WEIGHT: 8.3g
ORIGIN: Wuyishan, Fujian, China
DESCRIPTION:People in Wuyi Mountain often say that "nothing is as fragrant as Rou Gui", which shows that Rou Gui is known for its overbearing fragrance. However, Rougui from different mountain fields has its own unique features. Previously, Tongxinshe Teahouse recommended Niu Lan Keng Rougui handmade by teacher Wang Guoxing in 2024. Today we recommend another Rougui - Matouyan rougui, which is obviously different from it.
ROUGUI, also known as "Yugui", was originally the name of Wuyi rock tea and is one of the famous clusters in Wuyi. There were famous clusters of Rougui in the Qing Dynasty. Jiang Heng's "Tea Poems" said: "The natural taste of the strange species remains, the papaya is slightly strong and the cinnamon is slightly spicy." The poem praises the beautiful tea quality of the strange species, papaya and cinnamon, and "the cinnamon is slightly spicy" refers to the slightly spicy cinnamon aroma of Rougui. The quality characteristics of Rougui are "sharp" and strong flavor, so it stands out from many high-fragrance varieties and becomes one of the leading varieties of Wuyi rock tea.
Matouyan is also known as "Matou Peak" because of the huge peak in the mountain field that looks like a horse's face. There are rocky rocks next to it that look like five galloping horses, so it is also called "Five Horses Running Trough". Located to the south of Dahongpao, it is surrounded by tea gardens and is one of the main production areas of Zhengyan tea. The soil in the tea garden is mostly gravel rock, surrounded by rich vegetation. The mountain field has long sunshine time, and the tea leaves fully absorb the sunlight. The phenol-ammonia ratio of the produced tea is high, so the tea has the characteristics of strong aroma and strong taste.
Matouyan rougui, spicy and sharp, domineering Although cinnamon is characterized by its spicy, strong and pungent aroma and taste, it will show different characteristics under the influence of different mountain fields. Growing between pits and streams, it receives less sunlight, so the phenol-amine content is relatively low, the aroma is relatively quiet, mostly floral, with a cool feeling, and a weaker spicy feeling, such as Huiyuankeng cinnamon, which is accompanied by the fragrance of orchids and has a strong sip; growing on hills, it receives more sunlight, so the phenol-amine content is relatively high, the aroma is relatively high, mostly fruity, sharp and long, and has strong astringency, such as Matouyan rougui, which is spicy and sharp, and domineering.
Teacher Wang Guoxing used the traditional carbon baking process for this tea. The dry tea is tight and uniform, dark and shiny, with a strong and lasting aroma, and a significant fruity aroma, with obvious cinnamon and peach aroma. The soup is orange-yellow, clear and bright, mellow and fresh, and full of tea aroma.
Tongxinshe Teahouse has searched through green mountains and walked through thousands of rivers, just to make a good cup of tea, original ecology, all handmade, but just to taste the "Yanyun岩韵" 2024 Matouyan rougui.