Tea Master Wang
In the most southern part of Chongqing, still 400 kilometers away from Chongqing city and a five hours drive from Mount Fanjing is a mountain area located called Biancheng. At this place, three provinces cross: Hunan, Guizhou and Chongqing (which was part of Sichuan province before). This area is part of the huge Wuling mountain area, where the rocky mountain tops and yellow soil have a distinct influence on the flavour of the tea.
The Ph-value of the soil is between 4.5 and 6.5, the annual rainfall is 1340mm and the average temperature 16℃. The surroundings of this tea plantation are a combination of wild tea trees and other broadleaf trees. There's hardly anyone entering this tea plantation, since it's located at the end of a very long.
Processed by tea master Wang and his friend from Wuyishan. We pick the tea before Qingming (start of April), with the one bud and one leaf standard. We combine the processing way of Wuyishan's Jinjunmei and Lapsang Souchong with our local tribute tea skills. The result is one of China's best black teas, with fruity and flowery notes.
When you visit this tea area, you can combine this with visiting Biancheng town, where exactly in the middle of the tree provinces is an island located where the people deny governance of any of the three. On this island is a tea house where they serve you local black tea.
The taste of this tea is just a wonderful combination of the old tea trees, high elevation and natural environment, processed by a Wuyishan and a Chongqing tea master together.
The tea leaves are black and brown, and shaped in a curl. The colour of the tea soup is orange with red and taste is smooth with flower and fruity fragrances.
Black tea from a 1000 meter high tea plantation, planted in the 70's. Semi-wild Chongqing black tea.
The simple way to drink this tea is to put around 3 grams of tea in a big glass or mug, rinse the tea one time and then fill up the glass with water on 90 degrees Celsius. Just wait for around one minute and start drinking. When your glass is almost empty, then fill the mug again. Keep doing this, till the tea doesn't have any flavour anymore (you're drinking warm water).
The most suitable for tasting this tea is the kungfu method, see picture on the left how to follow these steps. Don't forgot to enjoy the fragrance as part of this tea drinking experience: small leaves in the gaiwan, then smell the cover and the bottom of your porcelain cup once empty.
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