Friends who love to drink Wuyi rock tea know that the "Old Tea" Wuyi rock tea has less anger, and the taste and aroma are more calm and fragrant. Fenghuang Dancong, which is also an oolong tea, is very close to rock tea in variety and workmanship. Therefore, we can't help but guess, what kind of performance will the aged Fenghuang Dancong have?
Tongxinshe Teahouse found a 1999 Mi Lan Xiang Dancong from Sister Xie of Wudong Village, let's find out. Sister Xie lived in Wudong Village since she was a child, and she has been fascinated by the production process of Fenghuang Dancong. When she grew up, she insisted on adhering to the traditional craftsmanship to make tea, making the aroma of Dancong to the extreme, which is deeply loved by tea lovers. Cong itself, with its rich aroma, is known as the "perfume in tea". And Mi Lan Xiang Dancong is famous for its strong honey flavor and the fragrance of orchid orchids. Will love this aroma.
the
This tea is an old tea stored by Sister Xie since 1999. After 24 years of good transformation, you can see the charming and leisurely fragrance of honey orchid. Roast twice. Roasting is an important process for improving the aroma and taste of tea. Through the process judgment and continuous adjustment of the tea master, the tea can reach a higher quality. This Mi Lan Xiang single cluster was roasted twice in 1999. The second roasting lasted for three full days. The low temperature and long roasting enhanced the activity of the tea contents, removed the cyanine and astringent taste, and made the tea soup fragrant and sweet, with a mellow and refreshing taste.
The dry tea is tightly knotted, tortuous, black and brown evenly, exuding the natural aroma of dried fruit and flowers, brewed in boiling water, the aroma of nectar has tended to be calm, the aroma is longer, the taste is mellow and soft, and the aroma melts in water. Stop producing body fluid and return to sweetness, the throat rhyme is steady and long.
brewing method
Tea utensils: Gaiwan (about 120ml)
Amount of tea: about 6
Brewing water: pure water, mountain spring water
Water temperature: 100°C boiling water
Brewing: Warm the cup first, which is conducive to the development of tea properties; the boiling water can be brewed immediately, without washing the tea, the first 2 brews should be high-intensity, and the cup should be properly seated after 6 brews; about 15 courses can be released