Wuyi old fir daffodils and Chaoshan daffodils Phoenix single fir flavor comparison where to buy daffodils single fir is more authentic?

I accidentally found this daffodil from a tea merchant I had never seen before, even though I had lived and worked nearby for 10 years. Because I bought a lot of different Pu'er and Dahongpao a week ago, I decided to see what the daffodils have. I was offered an ordinary rating, the old fir daffodils. Old fir daffodils are of course sold at a premium because of the scarcity of good old fir materials and strong market demand for good daffodils. I checked and smelled the tea, it seemed to be a good quality tea (proved, of course, in the pot). When I asked about the age of tea, the dealer said it was 1995. Many of the old dealers here have high-quality tea that has been stored in stores and warehouses for decades. Let's just say I'm glad I did. This is my favorite daffodil now. From the first time, I knew there was something special! After rinsing, I received the plum-like aging smell of daffodils. This plum-like trait continues when it is brewed for the first time, and the taste of the tea is bitter and refreshing, with an excellent "sweetness" (sweetness after swallowing). These are the characteristics of high-quality Wuyi tea.

The second cup (considered by many to be the best) has the same smell of plums, raisins and even Concord grapes. Delicious. The sweetness of the return is still there, and the taste is still hovering on the taste buds. Again, there is no flaw in this tea-it's just a good old daffodil. In the fourth cup, I noticed the smell of minerals, but they were subtle and gave way to the lovely smell of leaves. This is the daffodil I can drink every day. The seventh bubble, delicious plum taste. I have to stop making tea after seven times, because I can't drink any more, but you can use these leaves to make tea eight or nine times. The durability of covering bowls or pots is another measure of the quality of tea, which proves itself in every way. After seven times of soaking, the size and quality of the leaves are very obvious. The leaves have been beautifully processed and stored, evident from the first to the last. Baked just right, perfectly evoking the natural flavor of the leaves. This is a good example of an old fir daffodil, which is my favorite at the moment. I highly recommend this kind of tea. If you like good Wuyi tea, I suggest you try it! My suggestion for brewing this tea is to add 50-75% dried tea to a preheated teapot or lid bowl. Rinse boiled water with water. Every time you brew, use boiling water to brew. I start with 20-40 seconds of injection, and then increase the time of each brewing by 10-20 seconds.

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