In recent years, more and more tea lovers are obsessed with rock tea, especially cinnamon, which has become a favorite of many people. Speaking of cinnamon, most people's first reaction is "flagrant", "domineering" and "spicy".
But in fact, cinnamon can also be very peaceful, gentle and powerful. This is the Jade Rock Cinnamon.
Zhengyan Mountain is a natural, highly fragrant, jadeite rock, one of the ninety-nine famous rocks in Wuyi Mountain. It is located in the west of Longfeng Peak in the north of the mountain and the southeast side of the Lianhua Peak. It is the center of the Shanbei Scenic Area, with an altitude of 402.8 meters. It is connected to Amituo Rock in the front and Lotus Peak in the back. There are mountains on both sides, so you can enjoy the diffused light that tea trees love and keep out the dust. Bishiyan belongs to the Zhengyan Mountain Field and is surrounded by rocks. There are large rocks all over the entire mountain farm. The tea garden is surrounded by rocks and peaks. Even the soil is composed of small granular rocks, so it is named "Bishite Rock".
Bishiyan is not what we call Kengjian in the traditional sense. Compared with Kengjian, its mountain area is sunny and has sufficient sunshine time, so it has a more natural and high fragrance, and the taste will appear milder and fuller. Some people To describe, drinking Bishiyan Cinnamon is like traveling through the scenery:
The flying swallows return to the court, and the outside of the court is green. There are many gravels at the foot of the mountain, and youth grows on the rocks.
The birth of Zhengyan Mountain Farm makes the fresh leaves of this tea rich in substances, which is the basis for becoming a good tea. In addition to having an innate high fragrance, if the finished tea is to have a fragrant floral fragrance, its greening process is also very important. The tea-making master uses the traditional tea-making process to make the green tea heavier, so that the aroma of cinnamon can be more easily revealed. Through traditional charcoal baking, the tea is roasted twice with medium and light fire to bring out the unique floral and fruity aroma. This is also the specialty of this tea. The roasting is exquisite, the mouth is smooth and full, the aroma is fragrant, and the tail water is sweet.
The cord is moist and brown, and when smelled dry, it smells of cinnamon, flowers and fruits. After warming the cup, pour the tea into a tureen. As soon as the lid is lifted, the aroma of cinnamon and butter hits your face, mixed with the aroma of flowers and fruits. When it cools down slightly, it will have a warm fragrance like milk, with the fragrance of milk accompanied by the fragrance of flowers. The fragrance will fall into the tea soup, and the cup will last long and delicate. The tea soup will be orange and translucent, bright and moving. At the first sip, the tea soup is smooth and moist, mellow and tense. There is no pungency, no bitterness, and the taste is full without being overpowering. The last few tastes become more mellow, with obvious sweetness and layered texture. The tea soup tastes stable and balanced, with clear water channels. The tea soup gradually becomes softer, with a long-lasting sweetness, and the tail water has a refreshing sweetness.
Although the annual production of jadeite cinnamon is very small, its taste is unique enough. The special microclimate environment gives Bishiyan cinnamon a "little freshness in cinnamon" feeling. The overall flavor is sweet and floral. If you drink too much of the domineering cinnamon, you might as well taste this green cinnamon. I believe you will have a new feeling and understanding of cinnamon.
brewing method
Tea set: tureen (120ml)
Amount of tea added: 8.3g/one bag
Brewing water: purified water, mountain spring water
Water temperature: boiling water for brewing
Brewing: Pour high and low in the first few steps to stimulate the aroma of the tea, and the soup should come out quickly. After 4-5 steps, soak appropriately.