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[Production in 2022]Aged Fir Narcissus & Jun Mei Red 50g Tin

Buy 1 Get 1 Free

$116.70 USD $213.47 USD
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Description

【Only US】Buy Aged Fir Narcissus 50g*1 Get Jun Mei Red 50g*1 for Free

*Not Participating in Black Friday Event

Aged Fir Narcissus Info

The Aged Fir Narcissus Black Tea is picked from Wuyi Mountain National Nature Reserve, using tea buds from tea trees that are more than 100 years old, and made with  the  traditional handicraft and innovative handicraft of Zheng Shan Tang Souchong black tea. The dry tea is firm, golden and black;after boiled, the water of tea color become golden and translucent , with a golden circle. It tastes mellow and sweet, with fragrant old fir aroma.

Dry Tea: Firm, golden and black,moist and bright

Soup: Golden and bright with gold circle.

Aroma: A compound aroma of fruit,flower and honey, sweet.Fragrant old fir aroma.

Taste: Mellow and sweet.

Wet Tea: Bright, unfolded, fresh and bronzed.

Storage method: Sealed and placed at room temperature, cool, dry, no peculiar smell, dark place.

Grade: Top Grade

Picking Standard: Only Bud

Origin: Tongmuguan,Wuyi Mountain

Type: Black Tea

Jun Mei Red Info

The Junmei Red are tight and sturdy in shape,black in color.The raw materials of Junmei Hong come from the same tea tree as Jin Junmei, but the picking standard has changed from single bud to 1 bud 2 leaves, and the taste is rich.

Should you taste it after properly brewing, while the tea itself renders a flower taste.

Dry Tea: Tight and sturdy in shape , black in color.

Soup: Orange, transparent, clear.

Aroma: A compound aroma of flower and honey, sweet in water with pleasing fragrance.

Taste: Fresh and sweet.

Wet Tea: Bright, unfolded, fresh and bronzed.

Origin: Tongmuguan,Wuyi Mountain.

Grade: Top Grade.

Type: Black Tea.

Picking Standard: 1 bud 2 leaves.

Brew Guide

It is advisable to use a gaiwan for brewing.

1.Add 3g of tea after warming the cup and smell the tea aroma

2.Prepare pure water around 95°C.

3.1-4 course rush out, do not soak for a long time.5-7 courses soak for 5-10s, 7-10 courses about 15s. The more times of brewing, the longer the soaking time, in order to ensure the stability of the tea soup.