What is the flavor type of Shiguping oolong tea? The difference between Shi Guping and Wenshan Bao planting Oolong

Shiguping, also known as Shiguping and Shiguping, is the name of a village in Bu County of Fenghuang area. It is well known that oolong tea is produced only in a small number of tea lovers rather than daffodils, but the native oolong variety is so ancient and unique that it may be the ancestor of oolong tea in southern Fujian and Taiwan. Different varieties leading varieties used in Wuyi and Phoenix oolong tea daffodils family varieties, is the famous Dahongpao, daffodils, or tea connoisseurs "very popular large variety of Phoenix Dancong oolong tea. The oolong tea produced by Shuixian County, as its name suggests, is more fragrant (when the quality is right), but inevitably a bit bitter and astringent, although many tea lovers like it, including myself. Oolong tea is produced by the cultivated varieties of the Oolong family, the taste is less bitter and astringent, the taste is more smooth, sometimes even in the taste, but the wine aroma is not like flowers, nor prominent. Some people like that. Instead of walking north from Phoenix to Wudong, Shiguping Oolong is half an hour east up the mountain to Shiguping, a remote village whose tea is not as prosperous as other parts of Phoenix. Further for about half a kilometer of dirt road is the birthplace of Liao Cuoya legendary oolong tea. The degree of fermentation of oolong tea is deeper than that of oolong tea, unlike most Taiwan or southern Fujian producing areas, the degree of oxidation and fermentation of oolong in Shiguping is much deeper. It doesn't have that much plant flavor. The nose is more "ripe", with hints of honey and fruit. The taste is relatively fuller and more complex. Some time ago, I read on many tea blogs in China that the leaves of Shiguping Oolong are thinner than those of Shuixian County. As in any other type of Chinese blog, once there is a proverb, it will be copied or imitated hundreds of times by writers or network administrators who think they are too smart to write anything original. I can't even learn anything. Therefore, in the virtual world, this sentence quickly becomes a reality through repetition.

Thicker leaves-more processing work in the real world, the leaves of Shiguping Oolong are thicker than most species of Phoenix daffodils. That's why they can resist many rounds of shaking with very traditional methods and bruises, Yao Mingqing (China: Lu Qing) in the oxidation process. This more complex process makes the tea's body longer and fuller. I'm not sure that some varieties in Taiwan or Anxi have thicker leaves, and whether they can do the same thing, but I'm sure they can do at least one or two more rounds than some harvests to get a better taste. Interestingly, in my career in tea, I have only seen that the oxidation in these areas has become shorter. If we compare Shiguping with Dancong and Wenshan in Fenghuang Mountain, I think the aroma of Dancong is sweeter, that of Wenshan and Shiguping is sweeter, and that of Shiguping is sweeter. In terms of taste, Shan Cong is the most complex, Shi Guping is the most round, and Wenshan is the most smooth. The traditional quality shows its true light the people who produce this oolong tea have made a unique choice: respect tradition in quality rather than follow the trend, reduce oxidation and baking, with extra floral aromas and fresh green flavors, to please less experienced tea drinkers. This means more work and cost for farmers. Because even in Phoenix oolong tea, the output of oolong tea is very small, so the opportunity cost of producing products for a dwindling population who can appreciate the tea is very high. However, as fewer and fewer people know about this kind of tea, these farmers will never be able to ask for the price like the farmers in Wudong. This is why few people are still producing these five dragons. A good tea Shiguping Oolong Tea is a kind of rare, delicate, round and excellent oolong tea produced in Fenghuang area. This is a great alternative to the dazzling beauty of Dancong. For an old tea tongue like me, this is a huge rhythm change, but its subtle complexity and lasting clean aftertaste, even my very snobbish taste buds can not complain.