Pu'er old tea not only has the characteristic of "the older, the more fragrant it is", but also is a kind of tea with memory, which is soaked in the secret fragrance of 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. Old tea is hard to find, and old tea with good foundation and good transformation is even rarer.
Today, Tongxinshe Teahouse recommends "1980 Yi Wu wlld tree old raw Puer". Tongxinshe Teahouse stores it, the warehouse is clean, and the transformation is in place. This tea interprets what is truly "the older, the more fragrant it is".
This tea is loose tea produced in 1980, using third-level and fifth-level raw tea as raw materials. The raw material grade is high and the internal quality is rich. Pu'er tea in that era was basically produced by state-owned large 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. Not only does it have the fragrance of flowers and honey, but also the old tea's exclusive fragrance, ginseng fragrance, and camphor fragrance. The tea aroma settles, the fragrance hangs on 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, soft and pure. 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 a refreshing and odorless environment with moderate temperature and humidity. 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, which can take you to understand the real old tea. Its charm can only be understood by experiencing it personally.
Brewing method:
Teaware: Zisha pot (150ml)
Tea amount: 10g
Brew water: pure water, mountain spring water
Water temperature: boiling water
Brew: The first step is to wash the tea, moisten the tea and wake up the tea, then slowly add water and quickly pour out the soup. Don't simmer for the first few times, and then you can appropriately extend the soup time.