The Dahongpao is famous, but now, only the Qidan variety can be called a purebred Dahongpao.
Today Tongxinshe Teahouse brings a Jin Jiao Yi pure material Qi Dan.
Those who have heard of Wuyi Mountain must be familiar with the six mother trees Dahongpao on the cliff of Wuyi Mountain. They are regarded as rare treasures and are no longer circulated in the market. Qidan is made from the offspring cultivated by cuttings of the No. 2 mother tree of Jiulongke as raw materials, which are collected and processed separately.
The raw material of this rock tea comes from Jin Jiao Yi, the core mountain field of Zhengyan.
Jin Jiao Yi is a mountain farm of Wuyi rock tea. It is located on the wall of the Niulankeng Basin. Tea friends jokingly call Jin Jiao Yi on the back of an ox. Back rock tea.
This kind of dry tea is slender, wrapped tightly, and has the aftertaste after charcoal roasting. It has a high punch and stimulates the tea fragrance. Smooth and soft, mellow and long-lasting, with obvious aftertaste, the sweet floral and fruity aroma becomes clearer as it goes on.
A tea guest once wrote: "The Dahongpao is famous all over the world, and Qidan tea is famous all over the world." This is the high praise of tea lovers for Qidan. Wuyi Qidan dry tea is tightly knotted, black-brown in color, and smells the faint floral fragrance of the dried tea accompanied by charcoal aroma. Wuyi Qidan has this reputation not only because of its origin from the female parent Dahongpao, but also because of its unique aroma, comfortable taste and long-lasting aftertaste. Many people who have drunk Qidan finished tea feel that the aroma of Qidan is very In particular, the aroma is long but not greasy. Smell the cap fragrance carefully, the floral fragrance lingers on the cap and gradually fades away. The first product of Qidan tea soup, the floral aroma in the tea soup is accompanied by the charcoal aroma of the traditional charcoal roasting process; the second taste of Qidan tea soup, the charcoal fragrance in the tea soup gradually fades away, and is gradually replaced by a clear floral fragrance, with a long breath; Sip the tea carefully, the floral fragrance in the tea soup becomes more and more clean and clear.
brewing method
Tea utensils: Gaiwan (120ml)
Amount of tea input: dry tea 8.3g
Tea water: pure water, mountain spring water
Water temperature: 100°C is suitable
Number of brewing times: high flushing with boiling water, the first brewing to wash the tea, the second and third brewing, fast flushing and quick release, and the fourth brewing can be properly suffocated.