Cinnamon
Cinnamon tea, with its dominant aroma, leaves a lasting impression on tea enthusiasts. It provides a great sense of satisfaction to veteran tea drinkers. Wuyi Tea is harvested only once a year, and the picking is completed between Qingming and the Dragon Boat Festival.
Narcissus
“No purer than Narcissus” is the definition of the narcissus plant, attributing to the narcissus tea tree a “pine” flavour reminiscent of the untouched wilderness. It is like water flowing through deep forests, meadows, and finally trickling out from moss-covered crevices in the high mountain rocks, imparting a natural, mellow sensation.
Da Hong Pao
The earliest known type of Wuyi Tea, Da Hong Pao provides a comprehensive representation of the unique rock essence and floral fragrance associated with rock tea. Wrapped in a tapestry of legend and tradition, it holds a special and revered place in the world of Chinese tea.
The Age Difference
of Wuyi Tea Trees
The tea trees on Wufei Mountain have been cultivated and cared for by several generations. The older the tea tree, the higher concentration of active compounds and aroma it possesses. This results in the production of tea that is not only distinctive in flavour, but also astonishingly captivating to the palate. Such tea leaves are relatively rare and come in very limited quantities.
Wuyi Tea Composition
Tea Polyphenols
The primary constituents that contribute to the flavour of tea infusion. Wuyi Tea consists of over 30 different phenolic substances collectively known as tea polyphenols.
Amino Acids
A unique amino acid found in Wuyi Tea is theanine. It makes up around 50% of the total amino acids in tea leaves. Theanine enhances the overall flavour profile of Wuyi Tea.
Pigments
The most abundant pigment in Wuyi Tea is theophylline. Tea pigments have various
functions, including antioxidant properties and enhancing the body’s defence system.
Alkaloids
The main alkaloid in Wuyi Tea is caffeine. When combined with tea polyphenols, caffeine is one of the most important pharmacologically active compounds in tea.
Aromatic Compounds
Up to 300 aromatic compounds in tea leaves impact tea quality and provide diverse aromas and flavours in various tea types, influencing their pharmacological functions.
Basic
Flavour
Profile
A slight hint of astringency on the first sip but it’s not bitter to the mouth. The taste is as good as the aroma.
Additional
Texture
It is as smooth and sweet as natural spring water flowing gently over the tongue. It feels silky and doesn’t cause numbness or discomfort to the throat.
Aftertaste
The presence of amino acids in Wuyi Tea plays a crucial role in leaving a pleasing aftertaste. It is a test of the tea master’s skill in precisely controlling the balance between tea polyphenols and amino acids.
Retrospective
Aroma
A remarkable feature of Wuyi Tea is the way its
aromatic compounds ascend from the throat, creating an astonishing sensation for the tea drinker. The age of the tea trees serves as a hallmark of the tea’s quality.
The proportion of tea polyphenols, amino acids, and sugars in the tea is essential in determining the overall flavour profile of the tea.