Tea fossil is a kind of high-quality Pu 'er tea, which is the perfect combination of traditional technology and modern technology. It was first developed, produced and sold by Long Yuan Tea Industry, and has applied for a patent. Because its raw material is spring tea bud leaves in Menghai ancient tea area of Xishuangbanna, the technological process is complicated, the number of finished products is scarce, and its appearance resembles a small fossil that has experienced thousands of years of wind, frost, rain and snow, so it is a famous tea fossil. According to its shape and size, it can be divided into: tea fossils, broken silver, no convertible gold and so on.

Tea is petrified, mild and very good for the stomach. Long-term adherence to drinking can nourish the stomach. Its main functions are reducing blood fat and weight, invigorating stomach and nourishing stomach, lowering three highs, preventing coronary heart disease and arteriosclerosis, inhibiting bacteria and diminishing inflammation. It is very suitable for middle-aged and elderly people, especially those with weak body and cold stomach.

In addition, the fermented Pu 'er cooked tea is rich in probiotics and has high nutritional value. Most of the probiotics in Pu 'er tea are formed during the fermentation of cooked tea. Through fermentation, under the action of microorganisms, the aroma components, tea polyphenols and other chemicals in tea have undergone structural transformation, which will show unique tea characteristics and health care effects.

There is a saying circulating in the rivers and lakes of Pu 'er: "How can you understand Pu 'er without tasting tea fossils? "This fully affirmed the quality of tea fossils.

Extended data

Tea fossil tea is rich in quality and high in foam resistance, which is suitable for long-term preservation. The longer the storage time, the higher the quality and the more precious it is. The fossil tea can be soaked for 30 times, and the bottom of the leaf is also very tight, so it will not swell obviously. However, when the imitation foam is above 10, the leaf bottom will expand obviously, and the lower the imitation degree, the more intense the expansion will be. Even if the tea fossils are soaked to 15 when brewing, the taste of tea soup is still sweet and the tea fragrance is constant.

Judging from the color of the brewed soup, the tea soup brewed by Zhengpin Tea Fossil for the first time is red, thick and bright. The tea fossil soup feels slippery, with a waxy aroma in the tea and a faint sweetness in the throat.

Tea fossil imitations generally have a heavy water taste, and some have other miscellaneous tastes, with a thin entrance, sour taste, or no pungent waxy smell of tea. After drinking, the throat may be dry and hot, and the throat rhyme is not refreshing, often accompanied by a feeling of throat lock.

Baidu encyclopedia-tea fossil