[🍵 찻자리 함께 해요] 무이암차 공식 표준 우림법! | ’21 혜원갱 노총수선

Did you know there is an official standard for drinking Wuyi Rock Tea? 🍵 Today, I tried drinking it by following the official Wuyi Rock Tea Brewing Standard DB35/T 1545-2015 recommended by Fujian Province exactly from start to finish. We went through the entire process together, starting with the tea room environmental conditions (lighting, noise, and hygiene), and continuing through preparing tools, boiling water, preheating, pouring, skimming off foam, extracting the tea, and tasting. The tea I drank today was the 2021 Huiyuangeng Laocong Shuixian. I put a generous 8g of tea leaves into a 120ml Yixing teapot using the standard tea-to-water ratio of 1:15, and brewed it very, very rich. I examined each of the quality assessment criteria mentioned in the standard, from the initial layer of tea to the dry aroma, the opening of the aroma, the infusion, the base aroma, and finally, the observation of the tea leaves. I found it quite interesting to drink the tea while analyzing it this way. 😊 Personally, I was impressed by how this tea, despite being old, had very little astringency; it was heavy yet faded away smoothly. It was also intriguing to notice the distinct difference between the sweet fruit aroma in the base of the tea and the woody aroma in the base of the leaves. Although I couldn't perfectly follow the standard (since it is based on the 2015 guidelines and every tea is different...), I think it is not a bad idea to try brewing and drinking it like this at least once as a learning exercise.