1. Tea information

Product Name: [2003 Changtai Qizi Cake Tea] Pu’er Raw Tea

Type: Pu'er raw tea

Fragrance type: sweet, slightly plum fragrance

Roasting degree: no roasting

Year of production: 2003

Weight: 400g

[Recommended brewing method]

Use a water boiler: [Ceramic Pot] Classic Water Boiler

Tea utensil used: 120cc thick covered bowl (it is better to use a purple clay teapot for brewing)

Amount of tea added: 7.5 grams

Boil the water in the water boiler to 100°C, pour water at fixed points, open the lid and wake up the tea for 25 seconds. After washing the tea, pour water at the same fixed points and start steeping. Steep 1-3 for 15 seconds to make the soup, and then the soup can be made in 20-30 seconds.

Taste: The aroma of the tea at the entrance is bold, the sweetness is bright and mellow, and the aftertaste of the tea is excellent. The sweetness in the middle part is slightly lighter, highlighting the tea's light plum aroma and a continuous taste. The plum fragrance is still there at the end, delicate and long.

Characteristics of the tea flavor: The sweet aroma is distinctive and prominent, and then the soft plum aroma adds a sense of layering to the tea, giving it a fresh taste.

Tea soup taste: The tea is neither bitter nor astringent, with a sweet and full texture

2. Origin of origin

Yunnan Changtai Tea Group consists of Yunnan Xishuangbanna Changtai Tea Co., Ltd., Xishuangbanna Yiwu Tea Co., Ltd., Xishuangbanna Shuanggang Tea Co., Ltd., Simao Jiangcheng Sipu Tea Co., Ltd., Simao Hengfengyuan Tea Co., Ltd., and Xishuangbanna Tea Import and Export Trade. Co., Ltd. is a compact, large-scale private enterprise group jointly established.

The company mainly produces Yichanghao, Changtaihao, Hengfengyuan, Chenhongchang, Sipuyuan and other series of nearly 300 products, which have spread far and wide and have won good praise from many Pu'er tea lovers.

3. Production process

Pu'er tea is made from the fresh leaves of the Yunnan large-leaf tea tree, which requires processes such as greening, rolling, and sun-drying. After the tea leaves are picked and fermented naturally, the nature of the tea is more irritating. After being stored for many years, the nature of the tea will become milder.