Selected Yunnan large-leafed sun green gross tea as raw materials, in the Puerh ripe tea traditional fermentation process using microbial advantageous bacteria directional fermentation technology, fermentation degree is slightly lower and the development of Puerh ripe tea, which not only maintains the quality of the traditional Puerh ripe tea flavor, but also to achieve the Puerh ripened tea processing technology of innovation and upgrading, the opening of the ripening of Puerh ripened tea a new era. It is a ripe tea with sweet aroma, aged aroma, medicinal Lincang Puerh Tea ripe tea with “soft and strong” style breakthrough, not only the continuation of the sweet and moist genes of the Dian Hong production area, but also through the ecological advantages and technological innovations to shape a unique wild rhyme, become the Puerh tea market can not be ignored “Lincang faction” representative!
aroma and mushroom aroma.
Origin: Yunnan. Lincang
Ingredients: Yunnan large leaf seed sun green Mao tea
Process.
1. Fresh leaf picking (key: raw material control)
2. Drying (withering)
3. Killing (core technology)
4. Kneading (shaping)
5. Sun-drying
6. Fermentation (core process)
7. Turning
8. Drying
9. Sieving and picking
10. Pressing
11.Packaging and Storage
Taste:The tea broth is soft in the mouth, with an obvious sense of thickness, the tea broth has various levels of taste, the first mouth can feel the aroma of aging, medicinal aroma, and then turn into sweetness, and finally leave a sweetness. As it ages, its taste and aroma will be further enhanced.
Chunming Tea Industry, artisanal tea-making for 36 years, 10,000 ancient tea trees, 10,000 acres of organic tea; do a good job of tea is better than doing a good job of tea, the bottom line comes from the ability to source resources!
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