A well-known writer who has studied Pu'er once said:
"The quality of Pu'er tea is the secret of heaven and earth, which can only be known by tongue, body and soul, and time."
Pu'er tea is a tea that can grow together with time-it can be described as the spiritual core of Pu'er tea, and gradually the years have given Pu'er tea a special taste! Today I would like to share with you tea friends a more characteristic shutea: "Six Big Tea Mountain Orange Seals (Orange) Shutea in 2002"
"Orange Seal" raw and cooked tea is made with Jingmai tea green as raw materials. Because Jingmai tea is mostly born in Wanmu jungle, it coexists with several kinds of medicinal plants, flowers and other green plants, various bees, birds and various small animals. There are so many that cause the spread of cross-pollen, and it has the unique aroma of Jingmai tea. After careful selection of materials and light fermentation process, this "Orange Seal" better retains the characteristics of Jingmai tea. It still has the woody fragrance transformed from the orchid fragrance. The six major tea mountains in Kunming in 2007 The demolition and alteration of the tea factory caused serious damage to the outer boxes of some tea products, including this 2002 orange-printed cooked cake. Basically, this product was packaged in the original carton at the time. There are six major Chashan companies and also the China Tea company’s cartons. They were all the 2007 product cartons that were prepared to be produced in the Kunming tea factory at that time. They were used for reverse packaging and storage. There is no need to change the packaging, keep it forever, or sell it directly. In the early 2002 and 2003, a large part of the ripe tea remained unsold in the six major tea mountains. The biggest reason is that when Ruan Dianrong first came out of the Menghai Tea Factory, he inherited the two concepts of the Menghai Tea Factory’s production process of compacted ripe tea. Many are not good for later suppression, and the shape of the cake without pectin is not good. The second point is that in the future storage process, it will not have much sustainable fermentability, that is,
it will lose too much active enzymes. Therefore, the ripe tea of the six major tea mountains before 2006 basically uses a light fermentation process. In the early stage, most people in the ripe tea market found that lightly fermented ripe tea was unacceptable and could not be tasted immediately. Therefore, the first batch of tea products was officially released for sale in 2007. This 2002 six tea mountain orange seal (orange) shu cakes are made from Jingmai raw materials, lightly fermented, and the tea base has good activity and soup color. Transparent, clear entrance, with a sense of materiality, full and sweet, with a slight woody fragrance, welcome everyone to taste.