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“Hui Yuan Pit Rou Gui (慧苑坑肉桂), whole packet into 100 mL rongtian pot, all steeps at boiling, Poland Spring water. No timer but steeps starting at 5s and similar and increasing time slightly with...” Read full tasting note
Wuyi rock tea is represented by “three pits and two streams”,
Among the three pits, the environment of Huiyuan pit is unique.
The mountains and rocks are scattered high and low, and the streams in the pit are permeable.
This also makes the cinnamon in Huiyuankeng have a unique atmosphere.
Introverted and unassuming, with a mellow aftertaste,
The most special thing is that there is a refreshing mountain atmosphere in every tea soup! In the core tea area represented by the “three pits and two streams”, the “huiyuan pit” occupies a very important position and is the core of Zhengyan tea. It has the largest mountain area, the most open area, and the most advantageous environment. It is surrounded by strange peaks, overhangs, and ravines, forming a natural barrier, enclosing the “Huiyuan Pit” into a unique Qiyu Basin with unique characteristics. Growth environment and micro-climate, Huiyuan cinnamon, shrub type, late bud species, tree type has larger branches and more white spots on the branches. It is the same as Huiyuan narcissus. The branches of tea are covered with moss epiphytes, making tea From the branches with sufficient water and nourishment, long-term moistness, and obvious natural breath, Huiyuan Rou Gui leaves are mostly drooping, thick and brittle. After making dry tea, the bottom of the leaves is soft and bright, the main veins are obvious, and the main veins are obvious. Tight knot, clear green oily, bright soup color, orange or light yellow. If roasted with charcoal fire, it is clear and translucent, the fragrance is high and melodious, sweet and refreshing, it has a unique and excellent floral and fruity fragrance, a mellow and rich taste, a full flavor, and a domineering taste. Take a deep sip, the lips and teeth are fragrant, the mouth is full of fluids, just like the initiation of the nectar, the nectar refreshes the heart, it is ecstatic, like drunk but not drunk, making people want to stop, a bubble of water is poured in, silent and colorless, smell the faint fragrance of the cup The characteristic of cinnamon is not very obvious. The fragrance of cinnamon is not very obvious. The soup smells like a cup lid. The entrance has cinnamon scent with the smell of valley moss. After two soaks in water, the lid smells. The scent is stronger than one bubble, and the soup is clear and transparent. Feel the irritation of cinnamon aroma (people who don’t like cinnamon aroma can clearly feel the pungent taste of cinnamon), and its fragrance stays in the mouth for a long time.
Three soaked in water, the cinnamon aroma in the lid is more intense, and contains a light floral and fruity fragrance. Shake the lid a few times in the air, the scent remains on the lid, and the aroma is not diminished.
Four soaks in water, whether it is a cup lid or a soup, the fragrance of Rou Gui remains undiminished. The taste of cinnamon is not as strong as before, and the fragrance of flowers and fruits is more apparent. People who are not used to the spicy and pungent taste of Rou Gui tea will also like it at this time. Drank it.
Hui Yuan Pit Rou Gui, Twice charcoal baked, total 29 hours of baking www.txs-tea.com
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Hui Yuan Pit Rou Gui (慧苑坑肉桂), whole packet into 100 mL rongtian pot, all steeps at boiling, Poland Spring water. No timer but steeps starting at 5s and similar and increasing time slightly with each steep with later longer steeps. Had a friend over, so no specific notes, just from memory. Starts off pretty simple, and progresses to gain a floral character with the slight crushed mint vegetal aftertaste, and then also picks up a strong sweet potato note. This was lighter on the roasted taste (though it shows up sometimes) than the other oolongs I’ve tried from TXS so far, even though it had 29 hours of baking per the description. Overall, a pretty enjoyable session, though I need to try more oolongs that I know the price of (since most I have were gifted and seem inflated in pricing) so I know if this was worth for the price. Aftertaste was sweet, but not as strong or lasting as I expected, even against cheaper options (though the steeping method I used for the Shui Xian from TXS last time was different). I imagine Hui Yuan Keng teas probably have gradations based on pricing though.
