茶友取出自备茶叶,色泽润黄,两头尖尖,无疑是高档“黄山毛峰”。待他放入杯中,沏上沸水,才想起应提醒勿用太烫之水,这会把茶叶泡熟,香味减少,滋味受损。他并不在意——继而加盖。我说:“何不闻香?”他漠然。有人在上世纪70年代参加巡回医疗,去浙江新昌。山民以明前所采野茶招待。他说:“先是觉出水质醇厚甘美,尔后是一缕缕又像兰花又像桔子花的馥郁,再后是橄榄般回味无穷的淡淡的芳 Tea Friends take out their own tea, yellow color, two sharp, is undoubtedly high-grade ”Huangshan Maofeng “. When he was put in the cup, brewed in boiling water, only reminds me not to use too hot water, which will cook the tea, reduce the flavor, taste damaged. He did not mind - then stamped I said: ”He did not smell incense?“ He indifferent. Some people attended the tour in the 1970s and went to Xinchang, Zhejiang Province. Mountain people to camp before the wild tea hospitality. He said: ”First, I found that the water quality sweet and mellow, followed by a plume of like a bouquet of orange orchid flower fragrance, and then aftertaste olive a touch of faint