Meticulously crafted using traditional Wuyi rock tea methods and roasted to a medium-high level, "Wang Tian Ya" achieves its distinctive character. The tea soup is a bright reddish-brown with a complex, layered aroma: bursting with intense fruity notes upon brewing, revealing the signature cassia bark spice within the liquor itself, while the lid carries a pronounced, elegant floral fragrance. The taste is full-bodied and rich. Initial sips present the distinct astringency (converging sensation) characteristic of rock tea, followed by a smooth mouthfeel. After the third infusion, the fruity notes become clearer, the astringency softens, and a long-lasting, sweet, saliva-inducing aftertaste emerges. This tea not only fully expresses the "pungent cassia bark aroma" and mellow "rock rhyme" (Yan Yun) of Rougui, but its organic cultivation further imparts a pure, clear texture and authentic, natural flavor profile. It is a masterpiece embodying the essence of Wuyi tea terroir and craftsmanship.
Taste
Roasting Level:Medium-High Roasting.
Net weight: 16g (8g*2)
Origin: Wuyi Mountain Forest Park, Fujian Province.
Grade:1st Grade
Type: Oolong tea
Picking standard:1 bud, 3-4 leaves.
Dry tea: Dark brownish-black, tightly rolled, uniform.
Tea soup: Reddish-brown, bright and translucent.
Aroma: Rich and intense fruity aroma. Cassia bark spice notes present in the liquor. Floral notes prominent on the lid.
Taste: Strong astringency (converging sensation), mellow, and smooth. After the third infusion, the astringency subsides, the fruity aroma becomes more pronounced, with a long-lasting sweet aftertaste.
Wet Tea: Tawny brown, resilient, and fully unfurled.
Storage method: Sealed and placed at room temperature, cool, dry, no peculiar smell, dark place.
How to brew
It is recommended to use a gaiwan for brewing.
1. Add a bag of tea after warming the cup
2. Add pure water above 95℃ to brew
3. The first to third times of quick pouring water and quick tea out, 4-6 times extended 5-15s, can be brewed about 8 times.
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