"A knot in one's heart tea is the best ..." The knot in one's heart tea here is the old tea head in this article. This sentence comes from Ruan Fu's Pu 'er Tea in Qing Dynasty. Old tea head is the essence of tea, which is made of tender buds and leaves in sun-cured green tea. And 20 14 brown mountain old tea head, with its oily and compact brand, appeared in the tea drinker's field of vision, mature and steady, which made the tea drinker look at it, ponder it over and have to savor it carefully. The old tea head has a uniform shape. After the soup is boiled, a thick oil layer can be seen from the color of the soup. After natural air-drying, the old tea head soup is bright in color, charming in chestnut red, smooth in entrance, mellow in taste, and slowly dispersed in entrance, especially in throat. The sweet feeling is obvious, which can better reflect the sweet taste after 5 bubbles. It can be said that the soup is soft and sweet and does not lose weight.
Nowadays, people pay attention to pursuing individuality when eating, drinking and having fun. Personalized tea products are also very popular in drinking tea.
Among the products launched by guin in the past, there are many personalized teas, such as Xiaoqing citrus, ancient tree tea and Dianhong ... An old tea head listed today is also full of personality, famous mountains and good materials, and profound connotation.
Cooked tea is indispensable for heap fermentation, and the number of tea leaves piled together is often large. When the pile turning can't be carried out in all directions, under the hot and humid conditions, a large amount of pectin will overflow from the tea leaves and stick to the surrounding tea leaves, becoming small bumps like "bumps", where the old tea heads come from.
It is said that you are a little ugly, and you will understand your gentleness after drinking it.
In the past, the old tea head, as a derivative of Pu 'er cooked tea, had a low face value, which was once difficult to be elegant and was regarded as worthless leftovers.
As the old tea head is known by more and more people, people find that the raw materials of cooked tea are good. The old tea head selected looks ugly, but it tastes different. Under the same fermentation degree, the tea soup brewed by the old tea head is brighter, sweeter and more lasting than the tea soup of normal Pu 'er tea.
He conquered more and more tea friends with his strength, and the old tea head also gained another fresh reputation-Natural Tuo.
Brown mountain is rich in essence and has high anti-foaming property.
Chashan occupies an important position in Pu 'er tea industry, and the superior natural environment lays the foundation for the superior quality of tea. Guin Brown Treasures Old Tea Head, which is made of 20 14 Brown Mountain Spring Tea Old Tea Head. Scattered old tea heads are more worry-free than pressed cakes, with compact and uniform particles, dark brown and moist color, and the overall face value has also improved a little.
You are mellow and sweet, and you are smooth.
Whether a tea is good or not depends on its appearance. This sentence is especially true when it is used in the tasting of the old tea head in Guinness Brown Mountain. It is not so much ugliness as an unadorned natural beauty. When you drink in your mouth, once you are conquered by its charm, you will forget its beauty and ugliness.
The mature tea fermented by spring tea is "thick, fragrant and moist" and contains more nutrients such as pectin. A cup of black tea soup mixed with sugar, you will love its mellow, sweet and smooth.
It's really not easy to meet an excellent old tea head.
In the eyes of many tea lovers who love old tea heads, good tea heads are also very precious.
Judging from the raw materials, the bud head of tea contains more pectin than leaves or tea stems, so a good old tea head requires higher bud rate of cooked tea raw materials. From the production point of view, the fermentation process is slightly improper, and the bud head is easy to enlarge, so it can't be an old tea head with good quality. In terms of quantity, the output of ordinary tea heads only accounts for 0.8 ~ 1.5% of the total pile of Pu 'er tea.
I met Gui Zhilie's old tea head-Brown Mountain.
?
Please drink and cherish your tea friends.
?
After six years of aging, it is the right time to drink in autumn and winter.
Old tea heads that have just been picked up from the pile of ripe tea generally have a strong smell, while the materials used in Brown's collection of old tea heads are all aged for six years and have no odor. As mild as cooked tea, the old tea head is very suitable for drinking in autumn and winter, warming the stomach and nourishing the heart.