Someone once said: The people who live the most meaningful lives are not the oldest people, but the people who feel the most about life.
The same goes for tea. The more thoroughly you taste a cup of tea, the more thoroughly you understand it. Anyone who knows how to drink tea knows Wuyi rock tea "Beidou".
Beidou is indeed unique in its fragrance, mellowness and moisturizing.
Today Tongxinshe Tea House recommends a rock tea "Beidou" carbon-cultured three times produced by GAO Peng in 2019.
Beidou, a clonal shrub-type mesophyll species with medium leaves, originates from Beidou Peak and was once named Beidou No. 1. It is introduced and cultivated in many rocky mountains. Yao Yueming's research on the cultivation of Dahongpao began in the early 1950s. In 1953, Yao Yueming followed two old tea experts, Ye Minggao and Chen Shusheng, to conduct an investigation of Wuyi Mingzong in Wuyi Mountain. During this period, he went to Beidou three times. The peak-cut Dahongpao seedlings were cultivated and later named "Beidou No. 1" by Mr. Wu Jueyi. "Beidou No. 1" means Taishan Beidou in the tea world. It is recorded in the contemporary publication "China's Famous Tea Chronicles" and has become the coordinates of many tea types.
This Beidou from Tongxinshe comes from the famous mountain of San Yang Feng. The mountains are filled with clouds and mist all year round and are covered with rich vegetation, giving the tea trees optimal natural protection. There are fine springs on the top of the rock all year round. This naturally formed microclimate provides The growth of tea trees provides the most suitable light, temperature and water mist, which also creates the unique personality of this Beidou. Under Gaopeng's exquisite and rigorous production technology, after a series of rigorous production processes, its taste, sweetness, aroma and rock charm are unique. .
This Beidou harvest was produced in 2019. In order to live up to the excellent raw materials, the production technology used is also extremely strict, with three roastings, all of which are transparent, and the tea is roasted thoroughly with medium and sufficient fire. The proficiency of the process technology has laid a solid foundation for the smoothness and stability of the tea soup and the resistance of the tea leaves to turning green. In addition, the tea in 2019 has been aged for a long time and the anger has subsided, making it the most suitable stage for drinking.
The dry tea is dark brown and shiny, and the ropes are tightly knotted. Smell the aroma of nuts, pour water into the tea, the soup is orange-red and bright, and the room is full of fragrance. As a historical famous bush produced in Zhengyan Mountain Field, the rock bone flower aroma of this Beidou is very obvious, elegant and long-lasting. The rock charm is charming. Take a sip and the first thing that rushes out from the tip of your tongue is the mellow and smooth soup. After swallowing the tea soup, there is still a lingering lingering flavor in the throat. The taste is unique and recognisable, it has a good cooling effect, and the sweetness returns quickly. One mouthful can make your cheeks salivate.
Such a tea that is impeccable in terms of farm, craftsmanship and vintage is quite rare. I hope you can have this long-lasting fragrance of tea.
brewing method
Tea set: tureen (120ml)
Amount of tea added: 8.3g/one bag
Brewing water: purified water, mountain spring water
Water temperature: boiling water for brewing
Brewing: The first few steps are high and low pouring to stimulate the aroma of the tea, which is ready to brew. After the tea flavor has faded, it can be brewed appropriately.