The Wuyi Mountain Range, named after the brothers Peng Wu and Peng Yi, is located in southeastern China, in northern Fujian Province. At its foot, the Jiuqu River, world-famous for its turquoise waters, flows in nine winding branches. Deep valleys separate the protected mountains covered in red sandstone.
Ba Xian tea grows in the central rocky part of the mountains, which is called Zheng Yang Cha. It grows in mineral-rich soil formed on the mountain volcanic rock. That is why the drink obtained from the tea leaves has the properties of rock tea.
The Legend of Baxian Oolong Tea from the Dark Mountains of Wuyi
Dark cliff oolong "Ba Xian", like other Wuyi teas, has its own unique history. "Ba Xian" literally translated from Chinese means "eight immortals". According to ancient Chinese legend, these powerful wizards dedicated their lives to searching for the elixir of immortality. The path to the foot of Mount Wuyi, which merged with the sky, was long and difficult. And only here were the Taoists able to find the recipe for a drink that heals the body and opens the mind.
But these are all legends. In fact, the dark oolong "Ba Xian" from the slopes of the Wuyi Mountains was cultivated relatively recently. The breeding of this variety lasted from 1965, for 21 years. In the 90s of the last century, a large area of the Wuyi Mountains was planted with tea bushes. Unlike other bushes growing there, Ba Xian ripens very early, in April. Probably, it is for this reason that the cost of real oolong is quite high.
Description of Ba Xian tea before brewing:
Colour: brown, dark brown.
Aroma: sweet and rye notes.
Raw materials: mature leaves, hand-rolled.
Brewing:
Aroma in a heated vessel: cake crust with sugar icing.
Aroma in chahai: very soft and sweet burnt sugar.
Colour of the infusion: orange - dark orange, cognac (depending on the exposure time)
1st pour - astringency is felt, pleasant aftertaste
2nd pour - the astringency has softened, the body has become denser, the first aftertaste has a slight sourness, the second aftertaste has sweetness and slightly knits the tip of the tongue
3rd infusion - held it longer - about two minutes, a distinct sourness appeared, with a sweet aftertaste throughout the entire mouth
4th pour - soft, subtle, delicate taste, sweetness in the aftertaste, almost completely binds the tongue, but it is a very pleasant sensation
5th, 6th strait - the colors are slowly fading
Tea bottom:
Raw materials: dense, textured leaves. If you look closely, you can see that fermentation took place only along the edge of the leaf, which indicates good quality production.
Integrity: many torn leaves, no debris, no whole leaves - large middle part, tips and petioles broken off.
Colour: brown and swamp.
Viscosity on the tongue indicates a high content of essential oils in the leaf. Since even in cooled and standing chahai, a noticeable aroma is felt. Drink such tea only from tea pairs or from tall cups. To taste all the charm of Oolong. It is better to use porcelain cups. This material will better preserve and transmit the aroma.
The state is even, relaxed, but as usual, oolongs provide concentration. Suitable for negotiations or a meeting of long-unseen friends to relieve tension and get on the same wavelength.
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Name in Chinese
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八仙 |
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Pinyin
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bāxiān |
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Translation
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Eight Immortals |
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Country
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China |
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District
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Wuyishan |
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