Wuyi Mountain has "36 peaks, 72 caves, and 99 rocks". Each production area has a special microclimate, which has created rock tea with its own characteristics.
Today, Tongxinshe Teahouse recommends a "Da Keng Kou Rou Gui" for everyone
Friends who love rock tea know that the quality of rock tea is closely related to its mountain field, and the core production area of Wuyi rock tea is Zhengyan Mountain Field, which is often called "three pits and two streams": Huiyuankeng, Niulankeng, Da Keng Kou, Liuxiang Stream, and Wuyuan Stream.
As one of the core mountain fields of Wuyi rock tea, Da Keng Kou is a deep and long canyon leading to Tianxin Rock, connecting the water system of Tianxin Rock and Chongyang Creek. It has abundant water, fertile soil, and high vegetation coverage. The rock tea produced in Dakengkou is rich in substances. Under the nourishment of high-humidity air and flowing water, the fragrance is more subtle and the taste is more mellow, showing more elegant charm.
Today's tea is Rou Gui produced in Da Keng Kou. It uses high-quality raw materials from the core mountain field, with excellent craftsmanship, and is roasted thoroughly. The overall quality is good.
This tea has a domineering and stimulating spicy cinnamon aroma, a mellow and delicate soup, a rapid and lasting aftertaste, and a bold and fragrant aroma and lingering rock flower fragrance, which makes this tea "strong and strong" when you drink it.
The dry tea strips are strong, dark brown and shiny, and have floral and nut aromas. When you smell it, boiling water is poured in, and the high floral and honey aromas rush out. Different from the pungent smell of ordinary rock tea, the cup lid aroma presents an elegant and distant woody aroma, which injects a lingering charm into this Dafu Dagui in addition to its domineering. The soup color is bright orange-red, clear and bright.
Take a sip of the tea soup. At first, you will smell the distinct cinnamon aroma and the unique stimulation of cinnamon, which will burst on your taste buds like a small firecracker. Then comes the sweet floral, fruity, honey and milky aromas. The soup is delicate and smooth without losing its mellowness. After swallowing the tea soup, you will feel the saliva quickly, and the sweetness will last for a long time, with a cool feeling and an endless aftertaste.
Brewing method:
Teaware: covered bowl (120ml)
Tea quantity: 8.3g/can
Water: purified water, mineral water
Water temperature: 100°C boiling water
Brewing: The first two high pours are quick to stimulate the tea aroma; the third and fourth pours are slow, and the first four pours are quick to pour out the soup; after the fifth pour, you can simmer appropriately; the whole process needs to be brewed with boiling water.