Spring is the first year of the year, the plum accounted for one hundred oiran, and the old Congmei accounted for 2021, a long-lasting memory, "limited sharing, welcome to receive on my website".
Lao Cong Meizhan, a long historical memory, with a touch of woody, orchid and honey fragrance, as well as the taste of nature, the fragrance is permeating, continuous penetrating power. Hanging cup incense lasts and fluctuates, like picking up and letting go of years, like ups and downs, Mei Zhan was once famous with Shui Xian, Rou Gui, Da HongPao. Today it has been forgotten by the years. Why? Difficult to produce and process!
First, the leaves are weak in tenderness and are very easy to grow old, and it is difficult to make tea a day later; second, the stems are fat, the internodes are long, easy to break, and it is difficult to take the water. Therefore, the tea masters choose to re-dry and wither. , Shake gently to make the water run smoothly and fully ferment.
Mei Zhan is originally produced in Lutian, Anxi. Nowadays, it is introduced in various provinces in southern China. It is supplemented by different tea-making techniques. Mei Zhan is served on the tea table in the role of black tea, green tea, white tea, and oolong tea.
In 1985, Mei Zhan was recognized as a national breed. The plant is taller and the main trunk is upright. Laocongmei accounts for more than 60 years of age. The taller can reach 1.6 meters, the crown is 1.1 meters, and the branches are quite prosperous, only slightly lower than Shui Xian. The leaves are thick and the leaves are elliptical. The shape and color are dark green, darker than Rou Gui and clearer than Tieguanyin.
Rock tea Laocong Meizhan, dry tea is black with brown, oily and shiny, and it also has hoarfrost when observed closely. The cords are tightly curved, with a hint of woody and orchid fragrance. Use 100℃ boiling water to suspend the pot for high brewing. The tea leaves rotate to stimulate its tea nature. When the tea is brewed, a light roasting aroma surrounds the cup, and the color of the soup gradually appears, from light yellow to orange, clear and bright. After three consecutive soaks,
the roasting aroma disappears at this time, and the refreshing floral and woody aromas are fully stimulated. Drink it while it is hot. Sniff the aroma first, taste it later, drink it lightly, and find the floral aroma and special green plum flavor. , Linger in the mouth, from the mouth to the heart, as if it penetrates the eight channels of the strange meridians on the body, tasting tea is a time for oneself to be in harmony with nature, and an opportunity for oneself to talk and contemplate with oneself. Although time is fleeting, cherish every tea made at the moment, it is enough and happy.