Ma Tou Yan 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.

The Horse Head Rock is named after its shape which resembles a horse's head. Beside it is the Leishi Rock, which looks like five galloping horses, and is also called "Five Horses Running in the Trough". To the north is the Sanhua Peak, which looks like three giant flowers in full bloom. There are also scenic spots such as Ma'an Rock, Tielang Village, Wuyuanjian, and buildings such as Leishi Temple and Ningyun Temple nearby. To the north, you can reach Tianxin, to the south, you can reach Tianyou, and to the east, you can go through Mazikeng to the tourist route or to Wuyi Palace and Lantang.

The landform here is a typical Danxia landform, with exposed rocks, overlapping peaks, and crisscrossing valleys. Matouyan Mountain Field is located in the subtropical monsoon climate zone, with distinct four seasons, abundant rainfall, and moderate annual average temperature, which provides suitable climatic conditions for the growth of tea trees. It is in such an environment that Matouyan cinnamon with unique charm is bred.

The soil in the Matouyan area contains more sand and gravel, the soil layer is thick but loose, and has good air permeability, which is conducive to drainage. The rock valley is steep and the rock hills are open. The sunshine is moderate in summer and the cold wind is blocked in winter. There are trickles of water at the bottom of the valley and the surrounding vegetation is good, forming a unique soil environment necessary for genuine rock tea. As a result, the cinnamon tea produced in Matouyan has a sharp aroma, a clear variety fragrance, rich fruity aroma, accompanied by floral and frankincense, which slowly emerges with the increase in the number of brewing times.

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:

The weathered soil is loose and breathable, rich in nutrients suitable for the growth of tea trees, with high terrain and abundant sunshine. It is a typical "gangshang tea". The tea aroma is high and warm, and the tea leaves are rich and substantial.
Zhengyan tea is rare, and it requires the tea maker to be experienced.

Brewing in a tureen, fast in and out, dark brown dry tea, bathed in boiling water at 100 degrees Celsius, flows out with bright orange tea soup.
Take a sip and discover the delicate and soft taste, pure cinnamon aroma, and light floral aroma in the soup.

With the second brew of tea soup, the aroma of fruit and cinnamon became clearer, and combined with the sweetness of the tea soup, it felt like taking a bite of plump fruit. Domineering, but gentle at the same time, this is a chivalrous and tender man. The floral fragrance on the lid and in the water becomes more and more obvious, but after the floral fragrance, the base note is still a pure cinnamon fragrance.
It doesn't have a strong fire flavor, and the tea soup you feel on the tongue is still delicate.

Third Brew: sit in the cup for 10 seconds. The soup turns to an ocher color. The aroma of cinnamon and flowers are intertwined in the lid. The soup is soft and the woody aroma begins to appear. It flows gently after the fruity aroma and lingers in the mouth for a long time. The stimulating sensation appears, and people can't help but continue to pour water and make soup, which is comfortable and refreshing.

Fourth Brew: After the soup is swallowed, the floral aroma floats in the mouth, open the lid to smell the aroma, the cinnamon aroma is accompanied by the floral aroma, and the floral aroma is hidden behind the cinnamon aroma, and they are the main and subordinate to each other. The water aroma, floral aroma, and cinnamon aroma are "undercurrents", appearing alternately, not giving in to each other, and finally, the floral aroma is defeated, leaving the cinnamon aroma complacent.