The local soil and water produce the local tea. The cinnamon in Zhengyan Mountain Field is naturally favored by nature in terms of coordinates, vegetation and soil. The unique weathered gravel rock makes the flavor of Wuyi rock tea more different.
Wuyuanjian, as one of the three pits and two streams in the core mountain field of Wuyi rock tea, has always been famous for its quality. Today, Tongxinshe Teahouse recommends a treasured traditional craft "2020 Wuyuanjian Cinnamon". In addition to the reputation of quality, it also adds a rare magnolia fragrance. After tasting it, the charm lingers in the mouth and the agarwood stays in the cup for a long time.
Wuyuanjian, one of the famous three pits and two streams in Wuyi Mountain, is a stream flowing through the foot of Matou Rock. The stream water is gurgling, quiet and peaceful. There are many cliffs around, little direct sunlight, and high relative humidity. It has a unique mountain environment. As a pit and stream producing high-quality rock tea, the tea produced is mostly known for its "seclusion".
Just like this 2020 cinnamon, the fragrance is deep and lasting. It is roasted three times and simmered slowly. The production process of rock tea is complicated and tedious. Roasting is considered to be the soul of rock tea making, which largely determines the quality of the finished tea. This tea is roasted with traditional charcoal in 2020, simmered slowly, and roasted three times with a medium to high fire. Each roasting is thorough. Because the tea leaves have a good foundation and can withstand roasting, they are more durable after roasting, and are more durable for storage and not easy to turn green.
The dry tea is tight, dark brown and oily. When brewed, the floral fragrance is full. The unique magnolia fragrance is faint and can be smelled, and it is mixed with the fragrance of honey. It is clear and not greasy. It is mellow and smooth in the mouth, and has a pure sweet taste. The cinnamon fragrance is flavorful, without losing the cinnamon background. When the tea soup enters the stomach, you can feel the endless sweetness. The deep tea fragrance goes straight into the body and mind, and the cool feeling is sufficient. It is very resistant to brewing. After more than ten brews, the tail water is still sweet, and there is a glutinous fragrance.
Brewing method
Teaware: Zisha pot (110ml)
Tea amount: 8.3g (one bag)
Brew water: purified water, mountain spring water
Water temperature: 100°C boiling water
Brewing: No need to wash the tea; the first two brews are high-intensified to stimulate the tea fragrance, and the tea is brewed immediately; the tea soup is produced later, and it can be properly steeped after 7 brews; the core mountain field is resistant to brewing, and more than 15 brews can be produced