Wuyi Zhengshan small species and Tongmu Narcissus black tea aroma characteristics of the difference between authentic Tongmu Narcissus black tea price how much is a catty?

Tongmu Narcissus black tea made in Tongmuguan, Wuyi Mountain, Fujian Province, China, was collected from tea trees about 50 years old at an altitude of 1000m, using naturally cultivated tea without pesticides and chemical fertilizers as raw materials.

A rare black tea characterized by a stretching finish and a strong sweet aroma. It is not only the traditional Zhengshan race with perfumed type. this tea is made from daffodils and follows the traditional Zhengshan race method. In fact, it should be called Zhengshan race daffodil black tea, but the standard of Zhengshan race is to use real tea from Tongmuguan, which is the origin of the race name. Therefore, this commodity that uses daffodils as raw materials is called paulownia daffodils black tea. Now there are two Zhengshan races in Tongmu Village of Wuyi Mountain. one. This is a kind of tea that is well known to have aroma (tobacco aroma). two. To odd species, small red sweet tea as the representative, with a strong peach and tropical fruit aroma, there is no tobacco Zhengshan race. Generally speaking, the traditional Zhengshan race has tobacco aroma (incense), and the type of fruit aroma is easy to be regarded as tea developed in recent years, but it cannot be generalized. The Zhengshan race is well known as the source of Earl Grey tea. In 1800, Englishmen who drank the Zhengshan race at that time were moved by its tropical fruit aroma. In order to imitate this aroma, bergamot spice was added to black tea, which is said to be the origin of Earl Grey tea. If the scented black tea is used as a model, will Earl Grey tea become more smoky? In addition, also in the 1800s, due to the high demand of Zhengshan race, the price rose, so the black tea made by imitating the production method of Zhengshan race was Kiwen black tea. If the Zhengshan race was imitated at that time, then kimone black tea should also have aroma, but in fact there is no smoke fragrance. Although these historical stories are not entirely correct, we can imagine that since 1600, there has been a Zhengshan race with no tobacco aroma but only fruity aroma.

A very rare species of daffodils Narcissus is a very famous variety of Wuyi oolong tea (rock tea). The reason why daffodils are popular is that they taste good. It tastes good, that is to say, it has a strong finish and a long finish. However, the aroma of daffodil tea is generally not gorgeous, so efforts need to be made to draw out the fragrance in the processing. Now, in Tongmuguan, Wuyi Mountain, the proportion of daffodils varieties is less than 1%, the planting quantity is very small, it is a very rare tea. This is the history of Tongmuguan daffodil species, which were cultivated by many farmers before 1970. However, in the 1970s, many varieties of daffodils were withdrawn. There are two reasons. The first is that the big producers in Fujian Province at that time thought that the flavor of daffodil tea was weak even after fermentation, which was affected. The second reason is that until the 1970s, Tongmuguan tea was unknown in China, tea prices were low, and tea farmers did not have enough income. As a result, many farmers have removed tea and planted bamboo, which is the raw material of chopsticks.

Charcoal fire roasted for a long time to form the characteristic fruit perfume fairy tea is relatively large, so the tea layer is thinner than the general Zhengshan race, made by withering and enhanced fermentation. The raw material of Zhengshan race / Tongmu daffodil black tea → withering → rolling → fermentation → stop fermentation → dry → charcoal roasting take Zhengshan race as an example, in addition to the general black tea production process, there is also charcoal roasting process. What is this? Black tea is roasted with charcoal fire at about 100℃ for 6 hours to accelerate the ripening of the tea and stimulate a sweet fragrance like dried fruit. In charcoal baking, if the temperature is too high, the tea will be charred, so the need for frequent temperature management is a very laborious work. In addition, there are also producers who bake with hot air, tea baked with charcoal fire and tea baked with hot air have completely different taste transparency. Charcoal fire has strong thermal transmission and can pass heat to the tea core, while the thermal permeability of hot air is not good, so it can only heat the surface, not evenly inside the tea. The aroma is sweet potato and peach, with a hint of mango. There is also a dry Longyan aroma, the whole has a very sweet fragrance of tea.