The tea fairy Lu Yu said in "The Book of Tea: The Origin of One": "The upper one produces rotten rocks; the middle one produces gravel soil; the lower one produces loess." Tea lovers say that Wuyi rock tea, which is listed as one of China's top ten famous teas, grows between stone crevices and piles of rocks, which is exactly what Lu Yu called "rock crevices and rocks".
Wuyi Mountain has cliffs, deep pits and huge valleys. Rock tea grows in rock depressions, rock crevices, and rock crevices. It is famous for its unique rock rhyme of "rock bone fragrance". Like Pu'er, it pays attention to the top of the mountain. Wuyi rock tea also depends on the mountain field, and the mountain field is related to the origin of Wuyi rock tea. Quality, the tea brought by Tongxinshe Teahouse today comes from Shui Lian Dong Zheng Yan Shui Xian, the largest cave in Wuyi Mountain, one kilometer north of Tianxin Rock.
The climate here is mild and humid; the sunshine is short in summer, and the temperature difference between day and night is large; the rocky valley resists the cold wind in winter, and the temperature change is small; at the same time, there is abundant rain; it is very suitable for tea planting. Narcissus tea tree made from high-grade narcissus tea tree has obvious rhyme of tea clusters, with obvious cool feeling, mellow and rhyme. Usually, narcissus trees aged between 30-50 years can be called "high bush narcissus", 50 years old The above one is Lao Cong Narcissus, and the material of this Shui Xian brought today is a high bush tree that is close to 30 years old as the tea green, so this tea can be said to have a quality comparable to Gai Cong Shui Xian, But as long as the price of Shui Xian, it can be said to be super cost-effective.
Sophisticated background and unambiguous workmanship, this Shui Xian adopts traditional charcoal roasting process. Gao Peng roasted it twice before and after. , let it fully display the orchid background of Shui Xian, and at the same time facilitate the later transformation, it should be stored for a long time.
At present, it has been 6 months since the production of this rock tea. It can be said that the anger has faded away, and it is the right time to drink it now.
The dry tea is dark brown with frost, the cord is slender and long, and has a faint fragrance of flowers. At the same time, it has a slight aroma of roasting fire. When the water is poured into the soup, the soup is bright orange and red, and the fragrance of flowers hits the face. "The characteristics of " are fully displayed, and its aroma is not as overbearing as Rou Gui, but is faintly melted in the soup.