small beef (Niu Lan Keng Rou Gui )
small beef (Niu Lan Keng Rou Gui )
small beef (Niu Lan Keng Rou Gui )
small beef (Niu Lan Keng Rou Gui )
small beef (Niu Lan Keng Rou Gui )
small beef (Niu Lan Keng Rou Gui )
small beef (Niu Lan Keng Rou Gui )

small beef (Niu Lan Keng Rou Gui )

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Those who love tea must go to the place where the tea grows, taste every bowl of tea soup with the tip of the tongue and taste buds, and measure every inch of the tea mountain with their footsteps. "Beef" is the honorary name given to Wuyishan Niulankeng Rou Gui by tea lovers in China. It comes from combining the first character of Niulankeng and the first character of Rou Gui, which gives us "Niu Rou", meaning "beef" in Chinese. One of the three most representative areas of Rou Gui Wuyi rock tea, Niulankeng is located in the "three pits and two streams" core production area of ​​Wuyi rock tea. "Beef" has captured the hearts of many new and old tea customers with dominant and high fragrance. It shows the best characteristics of Rou Gui, which can last ten infusions without losing its flavor. Today I would like to share "Small Beef" with all my tea friends. Niulankeng Rou Gui has been sought after by tea lovers for its good quality and taste in recent years, but the "beef" in the "golden area" (inner part) of ​​Niulankeng is indeed extremely expensive, so this year, my brother Gao Peng and I bought fresh leaves of Niulankeng Rou Gui together and produced a batch of Niulankeng Rou Gui, which we call "Small Beef". This Rou Gui comes from the wider Niulankeng production area (not the inner part of Niulankeng) and combines the characteristics of Niulankeng Rou Gui with preferential price. It is a high-end tea with very high quality-to-price ratio. The aroma fills the whole room when the leaves are brewed with boiling water. Take a sip and feel the pure cinnamon flavor. The fine aroma is perfectly balanced with the taste of the soup. It is sharp and domineering, rich and full, but the taste is mellow. It is multilayered, with apparent rock rhyme and sweet aftertaste (hui gan) that appears rapidly. After drinking the fragrance stays in the mouth for a long time. You can't get rid of it. The soup of "small beef" is orange and yellow in color. The aroma is sharp and long-lasting, rich and constantly transforming. It gives pleasant mouthfeel and endless aftertaste. If you wish to try this tea, you can order it on my website www.txs-tea.com.

Brewing method:
Teaware: gaiwan (120ml)
Tea quantity: one pack (8.3g) (the tea quantity can be adjusted according to personal preferences)
Brewing water: pure water, mountain spring water
Water temperature: boiling water

Brewing: first infusion - water poured from high above to stimulate the aroma, and the subsequent infusions should be made by pouring steadily and slowly. Keep the first 5 infusions short.


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