The ancient osmanthus tea that has been preserved for thousands of years is refreshing
Origin of osmanthus tea: Pucheng County, Nanping City, Fujian Province, tea category: black tea - osmanthus tea has been cultivated for more than two thousand years. History has given birth to Pucheng people’s unique feelings for sweet-scented osmanthus. Treating guests with osmanthus tea is the highest and most intimate etiquette for Pucheng people. "Qingqingjiji" means blessings and good luck, making people feel warm and harmonious.
Appearance: The leaves are oblong, thick, and light brown at the tips. Soup color: golden and clear. Leaf bottom: soft and bright, with bright red red spots on the leaf edge. Brewing container: white porcelain tea cup. Tea ratio: 1:50 (adjust according to personal taste). Amount of tea added: about 6-8g. Water temperature: 95℃-100℃.
How long has Osmanthus fragrans tea been around? How do Pucheng people treat guests? As early as the Southern and Northern Dynasties more than 1,500 years ago, Pucheng was praised for its "osmanthus branches piercing the sky" and "fragrant branches touching the young leaves". It is recorded in the Ming Dynasty that osmanthus has become a local specialty. Tasting osmanthus, praising osmanthus, and planting osmanthus have gradually become the customs and habits of local people in Pucheng. One brew will make it clear, and two brews will make it stronger. After three or four brews, the aroma will still remain. Experts opened the soup for evaluation , Pucheng’s customized osmanthus black tea has a unique aroma, coexisting with the aroma of tea and flowers.
The appearance is tight and thin, the strips are even, the internal aroma is rich and long-lasting, the fragrance of osmanthus is obvious, with a light honey aroma, the soup is golden in color, the taste is fermented, the cold soup has a strong and long-lasting aroma, and it is durable in storage. Its characteristics are that it not only retains the sweetness and fragrant aroma of osmanthus, but also retains the amino acids and other nutritional elements in osmanthus, which are treasures in tea. The osmanthus has the reputation of clearing the tea after one brew, thickening after two brews, and the aroma will remain after three or four brews.