Wuliangshan National Nature Reserve is one of the origins of Pu’er tea in Yunnan. As early as the Tang Dynasty, there was a saying that “tea came out of the mountains in Yinsheng City, scattered and harvested without harvesting, and Mengsheman cooked it with pepper, ginger and osmanthus.” drink it”. Wuliangshan arbor Pu’er tea has thick noodles, oily and shiny appearance, densely covered with silver, and the same inside and outside. The soup is clear yellow, crystal clear, smooth in the mouth, mellow and rich in taste, and has a pure and long-lasting aroma.
The growth environment of Wuliangshan Pu’er tea
Wuliang Mountain is located in the western climate zone of my country, and is mainly affected by the seasonal alternation of the southwest monsoon of the Indian Ocean and the south branch of the westerly jet stream. The wet season is obvious, regardless of the four seasons. Anding Township, Manwan Township, Linjie Township, and Jinping Township around Wuliang Mountain are the main tea-producing towns in Jingdong County.
Wuliang Mountain Arbor Puer Tea is made from selected ancient tea trees over 500 years old at an altitude of 2,000 meters in Yunnan Wuliang Mountain as raw materials, and is made by drying, steaming and pressing according to traditional techniques. Wuliangshan arbor Pu’er tea has thick noodles, oily and shiny appearance, densely covered with silver, the same inside and outside, the soup color is chestnut red, crystal clear, smooth in the mouth, mellow and rich in taste, and has a pure and long-lasting aroma. Wuliangshan arbor Pu’er tea is a unique local famous tea in Yunnan formed in history.
Taste characteristics of Wuliangshan ancient tree spring tea
brewing for the first time
The tea soup is golden yellow. The aroma of the tea soup and hanging cups is good, not floating. The aroma is honey with a little fruity aroma.
The second brewing
The tea taste is relatively full and the thickness is not bad. Bitterness and astringency are not heavy, melt easily, and the irritation is not strong, and the astringency is mainly concentrated on the tongue.
brewing for the third time
The texture of the tea soup is average and the consistency is good, but the water path is rough and not delicate enough. The astringency is aggravated, and it doesn’t melt quickly. There is a sweet aftertaste, the strength can only be considered average, and the sublingual body fluid is good.
The fourth brewing
There is tea flavor, but it is relatively weak, and the physical sensation is not obvious. The astringency in the mouth after this bubble is very heavy, the entire tongue and palate feel very astringent, and there is a feeling of hanging in the throat.
The fifth brewing
The fullness of the tea flavor has not decreased in any way, and the aroma has been partially weakened, but it can still be clearly felt. The persistence is good, but the problem is that the astringency is getting heavier and heavier.
The characteristic taste of Wuliangshan Puer tea
1. The quality characteristics of Wuliangshan ancient tree tea
The cord is slightly longer, the color of the soup is bright yellow and green, the bitterness is weak and astringent, but the astringency is longer, the aftertaste of sweetness is better and it produces body fluid, the soup is still full, the bottom of the leaves is yellow and green evenly, and it has the charm of the mountains.
2. The aroma characteristics of Wuliangshan ancient tree tea
The small-leaf species in Wuliang Mountain have a pure aroma, which is high honey fragrance. The wild ancient trees in it are known as one of the three high fragrances in Yunnan (Zhenyuan wild ancient trees, Naka, Jingmai). They have both bitterness and astringency, but they are more harmonious. Gan and Shengjin are both good.
