There are many ever-changing and unfathomable things in the world that seduce people's curiosity. Pu'er raw tea is regarded as the end of the tea world. It has a process from "not very delicious" to "very delicious". The beauty of the change is exciting and stimulating, like an unpredictable life.
Anyone who loves Pu'er must have some understanding of "Menghai Tea Factory". Menghai Tea Factory was officially established in 1940. It is the oldest professional tea production enterprise in Yunnan and also a pillar enterprise.
In 2004, Menghai Tea Factory was restructured. Now it has developed into a comprehensive enterprise integrating raw material planting, processing and sales, and scientific research. It is an advanced unit of state-owned enterprise reform in Xishuangbanna Dai Autonomous Prefecture, and an excellent leading enterprise and key leading enterprise in agricultural industrialization in Yunnan Province.
Today, Tongxinshe Teahouse recommends a private customized tea from Menghai Tea Factory before its restructuring. Ruan Dianrong made 2003 Pu'er raw tea, which has a very comfortable pine smoke aroma, a rich and full Menghai flavor, a sweet aftertaste, and a rock sugar flavor in the middle and back.
The smoke aroma of the ancient craft is the key to this ancient craft and the core secret. It is not the smell of the tea smoked in the kitchen during or after the tea farmers make it, as rumored in the market. So far, only a few people can make this natural and comfortable smoke aroma, including a group of masters from Dayi Tea Factory.
The ancient production requires a lot of manpower and manual labor, which can be described as precious. It's just that because of the pursuit of time cost, tea merchants simplified the ancient tea making method, and with the current conventional craft tea, the ancient craft tea has been suppressed to the point that there is almost no room for survival. It can only appear occasionally in the form of customized tea for some old tea drinkers. Whether for rarity or investment value, ancient tea is still the higher pursuit of senior Pu'er tea fans.
It tastes slightly bitter at first, but melts in the mouth instantly, turning into a sweet touch. The mouth is full of saliva, which lasts for a long time. The sweetness reaches the root of the throat. After 7-8 infusions, the essence is fully released, and the tea soup has a chewing texture, thick and smooth. The soothing smoky aroma makes people wonder if there is smoke burning in the room. The floral and fruity aroma is very charming, rich in layers, and full of fragrance.
Brewing method
Teaware: Covered bowl, purple clay pot, 150ml capacity is appropriate.
Tea amount: 8g is appropriate
Brewing water: purified water, mountain spring water
Water temperature: 100℃ boiling water
Brewing: First brew warm and moist, wake up for 10 minutes, then brew again.