The real glory of Wuyi black tea Zhengshan Xiaozhong was three hundred years ago. According to statistics in the book "Early Tea Trade between China and Britain", the export volume of Wuyi black tea reached 9,175 tons in 1792, which was 815 times the average annual export at the end of the last century. Before that, between 1757 and 1783, the purchase list of the East India Company also marked the purchase demand of Wuyishan tea as "as much as possible". As a completely overseas traded product, the locals of Wuyishan summarized the grand export of Zhengshan Xiaozhong at that time in one sentence: "Wuyishan is a wonder, Zhengshan Xiaozhong is bought abroad."
Tongxinshe Teahouse recommends tea "Wuyishan Tongmu Village·Flower Fragrance Xiaozhong 2024 Spring production, Tongmuguan core 900 meters-1200 meters above sea level, new process black tea sweet and refreshing Rich in floral fragrance.
In recent years, Wuyi black tea Zhengshan Xiaozhong has evolved, developing two camps: traditional crafts and new crafts. One camp is pine wood smoked, and the other camp is perfect in forging the aroma of Xiaozhong tea and the charm of Wuyi Mountain water. Especially the new craft floral Xiaozhong, as long as the raw materials are good enough, with the blessing of Wuyi Mountain tea people's skills, it can be pure and fragrant.
Of course, the popularity of Wuyi black tea is inseparable from its unique flavor. Tea expert Wu Jiang wrote in "The Record of Tea Appreciation of Seven Cakes", "The history of tea making has always been a process of removing its bitterness. "Wuyi black tea is undoubtedly the best among them. The sweet and smooth taste, the unusually outstanding fresh floral fragrance and honey flavor, even non-professional tea drinkers can easily distinguish the taste of Wuyi black tea and enjoy it.
Wuyi Mountain is famous for rock tea, and Wuyi rock tea especially emphasizes the concept of core production areas. Indeed, as long as the tea from the core production area of Zhengyan is properly processed, it is almost the same. In particular, the unique rock flavor given by the microclimate of the mountain field and the rocky environment of Wuyi Mountain cannot be imitated elsewhere.
It seems that following Wuyi Rock Tea's attention to core mountain tea, Zhengshan Xiaozhong, from the beginning of the naming method, has demonstrated a completely different emphasis on the core production area from other black teas. The so-called "Zhengshan" is different from the outside mountain, that is, the tea leaves must come from the core area of Wuyi Mountain National Nature Reserve-Tongmu Village. Xiaozhong, that is, the tea tree variety is a group species. This time it is framed, and talking about Zhengshan Xiaozhong cannot be separated from Wuyi Mountain.
If you want to taste the unique Zhengshan Xiaozhong, you must go to Tongmu Village. Starting from the city, drive up along the winding road in the mountains, pass Sangang, and go to the source of Jiuqu River. Passing through the layers of bamboo, pine forests and splashing water, you will find Tongmu Village. As a national nature reserve, since 2009, a checkpoint has been set up at the entrance of the reserve that must be passed to enter Tongmu Village, prohibiting tourists from entering. Without the guidance of local villagers and the approval process at the checkpoint, it is difficult for outsiders to enter.
Tongmu Village is located in Wuyishan National Nature Reserve. The valley is more than 500 meters deep, with rugged peaks, water embracing the mountains, heavy fog all year round, and sparsely populated. Tea trees grow on the rocky ground here.
Can you drink good tea if you go deep into Tongmu Village? Of course not. The production area and raw materials are only the source of tea fragrance, and the height of the fragrance and taste of a piece of tea leaves depends on the skills of the tea maker.
"The bottom of the leaf must be thoroughly penetrated. If there is too much water, there is no taste. Just like drying salt, half salt and half water is definitely not good. "Tongmuguan Yang Ge said this when he told me about the tea making method. "Water loss" literally means that the water in the fresh tea leaves slowly drains away. This process runs through the entire process from picking the fresh leaves to the completion of making green tea.
I once heard a saying that "Hua Xiang Xiao Zhong is the embodiment of spring in Wuyi Mountain". You don't have to be hit by the bitterness like drinking rock tea to distinguish the subtle rock rhyme. Just boil the water and wait for the sweetness around the tongue to melt in your mouth, followed by the fragrance and sweet aftertaste that lingers on your teeth and cheeks. Drinking Hua Xiang Xiao Zhong, I suddenly remembered a little poem. Perhaps this is where drinking tea in midsummer is for the pleasure of the heart.