Niu Lang Keng Rou Gui

In the main producing area of ​​Wuyi Rock Tea, the "Three Pits, Two Streams, Two Nests, One Cave" often mentioned by the tea friends, they refer to Niu Lang Keng, Hui Yuan Keng, Da Kou Keng, Wu Yuan Jian, Liu Xiang Jian, Kowloon Nest, Bamboo Nest and Ghost Cave. These places are regarded as the most valuable rock tea production areas. Tea friends believe tasting authentic rock tea produced by these producing areas is a blessing.

Among them, cinnamon tea produced by Niulangkeng is highly respected, and its taste and quality are almost the peak. Cinnamon tea is famous for its unique aroma and sweet taste, becoming a treasure in the tea industry. Its mellow taste and unique cinnamon aroma make it the leader in rock tea.

Niubukeng, located on the northeast of Tianxin Temple, the southern foot of Beidoufeng and Manda Peak, is known for its cinnamon, narcissus, and water golden turtles. In recent years, cinnamon tea in Niulangkeng has become a hot topic of the tea industry with its unique characteristics and fragrance and is nicknamed "beef" by tea people. The special geographical environment of Niulukeng surrounds the dangerous peak rocks, with abundant rain and fog, and fertile soil. It is an ideal place for cinnamon tea to grow uniquely.

Niulukeng, the tea garden pit is wide and short, the soil is fertile, the dangerous cliffs on both sides of the mountain stream are hanging, and the bottom of the valley seeps into the water all year round.

The soil conditions of the Niulukeng Mountain Farm are also very superior. The soil structure here is representative, contains more gravel, the soil layer is thick and loose, and it has good ventilation and drainability. The soil is rich in nutrients such as potassium and manganese, and the pH is moderate. In addition, the annual dead branches and fallen leaves provide natural nourishment for the soil, making the soil fertility very considerable.

Special Suggestion: Huihun Soup - the first tea soup, save it for the last drink, so you can better recognize the flavor changes of the tea.

The first brew of rock tea has a mellow taste and obvious rock charm. The rejuvenation soup of rock tea is to let the first brew of tea stand and drink it at the end. As the number of tea brewing increases, the tea flavor is continuously released, and the tea flavor will gradually fade.
After the first cup of tea is naturally cooled, the taste becomes extremely full and smooth. At this time, tasting it again can quickly bring the taste of the tea soup back to the peak state of rock tea, showing the soul and essence of rock tea. Therefore, the first cup of rock tea is also jokingly called Soul-returning Soup.

The name of Soul-returning Soup sounds a bit mysterious, but it is actually a method of tasting rock tea. It emphasizes that after tasting the whole pot of tea, go back and re-evaluate the first cup of tea, so that different aromas and flavors can be discovered, thus obtaining a richer tea-tasting experience.

Brewing Suggestions, you must see:
First Brewing:
When you open the lid, you will be greeted by the rich aroma of cinnamon, caramel and fig.
They are like two small snakes dancing like a golden snake, and they get into your nasal cavity in an instant.
After it cools down a bit, the aroma changes slightly. The fruity aroma fades, the caramel aroma still occupies the C position on the lid, and the fresh floral aroma gradually floats up.
In this floral fragrance that is like white smoke, the fragrance of cinnamon is like the wild grass mixed in a handful of white wildflowers. The horizontal branches and leaves complement each other. Although it is thin and fragrant, it does not make people ignore it at all.
The tea soup is glutinous and thick, with a rice soup-like pulp, thick, and tasted carefully, it even has a bit of the moist feeling of Baihao Yinzhen.
The sharpness of the cinnamon, the mellowness of the caramel, the simplicity of the woody fragrance...all hidden in this thick, rich and mellow tea soup.
Collect them all on the tongue and feel the rich and mellow aroma of Gan, as well as the abundant juice flowing across the sea.

Second Brewing:
After opening the lid, the first aroma you smell is caramel and cinnamon aroma.
Because of the rock tea's fermentation and roasting, the caramel aroma must be thickly infiltrated into every corner of the tea cells, and it will come out immediately after being washed with boiling water.

The second level of lid aroma is the cinnamon aroma.
The aroma of cinnamon is crisp and clear and has the power to penetrate the fog. In the steamy and smoky scene in the center of Gaiding, it can still stand out, passing through the mountains and seas, hitting the nose, and bringing a refreshing coolness.

The third layer of the fragrance cover is a clear and delicate floral fragrance that is more delicate than that of small white flowers. It is like lotus, lotus, and hibiscus.

The last layer is a woody and medicinal aroma.
They are mixed together, and without careful identification, it is difficult to tell which is the woody aroma and which is the medicinal aroma. Like a colorful silk thread, the two colors are twisted together and have long been integrated.

The taste of the soup is extremely strong, extremely strong.
Now this second brew, with the preparation of the previous brew, the opening of the tea cell wall is larger, and the contained substances are released more and faster. Naturally, when you drink this tea soup, the layers will be richer and the taste will be richer. The taste is also richer and the taste is more fun.
With a mouthful of tea soup in your mouth, you can use your tongue to push it, stir it, support it, and push it... Then, the flavor substances in the tea soup will flock to play with you.
The fragrance of flowers floats on the tongue, the fragrance of wood and medicine wanders at the bottom of the tongue, the fragrance of cinnamon dances in the center of the tongue, and the fragrance of caramel exudes fragrance at the back of the tongue.

Third Brewing:
The caramel and cinnamon aromas form a strange combination that comes all the way.
On the lid, the mellow and slightly sweet caramel aroma and the clear cinnamon aroma are like a duo of flowers and plants in the wild.
The cinnamon aroma is actually a unique and exotic fragrance. It is clear and sharp and has a sense of independence from the world and aloofness.

The second layer of the lid aroma is the aroma of Chinese medicine.
Perhaps because it was too late, the flower fragrance disappeared and turned into a butterfly and flew away. Only the Chinese medicine aroma fell heavily on the lid, contained in the water, and lingered alone.
The Chinese medicine aroma like angelica has some of the charm of Iron Arhat. But it is lighter and thinner than Iron Arhat, just like a moon shadow.

The taste in the soup is naturally stronger, and the feeling of releasing it with all your strength is like every cell is clamoring and excited.
The cinnamon aroma in the soup began to become clear.
At this point, the caramel aroma in the soup gradually dissipated. Without the strong barrier, the cinnamon aroma gradually became more obvious and appeared in large quantities.
The mellow soup was mixed with the clear cinnamon aroma, just like soft tiramisu with layers of mustard sauce.

Fourth Brewing:
The sharp, spicy, clear, and exotic cinnamon fragrance has finally become the protagonist of Gaixiang.

The fragrance of cinnamon, the spiciness of cinnamon, the excitement of cinnamon, the semi-medicinal fragrance of cinnamon...they present the fresh, crisp, and clear aroma that cinnamon grown in the best mountain fields in the authentic rock pits should have.

Like a fresh wind, it blows through the vines hanging on the rock wall of Niulan Pit, and the cinnamon tea trees planted in the pit, until it wrinkles, the gurgling creek that passes through the pit.

The floral notes start to pop back up again, along with the woody notes.