Speaking of rock tea, the first thing that tea lovers think of is Wuyi rock tea. There are too many mountain tea gardens in Wuyi Mountain, such as Thirty-Six Peaks and Jiujiu Rocks, which produce good tea everywhere! Among the rock teas, Rou Gui is famous all over the world, and various "meat banquets" are popular among old tea shoppers for a good drink. There are so many Rou Gui that you must choose one that is both special and can be held down. It's really not easy! No, I found this excellent quality "Ma Tou Yan Old tree Rou Gui" from Gao Peng. I named this tea Ma Tou Chen Xiang. This tea is old and has good craftsmanship. Rou Gui can be said to be well-known. It has long become one of the three representatives of Wuyi Rou Gui. It is as famous as Niulankeng Cinnamon. It is well known that Ma Tou Yan has a unique landform, a good ecological environment, and is also located in the Wuyi Zhengyan mountain field. Judging from the origin of Ma Tou Yan Old tree Rou Gui, the quality of its raw materials must be superior, but this alone is far from enough to call its "special" name. Rock tea visitors know that Rou Gui is a shrub species. The lifespan itself is not long, only 40-50 years. The reason why this Ma Tou Yan Old tree Rou Gui has the word "old tree" is because its tea trees are more than 30 years old, which is considered to be in Rou Gui. A very long tea tree! "Often the older the tea, the stronger the fragrance of the cup and the fragrance of the hanging cup will last. In terms of craftsmanship, Gao Peng uses traditional charcoal roasting. It has three full fires. , "This tea is made thoroughly and thoroughly roasted. It is very rare! Ma Tou Yan Old tree Rou Gui is known for its high fragrance and spicy feeling.
This Ma Tou Yan Old tree Rou Gui, Rou Gui has the characteristics, the aroma is clean and full, the taste is full of changes, and the taste is particularly special! The first one, the tea is tangy, the milk is rich, and it blends with cinnamon. At first glance, it looks like milk chocolate that has just been opened. The first three bubbles are preferably high-blown with boiling water. The rich scent of cinnamon is in it.
The water has a light caramel aroma and a clear cinnamon aroma. The soup is smooth and smooth in the mouth, sweet and soft. After three soaks, the astringency of the soup is gradually obvious. The entrance is slightly spicy and irritating. The juice whirls in the mouth without feeling bitter, but instead Soft and delicate, the body fluid returns to sweetness quickly, and the bottom of the cup is warm and fragrant.