Rock tea has the characteristics of both non-fermented tea (such as green tea) and fully fermented tea. The main nutrients are tea polyphenols and caffeine. Semi-fermented tea can be divided into light roasting and heavy roasting; Light fermentation and heavy fermentation. Generally speaking, light roasting and light fermentation are more similar to green tea. Semi-fermented tea lasts longer than green tea after fermentation.
The mountains are connected, the valleys are vertical and horizontal, and the Jiuqu River is entangled in them. The climate is mild, warm in winter and cool in summer, with abundant rainfall. Wuyishan has steep cliffs, deep pits and huge valleys. Using caves, cracks and crevices, we will build a stone embankment along the border and build a "potted" tea garden. Wuyi rock tea is also one of the top ten famous teas in China, and Dahongpao is the king of Wuyi rock tea. Rock tea has a tight rope shape, dark green color and golden buds. Its taste is mellow, with rich floral and fruity fragrance, but also with a certain sweet and slightly sour taste.
Growth habit of rock tea
Rock tea needs to grow in a special geographical environment. It mainly grows in mountainous areas above 800 meters above sea level, with a mild and humid climate. The annual average temperature 16℃ and the annual rainfall 1500 mm or more are very suitable for the growth of rock tea, which makes rock tea have unique flavor and aroma.
The growth process of rock tea needs to go through many stages. The picking time of rock tea is usually around Tomb-Sweeping Day, when the tea just begins to sprout. Then there are some processing links, such as drying and rolling. These links need strict control of time and temperature to ensure the quality of tea. Finally, the baking process, the most critical step in making rock tea, needs to be adjusted according to the weather, season and tea variety. Only in this way can the taste and aroma of rock tea be guaranteed.