In Guangdong and Hong Kong, where the economy ranks first in the country, the most important thing for the rich is health. Most of the earliest people who like tea are over middle age. Many people worked hard when they were young. Although their living conditions have been greatly improved, they will inevitably have some minor health problems, especially stomach problems.

Pu 'er tea grows in the virgin forest of Yunnan, with a century-old tree and mixed trees. The tea garden base is far away from urban pollution, and the growth environment is green and pure ecology. Without the intervention of artificial pesticides, it relies entirely on the natural growth mode of natural planting. Therefore, the raw materials of ancient Pu 'er tea are absolutely green and natural.

Coupled with the post-fermented tea of Yunnan Pu 'er tea, I like to drink new tea with rich taste, and I like to buy new tea with soft taste and store it for three to five years before drinking. A piece of tea cake can satisfy tea lovers with different hobbies, and drinking raw or cooked tea for three to five years can not only prevent typhoid fever, but also protect the stomach, so it is loved by many successful people (elderly bosses).

Drinking skills

Pu 'er tea can be used as both green tea and mixed drink. Clear drinking refers to brewing without any auxiliary materials, which is more common in Han nationality; Mixed drinking refers to adding auxiliary materials to tea, which is common in Hongkong and Taiwan Province Province. For example, in Hong Kong, health foods such as chrysanthemum, medlar and American ginseng are added to Pu 'er tea.

When drinking Pu 'er tea, you must smell the fragrance while it is hot. Before raising a glass, you can feel the fragrance of the old taste gushing from the nose like spring water, and its elegant and refreshing feeling is not under the orchid chrysanthemum. Pu 'er tea needs to be carefully tasted and drunk in the mouth, in order to get the real charm. Although the entrance of the tea soup is slightly bitter, when the tea soup stops between the mouthparts, it can be felt that the tea soup penetrates through the teeth and penetrates into the gums.

Ganjin produced by the root of the tongue is sent back to the tongue surface. At this time, the fragrance in the mouth is overflowing, and the nectar is "liquid", which makes people feel refreshed and the body fluid overflows for a long time, which is the best feeling of tea tasting.