The Ultimate Guide to Wuyi Rock Tea (Part 2)
- Pranacraft Marketing
- Jan 22
- 2 min read
In Part 1, we covered "Variety" and "Roasting." But great tea needs great brewing. Today, we dive into the deep end: How to brew? How to taste? And as a beginner, what traps should you avoid?
3. The "Nanny-Level" Brewing Guide (Foolproof Steps)
Don't be intimidated by flashy tea ceremonies. The core logic is simple: Adapt to the tea.
1. Preparation
Teaware: You must use a Gaiwan (Lidded Bowl). It restores aroma best and tests your skills.
Temperature: You must use 100℃ boiling water. Anything less is an insult to Rock Tea.
Water: Purified or mountain spring water.
2. Core Steps
Rinse (Awaken): Pour boiling water in and dump it out immediately. This wakes up the sleeping leaves.
Pouring: Pour water along the edge of the Gaiwan, don't smash the water directly onto the leaves.
First 3 Brews: Fast! Especially for aromatic teas like Rou Gui—in and out. If you steep too long, bitterness will kill the aroma instantly.
Watch the Color: If the soup gets lighter, steep longer. If it's too dark, pour faster.
Master's Secret: The real skill isn't watching a clock, it's watching the tea. Use your tongue to feel the thickness, and your nose to catch the aroma on the lid. This is far more accurate than a timer.
4. How to Taste? (The 3-Step Method)
Don't know how to judge a tea? Follow this routine:
Look: Dry leaves should be tight and dark. Wet leaves should show "Green leaves with red borders."
Smell: Smell in layers. Hot lid aroma, warm water aroma, cold cup aroma. The highest level is "Aroma in Water" (Shui Han Xiang)—where you drink the scent, rather than just smelling it in the air.
Taste: Don't swallow yet. Let the tea roll in your mouth. After swallowing, feel the "Hui Gan" (Sweet Aftertaste) and "Rhyme" deep in your throat. If your mouth feels dry or your throat feels tight, it's bad tea.
5. The "Turn Back Now" Warning: A Beginner's Survival Guide
To be honest, I have to pour some cold water on you. There's a saying: "Don't drink Rock Tea lightly."
High Threshold: The flavor is complex (Floral + Roasted + Mineral). Beginners might think it tastes like "medicine" or "smoke."
Deep Waters: This is key! Do not blindly chase "Master's Hand," "Niulankeng" (famous cliff), or astronomical prices. The market is full of hype, and beginners are easy targets (leeks).
High Maintenance: It's sensitive to brewing. The same tea can be nectar from a pro and bitter water from a rookie.
Conclusion
Drinking Rock Tea is a journey of cultivation.
From thinking it's "bitter and burnt" to understanding its "Rock Bone, Floral Fragrance," the process is full of joy. This guide is just the map; the real scenery is in your Gaiwan.
Don't hesitate. Boil some water and give it a try.
Comments