When it comes to Wuyi Rock Tea, the pungent and domineering cinnamon flavor and the mellow and long - lasting narcissus flavor seem to waft across the tip of the tongue in an instant, intoxicating us with their rich aroma. However, the charm of Wuyi Rock Tea extends far beyond just cinnamon and narcissus. Amid the mysterious rock ravines of Wuyi Mountain, there lie numerous astonishing小众名丛 (rare tea varieties). Today, Tongxinshe Teahouse is delighted to present to you a小众名丛 we picked and processed ourselves, sourced from a core tea - growing area: the 2024 Beidou.
In the 1950s and 1960s, tea experts discovered several aged but uniquely - flavored tea trees on Beidou Peak. Cuttings were taken from these precious tea trees and used to cultivate "Beidou No.1". After more than a decade of trial production, Beidou No.1 won the favor of tea enthusiasts with its high - quality production rate and amazing aroma and taste, becoming one of the Wuyi famous tea varieties with a profound historical origin. The raw material of our Beidou tea is precisely refined from "Beidou No.1" transplanted to Shuilian Cave.
The tea trees are planted in Shuilian Cave, an area for producing Zheng Yan tea. The uniquely favorable natural environment here endows this tea with the special characteristics of "subtle aroma and rich taste". In 2024, at the most suitable time, we personally picked the fresh tea leaves, embarking on an in - depth conversation with nature's gifts. To live up to such excellent raw materials, Gao Peng's mother made this tea by hand, adopting extremely strict craftsmanship. Three rounds of roasting were carried out, with each round being thorough. The tea was roasted to fullness with medium - high heat. Her proficient mastery of the craftsmanship laid a solid foundation for the smoothness and stability of the tea soup and the tea's resistance to re - greening.
In 1978, 22 - year - old Chen Zhenying started working at the Wuyi Mountain Tea Research Institute. In 1994, she began to serve as the deputy director of the Wuyi Mountain Tea Research Institute. Her 30 - year experience in practice and scientific research has equipped her with rich knowledge in aspects such as tea garden planting, cultivation, management, and the traditional production techniques of rock tea.
Since 2024, the fiery nature of this tea has gradually subsided, and it is now at the most suitable stage for drinking. When you gently pick up the tea canister, you can see that the dry tea is dark brown, shiny, with tightly - knotted strips. When you take a light sniff, a faint nutty aroma wafts out. The moment hot water is poured onto the tea, the soup color is orange - red and bright, filling the room with fragrance. As a historical famous tea variety from the Zheng Yan tea - growing area, its "rock - bone and floral - fragrance" characteristics are very prominent. The aroma is elegant and long - lasting, and the rock charm is captivating. It is worth noting that it also has a unique old - bush woody fragrance, enriching the aroma with layers of complexity and endless changes.
Take a small sip of the tea soup, and the mellow and smooth texture rushes onto the tip of the tongue first. Then, the floral - fruit aroma and sweet honey aroma unfold in sequence. After swallowing the tea soup, a long - lasting aftertaste lingers in the mouth. Its taste is unique and highly distinguishable, with a strong sense of coolness, rapid sweetness return, and it can make the cheeks produce saliva with just one sip. After brewing, when observing the tea leaves at the bottom of the cup, the intact leaves are flexible and elastic, testifying to its exceptional quality.
Such a rare tea variety, impeccable in terms of the tea - growing area, craftsmanship, and age, is truly hard to come by in the vast world of tea. We hope you can savor this long - lasting tea fragrance, and in each cup of tea soup, taste the profundity and beauty of Wuyi Rock Tea.