One side of water and soil breeds one side of tea, and one mountain farm also breeds one side of rock tea. The excellent quality of rock tea is due to the mountains, rivers and waters of Wuyi Mountain. The root place is full of rotten rocks and flowing water. It draws the essence of the sun, moon, mountains and forests. As for soup, old tea drinkers often say, "Drinking rock tea, you drink Shui Xian when you start, and you drink Shui Xian when you go out." Wuyi memory.
Shui Xian is the leading variety in Wuyi rock tea. The most prominent quality feature of Shui Xian is the word "mellow", which not only has a mellow aroma, but also has a mellow taste. The Shui Xian shared by Tongxinshe Teahouse today originates from the Zheng Yan Mountain Farm - Jade Flower Cave. He once won the first prize in the 2019 Yancha Competition.
Jade Flower Cave is one of the seventy-two caves in Wuyi Mountain. It is close to Qingshi Rock and Mituo Rock. It is a small mountain farm in the Zhengyan producing area of Wuyi Rock Tea. The caves here are wide and the rock formations are nearly 100 meters high. The water curtain caves with abundant water sources and moist soil are adjacent to each other. The topography and landforms of the two are relatively close. In addition, the rich nutrients provided by the weathered rock formations are very suitable for the growth and development of tea trees. The whole mountain farm is like a pattern of drinking from mountain springs and accompanied by green mountains. The ecology is very well maintained. Our Jade Flower Cave Shui Xian is the "main water" rock tea. Its characteristic fragrance - orchid fragrance, is not as domineering as Rou Gui, but rather quiet, introverted in the soup, the tea tree is natural and wild, the tree is more than 20 years old, without repeated pruning, it is easy to produce a woody fragrance , refreshing and comfortable, Gao Peng has continued the traditional roasting process in terms of craftsmanship, slow and fine, roasting in place, every step is careful, the dry tea strips are firm, dark brown and oily, the pot is raised high, and the orchid is serene. The fragrance rises along with the steam of the tea, accompanied by the fragrance of wood and orchid, which is refreshing and distant. The aroma of good rock tea can not only be smelled, but also drinkable. This can be fully reflected in the tea soup. The entrance is smooth and sweet, with low bitterness, and it has a fragrant and pure floral and fruity aroma, rich in layers, and the nectar aroma at the bottom of the cup lid is not to be missed. The richness of layers It is displayed in each tea soup and is worth savoring.
Tea container: Gai Wan 120ml
Amount of tea: 8.5g
Brewing water: pure water, mountain spring water
Water temperature: boiling water
Brewing: 1st brew, high brewing and quick release to stimulate the aroma of the tea; 2nd brewing and low brewing; 4th and 5th brewing, proper brewing. There are about 10 courses available.
The dry leaf aroma reminded me a bit of the mossy aroma you get with Lao Cong Shui Xian. After a quick first flash steep, the aroma really opens up. The tea splashes up in the mouth and causes instant salivation. A very elegant tea that hits above its price point.