Tea sage Lu Yu's "Tea Classics" says: "The tea man grows rotten rocks, the middle one grows gravel soil, and the lower one grows loess." The tea trees growing in the cracks and piles of rocks have always been highly respected by tea people. Wuyi Yancha, one of the top ten famous teas in China, grows in rock depressions, rock crevices, and rock crevices, which is the special environment where "the upper one grows rotten rocks" in Lu Yu's "Tea Classics". Wuyi Yancha After extracting minerals from the unique rock and soil in the growth environment, the taste, texture and taste of the tea soup presented naturally have a unique rock rhyme.
The world calls it "Rock Bone Flower Fragrance". In December 2020, my brother Gao Peng participated in the 10th International Ding Cheng Tea King Competition Shui Xian, Rou Gui, Da Hong Pao and won the gold medal. In order to thank the tea lovers for their love, I will make these three gold award-winning rock teas into a limited edition gold award rock tea collection to share with you, each with 2 bubbles, a total of 50g, the special price of these 3 teas is only 99.99 US dollars, limited to 30 copies, now available on my website According to: www.txs-tea.com, these three Cha Qings are all picked from the core mountain farm. From picking and withering to Zuo Qing and charcoal roasting, they are all made by hand with very little output.
Gold Award Shui Xian: The strips are tightly knotted, even and strong. After brewing, the soup is bright red and orange, and the tea fragrance gradually rises. After a light sip, the mellow and orchid fragrance of Shui Xian instantly pours into the mouth, and then taste it, the tea soup has a layered feel Rich, such a narcissus made with the gold award in the core production area of Zhengyan, the quality and craftsmanship are guaranteed, it is really rare, especially the craftsmanship of the middle-foot fire, after a period of storage, the tea soup will taste better~
Gold Award Rou Gui: Tiaosuo has brown luster, dry smell has a strong floral fragrance, after warming the cup, pour the tea into a bowl, uncover the lid, the floral and fruity fragrance comes out, the tea soup is orange-yellow and translucent, the tea soup is soft, warm, and mellow There is tension again, the aroma falls in the tea soup, the hanging cup is long-lasting and delicate, the aroma and sweetness of the soup are particularly delicate and rich, the taste is round, the layering is obvious, and there is a slight stimulus unique to cinnamon, the rhyme is refreshing, and the waterway is clear. As the brewing frequency gradually softens, the tail water is sweet and the Hui Gan lasts.
Gold Award Da Hong pao: Dry tea: delicate strips, tightly wrapped, with a burnt aroma and aftertaste after charcoal roasting. The first boiling water is high and the fragrant tea fragrance is instantly stimulated. The tea soup is orange and red and translucent. Take a sip , The mouth is full of fruity aroma, with floral scent, sweet and mellow, the waterway is delicate and smooth, the entrance is mellow, the fruit is prominent, the fragrance melts in the water, and the richness is elegant and unassuming. This gold medal Dahongpao adopts traditional charcoal roasting technology. Roasting for two times, the roasting is sufficient, it is not easy to turn green, and the original activity of the tea is retained while roasting, which can better show the floral and fruity fragrance, but at the same time, it does not lose the freshness and vitality and rock bones. The floral scent does not turn green after brewing but also maintains the freshness of the soup.