Yao Yueming, the master of Wuyi rock tea, said: "People who drink Wuyi rock tea generally seek aroma at first, then focus on the taste, and then pursue the flavor of old tea. They will go through these three stages." As well as a wide variety of varieties, it goes without saying that the aroma and taste of tea can win the love of tea drinkers. However, for old tea, after time aging, its aroma slowly transforms into old fragrance, and the taste is relatively mellow, which may not attract many tea people, resulting in a small audience for old tea. Today, Tongxinshe Teahouse recommends one. Our treasured 2007 old tea "Iron Arhat", the ancients said: "Chen tea rock tea is as precious as gold". The water extract of old tea increases with the increase of years, the color of the tea soup is darker orange or amber, clear and bright; the aroma is more delicate and deep, showing the old aroma of woody, plum, etc.; the taste is more smooth and mellow , sweet, refreshing, comfortable and pleasant. The substances contained in the old tea are stable. After brewing, the substances are leached evenly, and most of them are small molecular substances, which have good permeability and are more easily absorbed by the human body. The matured and stable substances also have the function of promoting digestion. The process has produced a variety of changes in the sensory quality of old tea, bringing a rich and colorful experience to the tasting of old tea. Check out this 15-year-old Iron Arhat.