Yunyun Yipin【Wuyi Mountain Zhengyan Tea-Old Tree Qilan】

"It is better to give up a glass of water in Yaochi than to give up a ray of fragrance from Qilan." This is the poet's good name for Qilan tea. In the early 1990s, Qilan was transplanted from southern Fujian to Wuyi Mountain for more than 30 years. The special rich floral fragrance is like the bright and charming woman who passed us by in the dark alley in ancient times. Although it is not a traditional famous tea, it always stands out from the crowd of rock teas and is loved by the public. Compared with the sold-out Qilan a few years ago, the selected old Chilan trees planted earlier this time have a strong cluster flavor, a high level of floral fragrance, and a complete tea soup structure, making them the best among rock teas. Recommended brewing methods for rock tea The ratio of tea to water is 1:20, the temperature is 100 degrees The first brewing time is 10 seconds (without washing the tea), the second brewing ~ the fourth brewing time is 15-20 seconds, The fifth brew is 30 seconds, the sixth brew is 40 seconds, and so on. After brewing dozens of brews, adjust according to personal preference. It is suggested that the tea leaves can be simmered in a thermos cup or simmered in a Silver for one night at the end, so as to fully reflect the flavor of the tea.