Description

Daffodil tea is a famous tea created by Fujian tea farmers, belongs to one of the fine varieties of Chinese tea, is a kind of oolong tea in Fujian. It is native to northern Fujian. Narcissus tea is one of the national tea tree varieties, originated in Dahu Village, Xiaohu Town, now in a remote hillock in Dahu Village, Xiaohu Town, Jianyang.

The mother tree of Narcissus tea is about 2 meters high, full of green and vibrant trees. Narcissus tea leaves shape fat, color green-brown oily and with treasure color, part of the back of the leaf showing sand, leaf base main vein wide flat obvious, strong and sharp fragrance, there is a unique “orchid fragrance”, taste thick and mellow, throat rhyme obvious, sweet and refreshing, soup color color with dark orange-yellow, resistant to brewing, the bottom of the leaf is soft and bright, the leaf edge of the red dot bright red.

Daffodil tea stalks are stout, with long internodes, plump leaves, high water content, and water is not easily dispersed. The shape of the cords tightly curled, like “walking stick-shaped”, “flat”, hairy tea branches and stalks were square stalks, color and lustre green with yellow, like banana color, “three sections of the color” is obvious; the inner texture of the soup color orange or golden yellow and clear, aroma and clear.

The soup color is orange or golden yellow and clear, the aroma is high and slender, the orchid fragrance is obvious, the taste is clear and mellow, the flower fragrance is clear and mellow, the bottom of the leaf is fat and thick, soft and bright, the red edge is obvious, the main vein of the leaf is wide, yellow and flat.

Selection of water for brewing tea: Natural water is generally used for brewing tea. Its source is best from mountain spring water, stream water, well water, etc!
When choosing water for brewing narcissus tea, it is necessary to understand the relationship between the hardness of the water and the quality of the tea soup. Natural water can be divided into hard water and soft water; Water containing a high amount of calcium and magnesium ions is called hard water; Water that does not contain or only contains a small amount of calcium and magnesium ions is called soft water. If the hardness of water is caused by calcium bicarbonate or magnesium bicarbonate, it is called temporarily hard water. Temporary hard water is boiled, and the bicarbonate it contains decomposes into insoluble carbonates, turning hard water into soft water. Usually, when boiling water in an aluminum pot, the white sediment at the bottom of the pot is carbonate.

(A) The hardness of water affects its pH value, which in turn affects the color of tea soup. When the pH is greater than 5, the color of the tea soup deepens, and when the pH reaches 7, theaflavins will automatically oxidize and be lost.
(B) The hardness of water can affect the solubility of active ingredients in tea leaves. Soft water contains fewer other solutes, and the solubility of effective tea ingredients is high, resulting in a strong tea flavor; Hard water contains a high amount of calcium and magnesium ions, and the solubility of effective tea ingredients is low, resulting in a light tea taste. If the iron ion content in water is high, the tea soup will turn black brown, which is the result of the interaction between tea polyphenols and iron. So it is better to use soft water or temporarily hard water for brewing tea.
In natural water, rainwater and snow water belong to soft water, spring water, stream water, and river water belong to temporary hard water, some groundwater belongs to hard water, and distilled water is artificially processed soft water.

(1) Tea usage: To brew delicious tea, it is necessary to master the amount of tea used. There is no unified standard for the amount used each time, mainly depending on the type of tea, the size of the tea set, and the consumer’s drinking habits. The key to mastering the amount of tea used is the ratio of tea to water, with more tea and less water resulting in a stronger taste; Tea has less water and a lighter taste.
(2) Water temperature: When brewing tea, boil the water quickly over high heat, not slowly over low heat. It is advisable to just boil and bubble tea, and boil it with soft water to make the tea more fragrant! If water boils for too long, it is called “water aging” by ancient people. At this point, the carbon dioxide dissolved in the water evaporates completely, and the fresh flavor of the tea leaves is lost. The control of brewing water temperature mainly depends on the type of tea to be brewed. Green tea should not be brewed with boiling water at 100 ℃. It is recommended to use water at 80 ℃~90 ℃ (after the water has reached its boiling point, it should be cooled to the desired temperature).

The more tender and green the narcissus tea leaves are, the lower the brewing water temperature, so that the tea soup will be fresh, bright, and have a refreshing taste, with less damage to vitamin C. At high temperatures, the tea soup has a darker color, a large amount of vitamin C is destroyed, and the taste is bitter (caffeine in tea is easily leached out), which means that the tea leaves are “boiled”.
(3) Time: The brewing time and frequency of tea vary greatly, and are related to the type of tea, water temperature, tea consumption, tea drinking habits, etc. According to testing, soluble substances can be leached out by 50% to 55% during the first infusion; The second time can leach about 30%; The third time can extract 10%; There are very few left for the fourth time.