"The Cup of China"|Gold Award Rou Gui
"The Cup of China"|Gold Award Rou Gui
"The Cup of China"|Gold Award Rou Gui
"The Cup of China"|Gold Award Rou Gui
"The Cup of China"|Gold Award Rou Gui
"The Cup of China"|Gold Award Rou Gui
"The Cup of China"|Gold Award Rou Gui
"The Cup of China"|Gold Award Rou Gui
"The Cup of China"|Gold Award Rou Gui
"The Cup of China"|Gold Award Rou Gui

"The Cup of China"|Gold Award Rou Gui

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Yesterday I shared the gold award Da Hong Pao made by Gao Peng with tea friends. Today I will share with you the Gold Award Rou Gui. The raw leaves for this gold award Rou Gui grew up in Bi shi Yan., one of the ninety-nine rocks in Wuyi Mountains. Bi Shi Yan belongs to Zheng Yan
(True Cliff) scenic area reserve, situated between Mi Tuo Yan and Lotus Peak in the back. It is 402.8 meters above sea level, surrounded by mountains. It means the tea growing there receives only soft, diffused sunlight and is also protected from dust carried by the wind. The whole area is full of large rocks, the tea garden is surrounded by rocks and mountain peaks and the soil is composed of small eroded rock. Therefore, it is named "Bi Shi Yan" which means Jade Stone Cliff. Bi Shi Yan is not a part of the Three Pits and Two Streams, the core are in thr traditional narrow sense. Compared to the Three Pits and Two Streams, its mountain field is half-open to the sun and sunshine time is sufficient, so its taste is more natural and highly aromatic. The taste is more gentle and full. Gao Peng adopts the traditional methods of Rock Tea processing. The Yao Qing (shaking) process is heavier, and the aroma of Rou Gui can be more easily revealed. Through traditional charcoal roasting and three medium-fire roasting, the unique floral and fruity aromas are stimulated. The roasting is exquisite, the aroma is rich and and soup is juicy. The leaves are plump and brown, with a strong floral aroma both when dry and wet. Place the tea in gaiwan that had been warmed up with boiling water, cover it and shake it. Once the lid is opened, the floral and fruity fragrance comes out. The aroma left in the cup after drinking is long-lasting and delicate. The aroma and sweetness of the soup are particularly delicate and rich, the taste is round, obviously multi-layered. It has the slightly stimulating feeling unique to Rou Gui, the aftertaste is refreshing and clean in the throat and it gradually increases with subsequent infusions. Soft, sweet, with long lasting hui gan (returning sweetness) Find it on my website: www.txs-tea.com


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