Charcoal Roasted Shuixian | Taiwan Tea and Tea Souvenirs

**【Yan·Mingxiang】Yanling Chi Narcissus** Wuyi rock salt and narcissus roasted candy has a fresh taste in the mouth, big leaves and small trees have a mellow taste, translucent is a little frowning, the maltose color is clear and flowing in the cup, and the aroma of longan charcoal roasting is tangy and sweet, and it is not sullen, like honey. It is not greasy, and the hot air touches the light creamy fragrance around the room. Wuyi rock is fresh with fire, and the tongue side of the entrance is thin and salty. The large leaves and small arbor species release a rich, mellow and sweet taste, and the tea rhythm is thick and full. The carbon-roasted rice is set on fire, and the aroma of Erchong grains is full. The tea soup enters the throat and teeth and cheeks, making it rejuvenate and sweet, and the nasal cavity is extended, like a hut in a lush mountain stream. , It is a rare trace of simplicity in the countryside that stabilizes the mind. After three or four brews, the flowers squeezed out from the gap of the sugar fragrance. With the number of brewing times, the narcissus blossoms slowly and gracefully. On a cool day, the fire warms the body with a warm fragrance. Autumn sorrow ripples. Brewing method: hot punch 1. Put 4 grams of tea into a pot (cup); adjust the intensity according to personal preference. 2. Pour hot water with a water temperature of about 80°C into a 120c.c. pot (cup). 3. After waiting for about 30 seconds, pour out the tea soup and drink it. 4. It can be brewed several times. Net weight: 120 grams