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「Yanyu」Brew the Mountain Series・Cattle Ranch Pit Cinnamon(牛栏坑肉桂 )Wuyi Rock Tea

$43.08 USD
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「Yanyu」Brew the Mountain Series・Cattle Ranch Pit Cinnamon(牛栏坑肉桂 )Wuyi Rock Tea is backordered and will ship as soon as it is back in stock.

Description

LUXYURY-Cattle Ranch Pit Cinnamon

It comes from the core producing area of rock tea - Cattle Ranch Pit Cinnamon, with a clear grassy smell and a sweet taste.

Chinese Market Retail Price:¥280 ($43.08)

Grade: Top Grade

Net Weight: 8.5g

Place of Origin: One bud and three four leaves of the cinnamon tea tree in Niulankeng, the core production area of Wuyi Mountain, Fujian, China

Dry leaf: tight knot, dark brown

Aroma: Green grass, cinnamon

Tea soup: bright orange

Tea flavor: fragrant and fruity, mellow, frankincense after 6 courses

Wet leaf: buds are plump and beautiful in shape

Storage method: placed at room temperature, dry, dark, sealed, no odor

How to brew?

Wuyi rock tea should be brewed in a gaiwan/zisha pot.Click to view Purple Clay Teapot

First warm the bowl with hot water, add 8.5g of tea, shake the bowl gently to smell the fragrance.

Pour boiling water along the wall of the cup, 1-3 soaks without soaking directly out of the soup, 4-6 courses are appropriate to sit in the cup. It can be brewed 8-10 times.

What is Cattle Ranch Pit (Niulankeng)?

Cattle Ranch Pit (Niulankeng) belongs to the core rock tea producing area of Wuyi Mountain and is one of the most famous rock tea producing areas.

The"pit" is concave, with mountains on both sides, with short sunshine time and sufficient water. The east-west valley can withstand the cold northwest wind in winter for the tea trees, which is suitable for plant growth. The Niulan Pit has lush vegetation, lush vegetation, and dense moss between the rock walls, forming a natural ecological cycle system. The dense vegetation is conducive to the accumulation of linalool and green leaf alcohol in cinnamon varieties, so the standard Niulankeng cinnamon has a rich grassy flavor.

The soil is mainly weathered soil and glutenite, which is rich in trace elements and minerals and has good permeability. These trace elements make up the rich taste of rock tea. The loose soil is conducive to the expansion of the root system of tea trees, and promotes the synthesis of amino acids, caffeine, and tea polyphenols. These connotative substances are the reasons for the mellow tea soup.

What is cinnamon?

Cinnamon is the name of the tea tree variety and the name of the tea. Cinnamon tea tree has excellent quality and is widely planted in Wuyi Mountain. It is one of the main varieties of Wuyi rock tea. In addition to the characteristics of rock tea, the produced tea also has a unique aroma of cinnamon and frankincense. Famous for its fragrant and intense aroma.

What's special about this tea?

Because it grows in Niulankeng, which is rich in vegetation, its dry tea has a clear grassy fragrance. The varietal characteristics of cinnamon tea trees are very remarkable, and the aroma of cinnamon bark after brewing is pungent. The mellow tea soup reflects its rich content. 6 After brewing, you can smell the frankincense clearly at the bottom of the cup, and the entrance is full of the aroma of flowers and fruits and the spicy feeling of cinnamon tea. It has both the pungency of cinnamon and the grassy fragrance of Niulankeng. At the same time, the tea soup is mellow, rich and delicious.

 

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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媚薬?

肉桂とは思えない高級酒のような上品な香り。香りだけで酔いそうな特殊なアルコール系の芳香があり、他の産地の肉桂とは全く違います。これが牛欄坑か…
味は濃くはありませんが10煎目以降でも生津を伴うコクがしっかりあります。雑味が非常に少ないので10煎目以降は長時間抽出しても美味しいです。
馬頭岩肉桂の3倍の値段ですが、買って良かったです。