There are thousands of famous tea clusters in Wuyi Mountain, among which "Da Hong Pao, Bai Ji Guan, Tie Luo Han, Shui Jingui" are relatively precious and are known as the four famous tea clusters. Only when a tea has a "root" in the rock can it have the foundation to achieve the "rock bone and floral fragrance" soup feeling.
In the core production area of Wuyi rock tea, Ma Tou Yan is already famous. It is bounded by three pits and two streams, with stream water flowing through, dense and rich vegetation, and an excellent ecological environment. In such an environment, the cold wind is blocked in winter, the valley bottom seeps water, humus is the blanket, and the mountain clouds and fog are the dew. Tea trees grow here, absorb nutrients, and are exposed to sunlight, which is beyond the reach of other mountains. The performance of a rock tea soup is also closely related to its tree age. Tea trees with older trees have obvious tea cluster rhyme, with a distinct cool feeling, mellow and rhyme.
Today, Tongxinshe recommends this old tree Tie Luohan 2022, which comes from Maoershi, Xiao Yan Mountain Field, Matouyan, and is 40 years old. During the growth process, the tea tree constantly absorbs the surrounding air, which makes the tea aroma more diverse, rich in quality, and creates a rock-bone flower fragrance.
The maker of this tea is a master from a Zen temple, who has a very good grasp of the production process of this tea, and the characteristics of the "chivalrous and tender" variety of Tie Luohan are clearly and prominently expressed.
That is: the tea smell is fierce and the taste is rich, like a fierce dragon crossing the river; the tea soup is delicate and the aroma is restrained, like the posture of a lotus in clear water. The three-fire baking will not be too strong, and the tea fragrance is just right.
The dry tea is dark brown and oily, and the strips are even. The aroma is rich, the herbal aroma is mixed with a faint scent of monk fruit, which is calm and distinct, and the tea soup tastes mellow and strong, but not bitter. You can feel the sweetness as soon as you put it in your mouth, and then it gradually becomes thicker. The mountain background is obvious, the body feels strong, the sweetness comes back quickly, and it is accompanied by a cool feeling. Since this tea is roasted with medium heat, even if it is new tea this year, you can buy it and drink it now.
At the same time, tea lovers who want to store tea do not have to worry about it turning green again. You can store the tea normally. I believe that time will make this tea richer and more beautiful!
Brewing method
Teaware: Zisha pot (120ml)
Tea amount: 8.5g (one bag)
Brewing water: purified water, mountain spring water
Water temperature: 100°C boiling water
Brewing: You don’t need to wash the tea; the first two brews are high-intensity to stimulate the tea fragrance.