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What is the “Congwei” of Wuyi Laocong Shuixian?

Wuyi Lao Cong Shuixian refers to the narcissus tea tree of more than five or six years old. The shape of the old daffodils, the tea strips are thick and fat, and the color is lustrous. After brewing, the color of the soup is golden, orange yellow, yellow red, and the tea is amber; the entrance is smooth and mellow, and the "Congwei" taste is obvious.

The old genus Narcissus is a small arbor type, and the tea tree is quite different from the shrub-type tea tree such as Wuyi vegetable tea. The age of the old daffodils is more than five or sixty years old. The plants are tall, the trees are half-opened, the trunks are sparsely branched, and the leaves are horizontally born. Because tea tree is too high, often have to take the ladder picking considerable inconvenience, and the canopy is wide, and the middle and lower layers of the new leaves grow slowly and the yield is very low.

The Wuyi Lao Cong Shuixian, the most talked about is its “Congwei”, Qingtai taste (moss taste), woody taste, brown leaf taste (brown rice flavor).

 

First, the moss taste

The Lao Cong Shuixian has a Qingtai taste, also known as "moss flavor". This is because many Lao Cong Shuixian tea trees grow in the Kengjian of Wuyi Mountain. The perennial sunshine time is short, the pits are deep and long, and the groundwater flow is dense, making the growth environment very humid.

In the case of large water, some of the branches of the tea tree will be submerged in the water. Such natural conditions provide unique natural conditions for the growth of mosses and ferns.

These mosses grow and spread on the tea tree. The older the old daffodil tea tree, the more moss grows on the tea tree trunk. Moss juice has penetrated into tea trees for many years, the older the narcissus tea tree, the more moss juice it absorbs, and its "Congwei" is more obvious.

Most of the Lao Cong have a narcissus mossy taste, and the tea master will also highlight the mossy taste of the Laocong flavor when making tea.

 

Second, woody taste

Narcissus tea can be said to be the only arbor-type variety of Wuyi rock tea varieties, and other shrub-type tea trees rarely have "Congwei"; The most essential taste of the arbor-type tea is the woody taste, so many narcissus tea will have a woody taste by brewed in the end, and the woody taste of the good old daffodils tea will always be there.

Three, brown leaf taste

The Laocong Shuixian Zongye fragrance, also known as "brown rice flavor", some people believe that this flavor is not the characteristics of Lao Cong Shuixian, other traditional foot fire baked Wuyi rock tea after annealing often show brown leaf fragrance.

 

According to Wen Jianping's "Wuyi Narcissus", the "Congwei" of the Lao Cong Shuixian should be an objective reality.  The unique tea taste of the old daffodil tea will become inconspicuous after the tea tree is trimmed. 

Or as the tea man Chen Weiwen described: "The "Congwei" of the Lao Cong is more like a kind of "wildness". Only when the age of the tree reaches a certain level can this unique mountain atmosphere." Once trimmed, the wildness is missing. The taste is no longer so obvious.


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