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Wuyi Ming Cong Rock Tea Collection

$20.00 USD $25.00 USD
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Description

Wuyi Mountain has thirty-six peaks, seventy-two caves, ninety-nine rocks, tea in everywhere.

There are many varieties of Wuyi rock tea, and there are thousands of varieties in historical records. The national standard of Wuyi Rock Tea divides Wuyi Rock Tea into five categories: Dahongpao, Ming Cong, Cinnamon, Narcissus and Qizhong.

Among them, Ming Cong is the collective name of the unique high-quality native tea trees in Wuyi Mountain. Cinnamon was originally a Ming Cong, but because it has become a well-known variety, it has a large planting area and a large sales volume, so it is listed as a separate species.

However, there are really very few Ming Cong circulating in the market. Now the annual output of cinnamon narcissus in Wuyi Mountain accounts for two-thirds of the total output, and the remaining third is the output of Ming Cong and some varieties of tea. And many varieties of Ming Cong, after distribution, the output is naturally very scarce.

Moreover, Ming Cong is not easy to make. The shapes of the leaves are different, and the requirements for the tea-making process are very high, and each time is a huge challenge.

This time, we have selected a few famous clusters from the high-quality tea area of Wuyi Mountain. They have a long history and good workmanship. They are relatively rare in the market, and you will know their intoxication after tasting.

Retail price in China:/, this tea is an exclusive product of lapsangstore.

Net Weight: 40g (8g*5).

Grade: Top Grade.

Tea Type: Oolong tea.

Origin: Wuyi Mountain, Fujian.

Picking Standard: 1 bud, 3-4 leaves of a single variety of tea tree.

Process: Traditional craft charcoal baking.

Dry Tea: Tightly, brown in color.

Storage Method: Sealed and placed in a place with room temperature, cool, dry, no peculiar smell, and away from light.

① Bai Rui Xiang 

The original of Wuyi Mountain Ming Cong, originally from Huiyuan Rock, has been cultivated for more than 100 years. The fruity aroma coming out of the Gaiwan is fresh and elegant. The taste is fresh and refreshing, the taste is sweet and mellow.At the end, there is a feeling of "the fragrance in the cup is exhausted, and the sweet fruit is slowly tasted on the tongue".

Tea Soup: Bright orange.

Aroma: Elegant floral and fruity fragrance, orchid fragrance.

Taste: Fresh, sweet and mellow.

② Fo Shou

Fo Shou, the shape of the tree is expanding, and the leaves are as big as the palm of your hand. It is a rare large leaf among rock tea varieties. Because the tea soup is as sweet as pear soup, it is also known as snow-pear. Pear fragrance is the base note, combined with sweet and floral fragrance, sweet but not greasy, refreshing and full. The aroma of pear in the hot smell of dry tea is already sweet, and then the scent of sweet flowers is even more sharp, overlapping with the fragrance of pear, until the warm texture in the mouth is also sweet with the fragrance of pear, creating a summer experience.

Tea Soup: Bright orange.

Aroma: Pear fragrance.

Taste: Refreshing and full.

③ Que She

Que She(Sparrow tongue), an ancient tea in Wuyi Mountain, has been famous as early as the Qing Dynasty. It is named for its small and delicate leaves, which resemble a sparrow's tongue. Native to Jiu Long Ke九龙窠, it was bred in the early 1980s from the sexual progeny of the first clump of Dahongpao mother plants. You can smell the quiet flower fragrance in the dry tea, pour boiling water, and the gardenia fragrance will rise,fragrance is pure, highlighting the characteristics of Que She tea, staying at the tip of the nose is like passing through a flower garden, but it takes away the whole body of fragrance. The entrance is delicate and smooth, with a sense of sweetness, which makes people feel joy in the bottom of their hearts after drinking, as if bringing the joy in the flower language of gardenia to tea.

Tea Soup: Bright orange.

Aroma: Quiet gardenia fragrance.

Taste: Delicate and smooth, sweet.

④ Shi Ru

Shi Ru(Stone milk), one of the traditional famous tea tree in Wuyi Mountain, has a long history. It is a famous and high-quality tea among the royal tribute teas of Beiyuan in Song Dynasty. It gets its name from the aroma, which has a mix of milk and floral-fruity notes. The smell of dry tea is like flowers and fruits. After boiling water,milk is carried on the cup lid. The fragrance is long-lasting, frankincense and flowers and fruits are intertwined, and the lips and teeth are long and not scattered. Have muscles and bones.

Tea Soup: Bright orange.

Aroma: Milk and floral fruity aroma.

Taste: Mellow with astringency.

⑤ Huang Mei Gui

Huang Mei Gui(Yellow rose), bred by Huangguanyin and Huangdan selected from the tea family in Fujian Province, has both the strengths of the two. It is named after the flower and has its own fragrance. With a unique rose fragrance, it stands out from the Wuyi rock tea. True to its name, the tea has a strong floral fragrance, even at the bottom of cup, you can smell the fragrance of roses. The fragrance is elegant and sweet. This tea is not a flower, but the romance of roses is also hidden in the tea.

Tea Soup: Bright orange.

Aroma: Rose Fragrance.

Taste: Mellow and sweet.

How to brew

This Article can help better know the Black Tea Brewing. Hope you could like it.

Any questions, please email me: lapsangstore@gamil.com or message lapsangstore on instgram.

Black Tea:  

Tea Amount: 3-5 Grams. Can be added/decreased by your taste.

Tea Set: Gaiwan(盖碗) Better. Or any cups (better with infuser lid)

Water Temperature: 98-100°C

Steps:

1st: Boil the water, use the boiling water to warm the empty tea cup and Gaiwan(盖碗).

2nd: Pour the boiling water out.

3rd: Putting the tea leaves in Gaiwan(盖碗), shake it, smell the fragrance of dried tea in warm place.

Putting the tea leaves in cup (if you don’t have the Gaiwan).

After the above steps, if cost time, water may lower the 90°C, boil the water again.

4th: Pour boiling water along the wall of the Gaiwan(盖碗). 80 percent full at most.

The more brewing times, the more steeping time. It depends on the quality of the tea and tea lover’s taste.

5th: After steeping, pouring the tea water into tasting cup(品茗). Pour the boil water into the Gaiwan for next brewing…

Tips: Without Gaiwan(盖碗). Please attention to the steeping time in water, too long will not excite the full taste value of black tea:-)

 

Frequent Asked Questions.

Q: What is Gaiwan?

A: Tradition China Tea Set, can easily control the tea sitting time in boiling water.

 

Q: Why Gaiwan is better? If use normal cups, what difference?

In China, tea set can be divided into three main parts. Porcelain Gaiwan(瓷盖碗), Glass Cup, Purple Clay Teapot.

Porcelain Gaiwan(瓷盖碗), dissipate the heat faster, shorter the brewing time, can maximize release the fragrance and taste of the tea. Most suitable for brew Black Tea, White tea and Oolong Tea.

Glass Cup(玻璃杯), suitable for viewing the tea leaves, normal brewing time between Porcelain Gaiwan and Purple Clay Teapot. Most suitable for brew the Green Tea.

Purple Clay Teapot, longer brewing time than above two. Most suitable for brew Pu’er.

You might wonder, why Purple Clay Teapot can make tea more mellow and smooth.

Answer is:

Because purple sand is a porous material with good air permeability, it will absorb tea juice, so brewing the same tea tea soup multiple times will make it richer and softer.

In addition, for daily convenient drinking, black tea and green tea can be directly put in the cup and drink.

By your flavor, 2-3 Gram tea with boiling water its ok!

 

Q: Why Tea from Zheng Shan Tang should use 100°C water to brew?

A: First, pure water is suitable for brewing the tea leaves. Using 100-degree temperature, can make tea water more bright, fragrant, not sour. Also by using this way, can easily judge whether its high mountain tea.

 

Q: How to correctly brew the best taste of Jin Jun Mei?

Same as normal brewing, better using the Gaiwan.

From first to third brewing, when pouring the water, keep the tea leaves not to sit more than 5s in water.

From 4th to 6th brewing, sit 5-10s in water.

Afte 6th, longer the time.

This Black Tea can brew for more than 12 times. View the gold brilliant tea soup, freshness taste. Sweety and fragrance:-)

 

Rock Tea:  

Tea set: 150ml Tea Tureen (Gaiwan) or Purple Clay

100℃ Hot Water for usage.

1st Step:Warm the Cup-Raise the temperature, suitable for shake the cup and smell the dried tea fragrance.

2nd Step: Put in 8-10 Gram Teas.

(Due to the different size tea set, the ratio of tea to water is controlled at about 1:20 its ok. Or add by one’s flavor)

Brewing: 100℃ mineral water is suitable. First four times brewing for short time. Gradually longer the time when after four times.

Pour the soup into the Sharing Cup, rock tea mainly red bright color with fragrant strong taste.

Taste: Pour the soup from sharing cup to each tasting cup. Suitable with seven points full.

 

Green Tea:  

Tea set:150ml Glass Cup or Tea Tureen (Gaiwan).

100℃ Hot Water.

1st Step: Warm the Cup-Raise the temperature, suitable for shake the cup and smell the dried tea fragrance.

2nd Step: Put in 3 Gram Teas.

(Due to the different size tea set, the ratio of tea to water is controlled at about 1:50 its ok. Or add by one’s flavor)

Brewing: 85-90℃ Pure water is suitable, adding hot water smoothly. Steeping tea leaves for about 30-60s.

Tasting: Drink when the temperature is right, green tea soup green and refreshing, add water after drinking, can be added for over 3 times.

 

White Tea:  

Tea set: 150ml Tea Tureen (Gaiwan) or Purple Clay.

100℃ Hot Water for usage.

1st Step:Warm the Cup-Raise the temperature, suitable for shake the cup and smell the dried tea fragrance.

2nd Step: Put in 5 Gram Teas.

(Due to the different size tea set, the ratio of tea to water is controlled at about 1:30 its ok. Or add by one’s flavor)

Brewing: 95℃ Pure water is suitable, adding hot water smoothly. Steeping tea leaves for about 10s, add 5 seconds for further times of brewing.

(If Taste Tea Cake, don’t drink the first-time brewing, make the first brewing as the washing)

First four times brewing for short time. Gradually longer the time when after four times.

Pour the soup into the Sharing Cup fast passing tea leak, white tea usually has light apricot yellow and translucent soup.

Taste: Pour the soup from sharing cup to each tasting cup. Suitable with seven points full.

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