1. Tea information

Type: Pu'er raw tea (loose tea)

Fragrance: Seaweed, sugarcane sweetness

Degree of fermentation: post-fermentation

Roasting degree: no roasting

Taste: Floral and sweet-flavored Pu'er raw tea. When brewed in a gaiwan for the first time, it emits a special seaweed aroma. The tea has a refreshing and outstanding taste. After the tea soup enters the throat, the floral fragrance in the mouth lasts for a long time.

Characteristics of tea flavor: The tea has moderate astringency, long-lasting aroma and taste, and a floral flavor that surrounds the mouth. As the tea soup gradually cools down, the aroma of the tea turns into a slightly sweet scent of sucrose.

Taste of tea soup: The tea is refreshing, the taste continues to sweeten quickly, and the aroma of tea lingers in the mouth for a long time.

2. Origin of origin

Mahei belongs to the Yiwu tea area, 32 kilometers away from Yiwu Township. Mahei originally belonged to the ancient Mansa tea area and was one of the six major tea areas in ancient times.

"Fragrant and soft" is the universally recognized characteristic of Yiwu tea. Like other mountain teas, Yiwu tea is made from Yunnan large-leaf tea. It is fragrant and watery, with low bitterness and astringency, and is a less irritating tea. "Ban Zhang is the king, Yi Wu is the queen" is widely accepted by tea lovers, which is undoubtedly a great recognition of the high aroma and soft taste of Yi Wu tea.

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.