Mountain Wuyi is a place that fascinates people and is also the place where ZhengYancha or Rock tea is produced.
There are quite some tea lovers who have been drinking rock tea for most of their life but haven't been able to taste the authentic Wuyi rock tea.
The names of the “Three pits and Two streams” can be called even by those who have tasted Wuyi Rock Tea for the first time, but not a lot of people will get the chance to taste the original tea from there.
Rock tea grows in a beautiful area featuring tall cliffs and valleys with tea growing in the valleys and little brooks and streams running along these tea Meadows.
This absolutely spectacular region also gets tons of rainfall that comes over and through the cliffs and is not only creating the stunning views of waterfalls but also giving the water something special that it passes on to the tea which definitely gives Wuyi Rock tea a unique and characteristic taste.
“Three pits and Two streams” is the place which is naturally offering these elements for tea.
Although the trees Bushes are more than 50 years old, the tea tree is still dwarf and small. The annual output of green tea is very limited but the number of people who fell in love with Wuyi rock tea has indeed increased exponentially.
Rock tea also requires to be baked with a special Lychee charcoal. A good tea also needs 20-30 years of tea-frying skills by an experienced tea-frying master. Spring tea is picked in early May every year, going through 11 processes. Only in November of that year, the new tea is ready for being drunk.
Part of the tea aroma comes from the mountains, water, air and soil it grows, part of it comes from the hard work of the masters using Lychee charcoal and a special low-fire baking technique in a special cylinder going back to an ancient method. There can be no mistakes in the whole process.
The tea itself has no taste but tea can taste like anything, just because it’s exposure to the elements is sealed in its leafs. It only unfolds layer by layer when being boiling with mountain spring water.
When a calm tea drinker closes his eyes and feels with his heart, he can smell the mountain air, can hear the rush of the mountain spring, can feel the swaying of the bamboo forest and smell the sweet scent of Osmanthus.
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