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ORIGIN: Wuyishan, Fujian, China
DESCRIPTION:Wuyi Mountain is in the southeast of Xiujia, and everyone knows it. But did you know that in this beautiful place, there is a "national ceremony" tea - Wuyi Rock Tea. Wuyi Mountain is very steep, there are 36 famous peaks, ninety-nine rocks, and there are nearly a thousand kinds of rock tea. As the so-called "Yanyan has tea, non-yan does not have tea" tea is born in the rock, nourished by clouds and mist all the year round, supplemented by the cultivation of flowers and fruits, the powder of flowers and fruits and the powder of tea trees are naturally pollinated by bees, butterflies and other animals. The tea has the unique aroma of flowers and fruits, and the fragrance is very unique. There are many types of rock tea. There are more than a thousand species recorded, with different tastes and aromas. Good rock tea is hard to find, and there are many types of rock tea that have been tasted. Things that are difficult to do in one's life, Dahongpao, Purple Rose, Shi Ru, Fo Shou, Yellow Rose, Yue Ming Xiang, Huang Guanyin, Rou Gui, Lao Cong Shui Xian, Bantian Demon, Centennial Fragrance, these are poetic The name of the painting reflects the fragrance of the tea that enters the nose after brewing. Tongxinshe Teahouse refines Wuyi rock tea, and takes you to taste the famous Wuyi tea. Today, I will share with you tea friends the famous work of Teacher Wang Guoxing: Jin You Di Da Hong Pao , Wang Guoxing personally supervised the production, using the ancient method of Cha Qing three shakes and nine stews in the core production area of San Keng Liang Jian, "Wuyi Rock Tea Prosperity, all depends on the tea maker" It is difficult to make tea, and it is even more difficult to make rock tea. If the production process is not good , Very easy to be bitter, this Jin You Di Dahongpao, supervised by Master Wang Guoxing, the national "intangible heritage heir" of rock tea, is made by the ancient method of three shakes and nine stews, which stimulates the aroma of the tea just right.
Picking: Every year between Grain Rain and Lixia, rock tea begins to be picked. For tea picking, it is necessary to choose a sunny day to a cloudy day. The tea buds with the size of three or four leaves are hand-picked to ensure the fresh and tender taste of the tea leaves.
Wei Diao: After half a day of drying and withering of the fresh leaves, the water will slowly evaporate, forming a special aroma of flowers and fruits, which can be smelled from a distance. It is described that making green tea is a crucial step in the formation of Wuyi rock tea's flavor and quality after withering.
Zuo Qing is the continuous friction of leaf cells under the action of mechanical force, gradually forming a fragrant floral taste, a mellow endoplasm and a leaf bottom with a red edge of green leaves.
Chao Qing is to relatively fix the quality formed by withering and greening in the previous stage, and play the role of purifying the aroma. The three main actions of group frying, hanging frying and stir frying are completed at high temperature in order to meet the quality requirements.
Kneading: At present, most Wuyi rock teas are kneaded by machine. Zhenggan tea industry tea retains manual kneading, and uses hot kneading, quick kneading, and long kneading to rotate the tea group evenly, so that the tea juice overflows and the tea leaves form a cord.
Charcoal roasting: Finally, after dissolving the rolled tea mass, spread it on a special roasting sieve, and roast it slowly. Miscellaneous odors and mildew proofing. Only through the baptism of fire can rock tea truly recede the greenness of the mountains and become mature, becoming a veritable Wuyi rock tea. The roasted tea is made of lychee wood, which can increase the aroma and heat the fire. It should also be grasped properly. If it is too high, the smell of firewood will easily appear, which will test the master's skills. The rock tea produced in this way has the characteristics of rock bone and flower fragrance, fragrant and sweet.