Aged Tieguanyin Tea | Taiwan Tea and Tea Souvenirs

**【Yan·Mingxiang】Old Tieguanyin** https://live.staticflickr.com/65535/51784846845_424354f95b.jpg The autumn is cloudy and sunny, just like the west wind, which always stirs the mood into a circle of ripples, too gorgeous, greasy, too thin, and alienated. The messy and unruly autumn day turned into a frenzy, boiling water. The warm roasted aroma of Tieguanyin has always been suitable for drinking in the cool and cold season. The weak fruit acid brought out by the fire aroma makes the fruity fragrance rich, like a manor-grade hand-brewed coffee, comfortable and elegant, and it can always ease the dryness and add a little more. Playful. There is a lot of skill and experience in the process. If it is too hot, it will be astringent, and if it is dry and sour, the original flavor of the tea will disappear. The old iron has been aged for decades, the anger subsides, the aroma of the first brewed ripe fruit pours into the nose, bright and lively, the weak fruit in the entrance is slightly sour to open the taste buds, and then turns to agarwood, the aftertaste wafts, and after a period of moisturizing in the lip cavity, it is fresh The smell of trees seems to appear when the clouds and mists dissipate. The fruity aroma of Er Chong is wild, with a mellow and sweet taste. It can be visualized when the tea soup falls into the silent rippling of the cup. After a few moments, it slowly converges, and then the sweet liquid explodes. The woody aroma gradually turns from fresh to calm. Fragrant hawthorn and Eucommia ulmoides instantly warm the body and mind. After three or four brews, the scent of agarwood softens, and the time is soothing, which can always wear away the stubbornness. , the incense will linger from the nose from the forehead, distant and elegant. After a pot of tea is finished, the old iron roasts the fire to warm the fragrance, the warm autumn and the damp anxiety; the agarwood is like the comfort of a pair of big hands patted on the chest, and finally gives a fresh and sweet flow, and finally makes the frantic and boiling mood in At this moment, it is like a tired child after a commotion, listening quietly to the impermanence and surprise poured out from the leaves. Brewing method: hot punch 1. Put 4 grams of tea into a pot (cup); adjust the intensity according to personal preference. 2. Pour hot water with a water temperature of about 80°C into a 120c.c. pot (cup). 3. After waiting for about 30 seconds, pour out the tea soup and drink it. 4. It can be brewed several times. Net weight: 100 grams