In the long river of time, all things pass by. However, some things can develop a unique charm through the precipitation of years, and Wuyi rock tea is one of them. Compared with new tea, aged tea that has been baptized by time has shed its restlessness and become more gentle and smooth. From the aroma to the tea soup, it has transformed into a more mellow and rounded flavor, with a longer and more lingering charm. The 2010 aged Wuyi rock tea Dahongpao treasured in Tongxin She Teahouse is a prime example, an excellent choice for tea tasting.
The birth of a high-quality aged rock tea is by no means accidental. The tea mountain field, the tea-making process of Qing-making, and the roasting process are all crucial. In addition, clean storage and the precipitation of years are also indispensable. Only when all these elements are in place, after the fiery qi of the rock tea has faded, can it show an extremely delicate, sweet and glutinous soup taste. In Wuyishan, tea farmers have their own particularities regarding aged tea. Although there has always been a tradition of drinking tea from the previous year for Wuyi rock tea, because rock tea that has been roasted needs time to subside its roasting heat to present the best taste, tea from the previous year still belongs to the category of new tea. According to the classification of old tea experts in Wuyishan, tea within five years is considered new tea, tea between five and ten years is called aged tea, and tea over ten years can be regarded as old tea. At the same time, tea enthusiasts have a piece of advice: "If you want to store tea, choose tea from good mountain fields, otherwise, don't store it." The raw materials of the "aged Dahongpao" in Tongxin She Teahouse are sourced from the Zheng Yan mountain fields in Wuyi, and its quality is inherently outstanding. After being carefully polished by time, its taste is even more astonishing.
For aged rock tea, clean water removal during the tea-making process and proper roasting are basic requirements. If the tea is thoroughly roasted and properly preserved, it will not turn green. Unfortunately, such high-quality tea is rare in the market. The aged Dahongpao in Tongxin She Teahouse is truly a precious gem. It has been stored in a dry warehouse in Shenzhen throughout the process, and the roasting is just right. After more than ten years of time, without re-roasting, it still maintains a pure and clean tea aroma.
When you smell the dry tea carefully, it has a unique low caramel aroma and a light aged aroma that are characteristic of old rock tea. When brewing, there is no need to wash the tea. Pour boiling water over it, and the tea soup is bright orange-red, just like amber. When the tea soup enters your mouth, it is thick, smooth, sweet and glutinous. It leaves a fragrant aftertaste between your lips and teeth, and the clear and gentle sourness spreads in your mouth, gradually fading away after the fifth infusion. The tea aroma blends perfectly with the tea soup, being harmonious, rich but not ostentatious. There is a hint of milk aroma at the bottom of the cup, and the complex aroma lingers for a long time, bringing a little bit of coolness.
Despite the passage of time, the charm of this aged Dahongpao has not diminished. On the basis of the "rock bone and floral fragrance" of rock tea, it has added a rich aged charm. It is no longer as sharp as before, but its connotation is even more abundant. The peaceful and reserved nature after the roasting heat has subsided is intertwined with the complex aroma, bringing a full sweet aftertaste and salivation, making you feel physically comfortable and delighted. In Wuyishan, aged rock tea also has special health benefits. When people suffer from a cold, indigestion, or an upset stomach, a cup of aged rock tea can make them feel better.
If you are a lover of old tea, don't miss the 2010 aged Dahongpao in Tongxin She Teahouse. You can make a reservation through our website now and embark on a journey of tea aroma that dances with time!