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".