Description
Wholesale organic Pu-erh tea cake Yunnan
Appearance: tight rope knot, strong, color and luster of Rugrun with precious light or green brown.
Aroma: Dry tea has aromas of roasted fire (charcoal fire) and sweet dry fruits. After brewing, the aroma is rich in layers, floral, fruit, honey, and so on, and long-lasting aroma.
Soup color: orange bright, clear and gorgeous.
Taste: The entrance is mellow and smooth, and the return is quick and obvious, with a unique “rock rhyme” – that is, the mineral texture of rocks and fragrant flowers are intertwined in the mouth, and the aftertaste is long.
Bottom: The tea leaves are soft and bright after brewing, with vermilion or red dots on the edges of the leaves and yellowish-green (called “green leaf red edge”) in the center of the mesophyll.
Dahongpao is not only a kind of tea, but also a card of Chinese tea culture. It combines the unique natural landscape of Wuyi Mountain, the exquisite craftsmanship of tea farmers and the long history of legends. Whether its profound “rock rhyme”, or its legendary story, let Dahongpao in the hearts of people who love tea occupies an irreplaceable lofty position. Nowadays, what we taste is mostly high-quality “matching Dahongpao”, which can also make people appreciate the unique charm of Wuyi rock tea.
The standard brewing method for Dahongpao requires mastery of core points such as water temperature of 95-100 ℃, tea to water ratio of 1:15-1:20, and rapid soup production. The specific steps include warming the temperature, adding tea, waking up the tea, brewing, and dividing the drinks. The best effect is achieved when paired with a white porcelain covered bowl or purple clay pot.
Brewing steps
Warm awakening device.
Rinse the tea set (lid bowl/purple clay pot) with boiling water, raise the temperature of the utensils and clean them, while stimulating the tea set’s fragrance storage ability.
Tea ratio.
Add tea in a ratio of 1:15-1:20, such as 7-10 grams of dry tea in a 150ml container, and the tea leaves should occupy one-third of the container’s volume after being stretched.
Wake up tea quickly.
Immediately pour out the first boiling water after high boiling to remove impurities and awaken the tea leaves, avoiding prolonged soaking that may affect the subsequent taste.
Formally brewed.
The first 3 bubbles of boiling water are high and the soup is ready 10-15 seconds later. From the 4th bubble onwards, each bubble increases by 5-10 seconds. High quality Da Hong Pao can be soaked 8-10 times.
When injecting water, the “Phoenix Three Nodding” technique is used, and the water flow impacts the tea leaves to make them fully roll.
Separate drinks for tasting.
Pour the tea soup into a fair cup and drink it evenly. First, smell the fragrance of the lid, then observe the amber color of the soup. Sip slowly and feel the rock flavor returning to sweetness.
