Bu Jian Tian – "Sky-blind"/静赏芳馨“不见天”

NEW & Limited supply! 

WEIGHT:

8.5g

1 box = 8.5g x 2 sachets

A can of 50 grams (bulk)

ORIGIN: Wuyishan, Fujian, China

DESCRIPTION:

There is a very special existence in the famous Wuyi rock tea cluster, that is, the eight old trees that grow in the recesses of the Jiulongjian Canyon in Jiulongchao "cannot see the sky", because the canyon is cold and dull all the year round, so the leaves appear thin and yellow. Under the shade of "not seeing the sky", the tea trees here do not have a long light time. Under the watering of the cliff and spring water, the soil is fertile and suitable for the growth of tea trees. Unique flavor.
Today, Tongxinshe Teahouse is going to share this special rock tea with tea friends in limited quantities. This tea is rock tea provided by Gao Peng's friend. It was grafted and planted under the cliff of Huiyuankeng in about 2008. It does not exceed 3 hours, and the annual output is very rare. I named this tea "静赏芳馨Quiet Appreciation Fragrance". The meaning is: fragrant and fragrant, which means that if people have peace in their hearts, life has its own fragrant fragrant and fragrant, just like opening in an empty valley. Orchids have their own fragrant aroma.
When you open the package, you can see that the dried tea strips are tightly knotted and delicate, and you can smell the fragrance of the dried tea when you smell it. The water is poured into the tea, and the aroma is overflowing, including the fragrant flowers and fruits, and the tea soup is lightly sipped. The tea soup is unforgettable, the tea soup enters the throat, the soup feels smooth, the sweetness is strong, and the special growing environment creates the tea nature that does not see the sky. The yang of roasting fire and the yin that does not see the sun are intertwined and balanced to achieve uniqueness. aroma and taste.
brewing method
Tea container: Gaiwan (110-130ml)
Amount of tea: 8.5g (one pack)
Brewing water: pure water, mountain spring water
Water temperature: 100°C boiling water
Brewing: Each dish needs to be brewed with boiling water. High and low pouring, the soup needs to be timely. After the four or five tea soups become weak, it can be properly brewed.