In the field of Pu'er Shu tea, there is a special level of name, that is, the palace level. When I hear this name, I think of the emperor and queen inside the palace wall, so what kind of tea is the palace level shu tea? What are the other features? What kind of tea can be called "court grade", let's start with the grading of shu Puer. In order to meet the needs of procurement and blending production, the loose Pu'er cooked tea will be graded according to the grading standard. The grades are divided into palace grades from high to low, and there are seven grades: special grade, grade one, three, five, seven, and nine. The tenderest part of the tea is listed as the highest court grade. The ripe tea buds called court Puer are small, with golden hairs, and the color is brown and red. Today, I would like to share with you tea lovers the 1996 Gong Ting Puer Shu tea. , This tea is a customized Pu-erh tea for the 6th anniversary of the establishment of the Shenzhen Stock Exchange in China in 1996. At that time, the remaining 60 gift boxes have been stored in my teahouse warehouse. This tea has been stored for 26 years so far. The overall performance Show the age of its old tea incisively and vividly, not only has the old shu Puer due to the old fragrance and Chen Yun, smooth and mellow, sweet and soft tea soup, this tea also has an extremely rare, only in the old high-quality old tea of the year The ginseng and medicinal aromas that only appear in the middle of the tea can be called together with the years when the ginseng bricks are matured. It must be the excellent storage. The clean storage makes this tea taste without a hint of warehouse smell. When brewing, you only need to wash the tea once, rinse off the floating ash, and then you can enjoy this cup of tea. The dry tea is light brown, indicating that the production is slightly fermented with sufficient rolling, and there is a light white frost, which is caused by the later stage. It is formed by natural fermentation. It can be seen that the transformation of this tea is also very good. When the boiling water goes down, the old fragrance is overflowing, rich and melodious, and the smell of the tea soup is reluctant to take a sip. The tea soup is bright red and translucent, sticky and textured, and highly ornamental. When you shake the cup, the tea soup is undulating and steady, and you can clearly feel the thickness of the soup. Properly stored shu puer old tea will produce obvious old fragrance in the later transformation. This is the most obvious feature that distinguishes shu puer old tea from new tea. The entrance of this tea has a unique ginseng and medicinal aroma, mixed with glutinous fragrance and camphor fragrance, with rich layers. The tea soup is red and bright, clear and free of impurities. When you sip, the tea soup is extremely soft and glutinous, almost "melting in your mouth". The rhythm of the throat is long, and the shu puer old tea in 1996 has not been stored so far, and there are even fewer teas in clean storage. Tea lovers who like to drink shu puer must not miss it.