The ancient tree rattan tea in the eastern half of the mountain has a unique shape, the buds are round and fat, and the fluff is light green and thick. After being made by the ancient method, the cake surface is oily and shiny, the fluff is full, the cords are clear, and the soup is golden and translucent. The aroma is rich and compelling, the taste is round and full, and the charm is long and pleasant. It is a very good choice for drinking or hiding!
What is Rattan Pu-erh Tea
The tree shape is unique, and the yield of raw materials is very low, but because the buds and leaves have the top advantage, it has created its unique quality. The tea is masculine, with high aroma and blooming taste.
Every bud and leaf can be exposed to sunlight, and each branch only delivers nutrients to the top bud and leaf, so its content is particularly rich, durable and resistant to brewing, and the tea is full of gas.
The tea leaves of the rattan tea are picked using the reserved method: except for the new shoots at the top of the branches, all the buds and new leaves of the other side branches are manually picked, and the new branches are germinated in the next round, and then treated in the same way, which lasts for 10 to 20 years. year. In this way, the leaves of the tea tree will be relatively few, and the main trunk and thick forked branches will be exposed, and dozens to hundreds of slender branches will grow on the thick forked branches. The top of each branch will have buds and leaves, and the rest will be exposed.
The principle of rattan tea picking and cultivation is to keep the leaves on the top of the branches and pruning the sides to ensure the top advantage of the tea tree and promote the vegetative growth and germination of the tea tree. Because the output of rattan tea is relatively small and precious, it is generally only used to make Pu’er raw tea.
Characteristics of Rattan Puer Tea
Ba Nuo rattan tea: The shape of the tea is unique. When fresh, the buds are round and fat, and the fluff is light green and dense. After drying, the buds are white and bright, and slightly golden. The tea soup of glutinous tea is full of masculinity, high aroma, vigorous, strong taste, rich and full taste, sweet and thick, strong and powerful tea, full of energy and long rhyme.
The ancient trees produced in the Nasai tea area have the commonality of the ancient trees in the eastern half of Mengku. They grow in the sun, so they are bitter but light, mellow and fragrant; this is especially obvious for spring tea. The tea strips are tightly knotted, the soup is bright and golden, and the aroma is strong and long-lasting.
Although Nasai Dazhai, Xiaocun, and Zhengqitang all belong to the Nasai tea area, due to the different altitudes and ages of the trees, the taste of the tea is also slightly different. Compared with the other two villages, most of the small villages are Lahu people. The ancient tea trees are relatively good in terms of age, taste, and tea quality. Secondly, Zhengqitang, known as “Little Iceland”, has delicious tea quality and strong tea flavor! The following is an analysis of the taste of Xiaocun, Zhengqitang, and Nasai:
Xiaocun: The entrance of Sai Xiaocun is soft and slightly astringent, and then cut open instantly, the entrance is smooth, and then returns to sweetness and fluid, with a clear sequence, and the tea soup has a high viscosity, and the hanging cup is obvious!
Zhengqitang: The average altitude of Zhengqitang is 2,000 meters. Known as “Little Iceland”, the tea soup of Zhengqitang is golden and thick, clean and bright, with strong tea aroma and unique flower fragrance. Full-bodied, the soup is sweet and sweet, the tea flavor is strong, the breath rhyme is long, the throat rhyme is profound, and the aftertaste is endless. After brewing, the mouth continues to retain the honey fragrance of rock sugar!
Najiao Tea Area (Sanjia Village, Olive Hill, Dashifang): The tea strips from the ancient tree of Najiao are dark green, the tea soup is golden and bright, the aroma is mellow, the bitterness is light, the soup is full, and the sweetness is quick!
Donglai: The tea leaves are tightly knotted, the tea soup is bright and golden in color, the aroma is strong and long-lasting, it produces fluid and sweetness, and it is durable for brewing. The soup is full of masculinity, strong aroma, obvious sweet aftertaste, full taste, rich taste and long rhyme.
Busy clam: The tea sticks are prominent, plump and moist, the soup is yellow-green and crystal clear, the taste is mellow and nourishes the body fluid, cool and moistens the throat, the tea taste is full, the tea fragrance is strong, the tea is strong and powerful, and the rhyme is long. The bottom of the leaf is complete and clear, the gloss is even, plump and moist, full of vitality!
Donglong: The tea strips are tightly knotted, the buds are dense and the fluff is exposed, the soup is yellow-green, bright, bitter and light, and the tea is mellow.
Outside the chapter: The appearance of the ancient tree tea is tightly knotted, the buds are fat and the leaves are strong, the aroma is strong, the soup is strong, the aftertaste is long-lasting, and the aftertaste is fast.
Baihuashu Village: Tea trees can often welcome the sunrise, so the tea leaves are more masculine, refreshing and pleasant, with heavy bitterness and light astringency. Shake people’s guts!
Bawai Laozhai: The tea leaves are thick and wide, the tea soup is smooth, slightly astringent, sweet, rich and restrained aroma, but not very resistant to brewing. The taste is similar to that of Iceland, but the fragrance is weaker. It is the closest to Icelandic tea.
Nuowu: The tea leaves are dark green, and the leaf color sets off the buds brighter. Although the aroma and tea flavor are not as good as those of Iceland, but the aroma is special, with a slight glutinous aroma in the dense aroma.
