Yunyun Yipin【Wuyi Mountain Zhengyan Tea-Alpine Dahongpao】

The mountain farm has a good environment, traditional craftsmanship, well-made, charcoal roasted and slow-cooked. The tea soup is warm but not irritable, transparent and bright, with amber luster. The dried tea is gray-black, dry and tight, and the aroma of tea penetrates into the water, leaving a fragrance at the bottom of the cup. Alpine Dahongpao High-altitude trend, made using Dahongpao blending techniques. It has the character of traditional Dahongpao. Because of the higher altitude, the tea soup is more delicate and has a woody aroma. It is an entry-level rock tea and a decent tea. It has a traditional rock tea undertone, a roasted aroma, and a sense of essential oil on the tongue. Recommended brewing methods for rock tea The ratio of tea to water is 1:20, the temperature is 100 degrees The first brew is 10 seconds (without washing the tea), the second to fourth brew is 15-20 seconds, The fifth brew is 30 seconds, the sixth brew is 40 seconds, and so on. After brewing for dozens of brews, adjust according to personal preference. It is recommended that the tea leaves be placed in a thermos cup to simmer or simmered in a Silver overnight to fully reflect the flavor of the tea.