In 1996, Xiaguan Baoyan Brand Mushroom Tuo (Panchan Tuo), Yunnan Dayezhong Sun-dried Green Hair Tea produced by Xiaguan Tea Factory, 250 g/tuo, this product is sold to Pu'er Sheng tea in Sichuan-Tibet area. This tea is wild tea. The tea is big and old, with stalks, strong tea taste, strong tea smell, after 26 years of storage and transformation, the tea taste is still strong, strong tea smell, cool in nature, good sweetness, resistance to foaming, Panchen Lama is a frontier tea, it is said that it was a long time ago because The transportation is inconvenient. A cow can only exchange for one tight tea, which is very precious. Xiaguan Baoyantuo is selected from Yunnan big-leaf dried green tea raw materials, made with traditional tea kneading technology, and steamed from natural spring water from Cangshan in Dali. It is autoclaved and formed into a mushroom shape, firm and firm, with a lush color. This variety was once dedicated to the 10th Panchen Lama as a gift, so it was also called "Panchen Tight Tea" in the folks. After brewing, the soup is orange-red, translucent and has pure aroma , The taste is rich and mellow, and the leaf bottom is still tender and even. Panchen Lama has a strong flavor, with obvious freshness and moisturization. The entrance is sweet and refreshing. The thick flavor will be endless. The thick fragrance at the bottom of the cup gives people nostalgia, the aftertaste is long, and the layering and changes are rich. , With the unique feeling of smooth and refreshing, Baoyan tight tea (Tuocha) is shaped like a mushroom, also known as "Mushroom Tuo", and the strips are stable. The purchase and sale of tea flourished in the ancient southwest frontier. The production of Baoyan compact tea is special. It is pressed by using relatively thick Pu'er tea raw materials. The thick Pu'er tea is fermented and softened and tastes more sweet. The "heart" type compact tea originated from Tuan tea in the Tang Dynasty. There are more cars in Xishuangbanna, Foshan and Nannan. Tibet has a long history of tight tea sales. The road to Tibet in northwestern Yunnan was blocked by heavy snow in winter.
The tight tea entering Tibet had to detour through Myanmar and India. Therefore, in the 1940s, Che, Buddha, and South still kept tight tea production. Baoyan The quality of Tuo was a tribute to Tibet in the 1990s, so the quality was not very wrong in the 90s. After 24 years of aging, there is a strong scent of aging in the mouth, the tea soup is smooth and delicate, moist, and there is still the domineering scent of raw tea in the mouth; when it enters the throat, a scent of scent goes straight up in the mouth, and the body fluid and sweetness are obvious. The taste of tea stays long in the mouth!