When it comes to Wuyi Rock Tea’s number one brand, Dahongpao must be the one that takes the cake. Its distinctive rock-bone flower aroma and long throat rhyme have attracted countless tea drinkers to rush to drink it. Nowadays, Dahongpao can often be seen on the market, but if you want to choose a Dahongpao with perfect craftsmanship and excellent quality, But it is not easy.
Today, Tongxinshe Teahouse recommends the "Floral Dahongpao" to everyone. It has a rocky floral fragrance, high and rich, and its performance is worth looking forward to.
Wuyi Rock Tea pays great attention to mountain fields, and the Zhengyan production area along the Jiuqu River is one of the best. The tea trees in this area are grown using Wuyi Mountain's unique valley tea cultivation method. The natural topography and rich ecology together form a richer content of substances in the tea, which makes the aroma and taste of the tea more prominent. The raw materials of this floral Dahongpao are Shuiliandong, Swallow's Nest, and Jade Rock. Wait for the excellent varieties from Zhengyan Mountain Farm to be blended.
The rock tea system is huge and there are many varieties. This Dahongpao Gao Peng is made of mainly varieties such as Purple Rose, Shui Xian, Rou Gui, Qidan and so on. Qidan is made from offspring cultivated from cuttings of the Kowloon Nest No. 2 mother tree, so it retains the excellent quality characteristics of the maternal Dahongpao. The amount of purple rose is small and the soup is thin, so it is rarely taken out to make alone, but it has a unique rose fragrance, so Blending it with a variety like Qidan, which has a mellow soup, can complement each other, not only keeping its aroma high and fragrant, but also having a sweet and smooth taste. The precision and uniqueness of the blending of this tea can be felt after one sip.
The dried tea has fine strips and is tightly wrapped, with the aftertaste of charcoal roasting. High boiling water stimulates the aroma of the tea. The soup is orange-yellow and translucent. The tea soup is mellow and smooth in the mouth. The soup is sweet and fragrant, and the water flow is delicate. The overall tea soup is smooth and soft, with an underlying flavor that is mellow and long-lasting, gentle and long-lasting. The sweet aftertaste is obvious, and the sweet floral and fruity aroma becomes clearer as it goes on.
Brewing method: Tea utensil: gaiwan (120ml) Amount of tea: 8.3g of dry tea Water for tea brewing: Purified water, mountain spring water Water temperature: 100℃ is suitable Number of brewing times: High-pressure brewing with boiling water, brew quickly for the first, second and third brews. The fourth bubble can be appropriately stuffy.
Customer Reviews
You can really taste the minerals in this yancha. It smells lightly floral and the charcoal flavor really comes thru in the aftertaste. It lingers a bit and is quite pleasant. Leaves your mouth full of saliva and yearning for another sip!
