Niu Lan Keng Rock Tea

Description

This micro-lot uses the spring harvested buds and leaves oolong tea cultivar produced from the centre area of WuYi mountains noted for its complexity and strength coupled with florally fruity, campfire aromas.

About this tea:

Our partners in Wu Yi Mountains produced this distinctive micro-lot of tea using the Niu Lan Keng Oolong tea bush cultivar which is known for its intensity and expression of warmly campfire and tropical flowers.

Niu Lan Keng refers to a centre area in the WuYi mountains, by translating character by character, Niu means Cow, Lan means pen, Keng means pit. Before there was tea being planted here, this place is actually an ordinary secluded valley surrounded by continuous mountains. Tea farmers here used to use their own oxen to transport fresh tea from other parts of Wuyi Mountain, but because the pit is so deep, the oxen would be stopped and could not climb up whenever the tea transport team came here, hence the name.

The special microclimate and mineral-rich soil here in Wuyi Mountain contribute to its unique flavor, how to describe the rock aroma specifically? —If you quickly pour a pot of cold water on a heated rock that has been exposed to the high temperature of the sun on a summer afternoon to cool it down, accompanied by a snorting sound, a slightly burnt, but very moist rock and earthy scent will immediately spread in the air, which is the unique flavor of WuYi Mountain Rock Tea!

It is located in the narrow valley north of WuYi Mountain’s JiuQu Stream, which flows all year round, with many cliffs in the pit, and stones in all directions. So there are some factors which dedicate to the unique geographical soil here:

The daylight hours here are short and the light intensity is of slow-emitting light.

The soil here is loose and porous.

The climate is cool, due to the high altitude and lush vegetation.

The abundant flow of living water from different valleys.

Traditional Tea Preparation:

Add 5g to a gaiwan or gongfu teapot (per 150ml).

Use 212°F water.

don’t rinse  this tea using the first infusion

Infuse 1st brew for 5 seconds and decant.

Infuse 2nd brew for 5-8 seconds.

Repeat several times, brewing until the flavor and aroma of the tea dissipates. As the tea leaves expand and unfurl, increase the infusion time to coax out more of the flavor and aroma.