans can coexist with tea, tea and nature can achieve the realm of harmony between man and nature. This Rou Gui has been picked in the early stage and later Refined layer by layer, Rou Gui has obvious characteristics, strong taste, with the rhyme of rock bones and flowers, full and transparent inner texture, with the spicy fragrance of osmanthus, the smell is clear and the bones, the drink is supremely refreshing, this tea has been used in me The website www.txs-tea.com is updated and sold. In order to let all tea lovers experience this award-winning tea, I will now share 60 sachets for free. Everyone is welcome to taste it. In this spring tea competition, we won the first prize of Rou Gui. This It is the greatest recognition of the quality of the tea industry in Tongxinshe. To speak with strength, Tongxinshe will continue its efforts on the road in the future to bring more high-quality and delicious tea to tea lovers, so that everyone can buy and drink with peace of mind.
This first prize, Rou Gui, was born in Zhengyan Mountain Farm, which makes the fresh leaves of this tea rich in substances, which is the basis for a good tea. The tea maker uses traditional craftsmanship to make the green tea a little heavier. The aroma will be more easily revealed. This cinnamon is made according to the traditional charcoal roasting process of Wuyi Rock Tea. It is simmered slowly and carbon roasted three times. The roasting is very thorough. A sufficient and appropriate roasting will not only hide the tea itself. The aroma, on the contrary, makes the cinnamon and fruity aromas more and more charming; the second makes the soup feel more mellow and smooth, and the rock rhyme is strong; the third is to prevent the tea from turning green, which is conducive to long-term storage and drinking. Tight and strong, the color is black and oily, the boiling water is high, the tea soup is orange-red, clear and bright. The aroma is strong and lasting, the cinnamon is sharp and domineering, and the fruity aroma is full.
This first prize is characterized by the fragrance of cinnamon, and its taste cannot be ignored. The tea soup is sweet and mellow in the mouth, with a sense of freshness; the perfume blends and the rock charm is obvious. After drinking, the lips and teeth leave fragrance, and the throat rhyme is long.
After more soaking, the aroma is especially preserved. After drinking this tea, I know that "fragrant but cinnamon" is not a false statement.
Teaware: Gaiwan (120ml)
Tea amount: 8.3g
Brewing water: pure water, mountain spring water
Water temperature: boiling water
Brewing: the first 2 courses of high brewing are quick; 3-4 courses of fine water are poured slowly to increase the mellowness of the tea soup; about 10 courses can be prepared.