Is daffodil tea a pu erh tea? What kind of tea is Narcissus

Narcissus tea is a famous tea produced in Fujian, China, which belongs to one of the oolong tea categories and is a high-quality tea product in Fujian tea. Narcissus tea was first produced in Jianyang, Jian'ou, Fujian, with a history of more than 300 years. However, it is important to understand that although the name of the tea is daffodil, it has nothing to do with the daffodils we know, but because of the influence of the local dialect name, it has evolved over time to become the famous tea of daffodils.

The daffodil tea leaves are relatively thick, with a lot of water, a tight shape, and a dark green color, with a certain amount of yellow. The color of the brewed tea soup is golden or orange-yellow, the tea soup is relatively clear, the tea fragrance is rich, and the tea fragrance will contain a faint floral fragrance. After brewing, the leaves are stretched and thick, the veins in the tea are clear, and the edge lines of the tea are revealed.

The process of brewing tea basically includes several steps: equipment, tea placement, tea washing, brewing, and tea tasting. However, we know that the quality of tea and water has a relatively large impact on the brewed tea soup, and a good cup of tea not only needs good tea, but also good water. It is best to brew it in natural water such as well water or mountain spring water, so that the tea soup is better.

In the amount of tea, we have to decide the amount of tea according to the size of the container has been the proportion of water, too much tea will show that the tea soup is too strong, too little will be too light, when brewing narcissus tea here, the ratio of tea and water is about 1::20.

In terms of water temperature control, if the temperature of the water is too high, the chemical composition of some tea will change, affecting the quality of the tea, if it is too low, the taste in the tea will not be brewed, so it is also more critical in terms of temperature control, the brewing temperature of narcissus tea is generally mastered at about 70 degrees Celsius.

When brewing tea, the brewing time is more critical, and if the time is not well controlled, the brewed tea will be greatly affected in terms of soup taste. At the same time, with the change of brewing times, the soluble substances in the tea will become less, so the time will be relatively longer.

Narcissus tea is a famous tea created by Fujian tea farmers, which belongs to one of the excellent varieties of tea in China and is one of the Fujian oolong teas.

According to Xiao Chen's tea business, the narcissus in Wuyi Mountain is one of the rock teas. The name of daffodil tea is recorded in Elder Zhang Tianfu's 1939 "Narcissus Mother Tree Chronicles": "In the first eight years, in the Qing Daoguang room, there were people surnamed Su from Quanzhou, and farmers lived in the ...... of DahuOne day to the other side of the mountain ......Under the peach gang Zhuxian cave, see the tree one, the flower is white, and the tea is like a big ......Try to make oolong tea method, it is fragrant and luscious......The name is called 'Zhu Xian'......The local 'Zhu' and 'water' have the same sound, and gradually became the current name - 'Narcissus'.

Because of the special process of narcissus tea, it has a different aroma. The common aroma of narcissus tea is floral and woody.

The floral aroma of daffodil tea mainly includes: orchid fragrance, gardenia, floral fragrance, and nightshade fragrance. The woody aroma of narcissus tea mainly includes: fir incense, moss flavor, and zongye fragrance.

The woody aroma of daffodil tea is largely related to the age of the daffodil tea. Only in the old fir daffodils and the high fir daffodils, there will be a fir and moss flavor.

Therefore, not all daffodil teas will appear fir fragrance. If the daffodils you drink do not appear fir incense, then the daffodils are not old enough.

Narcissus belongs to oolong tea, is a famous tea in Fujian, there are two kinds of northern Fujian and southern Fujian, due to the different geographical location of growth, different methods and processes, it has also formed two flavors.

Minnan narcissus is generally fermented lightly, kneaded into a spherical shape, high fragrance, more suitable for female friends.

The narcissus in northern Fujian is fermented in Chengdu higher, kneaded into strips, the soup is loud and bright, the tea is domineering, and it is more productive in Wuyi Mountain, which is more suitable for male friends.

By the way:

Oolong tea is divided into four categories: Southern Fujian Oolong, Northern Fujian Oolong, Guangdong Oolong and Taiwan Oolong. According to different practices, different origins of the same tea will be made into different tea varieties, and the names will be different.

A brief introduction to Zhenghe Dabai Tea and Narcissus Tea.

Narcissus tea belongs to oolong tea.

Narcissus tea is one of the Fujian oolong teas. It is native to northern Fujian. A thousand years ago, there were such tea trees in Jianyang and Jian'ou. However, artificial cultivation was more than 300 years ago during the Kangxi period of the Qing Dynasty.

Narcissus tea is the first of the 48 "China's national tea varieties", and the first of the 41 semi-arbor large-leaf tea varieties in China, and the only tea tree variety originated in Jianyang City, Fujian Province.

Quality characteristics of daffodil tea:

The appearance of narcissus tea is fat and strong, the color is greenish brown and oily and with treasure color, part of the back of the leaf presents sand grains, the main vein of the leaf base is wide and flattened, the fragrance is strong and sharp, there is a unique "orchid fragrance", the taste is strong and mellow, the throat rhyme is obvious, the aftertaste is sweet and refreshing, the soup color is strong and bright with dark orange yellow, it is resistant to brewing, the bottom of the leaf is soft and bright, and the red spots on the leaf edge are bright red.

Narcissus tea stems are stout, internodes are long, leaves are thick, water content is high, and water is not easy to dissipate. The shape of the cord is tight and curly, like "crutch-shaped", "flat-dan shape", the hairy tea branch stem is a square stem, the color is dark green with yellow, like banana color, and the "three-section color" is obvious.

The color of the inner soup is orange or golden and clear, the aroma is clear and slender, the orchid fragrance is obvious, the taste is mellow and refreshing, the flower fragrance is clear, the bottom of the leaves is thick, soft and bright, the red edge appears, and the main veins of the leaves are wide, yellow and flat.

Oolong tea bai. Narcissus tea is right.

Narcissus tea is a variety of oolong tea.

Narcissus tea is oolong tea (green tea). It has nothing to do with green tea, black tea. Narcissus tea is a famous tea created by Fujian tea farmers, and Shanxiang is native to northern Fujian.

The appearance of narcissus tea is fat and strong, the color is greenish and brown and oily and with treasure color, part of the back of the leaf presents sand, the fragrance is strong and sharp, there is a unique "orchid sleepy fragrance", the taste is strong and mellow, the throat rhyme is obvious, the aftertaste is sweet and refreshing, the soup color is strong and bright with dark orange yellow, it is resistant to punching and punching, the bottom of the leaf is soft and bright, and the red spots on the leaf edge are bright red.

Narcissus is a type of oolong tea.

Narcissus tea is a traditional famous tea in Fujian, which is a type of oolong tea. As a unique tea variety in China, oolong tea also belongs to green tea and semi-fermented tea. The appearance of narcissus tea is fat, the color is greenish-brown and oily and treasure-colored, part of the back of the leaf presents sand, the main vein of the leaf base is wide and flattened, the fragrance is strong and sharp, and there is a unique orchid fragrance.

The taste is strong and mellow, the throat rhyme is obvious, the aftertaste is sweet and refreshing, the soup color is rich and bright with dark orange yellow, it is resistant to brewing, the bottom of Yeshen Mountain is soft and bright, and the leaf edge is bright red. Generally speaking, daffodil tea needs to go through different processes such as sun-drying, greening, piling green, killing, rolling, and drying from picking to finished products, and daffodil tea can be divided into two different varieties: southern Fujian narcissus and Zhangping narcissus.

Narcissus tea introduced

Originated in northern Fujian, a thousand years ago, Jianyang, Jian'ou area had this kind of tea tree, but artificial cultivation is more than 300 years ago in the Qing Dynasty Kangxi period. Narcissus tea is the first of the 48 national tea varieties in China, and the first of the 41 semi-arbor large-leaved tea varieties in China, and the only tea tree Lianghui Qing variety originated in Jianyang City, Fujian Province.

The soup color is orange and yellow, fragrant like an orchid, the taste is mellow and sweet, and it was recognized as a national variety by the National Crop Variety Examination and Approval Committee in 1985, numbering GS13009-1985. The daffodil tea mother tree is about 2 meters high, and the tree is full of green and vibrant. Since the discovery of the narcissus tea mother tree, many foreign businessmen have wanted to transplant it, but they have been rejected by the local government.

The above content reference: Encyclopedia - Narcissus Tea.