«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.
In appearance: small, gray-brown spirals of twisted tips. The fragrance is deep, spicy with a nutty accent. The liquor is transparent, with an amber hue.
The bouquet of the brewed tea is vivid and multifaceted, spicy-and-biscuit, with nutty, woody, creamy, tobacco, prune and citrus notes. The fragrance is deep and warm, complex, spicy-and-biscuit, with a smoked accent. The taste is rich and full-bodied, velvety, a bit astringent (in excessive concentration – tart), sweetish, with a fine fruity sourness and 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 times.
«Narcissus from Meizhou» is an original, interesting tea with a bright, versatile taste and strong energy effect.
