Which is more expensive, old fir daffodils or cinnamon? What does Chaoshan old fir narcissus oolong taste like?

The unique feature of Phoenix Oolong tea lies in its baking.

The key process of making Phoenix Dancong oolong tea is to bake it for a long time at a lower temperature. Some people may associate the word "baking" with "scorched" or "charred". Making Phoenix Oolong is a completely different concept.

The purpose of baking is not to scorch the tea, but to ripen it and bring out its fruity aroma. Skilled tea chefs keep the temperature below 100 degrees Celsius, and it takes a long time to bake in order to produce ideal fruity tea. Some people may think that setting the temperature only needs to be set once, which is very simple. This only applies to electric ovens with control panels. In the process of making Phoenix oolong, the final Phoenix oolong comes from the baking of charcoal fire.

It is difficult to maintain a constant temperature with charcoal fire. As a result, some manufacturers intentionally or unintentionally use a temperature of more than 100 degrees, or they will choose to use an electric oven for baking. The electric oven does make a good taste. But in the taste of tea, it is unparalleled as a result of charcoal fire. Charcoal grilled tea has a very clear and long-lasting taste.

The manufacturer will adjust the baking degree according to the market and customer preferences. We usually choose each kind of Phoenix tea and determine the degree of baking according to the market demand and the characteristics of the tea.

Phoenix tea baked in a short time is called "fragrance". It can bring the fragrance of flowers and exhilarating taste. We also have a lineup called Double-fired. It is called "strong fragrance" (which means strong flavor in Chinese).

Some people may think that re-baked tea is re-burnt tea, so the tea has charcoal or charcoal flavor. In fact, the well-cooked Shuanghuo Phoenix tea should not have a charred taste, but it has a drupe-like fruity aroma and a clear and sweet taste. In order to achieve this flavor and taste, tea must be baked for a long time below 100 degrees Celsius. During the long baking time, it requires special care and attention, and tea artists must continuously and closely monitor the temperature. The elaborate baking process, even after 24 hours of baking, will not have the slightest smell of charcoal or charcoal, showing a clear fruity flavor.

The daffodil oolong baked four times is deeply loved by the people of Shantou.

There are two big cities near the origin of Phoenix tea. They are Chaozhou and Shantou. Generally speaking, Chaozhou people prefer the strong fruit aroma of re-fried, while Shantou people traditionally prefer tea fried three or four times.

Four times to bake tea, the tea factory can not continuously bake tea, because the water content of tea will be too low. The tea is baked once, and then placed for about 3 months before the next baking, so that the tea reabsorbs water.

Generally speaking, the grade of four-time-fired daffodils used in Shantou market is not very high. Old fir daffodils and other high-end daffodils were fired once or twice and sold in Chaozhou. Even if it is not a high-grade daffodil, I am impressed by its unique taste and flavor. The palate is as mellow as old oolong tea, with rich fruity aromas and a long finish. When I taste it, I think I don't mind buying it, even if it's low-grade. On the other hand, the lower-grade Phoenix oolong tea is mostly collected from gardens with lower elevations. As a trend, pesticides are often detected in tea collected at low elevations. I am also curious to experience what it would be like to burn high-end daffodils four times. I chose the old fir narcissus tea and placed an order for baking four times, and the whole baking process took a year to complete. This kind of tea will not be ready until we visit them again next year.