Taste
Backbone is an authentic Wuyi cinnamon.Its raw materials come from the core production area of Wuyi rock tea (three pits and two streams).
The annual production is limited and it is extremely precious. The cinnamon tea tree has a history of more than 100 years of planting in Wuyi Mountain. The total amount of aroma substances is about twice that of narcissus, so the aroma is high. It is characterized by the aroma of cinnamon and the tea soup is spicy and stimulating.
Dry Tea: Tightly knotted, blue-brown color.
Soup Color: Dark orange.
Aroma: Cinnamon, sweet, fragrant.
Taste: The fragrance of cinnamon is long-lasting, the tea soup has a spicy feeling and a slight grassy fragrance.
Materials
Origin: The core production area of Wuyi rock tea in Wuyi Mountain, Fujian - Three pit and two stream.
Wuyi rock tea is loved by many tea lovers because of its unique taste. Later, it is divided into core production areas, Zhengyan (meaning the core region) production areas, Banyan (meaning half core region) production areas and other areas according to climate and environment. Jian (Huiyuan pit, Niulan pit, Daoshui pit, Liuxiang stream, Wuyuan stream) has a superior geographical environment and is the most core and most famous production area. It is precisely because the raw materials of tea trees come from "three pits and two streams", hence the name "three and two".
The annual output of rock tea in the core production area is limited, and the production process is even more refined, and it is very precious. It can be said to be a rare tea.
Brew Guide
① Warm the bowl with hot water, put in 8.5g of tea, shake it with your wrist, and smell its dry tea aroma (Cinnamon).
②Use hot water above 98°C, pour it into the bowl, and don't pour the water too quickly.
③After 1-3 water injections, the soup will come out immediately, do not soak.
④ 4-6 courses of soaking for 5-10s, then prolong the soaking time according to the soup color, can brew 7-8 courses.
⑤ During the period, you can smell the cup lid fragrance (Cinnamon, sweet) and the fragrance in the teacup (Fruity) .
⑥You can save the first tea to drink at the end, and you will have a different feeling.
It tastes better when brewed in a purple clay pot:
Zisha is a porous material with a double pore structure, which has a good thermal insulation effect, which can reduce the irritation when entering the tea, highlight the mellowness and thickness of the tea soup, and is especially suitable for brewing rock tea and Pu'er (click here to view the Zisha teapot- Dabin circle button)
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