來自武夷的辛香岩茶
武夷肉桂以辛香為主調著稱。這批 2025 年的茶來自星村一位第四代焙茶師的家族作坊，位於武夷山風景保護區榕溪微產區。茶樹生長於海拔 600 公尺的紅黏土上，在四月下旬一個涼爽的早晨以三葉一芽採摘，然後在陰涼處委凋四小時。炭焙分兩次進行 — 第一次在溫和的 90 °C 焙八小時，第二次在 70 °C 焙十小時 — 使用龍眼木炭。只有經過 60 天陳放後展現卓越岩韻（rock rhythm）的批次才入選。這款茶是明亮花香岩茶與深沉焙火風格之間的橋樑，清晰度出眾。
dry
wet
liquor
plantation
烏龍 — Wū Lóng
武夷肉桂 2025
肉桂
一款經典的炭焙武夷岩茶烏龍，產自 2025 年春季，散發溫暖的肉桂辛香、烘焙堅果味，以及持久的礦物質底蘊。
$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.
快速潤茶兩次以喚醒緊結的茶葉；沿壺邊平穩注水避免過度萃取。