2023 Spring Gold Tea Red Narcissus Hóng Shuǐ Xiān Oolong Tea Taiwan Tea

**【延•茶香】Gold Tea Red Narcissus Hóng Shuǐ Xiān Oolong Tea** Small arbor narcissus tea tree with obvious trunk, semi-spreading tree posture, sparse branches, tall tree shape, horizontal and rich leathery leaves, dark green with luster, and obvious light green main veins. Buds sprout in early April, and tea is picked around Grain Rain. It is a late-growing species with more hairy buds. With the increase of age and experience, the root system takes root deeper and absorbs sufficient nutrients from the soil. The tall fir and old fir narcissus with deep root systems absorb more nutrients. Chaqing fresh leaves are more plump. The aroma of dry tea has the aroma of popped rice and biscuits. The tea leaves are shiny and clean. During the roasting process, the longan charcoal must be smashed first, spread evenly in the furnace, and beat the carbon until it is dense, so that the temperature of the charcoal roasting is even, and the charcoal gap will not be too large. The influx of air causes uneven temperature, affects the taste, or causes a fire; it also takes years of experience to start a fire to balance the hot spots and keep the fire from extinguishing. In the past, the ancients would light the fire with rice to add the fragrance of the grain. The "red narcissus" made by hand-fermentation, the warmth of baking is released after the boiling water is injected, just like the fragrance of rice in the sky during the harvest, rushing into the nasal cavity to celebrate the harvest; the taste is fresh and salty, and the texture of the bag is thick and comforting. Covering the mouth, sweet and mellow, the aroma of ripe fruit appears, slightly fruity acid and the sweet smell of ripe papaya stir up the spring, the fragrance of daffodils is unrestrained from the dry tea, the aroma of flowers and fruits is mixed into a sweet smile, and it continues to reverberate after entering the throat. The throat is eager to be released. After four or five flushes, the fragrance of daffodils blooms on the lips and teeth, and the aftertaste is endless. At first, the aroma of roasted sugar left at the bottom of the cup gradually turns sweet and sweet, and then a few traces of floral fragrance remain in the cup. Flowers, honey, Flying like before, but it is kind of pure and sweet in my heart. After drinking the tea, I pursed my mouth slightly, wrapped in countless refreshing sweetness, the scent of fir, flowers, and mountain fields all appeared, and the taste of the tea soup was also mellow and sweet, retaining the unique characteristics of the land, making every In the process of brewing tea and temperature changes, there can be different levels of taste changes.