来自武夷的辛香岩茶
武夷肉桂以辛香为主调著称。这批 2025 年的茶来自星村一位第四代焙茶师的家族作坊，位于武夷山风景保护区榕溪微产区。茶树生长于海拔 600 公尺的红黏土上，在四月下旬一个凉爽的早晨以三叶一芽采摘，然后在阴凉处委凋四小时。炭焙分两次进行 — 第一次在温和的 90 °C 焙八小时，第二次在 70 °C 焙十小时 — 使用龙眼木炭。只有经过 60 天陈放后展现卓越岩韵（rock rhythm）的批量才入选。这款茶是明亮花香岩茶与深沉焙火风格之间的桥梁，清晰度出众。
dry
wet
liquor
plantation
乌龙 — Wū Lóng
武夷肉桂 2025
肉桂
一款经典的炭焙武夷岩茶乌龙，产自 2025 年春季，散发温暖的肉桂辛香、烘焙坚果味，以及持久的矿物质底蕴。
$130USD · 50 g
Weight
50 g
Harvest
Spring 2025
Elevation
600 m
Cultivar
Ròu Guì
Processing
Traditional charcoal roasting (bèi huǒ) over lychee-wood ash, medium roast, withered, shaken, oxidized ~30%, rolled, dried, roasted twice.
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The leaf, brewed
A brisk, spice-laced rock tea with deep roast and cooling huigan
dry leaf
Dark, tightly twisted leaves with a glossy sheen, exuding caramelized sugar and a hint of smoke.
wet leaf
Unfurling to reveal deep olive-green with red edges, releasing an intense aroma of toasted grains and char.
liquor
Clear amber liquor with a copper tint, bright and luminous in the cup.
aroma
Layered notes of cinnamon bark, roasted almond, dark toffee, and petrichor, with a whisper of charcoal smoke.
taste
Medium-bodied and lively — cinnamon warmth hits upfront, then sweet corn and stone fruit glide across the palate, anchored by a rocky minerality.
finish
Long, crisp finish with a returning sweetness (huigan) that cools the throat, leaving a subtle camphor tingle.
Brewing
A method, not a recipe.
Method
gongfu
Ratio
1:15 (5 g per 75 ml)
Water temp
98
First infusion
25
Subsequent
5–7 infusions, add 5–10 seconds each, using a seasoned yixing teapot.
快速润茶两次以唤醒紧结的茶叶；沿壶边平稳注水避免过度萃取。