Tasting Notes: The first time I tried Yancha (rock tea), it was so bitter I could barely drink it—until I had肉桂 (rougui) from the core growing area. That’s when I realized: this is the ultimate rock tea. Nothing else comes close.
Besides its complex flavor profile (non-core versions usually have 2–3 main notes, while core ones offer 4–6), it has a strong, full body and a roast that isn’t harsh at all. That’s because the leaves are rich in colloids, which can stand up to high-temperature roasting.
It has the essential qualities too: a lasting sweet aftertaste and excellent brew endurance. If I were to compare it to a cigar, this would be the Cohiba Siglo VI.
飲後評價 : 第一次喝岩茶都會苦的入不了嘴, 直到我喝到核心產區的肉桂才知道岩茶的天花板, 非他莫屬!
除了味道豐富(非核心的最多大約2種~3種主味, 核心的可以4~6種), 厚實感強烈, 焙火都沒有特別的難受, 因為原料膠質感強能撐得起高溫的火候.
最基本的回甘和耐泡數都是具備的. 若以雪茄做比喻, 他就是高西霸6號.
