In the world of tea, Wuyi rock tea is renowned for its unique "rock marrow and floral aroma". Tea trees take root in the crevices of rocks, drawing the essence of the rocks with their twisted roots, and condensing the majestic spirit of the rocks and the vitality of mountains and waters into their buds and leaves.
The second recommended rock tea by Tongxinshe Teahouse in 2025 is "Buzhichun from Panlongyan" (limited free experience package/8.4g).
In the secluded land surrounded by the 36 peaks of Wuyi Mountain, Panlongyan is like a dormant dragon. With its rugged cliffs and moist mist, it nurtures a rare treasure in the tea world - "Buzhichun".
When it comes to drinking rock tea, the choice of mountain origin has always been important. Panlongyan is a core producing area of Wuyi rock tea, located in the northwest of the Wuyi Mountain Scenic Area. The terrain here is steep, with craggy cliffs, and it is surrounded by clouds and mist all year round. The soil is mainly composed of weathered rock gravel, rich in minerals, providing a unique microclimate for the tea trees.
Rocks are the bones of the earth. The "rock marrow" of Buzhichun comes from the unique geological endowment of Panlongyan. Trace elements such as iron and zinc in the rock cliffs, infiltrated by rainwater and absorbed by the tea tree roots, turn into the mellow "bone texture" in the tea soup. Take a sip, and the tea soup seems to be supported by bones - it is soft in the mouth yet full of strength. The lingering sweetness in the throat after swallowing is like the rough cliffs of Panlongyan, simple and tenacious. This charm is what tea connoisseurs call "rock marrow".
The "floral aroma" of Buzhichun is a gentle symphony of the four seasons in Panlongyan. The wild orchids all over the mountains in spring, the moist moss in summer, and the cool dew in autumn nights all quietly permeate into the life of the tea trees. When brewing, as the gaiwan is first opened, the floral fragrance mixed with the rock charm hits the face. A closer smell reveals a faint fruity aroma and the freshness of moss.
Buzhichun is a rare late-maturing variety among Wuyi rock teas. Around the Beginning of Summer, when various trees and flowers are stretching their branches and leaves, the buds of Buzhichun are still dozing in the rock crevices. It lets the petals of the Jiuqu Stream drift all over the stream, while it just curls up its buds, quite a stubborn character. Because of its "laziness", it almost misses the entire spring, hence the folk nickname "lazy man's tea".
"Buzhichun" is its elegant name. There is a legend about this name circulating in the villages near the mountain origin. Hundreds of years ago, a scholar from Hanxiutang went on a spring outing to Wuyi Mountain. At that time, the spring tea picking had already passed, and only residual branches and greenery remained in the mountains. Suddenly, in a crack of the cliff, he found a tea tree with newly budding shoots, and a faint orchid fragrance wafted from the branches. Amazed by this tea tree that "missed the spring yet bloomed in its own way", he couldn't help sighing: "This tea truly doesn't know spring!" These words were overheard by a passing tea picker, and thus the elegant name "Buzhichun" spread.
This Buzhichun from Tongxinshe Teahouse is made using a semi-handmade process by Gao Peng's mother. Throughout the process, she strictly follows the Wuyi rock tea craftsmanship of "emphasizing withering, emphasizing shaking, and slow roasting over gentle fire". Gao Peng's mother said, "Buzhichun leaves are very tender, so the fermentation degree must be precisely controlled during leaf processing to retain their elegant flower and fruit aroma. Medium to light roasting is mostly used to highlight the freshness of the variety and the charm of the mountain origin."
Brewing a pot of Buzhichun is like pouring the mountain origin of Panlongyan into the tea soup. Buzhichun has tight条索, like the winding ridges of Panlongyan, with a dark brown color tinged with a glossy luster, as if it were a rock cliff patinated by time. When boiling water is poured into the gaiwan, the amber-colored tea soup slowly unfolds, and as the heat rises, the tea fragrance and rock charm interweave into a flowing landscape painting. After a moment of waiting, take a sip of the tea soup, close your eyes, and you can almost hear the gurgling stream under Panlongyan and feel the breeze passing through the cliffs.
To taste Buzhichun, one needs to calmly feel its unique flavor changes. The first brew brings a dry aroma, as if you are in the wilderness under Panlongyan; after the second and third brews, the tea soup is mellow and sweet, with a fragrance mainly of gardenia and jasmine, and a hint of rock marrow and floral aroma in the aftertaste, along with a cool woody scent in the cold cup, with a long-lasting rock charm. After the fifth and sixth brews, the tea soup remains mellow and full, just like the tenacity of Panlongyan that stands firm through wind and rain. This ability to withstand multiple infusions and its layered flavor make Buzhichun stand out among Wuyi rock teas, becoming the "hermit tea" in the eyes of tea lovers.