An article reading cinnamon, rock tea beginner must drink?
I, rock tea
Origin: Wuyi Mountain area in Fujian Province.
Variety: oolong tea.
Taste: the cinnamon cinnamon fragrance is obvious, the best with milky flavor, the aroma of a long time to soak, brewing four or five times still have a residual fragrance, the entrance is mellow and sweet after swallowing the teeth and cheeks.
Second, quality characteristics
1. Dry tea: the rope is even, tightly curled, brownish-green color, oily and glossy.
2. Tea broth: orange-red, clear and bright, tea aroma is pungent and persistent.
3. Bottom of leaf: well-balanced, fat, soft and bright, green background with red edges.
Three, brewing method
1. Preparation: the tea will be ready, 110 milligrams of white porcelain bowl, not too large, 110 milliliters just right, hot pot warm cup.
2. cast tea: cast tea 8 grams, 8 grams of tea and 110 mg cover bowl complement each other, the taste is suitable for most people.
3. Water injection: water to boiling state, lift the kettle can be brewed to the gaiwan, in the form of ring wall injection.
4. out of the soup: after the injection of water to cover the lid to a waterfall of water, pay attention not to long time bubble, fast out of the soup in order to achieve a bowl of mellow, smooth cinnamon tea.
Three, the past and present life of cinnamon
Wuyi cinnamon tea is called "cinnamon", the reason is to cinnamon tree varieties of tea tree fresh leaves, with the Wuyi Rock Tea production methods made of oolong tea, Wuyi rock tea in the high aroma varieties, and its tea broth in the obvious cinnamon breath, and thus named "cinnamon". "Cinnamon" in the Qing Dynasty Jiang Heng's "tea song", the unique quality characteristics of cinnamon tea has a high evaluation, pointed out that its fragrance is extremely sharp, with a strong sense of stimulation: "the strange kind of natural taste is good, papaya emblem with cinnamon emblem of the Xin, why should the More renewed song of the new spectrum, rain A ice buds in the long years, the production of cinnamon is very few, the early 1950s to rejuvenate, the 80s to the city's promotion, a leap to become Wuyi name from the rising star.
Four, three pits and two streams of cinnamon
1. three pits and two streams is what it means: three pits and two streams of the mountain field is the core of Wuyi Rock Tea is the core of the rock field, is the core of the cinnamon production area, which is located in the depths of the heart of the Wuyi Mountain Scenic Area
2. three pits and two streams were where it is: the three pits: Huiyuan Pit, Niulan Pit, inverted water pits and two streams: Liuxiang Stream, Wu Yuan Stream
3. Among them, the cinnamon produced in Niulankeng is the most famous, commonly known as "beef". Niulan pit "beef", both "open cover to seize the fragrance" of the momentum, but also "water incense sinking" rhyme, taste, full of flavor, is the Wuyi rock tea rock bone flower incense
Fifth, drink cinnamon, from the beginning of incense
1. Cinnamon in addition to other rock tea flavor characteristics, there is a typical cinnamon fragrance, the quality of the best also has a milky fragrance, and some may even appear cinnamon or peach aroma and other fruits and flowers incense, rich sense of hierarchy, the water sinking incense seven or eight bubbles after the aroma remains.
2. Say aroma: can be divided into varieties of incense, mountain field incense, craft incense.
3. Variety of aroma: is a rock tea should have the aroma, is carried in the DNA, carved in the soul of the odor. Cinnamon tea at the beginning of the mouth will feel slightly bitter or even spicy, but his aroma, flavor is also in that moment to wash away, stay rhyme long have sweetness.
4. Mountain field aroma: that is, rock tea planted in the environment of the formation of the aroma, based on the previously mentioned three pits and two streams of different environments and the existence of different aromas.
5. Craftsmanship: In the tea-making process, by controlling the degree of fermentation, the degree of roasting can make the rock tea produce different aromas. Cinnamon, light fermentation is easy to get a floral flavor, heavy fermentation is easy to get a fruity flavor.
You may have heard of this saying, that is, "the aroma but cinnamon, mellow but Narcissus feel the fragrance of Wuyi Rock Tea, start with cinnamon.