How about Xiaomeng 'e Ancient Tree Tea?Little Meng 'e Ancient Tree Tea had many excellent characteristics. Its growth environment was superior, with an average altitude of 1500 meters, an annual average temperature of 17.4 ° C, and an annual rainfall of 1100 millimeters. Moreover, the ancient tea trees grew in a good ecological environment. After hundreds of years of natural refining and trimming by tea farmers, the buds and leaves were fat and flexible, and the quality was excellent. There were more than 1500 acres of ancient tea gardens that were more than 200 years old. The terrain was more than 2000 meters above sea level and surrounded by mountains. It had a unique natural environment advantage such as sufficient light, abundant water, and fresh and humid air.
Xiaomeng 'e tea is a typical mountain organic rattan tea. It uses the method of "plucking", that is,"leaving the top to raise the standard". After a long time of picking, the branches of the ancient trees become rattan. This method of harvesting made the fresh leaves plump and tender, without old stem leaves, and of good quality. The fragrance of rattan tea in the tea area of Lin Cang was among the best.
From the appearance, the rope was fat, the buds were full, the tea leaves were obvious, the hair was thick, the leaves were slender and tight, the color was black and white, mostly yellow-green and full of luster, and the edges of the tea leaves were clearly serrated. In terms of fragrance, the new tea had a unique fragrance, which was more outstanding among rattan tea. After the soup was opened, there were honey fragrance, orchid fragrance, and other strange fragrances.
On the taste, the color of the soup was bright yellow, clear and clean. The tea was thick and full when it entered the mouth. It could quickly recover its sweetness and produce saliva. The bitter and cool charm could quickly turn into a soft and sweet taste. The third time, the soup was golden and bright. The fragrance of honey and orchid was rich and blended into the tea. The soup felt rich. The fifth time the tea was brewed, it was mellow and sweet in the mouth. It was sweet and had a strong throat. It had a soft yang qi. The tea was thick, sweet, mellow, moist and soft. The fruit fragrance surrounded the mouth and made people comfortable. When drinking, the fragrance was comfortable and high. The tea was fierce but did not affect the fragrance. Although there was a slight bitterness, the taste was soft. The sweet taste on the tongue and the fragrance in the middle and back of the jaw were full. The stimulation was slightly higher. The sweetness returned to the body quickly and lasted for a long time, leaving a lingering charm. The bottom of the leaves was fresh, fat, tender, flexible, and had a high bubble resistance.
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