极丛
Client_泽悟武夷茶
Design Director_Bosom
Designer_L·Chao
Calligraphy_黄陵野鹤
Photography_Hello小方
Time To Market_2019
百年极丛，源自正岩核心产区达百年以上树龄的老丛水仙茶树，野放成长，没有人为干预，满披青苔的枝干漫生，树丛高达六到八米，保留茶树最原始的面貌。
一个世纪的风雨沧桑，历经岁月沉淀，使其保留水仙品种原有的醇厚外，更添了一份时间赋予的韵味，是一切浮华褪去以后的本真，属于植物和自然纯粹的味道，我们称之为“丛韵”。
“极丛”二字参考毛笔字的书写方式与风格，整体色调与泽悟品牌相符，产品说明卡参考奏折的打开方式，打造国潮茶道。
[72 CORE KM²]
世界双遗产地武夷山核心风景名胜区的面积72平方公里，是武夷山脉的灵魂所在，也是武夷岩茶的核心产区。
[1/10000]
核心产区尤以“三坑两涧”最负盛名。武夷岩茶年产量约5000多吨，“三坑两涧”所产仅6000斤左右，好茶可谓万里挑一。
[18 BAKING]
从采摘开始，历经倒青、做青、杀青、揉捻、烘焙等工序，直到一泡成品的诞生，共计18道工艺，历时4-8个月。
[1728 MIN]
从毛茶出炉开始，三到四轮焙火，每一次焙火历时7-8小时，才能将茶焙足焙透，整整1728分钟，一道“极丛”方得涅槃。
[15+2 MAKE TEA]
冲泡15道，还能再煮2壶水这是内含物质丰厚的见证。将冲泡15道以后的极丛叶底倒入煮茶器中，再慢慢煮沸，汤色不减，滋味甜醇。
A hundred-year-old Ji Cong, derived from the old clump of daffodil tea trees in the core production area of Zhengyan, which is over 100 years old. It grows in the wild without human intervention. The branches covered with moss are overgrown. face.
A century of wind and rain and vicissitudes, after years of precipitation, it retains the original mellowness of the narcissus varieties, and adds a charm of time. It is the true after all the glitz fades. It belongs to the pure taste of plants and nature. We call it This is "Cong Yun".
The word "Ji Cong" refers to the writing style and style of the brush, and the overall color is consistent with the Zewu brand. The product description card refers to the zigzag opening method to create the national tide tea ceremony.
[72 CORE KM²]
The core scenic spot of Wuyi Mountain, a world double heritage site, with an area of 72 square kilometers, is the soul of the Wuyi Mountains and the core production area of Wuyi Rock Tea.
[1/10000]
The core producing area is especially famous for "Three Pits and Two Streams". The annual output of Wuyiyan tea is more than 5,000 tons, and the production of "Three Pits and Two Streams" is only about 6,000 kg.
[18 BAKING]
From picking, the process of pouring green, making green, killing green, rolling, baking and so on, until the birth of a bubble finished product, a total of 18 processes, which took 4-8 months.
[1728 MIN]
It takes three to four rounds of roasting from the beginning of Maocha, and each roasting takes 7-8 hours to fully roast the tea. It takes 1728 minutes for a "very clump" to get Nirvana. A
[15 + 2 MAKE TEA]
15 brews, and 2 more pots of water can be boiled. This is a testament to the richness of the contents. Pour the bottom of the leaves of the extremely clumped leaves after 15 brewing into the tea maker, and then slowly boil, the soup color is not reduced, and the taste is sweet and mellow.
