1. Tea information

Type: Pu'er raw tea

Fragrance type: floral with sweet aroma

Degree of fermentation: post-fermentation

Roasting degree: no roasting

Taste: The first taste of tea soup is sweet and fragrant, with a slight floral aroma and a clear sense of layering. After two steepings, the tea soup tastes sweeter and thicker, leaving a long-lasting fragrance in your mouth. When you brew the tea soup again, you can better appreciate the characteristics of Laoman'e ancient tree tea.

Characteristics of tea flavor: The tea tastes sweet and strong, bitter but slightly astringent, with a quick and strong return of sweetness and the production of fluids.

Tea soup taste: The tea soup has a fresh taste, and low-temperature brewing makes the tea more fresh and sweet.

2. Origin of origin

The Laoman'e village on the Brown Mountain is currently the oldest Bulang village in the world, with a history of 1,400 years. There are three types of tea at the top of the Brown Mountains: Laoman'e, one is bitter tea, the other is sweet tea, and the third is bitter-sweet tea. "Bitterness subsides in ten days, and sweetness comes after all the bitterness" is the biggest characteristic of Lao Man'e.

The famous Pu'er teas in the Menghai tea area include Lao Banzhang, Xin Banzhang, Lao Man'e, Nannuo, Naka, etc. The main characteristics are strong tea flavor, high aroma and obvious bitterness.

3. Craftsmanship features

Pu'er raw tea refers to Yunnan large-leaf sun-dried green tea within the scope of geographical indication protection as raw material, aged in a natural way without artificial fermentation or heaping treatment. The picking period of spring tea is in March and April. The picking standard is mostly one bud with three leaves, with a small amount of one bud with two leaves or even one bud with four leaves.