[Old tea] Qiwu Zhilan Ningxiang 1975 Zhi lan ning xiang

**【Yan·Old Tea】Qiwu Zhilan Ningxiang** https://live.staticflickr.com/65535/51771721643_c6d2f8e437_w.jpg The aroma of sesame, milk candy, mango, tropical fruit, sweet daffodils... In the changing layers, a simple, pristine but yellowed space-time background vaguely emerges, as if there is a swaying shadow, shuttled through the glass jars covered with In the citrus shop, he gently picked up a handful of colorful candies from the jar. After many years, even though his face was blurred, he still could not forget the smell and taste of that time. Tea, drink and drink, and then be quiet, who knows that His beauty makes people take their breath away? Or does He wash away the noise and let us go back to the basics? Qi Wu Zhilan condensed the fragrance, and has not had the fragrance of medicine and ginseng for a long time, nor did he know that the old monk entered the meditation, but it was dried and sealed into an eternal flower in the years. The earliest species of Fujian Wuyi Narcissus tea that entered Taiwan from China is a small tree type. It is made of Taiwan Narcissus Oolong after light and medium fermentation and rolling into balls with Oolong technology. The planting area has decreased sharply, making its output very limited. After decades of counting, the tea soup is still amber and bright, with a faint sesame aroma at the beginning of the bubble, and the entrance is fresh, smooth and sweet, mellow and light, and the faint sesame aroma is long and lingering. The sweet aroma of the second brewed milk surged up, transformed into the smell of milk candy and gently swept the nostrils. The bottom of the cup was like milk honey and flowery. At this time, the dried tea has a rouge powder fragrance; the four rushes are full of tropical fruit aroma, lively and unrestrained, until the entrance stretches to wash away the childishness, and finally reveals the sweet fragrance of daffodils in the fifth rush, and the melodious and melodious after a few diluted Yatolan , echoing the sweet rhyme, extending back and forth in the mouth. Tea, drinking and drinking, it becomes quiet. The root of the tea soup is the pure truth outside the hustle and bustle. In the quiet moments, we no longer ask questions, but are grateful. Brewing method: hot punch 1. Take a bag of tea and put it into a pot (cup); the intensity can be adjusted according to personal preference 2. Pour hot water with a water temperature of about 100°C into the pot. It can also be boiled by simmering in jade. 3. After waiting for about 30 seconds, pour out the tea soup and drink it 4. Brewing or simmering can take more than 10 bubbles. Net weight: 50 grams