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This Niulan Keng Rougui (Cinnamon) combines the core Zheng Yan (True Cliff) terroir—danxia gravel soil and misty micro-ecology—with traditional craftsmanship, including precise leaf withering and slow roasting over lychee charcoal at a moderate fire. The key to brewing is to "awaken the bold rock rhyme, retain the layered cinnamon spiciness, and highlight the rich, smooth liquor texture," requiring precise control of tea ware, water temperature, and infusion timing.
I. Pre-Brewing Preparation

Utensils :
Main Brewer: 110ml small vermilion clay gaiwan (enhances aroma and accentuates the bold rock rhyme and spicy notes).
Auxiliaries: Glass fairness cup (to observe the orange-red liquor), 50ml white porcelain tasting cups (for accurate aroma presentation).
Tools: Bamboo tea spoon (odor-free), thin-spout kettle (for water flow control).

Tea and water :
Tea: Wrap 8g dry tea in tissue paper, aerate in a cool, well-ventilated place for 30 minutes (reduces stagnant taste).
Water: Use purified water with TDS 50-100mg/L (mineral water is not recommended as it masks the rock rhyme); boiling water at 100℃ is required (to stimulate deep-layered rock rhyme and spicy notes).

II. Core Brewing Steps

Warm Ware & Rinse Tea:
Rinse all tea ware with boiling water until the temperature reaches ≥80℃ (to avoid trapping aroma), then drain thoroughly. Add 8g tea to the gaiwan, shake gently to spread evenly at the bottom. Pour boiling water from a height (10cm above the gaiwan rim), fill to the brim, cover, and steep for 5 seconds before draining completely (rinse once only to preserve spicy notes). Use the rinsing water to warm the tasting cups and enhance residual aroma.

Brewing:

Infusions 1-3: Pour boiling water from a height along the gaiwan wall, steep for 6-8 seconds (releases cinnamon aroma and awakens the tea’s inherent qualities).

Infusions 4-7: Pour boiling water from a height in a circular motion, steep for 10-12 seconds (rock rhyme blends with spicy notes, and the liquor becomes richer).

After Infusion 8: Pour boiling water from a height at a fixed point, add 5 seconds to each subsequent steep (preserves the sweet finish, with rock rhyme lingering).

Note: Drain the liquor completely within 10 seconds when serving (tilt the gaiwan at 15°) to avoid bitterness from over-steeping.

 

3. Key points

Avoid water temperature below 95℃ (rock rhyme is hard to release), steeping for over 15 seconds (bitterness appears), and tea ware with foreign odors (flavor contamination).

With moderate to full roasting and aroma-locking vermilion clay gaiwan, it ultimately presents the true Zheng Yan (True Cliff) character: "spicy notes without irritating the throat, rock rhyme lingering at the throat base, and a rich, smooth liquor with natural sweetness."

 

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