Wuyi Narcissus Tea, as the leader of Wuyi Rock Tea, is second only to the cultivation area of cinnamon tea in Wuyi Mountain. It is often said that the aroma of cinnamon is unparalleled, while the mellow and taste of narcissus is unmatched.
Wuyi daffodil tea of different ages has its own name. Three- to five-year-old young trees are not usually used for picking; Those that are not more than fifty years old and have been pruned are called dwarf fir trees, and vice versa are high fir trees; Trees that are more than 50 years old are called old fir trees, and those that have gone through a hundred years of vicissitudes are revered as 100 old fir trees.
Old fir daffodil tea, especially those hundred-year-old fir tea, is regarded as the top of rock tea by tea drinkers. The first impression may be bland, but as the aroma deepens, the woody and mossy flavors gradually reveal and the taste becomes more mellow.
After drinking, the tea soup is as smooth as a delicate rice soup, giving a refreshing sensation to the throat, and this high-end experience is unforgettable.
This softness and mellowness of the old fir daffodil tea is the result of the combined effect of climate, age and exquisite craftsmanship. It loves fog and shade, and its roots are deep in the rocks, absorbing minerals and giving it excellent natural conditions.
In the production process, the old fir narcissus has extremely high requirements for withering, greening, charcoal roasting and stewing, and the tea must be completely roasted and then simmered slowly to ensure its unique aroma and taste.
The researchers compared the Wuyi daffodil of different ages and found that the content of water extracts, amino acids, caffeine, flavonoids and soluble sugars in daffodil tea increased with the increase of tree age. Specifically, the water extract content was 32167%，34.926%，35.408%。
The content of tea polyphenols decreased with the increase of tree age, and due to the astringent and astringent taste of tea polyphenols, the bitterness of Narcissus was relatively low, and the taste was more mellow and smooth.
The amino acid content is significantly increased in 20- and 60-year-old narcissus, and these amino acids give the tea a fresh taste. At the same time, the phenolic-ammonia ratio of the old fir narcissus is low, which makes the tea soup sweeter.
Soluble sugar can increase the sweetness of tea soup and relieve bitterness, and 60-year-old narcissus is the most abundant in the total amount of soluble sugar.
From the sensory evaluation, although there is little difference in appearance between the three species of daffodils of different ages, the old fir daffodils are fatter, oily and shining.
In the endoplasm, the difference is even more significant. The ten-year-old narcissus has a floral fragrance and a mellow taste; The fragrance of twentie-year-old daffodils is more intense, with a fir flavor, mellow taste, and aroma in the tea soup; The 60-year-old narcissus has a long-lasting aroma, obvious fir flavor, sufficient throat rhyme, mellow and smooth taste, and is resistant to brewing.
In general, the older the tree is, the more prominent its taste, aroma and foam resistance become. These qualities make Wuyi Narcissus a treasure among teas and are loved by tea lovers.