Tea originated in China and is popular all over the world. With China's history of thousands of years, why is Wuyi rock tea so popular among the various Chinese teas?
Before the 1980s, there were only these 6 Dahongpao tea trees left in the world. The tea produced every year is only seven or eight taels. Because of its high-quality and precious taste, he was given to foreign guests as a national gift. In 1971, the then US President Nixon visited China, which opened a new era of Sino-US diplomacy. A witness to a historical moment.
My aunt Chen Zhen Ying used to be the deputy director of the Wuyishan Tea Science Institute and one of the heads of the Dahongpao Management Station. Referring to this period of history, she said, "Chairman Mao Zedong carefully selected gifts from all over the country, and finally he chose The mother tree of Wuyi Mountain, Dahongpao, gave Nixon four liang. I give you half of this tea." Because of the allusion of "Half of the Country", Dahongpao is famous far and wide, and its excellent quality has also become a topic that people talk about. It is impossible to drink it, which led many friends to say: "The Dahongpao on the market is fake now, how can we drink it." It is true that we cannot drink the mother tree Dahongpao, but there is another meaning of Dahongpao: purebred Dahongpao Pao - the variety name is 'Qidan', we can still drink it!
Today, Tongxinshe Teahouse will share with you tea lovers the purebred Dahongpao made by Aunt Chen Zhen Ying (free trial of 30 sachets for a limited time).
This Dahongpao adopts the traditional charcoal roasting process. It is roasted twice before and after. The charcoal roasting retains the original activity of the tea leaves, which can better show the floral and fruity aroma, but at the same time, it does not lose the freshness, sweetness, freshness and rock bone. The characteristic of floral fragrance, it does not turn green after brewing but also maintains the freshness of the soup. Dry tea: the cord is thin and tightly wrapped, with burnt aroma and aftertaste after charcoal roasting. The first boiling water is high, the rich tea The fragrance is immediately stimulated, take a sip, the mouth is full of fruity aroma, mixed with floral fragrance, sweet and mellow taste, delicate and smooth waterway, mellow in the mouth, fruity rhyme is obvious, the fragrance melts in water, elegant and unobtrusive.
Tea utensils: Gaiwan (120ml)
Amount of tea: 8.3g
Water: pure water
Water temperature: 100°
Brewing method: The first course of boiling water is high-intensity to stimulate the aroma of the tea, and the soup should be released quickly. The first course of tea can be drunk or not according to personal preference. In the second course, start to brew normally and make soup.