Wuyi Mountain has "Thirty-Six Peaks, Seventy-two Holes, and Ninety-Nine Rocks". Each production area has a special microclimate, creating rock tea with its own characteristics.
Today Tongxinshe Tea House recommends to you a Rou Gui "Shan Jian Liu Xiang" from the Zheng Yan production area.
The Shan Jian Liu Xiang tea garden is also in the form of a staircase that slopes upward along the mountain cliff. The tea trees extend upward in a stair-like pattern along the rocky cliffs, forming a natural tea growing environment. Because the mountain farm is located in the north, the sunshine hours are short. The tea trees are covered with moss, giving this Rou Gui a rare sense of tranquility.
The expressiveness of a rock tea is determined innately by the mountain farm, and later by the craftsmanship. This tea follows the traditional charcoal roasting process of Wuyi rock tea, using slow fire and slow roasting. The heat is controlled just right, so that the green air fades without leaving the tea. There will be a strong smell of fire. At the same time, it prevents the tea leaves from turning green, making it easier to store and drink.
The dry tea is tightly knotted, dark brown and oily, the tea soup is orange and bright, the entrance is sweet and thick, the soup is lively and moist, with the aroma of cinnamon, flowers and wood. The fragrance sinks into the water, leaving a fragrance on the lips and teeth. There is moss when you taste it carefully. It has a refreshing taste and a long lasting flavor.
brewing method
Tea set: gaiwan (150ml)
Amount of tea added: 8.5g dry tea
Tea water: purified water, mountain spring water
Water temperature: 100℃ is appropriate
Brewing: The first two steps are high and quick to stimulate the aroma of the tea; the third and fourth steps are filled with fine water slowly; after the fifth step, the tea can be brewed appropriately; the whole process needs to be brewed with boiling water.