Narcissus is a clonal variety, semi-tree type, the height of the natural growth tree is about 5 meters, the leaf color i

Narcissus is a clonal variety, semi-tree type, the height of the natural growth tree is about 5 meters, the leaf color is dark green and rich in luster, the leaf surface is smooth and rich in grass quality, the mesophyll is extremely thick, the grid structure is double; Corolla large, neat and beautiful, the flowers are weak or very few strong. "Flowering does not go to seed, at the beginning with inserting wood method, the spread is very difficult, after the wall collapse will be tea crushed roots, only to realize the method of tea pressure, greatly developed, spread in each county" (see "Jian 'ou County annals").

To cultivate and make tea

Narcissus root distribution is deep, when planting, the soil layer should be deep; Tall plant type, line spacing slightly relaxed; Branch ability weak, should be timely pruning, pick the top, promote branch; There are easy to decline phenomenon, more pests on the branches, should strengthen the cultivation of fertilizer, collect and raise the combination. According to the "open" pick, top vegetable development, pick three or four leaves. The normal year is divided into four seasons, spring tea, picked in two or three days before and after grain rain; Summer tea, picked three or four days before the summer solstice; Autumn tea is picked three or four days before the start of autumn, and dew tea is picked after the Cold dew Festival. Seasonal tea is spaced about two months apart.

Tea making process, do green stage general oolong tea is basically similar. After doing green, the process is different. Minnan Wulonglong pays attention to the crimping and tightening of the shape, and increases the number of wrapping and kneading processes. Northern Fujian Oolong tea, for the strip tea, do not pack knead. Recently some of the northern Fujian narcissus also increased the package knead. The baking process after finishing is different from that of the technology of high temperature water baking and slow fire baking.

Its production process is: withering (drying or indoor withering), shake green, kill green, rolling, initial baking (commonly known as water baking), wrap kneading, foot fire.

The tea strips are tightly tied and heavy, the leaves are twisted, and the color is oily and dark sand green, in the shape of "dragonfly head and frog legs". The liquor color is clear orange and yellow, the bottom of the leaves is thick and soft and yellow, and the edge of the leaves is red or red dots, namely, "three red and seven green".

Characteristics of narcissus tea

Narcissus tea leaves are thick, compact in shape, rich in water, and the color is between dark green and yellow. The tea soup brewed is clear, the tea has a strong fragrance, and there is also a light fragrance of flowers. After brewed, the tea leaves have clear veins, wide leaves and edge lines.

Brewing method

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Tea water

If you want to brew a cup of good tea, of course, good water is indispensable. Wuyi narcissus [2] can best be brewed with natural water such as well water or mountain spring water, so that the color of Wuyi narcissus tea soup is the best.

Tea consumption

In brewing Wuyi narcissus tea [2], the dosage can be determined according to the capacity of the tea set. The tea should not be too much, otherwise the tea soup will appear too thick, and too little is not appropriate, or it will appear too light. When brewing Wuyi Narcissus tea, the ratio of tea to water is about 1:: 20.

The water temperature control

The temperature of the water for brewing Wuyi narcissus tea should not be too high, because too high water temperature will easily destroy the nutritional ingredients in the tea, and too low water temperature will not be able to brew the tea. Generally, the temperature for brewing Wuyi narcissus tea should be about 70 degrees Celsius.

Brewing time

The time for brewing tea is the key, which is not well controlled depending on the quality of your tea. Meanwhile, with the change of brewing times, soluble substances in tea will become less, so the time will be longer.