Pu-erh Tea Taetea Pu-erh tea has always been raw tea as the mainstream, but in the field of ripe tea, Taetea is also far ahead, not only sitting on the top spot in the Pu-erh tea market, but also creating a powerful ripe tea empire. In recent years, Taetea has launched representative ripe tea works, such as 1801 early spring arbor ripe cake, 1901 alpine rhyme elephant ripe cake, 2001 spring and autumn Dayi ripe cake, 2101 Longzhu round tea, 2201 Menghai Star ripe cake, etc., are all star items in the market.
Today,"Collection Pu'er".The shopkeeper will introduce to the tea lovers in detail the Taetea 1801 early spring arbor cooked cakes.
Taetea 1801 early spring arbor cooked cake.
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Early Spring Arbor is a bright star in Taetea ripe tea, which was first developed and produced in 2003 and is positioned as a high-end ripe tea product of Taetea. In early spring of 2003, arbor ripe tea has the reputation of "little cabbage ripe cake" in the industry.
Since the 301 batch, after a lapse of fifteen years, the early spring arbor ripe cake has returned again in 2018, and the early spring arbor ripe tea of Taetea has reappeared in the rivers and lakes, which is the 1801 early spring arbor ripe cake that tea lovers have in mind.
Taetea 1801 early spring arbor cooked cake.
The words early spring and arbor are both necessary conditions for good tea. Taetea 1801 early spring arbor ripe cake, carefully selected early spring arbor tea in Menghai area, carefully fermented and prepared, which shows the importance that Menghai Tea Factory attaches to this tea.
Taetea 1801 early spring arbor cooked cake.
Taetea 1801 early spring arbor cooked cake, in the layout design pay attention to the ancient poetry, the tea version is based on the Southern Song Dynasty Zhao Boqiao's "Early Spring Map", on this basis to extract the Song Dynasty seal, and add Taetea trademark elements, the whole tea version looks very elegant.
Disassemble the cotton paper, the cake shape is round, the compression is moderately tight, the cord is thick, the dough is sprinkled with gold, and it is equipped with a little tea stalk, and the dry tea has the taste of Menghai, and the smell of Wudui is not obvious.
Taetea 1801 early spring arbor cooked cake.
Tea set: 150cc purple clay pot.
Amount of tea: 10 grams.
Water: Nongfu Spring mineral water.
The first brew is poured after the tea, and the second brews the soup and begins to taste. The tea soup is chestnut red and oily, the entrance is sweet and refreshing, and the sweetness is better. The thickness is moderate, with a slight astringency, and there is a sweet aftertaste.
Taetea 1801 early spring arbor cooked cake.
The 3rd-5th brew: The thickness of the tea soup increases, the inner quality is richer, the sweetness is smooth and palatable, and there is a glutinous feeling like rice soup, the sweetness lasts, and the aged fragrance is obvious.
The 6th-10th bubble: The thickness and fullness of the tea soup have been rising, the glutinous feeling is more obvious, and the whole soup is well balanced, showing a smooth and thick taste.
Taetea 1801 early spring arbor cooked cake tea soup.
The 12th brew, the taste of the tea has decreased slightly, the taste has become thinner, but the sweetness is still maintained at a certain level, the tail water is sweet and elegant, and the aroma is charming.
Generally speaking, Taetea 1801 Early Spring Arbor is a classic replica of high-end ripe tea, with light fermentation, which brings sweetness and smoothness to the taste, and even has a unique shengjin aftertaste, and the soup is very recognizable, and it is very optimistic about the later transformation.
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