Wuyishan rock tea in 2019: Silver Rougui
Wuyishan rock tea in 2019: Silver Rougui
Wuyishan rock tea in 2019: Silver Rougui
Wuyishan rock tea in 2019: Silver Rougui
Wuyishan rock tea in 2019: Silver Rougui
Wuyishan rock tea in 2019: Silver Rougui
Wuyishan rock tea in 2019: Silver Rougui
Wuyishan rock tea in 2019: Silver Rougui
Wuyishan rock tea in 2019: Silver Rougui
Wuyishan rock tea in 2019: Silver Rougui
Wuyishan rock tea in 2019: Silver Rougui
Wuyishan rock tea in 2019: Silver Rougui
Wuyishan rock tea in 2019: Silver Rougui

Wuyishan rock tea in 2019: Silver Rougui

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Wuyi Mountain has a long history of tea production, and each mountain peak and gully carries the weight of years. Wuyi Mountain has a large range, not all tea grows in the rocks, among which Wuyi cinnamon is very popular with tea friends. Wuyi rock tea has a wide variety, more than 1000 kinds. Today, we share this cinnamon, which won the silver medal in the 2019 competition. In addition to the taste characteristics of rock tea, cinnamon is popular with tea friends with its sharp and long-lasting fragrance The so-called "醇不过水仙,香不过肉桂" rock tea usually goes through the following basic processes: spreading, static, shaking, airing, killing, rolling, drying and re baking. This tea, which is refined by 27 processes, the most important one is the baking process. Liang Zhangju of the Qing Dynasty praised "Wuyi baking method is the best in the world" in the book "return to the field" Tea is roasted slowly in a small fire. When it is roasted to a medium fire, it will lose its green shame and bitterness. When it is roasted, its fragrance will be far more clear and its taste will be long and mellow. The so-called "rock rhyme" is also called rock bone flower fragrance. It refers to the comprehensive feeling of sensory experience and spiritual aesthetic when drinking Wuyi rock tea. It's amazing. This cinnamon aroma is high and sharp, showing the fragrance of cinnamon, with the fragrance of flowers. This kind of fragrance is not the fragrance made by scenting with flowers, but the fragrance naturally formed in the production process of fresh tea. It's mellow, smooth and convergent. After drinking, Hui Gan, full of throat, welcome to book a taste on my website: www.txs-tea.com


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