Aged tea «Wild Narcissus from Meizhou» is made by traditional Chao Cha technology. This is an ancient technology of tea processing, dating back to the times of the Ming Dynasty, which has remained unchanged until nowadays. The technology consists of prolonged frying of tea tips at relatively low temperatures with interruptions to cooling. Made from the shoots of wild tea, which tea growers call Shuixian. It is considered the progenitor of all local cultivars.
In appearance: medium-sized, brown spirals of twisted tips. The fragrance is deep and complex, woody tonality. The liquor is transparent, with a mahogany hue.
The bouquet of the brewed tea is multifaceted, fruity-and-woody, with nutty, biscuit, wine, tobacco, berry and balsamic notes. The fragrance is deep and warm, complex, woody tonality. The taste is rich and full-bodied, velvety, a bit astringent (in excessive concentration – tart), sweetish, with fine berry bitterness (gone in the middle of the tea party), fruity sourness, delicate spicy nuances, and a lingering finish.
Brew tea with hot water (80-90°С) in a porcelain gaiwan or in a teapot of porous clay. The proportion is 3-4 g per 100 ml (the tea is very strong, so for the first time take a little it less than usual). The time of the first steeping is about 5 seconds. After that do short steeps (just for 1 second), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 10-12 times.
«Wild Narcissus from Meizhou» is a luxurious and rare sample of wild Guangdong tea, recommended for collectors and sophisticated lovers.