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Tasting notes:
clean and strong, oily and dense, but at the same time delicate. Smoothly turns into a long, refreshing, sweet aftertaste. Impact: it will warm, cheer up and inspire.
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The taste and aroma of Wishan oolongs depend on many parameters, but two main ones can be distinguished: raw materials and heating. Raw materials determine the potential of tea. For example, if the bushes grow in a good place, get the right amount of sun, fog, and moisture, and the soil under the bushes is rich in necessary substances, then you can make an outstanding tea with an unforgettable taste from the leaves of such bushes. Warming up determines the final result. Tea can be spoiled if it is overheated or, conversely, underheated. But when all the technical subtleties are observed, it turns out perfectly balanced in taste and aroma... Shui Xian Gao Shan Tang Bei. Or "A High-Altitude Daffodil Warmed on Coals".
The advantages of Narcissus are reflected in the name: the high-altitude collection area promises a wealth of raw materials, and successful warming up using traditional technology on natural coals means an interesting bouquet.
Degree of warming up: Jun Ho, medium.
Aroma: bright, rich, and rich. Honey and chocolate, fruits, caramel, and walnuts are felt in the aroma of the warmed leaf.
Taste: clean and strong, oily and dense, but at the same time delicate. Smoothly turns into a long, refreshing, sweet aftertaste.
Impact: it will warm, cheer up and inspire.
Traditional Preparation
Add 7-10 grams to a Gaiwan or Gongfu Teapot (150ml-200ml).
Use 212°F boiling water.
Briefly rinse the leaves. Decant and discard this infusion.
Infuse the first brew for 1 second.
Infuse 2nd and subsequent brews for 5-15 seconds.
Repeat several times until the flavor and aroma of the tea dissipates. As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.
