Processing technology of Mohe tea
Firstly, the fresh leaves of ancient tea are placed in the shade, and the water in the fresh leaves is slowly and evenly volatilized to remove most of the bitterness of tea, so that the tea soup is sweet and delicate, and the flowers are rich. Then, after drying in the warm tropical sun with high ultraviolet rays, it is naturally fermented to remove the chill of fresh tea leaves and retain the characteristics of ancient tea with high sugar content, high fat content and thick pectin, which is called warm white. Chabin company was founded on 20 14 after two years of research and development.
The egret flying in front of Mount Cisai is an ancient white tea tree named Jinmahachun, which is a transitional ancient tea tree. Its DBH is over 1.30cm, its height is over 25m, its age is indescribable, and it belongs to a tall tree type.
The color of the new tea soup is crystal clear, the cup body is red, and the fruit powder at the bottom of the cup is fragrant. The fat powder produced by the high oil content in the leaves of ancient tea trees over a thousand years old is rich in fragrance, tastes like honey, and has a heavy tea rhyme. It is an extremely rare ancient white tea golden horse collected from the virgin forest. The annual output is 3 kilograms.
Tang poetry, egrets flying in front of Cisse Mountain, peach blossoms flowing, mandarin fish fat.