Phoenix Daffodil belongs to Oolong Tea, which is said to have been cultivated during the Southern Song Dynasty and has a history of more than 900 years. There is a natural floral fragrance, honey rhyme, strong taste, mellow, refreshing, sweet, resistant to brewing. The main sales of Guangdong, Hong Kong and Macao, export to Japan, Southeast Asia, the United States. Phoenix Daffodils enjoy the reputation of "beautiful shape, green color, fragrant and sweet taste". The tea strips are fat, the color is eel skin, and the oil is moist and shiny. The tea soup is clear and yellow, the taste is mellow and refreshing, the aroma is long-lasting, and it is resistant to bubbles.
Quality characteristics
From the appearance of the tea leaves, the leaves of the wind phoenix daffodil are large, oval in shape, and the cords are tightly knotted. Straight and fat, the leaf surface is flattened, the front end is pointed, the leaf tip droops like a bird's beak, so the local name "bird's beak tea" has a unique natural floral fragrance, the soup color is clear and yellow, the inner wall of the bowl shows a golden circle, the taste is rich and fresh, the leaf bottom is even, and the green leaves are inlaid with red edges.
Its tea brewing method is also very exquisite, using a special and exquisite Yixing small purple sand teapot, using a small porcelain cup of "Ruoshen Treasure" to brew, tea more water and less time. One bubble smells its fragrance; two bubbles taste its taste; three bubbles drink its soup.
Phoenix Narcissus raw materials picking late, to wait until the tea plant new buds into branches, grow to the top of the buds, only the branches of the buds with 2 to 3 young leaves to pick back processing, so the shape of dry tea is thick and thick and tight, the tea contains a variety of nutrients are richer, after brewing the fragrance is high and long-lasting, the taste is strong and fresh, fast and strong. Let's take a look at the brewing method of Phoenix Narcissus:
Brewing method of phoenix daffodils
1. Boiling water brewing method
Phoenix Narcissus raw materials picking late, to wait until the tea plant new buds into branches, grow to the top of the buds, only the branches of the buds with 2 to 3 young leaves to pick back processing, so the shape of dry tea is thick and thick and tight, the tea contains a variety of nutrients are richer, after brewing the fragrance is high and long-lasting, the taste is strong and fresh, fast and strong.
2. Ice blister method
According to the traditional concept, tea is cold, to drink hot, cold drink will hurt the spleen and stomach. From the perspective of modern health science, these statements are one-sided, not to mention that in Europe and the United States and other countries, cold drinks are their hobbies, that is, in China, folk are also known for drinking cold tea habits.
There are many nutrients contained in phoenix daffodils, some of which can be dissolved in large quantities at higher water temperatures, and some of which can be dissolved at very low temperatures. The water used to brew iced tea is low, and the bitter substances in the tea are dissolved very little, so the cold boiled water brewing Phoenix Daffodil is more fresh and sweet, but the aroma and alcohol thickness are slightly worse.
1. Utensils: Wash a white porcelain teapot that can hold 1 liter of water and set aside.
2. Throw tea: iced tea is generally used to cool off, tea should be lighter, a liter capacity of the pot to throw tea 10 to 15 grams.
3. Flushing: First flush a small amount of warm boiled water to blanch the tea leaves, then pour the water out, immediately flush into the cold boiling water, the water temperature is best to be below 20 ° C.
4. Refrigeration: Put the teapot filled with cold boiling water into the refrigerator refrigerator and store it, and after 4 hours, it can be poured out and drunk.
Brewing techniques for phoenix daffodils
The biggest feature of brewing Phoenix Daffodil Tea can be summarized by a "fast" word: fast tea, fast tea washing, and fast soup.
1. The amount of tea thrown by Phoenix Narcissus should generally be controlled at 6-7 points full of lid bowls, boiled water and then boiled cups, and then poured tea. The amount of water follows the amount of tea leaves, just over the tea noodles, wash the tea twice, each brew and drain, no tea soup.
2. Phoenix daffodil tea soup should also be fast. After the first 5 times of adding water, 2 to 3 seconds out of the soup, 10 times after the water can be extended for 5 to 8 seconds, the water remains boiling, can be brewed a dozen times to more. The tea soup brewed in this way is not bitter or astringent, and it is most suitable for tasting.
3. An important point in the brewing process is that the water must remain boiling and not stuffy. In addition, after three waters, you can turn over the tea urn.
4. Basic Essentials:
(1) It is best to wash the tea with a lid bowl lid to roll, so that the tea rotates in circles and makes it active
(2) Each time the bowl of tea should be dried, so as not to have residual tea
(3) Do not leave any remaining tea in the fair cup, divide it or pour it out, and do not mix it with the next brew as long as the method is appropriate, in order to have the best experience. If you can't adapt, brew a few more times, you can be handy, according to the feeling. Take the non-bitterness as the standard, and control the degree of intensity yourself.
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