Introducing Spring Yin Chun | Taiwan Tea and Tea Souvenirs

**【Yan·Mingxiang】Inducing Spring** https://live.staticflickr.com/65535/51784318298_79e02c2af3.jpg That night was unusually quiet, and the loneliness revealed the excitement of the weekend. The three women simply drank tea and felt the changes at every level. There was only a very pure sharing, a very pure and comfortable moment. Dry tea is still lazily lying on the bed, the grass is fragrant, the boiling water warm pot is put in, and it transpires in an instant, lightly awakening the milky baby-like thick sweetness like condensed milk, warm and soft milk fragrance, clear and frozen golden soup color, Raising a glass and sniffing, it will turn to a refreshing fragrance, like the wind stroking the sweet grassy smell entrained in the rice fields of the hometown. After the entrance, the thick gelatinous texture covers the teeth and cheeks, and the base of the tongue is velvety like satin. After experiencing the tranquility and joy of the fragrance of milk and fields, "Introducing Spring" seems to have been prepared for a surprise. As soon as it walks, the garden gate is open, hundreds of flowers are blooming, and the flower stems can't wait to climb the light sip of the sweet white flower at the entrance. No cinnamon fragrance, elegant tolan. The spring breeze swayed, and all of a sudden, the flowers flew into the stamen skirt, and the frangipani was lively and lingering in the cup. The fragrance of flowers clearly outlines the country road of my grandmother's house when I was a child. There is not much rendering. In a remote corner of the small town, there are nameless flowers blooming in all directions. Deep-rooted olfactory memory. In a trance, a tea burp filled with the aroma of flowers and fruits, the original clear and astringent feeling in the mouth burst instantly, and the saliva poured in, and the breath turned into a refreshing passion fruit with a slightly ripe papaya aroma. After the rhyme was over, Hui Gan stomped on his tongue one after another for a long time. The fruity aroma after the third and fourth brews turns to straw-like sweetness, and the delicate orchid aroma is reluctant to give up the disturbing fragrance. A sip of clean water will wake up the tea molecules, and the mouth will be like a rush of water, washing away impurities, leaving a clean breath like rock sugar diluted by clear ice, washing away troubles, and welcoming a sweet holiday after a hard week. After the show, each still tasted the fragrance in the mouth, and the words were the communication in the tea, which flowed slowly without arrogance or interruption. 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