What is the difference between the tea efficacy of ancient tea trees and artificial tea trees? Most people who love tea first know that Pu 'er tea is divided into "raw tea" and "cooked tea", and then study the grade of Pu 'er tea, which is confused by the top "court" Pu 'er tea that can be seen everywhere. In fact, if you really want to know which kind of Pu 'er tea has obvious efficacy and function, you must actually see how long the tea on Chashan is. This is the root cause, because the higher the "inclusion" of Pu 'er tea, the more effective it can be. Content: refers to caffeine, theophylline, theobromine, choline, xanthine, flavonoids and glycosides, tea tannins, catechins, terpenes, phenols, alcohols, aldehydes, acids, esters, aromatic oils, carbohydrates, multivitamins, protein and amino acids. Amino acids include cysteine, methionine, glutamic acid and arginine. Tea also contains nearly 600 minerals such as calcium, phosphorus, iron, fluorine, iodine, manganese, molybdenum, zinc, selenium, copper, germanium and magnesium.

What is the difference between the tea efficacy of ancient tea trees and artificial tea trees? After hundreds or even thousands of years of growth, ancient tree tea has fully absorbed the essence of the earth, enabling it to obtain the mineral components in the deep soil well, and to reflect the uniqueness of each hill in the best state of enriching its internal quality, such as the strong aroma of Yi Wu and the delicate and smooth soup, the strong fruit fragrance of Nannuo Mountain, and the combination of rigidity and softness, which perfectly presents the quality of tea. In the choice of fragrance, we should choose strong and lasting fragrance, unique fragrance and calm fragrance, which can be used to make tea. After pouring out the first sip of tea soup, you can smell its fair mug fragrance, whether it is rich and depressed. It is difficult for Taiwanese tea to present this fragrance in fair mug. The lighter the fragrance, the richer the endoplasm and the longer the tree age.

However, the tea species on the artificial platform, because of their relatively new age, absorb and precipitate much less soil nutrients than the old trees, and naturally do not have a lot of minerals and natural elements contained in the old trees. Therefore, in terms of fragrance and taste, it does not have all the details and depth of ancient tea.