The difference between Narcissus, Cinnamon and Dahongpao

Dahongpao is a particularly famous tea in China. If guests come to your home, using Dahongpao to entertain them can show that the family values ​​the guest. Dahongpao is also very different from ordinary tea. Dahongpao will leave a lingering fragrance on the lips and teeth, but Narcissus Cinnamon is also a popular tea, and Narcissus Cinnamon and Dahongpao are both rock tea. So what is the difference between Shui Xian Rou Gui and Da Hong Pao?

The fire-roasted rock tea has the shape of a dragonfly head and a snail tail, with an oily and emerald surface. The best ones have three colors of red, yellow and green. It has a mellow flavor, pure aroma, distinct caramel flavor, soft and shiny leaf bottoms, and red edges or red spots. The charcoal roasting method of Wuyi Rock Tea is one of the key traditional production techniques and has been listed as a "National Intangible Cultural Heritage". The tea roasted by this method not only has a mellow taste and unique flavor, but is also more resistant to brewing, easy to store for a long time, and has the function of warming the stomach.

How to distinguish Da Hong Pao, Narcissus and Cinnamon?

Characteristics of Dahongpao: Dahongpao is an oolong tea with excellent quality. China's special and extremely precious tea. Its appearance is tight and compact, and its color is bright green-brown. After brewing, the soup is bright orange-yellow, and the leaves are red and green. The most outstanding quality feature is its fragrance, which has the scent of orchid, a strong and long-lasting fragrance, and a distinct rock flavor. In addition to health functions such as bodybuilding, it also has special effects such as anti-cancer, lowering blood lipids, and anti-aging. Dahongpao is very resistant to brewing and can still retain its fragrance after being brewed seven or eight times. To drink Da Hong Pao tea, one must follow the Gongfu tea procedure of sipping it slowly in a small pot and cup, so that one can truly taste the Zen tea flavor of the top rock tea.

Characteristics of Narcissus: The leaves are thick and strong, dark green with a jewel color, the main veins at the base of the leaves are wide and flat, the fragrance is long and subtle like orchid, the taste is rich and mellow with a sweet and refreshing aftertaste, the soup is rich and bright in deep orange or golden yellow, the leaf bottom is soft and shiny, the cinnabar red edges are obvious, and it is resistant to brewing. It is said that "nothing is more mellow than Narcissus". In narcissus, there is the concept of old bush and tall bush. Laocong refers to tea trees that are over 60 years old. The quality of old Cong Narcissus is outstanding. It has a cool feeling, a bush flavor, a mossy flavor, a mellow and thick tea soup, a subtle aroma, and is resistant to brewing. It is deeply loved by old tea drinkers. High-bush Narcissus refers to tea trees that are between 30 and 60 years old. In comparison, high-bush narcissus is younger and has a more tender overall taste than old-bush, but its indicators in all aspects are slightly inferior to old-bush narcissus. But compared to ordinary daffodils, it is of excellent quality!

Characteristics of cinnamon: The cinnamon sticks are firm, with a strong aroma and a sharp pungent smell similar to cinnamon bark. The taste is mellow, sweet and stimulating. The soup is orange to golden and translucent. The leaf bottom is green with a prominent red edge and is soft and shiny. In recent years, with the advancement and improvement of cinnamon craftsmanship, different aromas have emerged. There are three common scents: cinnamon, floral, and fruity. In comparison, it is difficult to drink traditional cinnamon-flavored cinnamon. Nowadays, floral and fruity cinnamon are more common. Cinnamon is known for its bold and domineering qualities, and is preferred by veteran tea drinkers. Good quality cinnamon has a strong aroma, mellow taste and is resistant to brewing.