Tea lovers who love Wuyi Rock Tea Rou Gui must be familiar with "Ma Tou Yan Rou Gui". Compared with other Rou Gui, Ma Rou is softer, mellower and richer, and the cinnamon aroma is more melodious. It is somewhat different from some of the previously listed Ma Tou Yan Rou Gui. This tea was made in 2020. We roasted it three times. After 4 years of natural storage, we were worried that the roasting smell would be too strong at first, but many old tea customers unexpectedly found the tea taste great after tasting it, which was amazing.
This Ma Rou comes from my brother Gao Peng's tea factory. In order to pursue "clear and harmonious breath and bone-crunching", three charcoal roastings are used before and after, so that the strong cinnamon aroma and the sweet and mellow tea soup are integrated with each other. The overall thickness is heavy and peaceful, like a solemn gentleman, hiding the power in the soup. Only by tasting it carefully can you taste it.
The range of Matouyan starts from Dawang Peak in the east, Tianyou Peak in the south, Sanyang Peak in the west, and Dahongpao Scenic Area in the north. The soil in the Matouyan area contains a lot of gravel, and the cliffs are steep. The sunshine is short in summer, the cold wind is blocked in winter, and the water seeps from the bottom of the valley. The surrounding vegetation conditions are good, forming a unique "tea soil" for Zhengyan tea. The unique landform has created the sharp cinnamon aroma and mellow and sweet taste of Matouyan cinnamon. Today, "horse meat" has become synonymous with Wuyi cinnamon.
It is said that "the aroma of Matouyan cinnamon is easy to make, but the taste is hard to find". In order to preserve the characteristics of Matouyan cinnamon, Gao Peng also carefully observed the water and charcoal roasting of this tea, and carefully tasted and compared the tea, so that the fruity wood fragrance and the domineering cinnamon in the three-fire Matouyan cinnamon complement each other. The production of a good cinnamon is critical in every step. First, it must be picked by hand, which is costly, time-consuming and labor-intensive, and then it must be shaken by hand to achieve balance and show "green leaves and red edges". Then it is roasted with traditional charcoal fire to stimulate the essence of the tea and lock it in the soup.
The combination of three kneading and three roasting, good raw materials, and superior craftsmanship can be called the famous "horse meat". Through the continuous sublimation of the three roastings, the inner quality of the tea gradually emerges. The tea leaves are also more durable, the soup is smooth, the soup base is fragrant and mellow, and the fruity aroma is gradually transformed into a woody aroma, forming a unique fruity woody aroma. The boiling water is poured high to fully stimulate the aroma. The fruity woody aroma is rich and fragrant. Take a sip, it is overbearing at the entrance, but you can clearly taste its inner quality. After three times, the fragrance is gathered, the soup feels more mellow and long, and the mouth is full of fragrance after drinking, and the aftertaste is endless.
After seven or eight brews, the mountain field atmosphere gradually becomes obvious, and the lingering fragrance is lingering. The layered sense of the tea soup lingers in the mouth, like the mountains in the distance, and all the postures are in the soup. The old rock tea drinkers who tasted it together couldn't help but admire it: "The tea fragrance that breaks through the layer seems to never grasp the "standard" taste. Every time you taste it, it is a different feeling from the previous one." Drinking horse meat, you have to drink its richness and layers. The so-called tea that can make old tea drinkers kill their addiction and quench their cravings, and new tea drinkers feel the unique charm is like this.