2003 Almond Blossom Fragrance Wild Liubao Tea
Encounter a heart-warming tea container, taking a sip or two of light and elegant tea in the middle of a busy schedule; between touch and vision, clearly comprehend heaven, earth and people of nature and ingenuity.
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Description
- Chinese: 2003 nián xìng rén huā xiāng yě shēng liù bǎo chá shēng
- chá
- Translation: 2003 Almond Blossom Fragrance Wild Liubao Tea Raw Tea
- Attributes: Raw Tea
- Technology: Ancient Yaoxiang Crafts
- Raw Materials: Guangxi Century-old Wild Tea
- Fragrance: Betel nut, aged aroma, sweet aroma
- Taste: The tea soup is mellow and full, and the mouth is sweet after tasting it.
- Origin: Wuzhou, Guangxi.
- Harvest Date: 2005/05/13
- Storage Methods: Sealed, Prevent moisture, Vacuum, Alone.
- Tea Style: The traditional Yaoxiang wild tea has a pine smoke aroma that penetrates the bones, and after aging, it turns into a clean and refreshing almond aroma. The tea aroma is strong, the aftertaste is strong, the wildness is full, and the personality is distinct. It is suitable for old tea drinkers who have many years of Yaoxiang Liubao tea tasting foundation.
- The dry tea is dark, with stems, leaves and buds. It smells like the smoke from the firewood burning in my hometown in the countryside when I was a child, but it also has a sweet floral fragrance. This is completely different from the pine smoke aroma of Lapsang Souchong. The pine smoke aroma of Lapsang Souchong is mixed with bacon and longan, which is very sweet. But this farmer's Liubao wild tea smells refreshing and sweet with pine smoke, which is very refreshing. At the same time, it is not as strong and pungent as many wild teas with a strong pine smoke aroma, but is just right and very pleasant and refreshing.
- The tea soup is soft and mellow in the first part, with a compound aroma of pine smoke, almond and nectar. The aroma is high and beautiful, and the taste is mellow and sweet, lingering on the teeth and cheeks, and the jaws are salivating; the middle part is dominated by the nectar aroma, which is spicy and refreshing like ginger flowers; the end part is accompanied by the herbal aroma of xylitol, which is sweet and moist, and the honey flavor lasts. The sweetness and sweetness that come from all directions in the mouth bring a refreshing feeling.
- After taking the second cup, I felt the strength of the tea reaching my back and my body feeling up. I sweated on my forehead and belched, feeling light and refreshed all over my body.
- Gathering the preciousness of vegetation, the clean temperament of nature reflects the clarity and purity of tea. Rich in fragrant substances, fragrant, thick, sweet and sweet, only pure wild food is precious. Personally, I still like this kind of Liubao tea. It has bones, meaty texture, chewy texture and staying power.
- Shanping Village is located in Liubao Town, Cangwu County, Wuzhou City, Guangxi. It is a Yao ethnic village in a remote mountainous area. It is a Yao village in a remote mountainous area. There are still large areas of wild tree tea here. The tea is strong and has a unique wild flavor. It is often used as one of the raw materials for traditional Liubao tea. It has a history of more than 1,500 years. The local Yao people have been in the habit of picking wild tea from the mountains since ancient times and making local tea for home drinking or aging it into old tea for daily medicinal use.
- Wuzhou, Guangxi, is a city with a hot and humid climate. In order to prevent the tea from getting damp, the villagers in the mountains have known since ancient times to put the prepared wild tea into bamboo baskets and store them in the wooden loft above the fire pit in their old mud-wood house. Occasionally, pine wood was burned in the fire pit, and the tea leaves in the attic were lightly smoked. Therefore, the wild tea in Yaoxiang has a unique light pine smoke fragrance, and then the tea leaves are transferred to the regular warehouse for transformation. The tea leaves change from dark green to brown, the pine smoke fragrance and bitter taste fade, and the soup color changes from yellow soup to bright red and transparent. Gradually, the rich and charming aroma of betel nut, orchid, ginseng, camphor almond, floral and fruity, bean paste, etc. emerges.
- The thick reddish-brown dry tea is displayed in front of you, and the aroma rushes forward. The faint pine smoke aroma is just right, and the sweet and refreshing almond aroma combined with the floral aroma has been steadily revealed, which is rare.
- Brewing suggestions: 1. When brewing wild tea, you can use a tea ratio of 1:30. It is recommended to use a thick and large pot. The large pot is conducive to the stretching of the strong wild tea, and it is better for leaching out the tea aroma and tea soup. help. 2. The water temperature must also be high so that the wild tea flavor can be brewed. Be careful not to use water that is not warm enough, or brew in a vessel that dissipates heat quickly. This will often result in a lack of strength and tea flavor.
2003 Almond Blossom Fragrance Wild Liubao Tea
$13.95
10.0g