At present, the rock tea season is hot, and various "meat banquets" are also staged on the tea tables of old tea customers every day. In order to cope with the tasteful "meat lovers", this is not today for tea lovers. The cinnamon is very [material], from the second sister's Tianxinyan handmade cinnamon.
The three conditions are clear:
1. Produced in the core mountain field-called "heart meat" Tianxin Rock
2. Fully handmade z-
3. Super high cost-effective production of the core mountain field 1zz2
Tianxin Rock is located in the north of Wuyi Mountain, which is the center of Wuyi Mountain. is like the pole of the sky, hence the name "Tianxin" . There is a record in the mountain history: "The whole mountain is one hundred and twenty miles away. The peak is in the center, and the pivot of the sky is still heaven, so it is called Tianxin."
It is adjacent to Huiyuan pit in the north and Matouyan in the south. Geographical location has also given it the reputation of "heart and soul" .
We all know that rock tea requires no less than Pu'er for the environment of the mountain field. This cinnamon tea green was picked from the second sister’s own tea garden in Tianxinyan, . It is of good quality from the source. Guarantee.
△Second sister He Muxuan shopkeeper Yancha old glutton
Here, tea leaves grow on sandstone gravel, naturally absorbing the breath of the mountains and the wild, and being given rigidity by the rock; reflected in the tea soup, it is tea soup thick Lubricating, the fragrance is clear and far away .
are all hand-made
In today's era when everything is pursuing "fast", the use of all hand-made craftsmanship is truly rare and rare. In Wuyi Mountain, a rock tea is made by hand. The efficiency is only one-tenth of the machine-made . More than a dozen masters can produce less than 20 jin of tea a day.
Although the efficiency may not be able to keep up with the needs of the times, there is no guarantee that hand-made tea will be better than semi-manual or machine in the taste of tea soup, but it must be different in terms of the taste of the soup. .
Because cinnamon is a kind of tea with easy aroma and difficult taste, the aroma is natural, but if it is to be mellow, it depends on the addition of craftsmanship, and every aspect of must be mastered very accurately .
In the process of making all handmade rock tea, the masters need to make judgments according to the current state of the tea at any time, so that the can be more transparent and , so that the sugar in the more mature tea leaves can be separated. The substance stays in the tea "maximum".
achieves the purpose of making tea soup softer and taste more delicious.
is both domineering and gentle
dry tea: the strips are fat, firm and even, fat and stable, oily and shiny.
The soup is full, thick and smooth, and at the same time it has the exclusive dominance of cinnamon.
has a high fragrance, sweet coexistence, and a hint of floral fragrance;
is sweet and strong, with long-lasting endurance, and mellow and long.
As the number of brewing increases, the mellowness of the tea soup is constantly strengthened, and the calm cinnamon fragrance lasts until the end.
is clear and sweet and lasting, smooth and pleasant to the throat, rich in taste, which makes people surprised.
brewing method:
tea set: coverBowl (130ml)
Water temperature: boiling water
Tea volume: bubble bag (8.3g)
Water: purified water/mineral water
Brewing method: brewing method: high brewing low pour, the first four courses must be fast, Do not suffocate, and every tea soup must be cleaned out, after 6 dishes, it can be suffocated properly.
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