The reincarnation of the four seasons, the alternation of day and night, each leaf reveals its fragrance through the hands of tea masters. As one of the leading varieties of Wuyi rock tea, Shui Xian is widely sought after by some tea lovers. Thick, smooth taste Some tea lovers love its woody rhyme and rocky flower fragrance, and the Lao Cong Shui Xian among them, has the aura of water and soil and leans over to look at the branches of the tea tree covered with mottled moss. Tea trees and shrubs can’t be distinguished, and the century-old tea trees grow tenaciously in it. Baptized by nature, the freshness of the mountains and forests, the etherealness of enjoying the stream, the faintly blooming orchid fragrance from the beginning to the end, and its indisputable but unforgettable Sweet, but the most fascinating thing is the woody aroma from the veins to the soup after the years have passed.
After the end of the Wuyi rock tea production season in 2023, Tongxinshe Teahouse tasted this Lao Cong Shui Xian made in 2022 at the home of Mr. Wang Guoxing. After drinking this tea, this ancient poem "竹里延清友，迎风坐夕阳" came to mind. Sunset." The name of this tea is: "Qing You".
Tea lovers who are familiar with Wuyi rock tea know that rock tea has complicated techniques, and the teas made by different masters with different techniques are quite different. Therefore, the craftsmanship of many master craftsmen is the "unique skill" accumulated by experience. This tea Wang Guoxing The teacher said that there are different ways of expressing tea leaves from the tea picking, to Qing Qing, roasting, etc., so it is a test of craftsmanship. Picking is based on the time when the tea leaves grow to maturity, and the stems and leaves are picked together, shaken When green, the water is relatively permeable, and the substances in the tea can be fully transformed. The roasting should be as thorough as possible. This is a process that requires a lot of effort. Finally, it will take a long time to cool down before it can be considered complete. The process is complicated. , the details are exquisite, which can be met but not sought.
The color of dry tea is dark brown and oily, the cord is tightly knotted, poured into water and brewed, the aroma is tangy, the color of the soup is orange red and bright, take a sip, the tea soup enters the throat, rich and mellow, the flavor is the best after brewing three or four times, and the fragrance of rice dumplings and wood is full , the lingering fragrance lingers, with the warm and moist feeling accumulated over the years, under the sip, the rich inner substances are quickly precipitated, mellow and moist, after entering the throat for a while, the mellowness is peeled off layer by layer in the mouth, and there is freshness and sweetness in the throat Stirring and turning, narcissus is the most important inner substance, and it is realized in meditation. The throat is like moss, and it tastes like zong leaves, with a long aftertaste.
A total of 10kg of this tea brought back to Shenzhen by Tongxinshe Teahouse is recommended for tea lovers to collect some. Its transformation and indicators in all aspects will become more delicate, and it will bring more surprises in the later stage.