2005 Aging Gao Cong Shui Xian 陈年水仙
2005 Aging Gao Cong Shui Xian 陈年水仙
2005 Aging Gao Cong Shui Xian 陈年水仙
2005 Aging Gao Cong Shui Xian 陈年水仙
2005 Aging Gao Cong Shui Xian 陈年水仙
2005 Aging Gao Cong Shui Xian 陈年水仙
2005 Aging Gao Cong Shui Xian 陈年水仙
2005 Aging Gao Cong Shui Xian 陈年水仙
2005 Aging Gao Cong Shui Xian 陈年水仙
2005 Aging Gao Cong Shui Xian 陈年水仙
2005 Aging Gao Cong Shui Xian 陈年水仙
2005 Aging Gao Cong Shui Xian 陈年水仙

2005 Aging Gao Cong Shui Xian 陈年水仙

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The ancients said: "Aged rock tea is as expensive as gold". Not all rock teas can be aged for many years. The ones that can withstand the passing years are probably only two varieties, Dahongpao and Narcissus. The aged rock tea has a taste and aroma. A big change, today I will share with you the 2005 Gao Cong Shui Xian collected by my tea house. After 16 years of ageing, the Shui Xian tea is mild in nature, digests and nourishes the stomach, and the tea soup is sweet, moist and mellow. It is very beneficial to health care. Tea friends who like rock tea know that both Shui Xian and Rou Gui belong to the master varieties of Wuyi rock tea. When the people are enthusiastically chasing Rou Gui, Shui Xian tea can still be conquered with its unique mellowness and softness hidden in the water. Many tea friends.
Shui Xian tea seems unusually low-key. They all say, "The fragrance is not as good as Rou Gui, but the mellow is not Shui Xian." Years of rock tea experience tells me that Shui Xian tea has three years to become a treasure. The charm and collection value of aged Shui Xia tea. Through the erosion of years and the accumulation of history, the shape of the tea has been disturbed by time, but this does not affect this 16-year-old tea with its bright and mellow color to people It proved that despite the erosion of the sun and the moon, I still showed the rhyme of tea. I took a small sip and allowed the tea soup to rotate with the tongue in the mouth and taste it. The vicissitudes of the years in the tea soup instantly permeated the whole sense of taste, and there was a kind of crossing time and space. The tea soup looks mellow and slippery, and there is a sticky sensation in the mouth, which will not dissipate for a long time, just like the longer the aged wine, the more mellow. The 16 years of aging tea reminds me of some well-mannered elderly people who have been tempered in the vicissitudes of life and accumulated rich life experience. As they grow old, they have a kind of wisdom from the inside out.


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