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“Narcissus – Fresh Fragrance” was made in the Wuyi Mountain Nature Reserve (harvest – Spring of 2017). During processing, the tea leaf was repeatedly twisted, fermented (medium) and heated for several hours at relatively low temperatures. Hongbei was held twice in the summer and in the autumn of 2017.
Dry leaf: middle-sized, lengthwise twisted leaves of brown colors. The aroma is intensive, with spicy and floral notes. The liquor is transparent, golden almond color.
The bouquet of brewed tea is elegant and warm, with biscuit, floral and woodу nuances. The aroma is deep and warm, herbaceous-floral. The taste is full-bodied and smooth, sweetish, with delicate sourness and lingering finish.
Brew tea with hot boiling water (90-95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 4-5 g per 100 ml. The first infusion should last for 6-8 seconds. After that do short brews (just for 1-2 seconds), increasing exposure time for each subsequent step, if necessary. You can repeat this method up to 7-8 times.
“Narcissus – Fresh Fragrance” is an excellent ceremonial tea for a variety of situations and moods.
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