Bit by bit of life, to the Indian Tea Bureau
Whether it's an old tea guest or a little white
If you like oolong tea, you can't get around it
"Do you drink oolong tea?"
"I drink Suntory..."
I, usually also drink horse meat beef narcissus cinnamon big red robe iron Luohan duck Xiangwen Shan bao seed Oriental Beauty %&#*&*@(@¥)...
Wait, are we talking about the same thing?
Modern oolong tea can basically be divided into four major factions according to the place of origin: southern Fujian, northern Fujian, Guangdong and Taiwan. According to the different processes and varieties, more fine categories are differentiated.
From the three-foot red-covered Three Big Red Robe Mother Trees of The Nine Dragons of Wuyi Mountain, to the Single Fir of Wu Da, which has become more and more famous in recent years; from the frozen top Oolong that crosses the ocean across the strait, to the horse meat and beef that you may listen to a bunch of old tea guests chattering in your ears; from the smell of duck that sounds very smelly and delicious, to the white chicken crown that you can't see from the outside; in addition to the Tieguanyin that you are familiar with, there are four famous conges that sound very famous... These are all oolong teas.
Rock tea, on the other hand, is the best among oolong teas. This "tea that jumped out of the stone" has suddenly become very fashionable in the past two years, and those who drink tea and do not drink tea know it. Every time I hear people mention it, I always feel so mysterious, so complicated, and there is a feeling of unattainability...
So some people say: If you go to TA's house as a guest, TA is willing to take out the Zhengyan tea at the bottom of the pressure box for you to drink, then you must be true love; if TA even personally gives you a gift called Wuyi Dahongpao during the New Year's Festival, then the weight in TA's heart, let alone a thousand gold weights...
So today I will take you to know a little bit, this delicious and expensive rock tea ~
Guess what are the rock teas?
What kind of tea
Can it be called "rock tea"?
Rock tea is mainly produced in Wuyi Mountain, Fujian Province, also known as Northern Fujian Oolong, and is an important member of the Oolong Tea family.
According to the provisions on the protection of national geographical indication products, the scope of Wuyi Rock Tea includes: the area under the jurisdiction of Wuyishan City, Fujian Province, including Langu Township, Wutun Township, Yangzhuang Township, Xingcun Town, Xingtian Town, Wufu Town, Shangmei Township, Xinfeng Street, Chong'an Street, Wuyi Street and other areas.
Rough and simple, in one sentence: Oolong tea on Wuyi Mountain is called rock tea.
Rock tea is not like other teas, such as Longjing and Biluochun, which are mostly limited by seasons or production areas, but most of them are named after the combination of "mountain field + variety".
The variety, as the name suggests, is the variety of tea trees; the mountain field, which sounds difficult to understand, actually refers to the natural environment of the tea garden and the tea garden, to put it more popularly, that is, the land where the tea trees are planted. The variety and the mountain field largely determine the aroma of a rock tea.
The core area of Wuyi Mountain belongs to the Danxia landform, a mountain vertically down, light, water flow, soil have a very big difference, all the way high and low, yin and yang are uncertain, can be described as a step by step change.
There are so many variables that Wuyi Mountain is invisibly divided into countless small mountain fields, each of which is an independent microclimate zone. Different mountain fields and climates create a complex taste of Wuyi rock tea.
Long ago, Wuyi Rock Tea was divided into three areas: Zhengyan, Banyan and Chau Tea. Zhengyan is represented by three pits and two streams (Huiyuan Pit, Bullpen Pit, Pouring Water Pit, Liuxiang Stream and Wuyuan Stream); the river beach by Jiuqu Creek is called Chau Cha; and in between is The Half Rock.
It is said that one or two of Zhengyan tea is worth thousands of dollars
Why is it so expensive
If you can only use one word to describe rock tea, it must be complex, hugely complex.
If you want to compare, it is like a warm male uncle who has experienced the world, not stealing the limelight at all, warm and full, the aroma unfolds layer by layer, calm, mature and introverted, "stable" feeling, but there are endless surprises hidden, making people love to die and live.
Danxia landform, many cliffs, many rocks on the mountain, tea trees grow in the rock crevices, so it is called "Wuyi Rock Tea".
"Rock rhyme" is the biggest feature of Wuyi rock tea. "Rock rhyme" is also called "rock bone flower fragrance", this floral fragrance is not like the flower tea with flowers to make the aroma, but the fresh tea in the production process naturally formed floral fragrance. In addition, the tea base is mellow, the sip is bone-like, long-lasting, and it is also the criterion for evaluating "rock rhyme".
The ancients often used the four words of live, sweet, clear and fragrant to describe "rock rhyme", and Mr. Yao Yueming, a famous rock tea expert, believed:
"Live" is lubricating, refreshing with pleasure without stagnation, and the throat rhyme is clear.
"Gan" is a short and fast time to return to Gan, refreshing and sweet.
"Qing" is a tea soup that is pure and unadulterated, clean and comfortable, and the bottom of the leaves is beautiful and bright.
"Incense" is a fragrant and fragrant aroma of tea soup in the mouth, and the teeth and cheeks remain fragrant after drinking.
The complex process has created a unique and rich taste of Wuyi Rock Tea. Shaking the green and roasting the fire repeatedly makes it possible for rock tea to go through as many as twenty processes.
A good bag of handmade rock tea may require a tea master to stay up for a long time. Not only that, rock tea pays special attention to the cooperation of all natural conditions, time, location, people and indispensable, so it is not surprising that rock tea sells at a sky-high price.
However, rock tea is so complex and interesting and charming, what is the relationship between a little more expensive
The king of a cup of rock tea
Soak only for the right people
There are also grades between the varieties of Wuyi Rock Tea, the top of which is the Da Hong Pao. There are only six mother trees, which grow on the cliffs of Kowloon, and are said to have been guarded for generations since the Qing Dynasty, representing the highest level of Wuyi rock tea.
Da Hong Pao is the representative of Wuyi Rock Tea, known as the "King of Tea", and even becomes synonymous with Wuyi Rock Tea. The orchid fragrance is high and long-lasting, and the "rock rhyme" is obvious.
Lin Fuquan, an expert in tea science in the Republic of China, once said: "The superiority of the natural environment, the ability to obtain the law in cultivation, and the rationality of harvesting are indispensable." "It is precisely for this reason that the Great Red Robe has been very precious since ancient times.
If you have not tried the Da Hong Pao, and have not yet appreciated its unique rock bone floral fragrance and rich fire incense, then today's recommended Da Hong Pao of Zhengyan is definitely in line with your preferences.
The tea leaf grown through the grafting of the mother tree is the second generation of the Big Red Robe, The Shogan Grand Grade, and the Gold Award.
Dried tea is picked from fresh leaves in the Wuyi Mountain Scenic Area and roasted by traditional ancient foot fire. The tea strips are tightly knotted and evenly, and the black brown frost is; the tea soup is orange-red and translucent, the aroma is overflowing, the taste is mellow, and the aftertaste is long.
As long as you can sit down and taste a cup of the Red Robe of India, if there is nothing, the fragrance of flowers that comes to the face is constantly arranged in the mouth, bringing an extremely rich sensory experience.
With the aroma of tea to create a landscape, in the scenery of Wuyi Mountain wandering freely, feel the century-old precipitation and charm.
—end—
Original article
Reprinted with permission
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