2016 Xiaguan Imperial Appreciation Ancient Tree Tribute Cake Raw Tea 357g/Cake

Original flavor, authentic flavor, and the taste of Bangma

       This product selects ancient tree tea from the Bangma Mountains in the Lancang River Basin of Yunnan Province as the raw material. This tea material is made from pure ancient tea trees collected from the Bangma Mountains with a tree width of 3-12 meters for many years. After years of natural aging, it is carefully preserved and pressed by traditional techniques in Xiaguan,The cake is round in shape, with clear and distinct lines, a fresh and rich aroma, a bright golden yellow color in the soup, a slight bitterness but a quick aftertaste, a strong and long-lasting taste, and a strong and lingering aroma. The leaves have a smooth, tender and glossy bottom.

Reason for selection:

High mountain clouds and mist - high altitude, good environment, and excellent ecology;

Ancient tree - long age, mellow taste, and rich charm;

Craftsmanship - Xiaguan traditional craftsmanship, strictly refined according to the recipe of tribute cakes.

The appearance is upright, the cake surface is round, the stripes are clear, and the buds and leaves are thick.

       Tea Nest Review:

Location: Kunming Tea Nest Base Camp

Temperature: 18 degrees Celsius;

Take 12 grams of tea, brew it in a purple clay pot, and wash the tea once.

Tea washing: The soup comes out in 8 seconds, with a light tea flavor, but the bottom of the cup is very fragrant. Some friends have already tasted a light and sweet taste~

1. Soak: 5 seconds to release the soup, with a bright yellow color, a sweet and refreshing taste, and a honey aroma at the bottom of the cup;

3 Bubbles: The soup has a bright orange yellow color, quickly returns to sweetness, has a strong honey aroma, blends with water, and has a rich honey fragrance;

4 bubbles: 8 seconds to make soup, with a slight astringency but very weak, and quickly dissolving. The aroma fills the entire mouth and the throat is distinct;

8 bubbles: 10 seconds to release the tea soup, the tea soup is transparent, the texture of the soup is thick, the bottom of the tongue is slightly bitter, and after drinking, the aftertaste is sweet and pleasant, with a long and lingering aftertasteThere is a hint of wildness and a distinct fragrance of nectar.

After 10 bubbles, the mouth becomes sweet and moist, with a lingering aroma between the lips and teeth. The throat has a profound and pleasant aftertaste.

The foam resistance is good, until about 15 bubbles, there is no water smell, and the taste is still there. How can you say 'cool'!Leaf base, soft and thick, elastic.

The whole dish is packaged in bamboo shoot shells, and the single cake uses the traditional cotton paper packaging style of Xiaguan.

   The Bangma Mountain Range in Mingqu, Lincang area, Lancang River Basin, Yunnan Province, has an altitude of 2750 meters. The mountaintop is covered in snow, and the mountains are shrouded in clouds and mist, making it difficult for people to reachIn the primitive forest, there are wild ancient tea tree communities with high altitude and density that have been discovered so far, most of which are over a thousand years oldUp there.

The tea leaves are large and elliptical in shape, with raised leaf strength and soft and thick leaf texture. The aroma is fresh, rich, and aged, with a bright golden yellow color in the soup. The taste is strong and long-lasting, mellow and sweet, with a strong tea aroma. It is slightly bitter and sweet, with a sweet aftertaste on the tongue and a full aroma in the middle and back of the palate.

The ecological environment is good, and there are many ancient trees with tree widths ranging from 3 to 12 meters. Many tea trees need to climb up to pick fresh and delicious tea leaves,The leaves are broad and the veins are thick and robust.