大红袍碧石岩 Wuyi Yancha BiShiYan- Big Red Robe, Cultivar: Dahongpao, 30g Package

 Kultivar: Da Hong Pao, Roast: Medium-light

This Jade Rock Da Hong Pao  Stands Out: most Da Hong Pao emphasize power, this Jade Rock expression showcases: Elevated elegance over brute strength, Cold-growing subtlety rarely seen below 600m Terroir transparency - a living map of its fog-draped cliffs.

Origin & Terroir

The  Bishiyan-Jade Rock is one of Wuyi Mountain's ninety-nine famous peaks. Located in the core of Wuyi's northern scenic area, it borders:

• Longfeng Rock (龙凤岩) to the north

• Lianhua Peak (莲花峰) to the south

• Liuguan Village (六官村) to the west

Though modest in elevation (402.8m), its microclimate is extraordinary:
☁️ Tea bushes thrive in high humidity with Minimal direct sunlight and Prolonged diffused light exposure.

This unique photoperiod induces a distinct purple tint in the leaves, uncommon for lower-elevation Yancha.

Tasting Notes: 2024 Jade Rock Da Hong Pao

Dry Leaf Aroma:
🍑 Candied peach | 🍐 Asian pear | 🌹 Dried rose petals
(Notably absent: Typical "rock incense" smokiness)

Infusion Evolution:
1-3 steeps:

Mouthfeel: Silky "milky" texture

Flavor: Peach nectar , Rosewater , Hint of alpine herbs

4-6 steeps:

Sweetness shift: Fruit, honeyed, Mineral aftertaste ("Huigan")

Cooling effect: Lingering menthol-like freshness

7-10+ steeps:

Persistent notes: Steamed rice | Orchid stem | Wet river stones

Brewing Protocol

⚖️ Dose: 8g / 110ml
🌡️ Temp: 100°C (spring water recommended)
🕒 Times: Start at 5s → +3s per steep (yields 10+ infusions)

Pro Tip:
Observe the "pearls" forming on the gaiwan lid - they release an aromatic vapor foretelling each steep's character.