The production technology of Wuyi rock tea with old fir narcissus is the same as that of rock tea. Old fir narcissus belongs to medium fire baking, and its fragrance is mellow. The old cedar narcissus is compact and rope-shaped; Most of the colors are dark green with precious colors; Dry tea is fragrant and smells like old fir. The bottom of the leaf has obvious characteristics of "green bottom and red edge" in a large area, and the veins float above the leaf surface.
Matters needing attention in brewing old fir narcissus tea
Old fir narcissus is especially suitable for brewing with purple sand tea set or covered bowl. This kind of tea has a high aroma, a faint floral fragrance and a particularly strong anti-foaming property. The tea can be brewed repeatedly for about ten times.
Old fir narcissus has certain requirements on water quality and water temperature when brewing. It is best to choose natural mountain spring water for brewing this kind of tea, and the water temperature should be moderate, preferably just boiled water. When brewing, put the prepared old fir narcissus directly into a teapot or a bowl with a lid, then pour a small amount of boiling water, gently shake it with your hands, and pour out the water within 30 seconds.
When the old fir narcissus is brewing, it takes a short time to cook the soup for the first time, and then the time to cook the soup every time should be appropriately increased. From the first bubble to the fourth bubble, there will be obvious floral fragrance, and the drunkenness of the old fir narcissus can only be tasted in the next few bubbles.
Refer to the above? Baidu encyclopedia-old fir narcissus