Among Pu'er teas, Banzhang has always been king for its "strong and domineering taste, high fragrant taste". It has great potential for appreciation and is sought after by Pu'er enthusiasts. Today, Tongxinshe Teahouse launched this 2005 Xinghai Tea Factory. 501 Treasure Collection Puer sheng tea was a classic of Xinghai Tea Factory in 2005. After experiencing it, it became clear that “Treasure Tea” is not a false name.
Xinghai Tea Factory, a small and well-known technical tea factory in Menghai, was established in March 2002. master. Therefore, the production of Pu'er tea has always been easy and familiar. In just a few years, Xinghai Tea Factory has become a medium-sized backbone tea manufacturer in Yunnan, and its tea products have also won various awards such as the "Tea King Award". In the industry, Xinghai Tea Factory has a good reputation and good quality. Today’s 2005 Xinghai Tea Factory 501 Collection Pu'er sheng tea is produced by Xinghai Tea Factory. It is the superior environment of the tea land where it nourishes Yifang tea and the achievement of the “superior reputation” of the class chapter. Menghai is one of the core producing areas of Pu'er tea in Yunnan. The mixed tea trees have always maintained the original and natural ecological environment. This tea is made with local traditional craftsmanship by selecting Menghai alpine trees, big trees, and old trees as raw materials. The addition of ancient tree materials gives this tea a strong charm of mountains and wilds. For vintage tea, storage is closely related to its quality. This tea has been stored in Shenzhen warehouses in Guangdong, professional warehouses. The humidity and temperature in Shenzhen warehouses are relatively high. Relatively faster. Although it is a mid-term tea, it has been able to taste the tea flavor of the middle and old ages. At the same time, the later transformation of this tea is also very worth looking forward to. The cake is brown, the surface of the cake is clean and dry, and the strips are fertile and even. Before brewing, you can pry the tea apart and place it in a tea pot to fully wake up the tea. It is brewed in a purple clay pot and filled with water at high temperature to stimulate the aroma of tea. The tea soup is golden and translucent, and the nectar, camphor, and scent are delivered in sequence. The layers are rich, the entrance is smooth, the taste is mellow, the tea is strong and domineering, and you can clearly feel the tea soup The thick stiffness. The sweetness is quick and obvious, the throat rhyme is sweet and long-lasting, the bottom of the leaf is yellow-green, flexible, thick and shiny.
brewing method
Teaware: cover bowl (150ml)
Tea volume: about 7g
Water: pure water, mountain spring water
Water temperature: 100℃ boiling water
Brewing: Wash the tea and moisturize the tea, open the lid to achieve the effect of waking up the tea. The first few courses make the soup immediately; the latter few courses make the tea soup lighter and can be properly stuffed.