Wuyi Mountain has thirty-six peaks, seventy-two caves, and ninety-nine rocks. There are teas in the rocks. There are many varieties of Wuyi Rock Tea. There are thousands of varieties recorded in history books. In addition to the well-known cinnamon, narcissus, Dahongpao and the traditional four famous Outside of the clusters, there are also fine products among them. Single plants with excellent varieties selected and bred are called Wuyi famous clusters, and others can be called Wuyi exotic varieties or Wuyi vegetable tea. Historically, Wuyi Rock Tea has many names for one tea, or it is named after legends, place names, the floral fragrance of the tea, the appearance of the tea, and the picking season of the tea.
The "Wuyi Rock Tea Golden Seed" recommended by Tongxinshe Tea House today is a small traditional tea tree named after the shape of the tea tree. "Golden Seed" is a precious and rare species. It is named because the leaves are shaped like melon seeds and the tea has a unique aroma like ripe claws. The flower name "Golden Seed" is both meaningful and pleasant.
This tea comes from Lianhua Peak in the south of Wuyi Mountain Scenic Area, which belongs to Zhengyan Mountain Farm and core production area, with an average altitude of 450 meters. The tea mountain is surrounded by mulberry trees, lingering clouds and mist, and the ecological environment is superior. Lianhua Peak is a typical sedimentary rock in Wuyi Mountain. When Wuyi Mountain was uplifted, the top of the mountain belonged to the seabed surface and the sedimentary rock was relatively loose. After being exposed and shaped by nature, the rock and soil have been severely weathered. Lianhua Peak retains a large amount of weathered residual soil, which belongs to the mother rock and soil of Wuyi Mountain. It is very acidic and is very suitable for the growth of tea.
This tea is made using the traditional charcoal roasting process. Two steps of charcoal roasting and slow simmering. The roasting time is sufficient and the roasting is thorough, so that the aroma is calm and melted into the tea. The dry tea is tightly knotted and dark brown and oily. High boiling water stimulates the aroma of the tea. There is a floral and fruity aroma in the entrance, as well as a faint fragrance of magnolia flowers. The tea soup is orange and translucent. The entrance is smooth, fresh and sweet, sweet and mellow, and the tea soup is full and unobtrusive.
This niche specialty from Zhengyan Mountain has a long history, excellent workmanship, and is relatively rare on the market. Once you taste it, you will know how intoxicating it is.