1. Tea information

Type: Pu'er raw tea

Fragrance type: agarwood, sweet, slightly sweet

Degree of fermentation: post-fermentation

Roasting degree: no roasting

Year of production: 2002

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: 6 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. Soak 1-3 for 8 seconds to make the soup, and then 8-15 seconds to make the soup.

Taste: The aroma of the tea is calm and delicate at first taste. The low-key agarwood shows the sweetness and woody charm of the tea. The aroma has excellent ductility. There is a lingering fragrance in the mouth after drinking the tea soup. The aftertaste is sweet and complete. The tea aroma is bright and melodious. After drinking, the body feeling is obvious. Warmth spreads through the limbs.

Characteristics of tea charm: The aroma of tea is sweet and fragrant, with a unique aroma of orchid. It is rich and rich in the wild flavor of Yiwu Mountain. It is sweet and soft in the mouth without losing its inner strength. Yiwu has a long charm, and it has a unique flavor when you savor it slowly and carefully.

Taste of tea soup: The tea is firm and soft, with a smooth and delicate texture, like a spring breeze.

2. Origin of origin

It is pressed from wild old trees in the Yiwu production area. The yield of this tea is very small. The tea products are supervised by teacher Wang Xia.

Wang Xia, female, born in 1960, is a tea critic, tea artist, and vice president of Simao Tea Association. The teacher is good at selecting materials and skilled at making tea, inheriting ancient and modern tea, and is passionate about innovation.

From 1978 to 1999, he served as technician, assistant engineer, tea evaluator, deputy section chief of quality inspection department, deputy director of production technology of Menghai Tea Co., Ltd., and quality director of Menghai Tea Factory from 1978 to 1999. In 1999, he founded Simao Pu'er Tea Co., Ltd. with other shareholders and served as the general manager of the company. On April 14, 2007, at the first China Pu'er Tea Strategic Alliance Forum Summit, Wang Xia was awarded the honor of "Top Ten Famous Entrepreneurs" of China's Pu'er Tea, becoming a leading figure in the Pu'er tea industry.

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.