1975 Yiwu wild tree old raw Pu'er

Pu'er old tea not only has the characteristic of "the older it gets, the more fragrant it becomes", but it is also a kind of tea with memories, which is soaked in the secret fragrance of the years and stores the weight of time. Therefore, when you drink tea to a certain extent, you will be obsessed with the charm of old tea.

Although Tongxinshe Teahouse has also recommended some middle-aged teas with a certain age, there are no teas with an age of more than 40 years. Old tea is hard to find, and old tea with a good foundation and good transformation is even rarer.

Today, Tongxinshe Teahouse wants to recommend this 1975 Yiwu wild tree old raw Pu'er, which comes from Menghai Tea Factory. The storage is clean and the transformation is in place, which truly interprets what "the older it gets, the more fragrant it becomes".

Menghai Tea Factory, officially established in 1940, was the first to introduce mechanical tea making and one of the oldest professional tea production enterprises in Yunnan. As one of the developers of Pu'er tea artificial post-fermentation aging technology and the earliest user of this technology, Menghai Tea Factory has played a mainstay role in promoting the development of Pu'er tea industry.

This tea is a loose tea produced by Menghai Tea Factory in 1975. It uses third- and fifth-grade raw tea as raw materials. The raw materials are of high grade and rich in quality. Pu'er tea in that era was basically produced by large state-owned factories, so the raw materials and craftsmanship are very guaranteed, which also laid a solid foundation for the later transformation.

After years of transformation, the aroma of this tea is complex and layered, with the old tea's exclusive chenxiang, ginseng and camphor fragrance. The tea fragrance is precipitated, the fragrance hangs at the bottom of the cup, the aftertaste is long, the soup color is bright orange-red, the tea soup is fresh and smooth, and the entrance is sweet and mellow. The tea soup is full, stable and powerful, the tail water is sweet and moist, the aftertaste is long-lasting, and the production of body fluids is obvious, which is very wonderful. The real old tea is slowly transformed and precipitated in an environment with moderate temperature and humidity, refreshing and no impurities.

Only tea with rich internal quality can become active old tea after proper aging and transformation, which is more valuable for drinking and collection. This tea is such a model, rare and charming, and can take you to understand the real old tea. Its charm can only be understood by experiencing it personally.