small horsemeat(Ma Zai Keng Rou Gui)
small horsemeat(Ma Zai Keng Rou Gui)
small horsemeat(Ma Zai Keng Rou Gui)
small horsemeat(Ma Zai Keng Rou Gui)
small horsemeat(Ma Zai Keng Rou Gui)
small horsemeat(Ma Zai Keng Rou Gui)
small horsemeat(Ma Zai Keng Rou Gui)
small horsemeat(Ma Zai Keng Rou Gui)
small horsemeat(Ma Zai Keng Rou Gui)
small horsemeat(Ma Zai Keng Rou Gui)
small horsemeat(Ma Zai Keng Rou Gui)
small horsemeat(Ma Zai Keng Rou Gui)

small horsemeat(Ma Zai Keng Rou Gui)

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Wuyi Mountain has a long history of literati, varied mountain environment, hundreds of tea bush varieties and different styles of tea processing
Together, they have have created the diverse and profound Wuyi Rock Tea that made countless tea lovers obsessed with it. Thousands of years of Confucianism, Buddhism and Taoism, their culture and connotations, are inseparable from everyday life. Chinese tea culture has a profound religious cultural foundation. It can be said that without this foundation, tea would not form a culture.

Wuyishan's Rou Gui tea known as "meat", for example the precious "beef' of Niu Lan Kang,, Bamboo Nest's "pork", Ma Tou Yan "horse meat" each has its distinctive "meat taste".
Today I will share with all tea lovers "small horsemeat" Rou Gui produced in Ma Chai Hang on the east side of Ma Tou Yan, where the soil has composition comparable to the core Ma Tou Yan production area The surrounding vegetation is rich, forming a unique microclimate, that creates the unique cinnamon aroma and a mellow and sweet taste of the small horsemeat Rou Gui, from the first brew, it is uniquene, with a strong aroma. When pouring boiling water from high above, the cinnamon aroma is overflowing, small horsemeat (Rou Gui) has a unique and excellent aroma. After 5 to 8 brewings, the cinnamon aroma is relatively weakened, while frankincense, floral and fruity aroma is more obvious. At the entrance it is mellow, rich and smooth, the taste is clear, mellow and obviously multilayered. Sweetness is moderate, fragrance in the tea soup is particularly obvious. The aftertaste is excellent, long lasting in the throat. If you want to try this "small horsemeat" Rou Gui, it can be found on my website www.txs-tea.com.

Brewing method
Tea vessel: Gaiwan (150ml)
Tea volume: 8.3g of dry tea
Recommended water: pure water, mountain spring water
Water temperature: 100 ℃ is suitable
Brewing times: pour water from high above to stimulate the aroma of tea, no need to wash this tea. After five or six infusions you can leave it to soak in the water for extended time


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