NEW & Limited supply!
WEIGHT: One can/8.3 g
ORIGIN: Wuyishan, Fujian, China
DESCRIPTION:Rock tea is produced in the Wuyi Mountain area in the northern part of Fujian Province. It is oolong tea, one of the six major types of tea. Wuyi Mountain is full of cliffs. Tea farmers make use of rock hollows, stone crevices and stone cracks to build stone banks along the edge to grow tea. It is known as a "potted" garden. The mountains and fertile soil also gave birth to the magic of rock tea. Whether it is native or moved from the south to the north, from ancient times to the present, through natural selection or artificial transformation, it has formed countless varieties. The number of rare species scattered in the major mountain areas alone is countless. Qizhong is not a specific type of tea, but a general term for a type of tea tree. Its true identity can be simply understood as the original wild tea tree, which is different from the cultivated varieties of the Academy of Agricultural Sciences, or the asexually propagated tea trees by cuttings and grafting. As early as the Song Dynasty, with the establishment of the Beiyuan tribute tea garden, Wuyi Mountain began to plant tea trees. Later, with the implementation of the Ming Dynasty's "abolishing group and changing to scattered" policy, loose tea became the most standard form of Wuyi rock tea today, and these strange species were naturally preserved. Today's Wuyi Mountain Famous Cong series is created by pruning and cultivating it, so it is also known as the "Famous Cong Mother Tree".
Today, Tongxinshe Teahouse recommends this very special rock tea "Niu Lan Keng Qi Zhong" handmade by Mr. Wang Guoxing, the inheritor of the production skills of Wuyi Rock Tea (Da Hong Pao), the first batch of national intangible cultural heritage in Wuyishan City. Each can has Mr. Wang Guoxing's signature, which is of great significance.
Niulankeng is located in the middle of the three important east-west ravines north of Jiuqu Creek in Wuyi Mountain, between Zhangtangjian and Jiulongke, northeast of Tianxin Temple, and south of Beidou Peak and Mantuo Peak. This is a narrow valley, only 2 kilometers long. To understand Niulankeng, let's start with the origin of its name. The original soil of Niulankeng was not suitable for growing food, so the nearby villagers used this place to graze cattle and let the cattle graze freely in it. The unique terrain stopped the cattle and did not need to be supervised, so it was named "Niulankeng".
Niulankeng is a "V"-shaped valley with steep rocks on both sides, short sunshine time, long stream flow, and high relative humidity. Tea trees can avoid direct sunlight in summer and avoid northwest cold wind in winter. Water in the rock gaps is supplied all year round. There are many species in the area, forming a benign ecological cycle chain, providing very good soil, climate, and ecological and geographical environment for the growth of tea trees. The rocks in Niulankeng are purple-red. This purple-red rock layer contains more gravel, thicker soil layer, loose soil, good air permeability, rich in phosphorus and potassium. Because the purple soil parent rock is loose, easy to disintegrate, and high in mineral nutrients, it provides natural nutrients for tea trees.
The tea leaves are dark, moist and tight. When you sniff them with your nose, you can smell the aroma. Pour boiling water into the cup and smell the steam from the lid. You can taste the distinct aroma of tea. The soup is orange-red, mellow and free of impurities. The taste is mellow, soft and thick without any astringency. When water passes through your cheeks, you can feel the rock flavor. The perfume is harmonious, the floral scent is rich, and the woody scent is fresh. If you taste it carefully, you can feel a cool feeling, as if you are smelling the wet breath of a forest after the rain. The aftertaste has a hint of moss, and the fragrance lingers between your lips and teeth for a long time. Finally, look at the leaves, which are fat and thick, comfortable and full, fresh and elastic.