【Dahongpao • Rock Bone Floral Fragrance Biography】

On the cliff of Mount Wuyi, six mother trees Dahongpao have been watching for more than 400 years. According to legend, in 1385, Juzi Dingxian passed through Wuyi on his way to the imperial examination, suffering from abdominal pain and difficulty in walking. The monks of Tianxin Temple treated him with rock tea soup. After becoming the top scorer, he wore a red robe draped over a tea tree to express gratitude, and was named after the cinnabar colored tea soup. During the Qing Dynasty, Emperor Qianlong bestowed the plaque “Tianxin Zen Tea” and rock tea was first listed as a tribute.
Zhengshan Xiaozhong was born in Tongmuguan during the late Ming Dynasty. During the war, tea farmers mistakenly smoked pine wood with fresh leaves and ended up with pine smoke flavored longan soup. European royal families fell in love with it and began the epic of black tea. Tie Guan Yin is as beautiful as Guan Yin and as heavy as iron. In 1725, Wei Yin, a tea farmer in Anxi, had a dream with Guan Yin and discovered a strange cluster in a crevice of rocks. The seven bubbles of residual fragrance became a treasure of southern Fujian.
Today, using ancient methods of roasting, Yan Yun, Mi Xiang, and Lan Di are sealed in tin jars, each of which can be traced back to the core mountain range of Wuyi. When tea soup enters the throat, not only tea is consumed, but also the Eastern customs code spanning four centuries.

【The Way of Tasting】

1. Warm tea: Blanch the purple clay teapot with boiling water, add 8 grams of tea leaves, gently shake and smell the dry aroma
2. Hanging pot high flushing: 95 ℃ mountain spring flows along the wall of the pot, and the first 10 seconds of soaking produce soup (awakening tea leaves)
3. Fine tuned Three Rhymes:
   Initial soaking (15 seconds): Rock charm is evident, watching the golden soup hanging cup
   Three bubbles (20 seconds): Fragrant fragrance, slight numbness on the tip of the tongue
   Seven bubbles (30 seconds): honey base appears, long-lasting aftertaste
4. Another way to make old tea: aged Pu’er/old Tieguanyin can be boiled in a silver pot, preferably with dried tangerine peel
5. Today, the ancient method is used to roast and seal the rock charm, honey fragrance, and orchid base in tin jars. The box comes with handmade tea and a tutorial card for “Qianlong Tea Matters”, making every brewing a dialogue with history.

(Note: The tutorial is suitable for Australian hard water. It is recommended to use filtered water, which can increase the water temperature by 2-3 ℃.)