Twenty-year-old Preserved Tea

Collected from the tea trees in the huge ancient tea garden in Jingmai, the rough raw material is manually com-pressed into big tea bricks. The brick is not tightly compact, reddish-brown in color, mellow and rich in taste and endurable in hot water or even when being boiled.

TIPS

Touch to feel the difference between the brewed leaves of the naturally fermented Pu-erh tea and the tea processed with pile fermentation. The tea leaf of the former may be broken but tougher and the vein and stem are relatively unbroken.

Twenty-year tea brick from Jingmai Mountain Dry tea:Some dark.

reddish-brown color striations stick out like twisting tree roots.

Color and taste of tea liquid:Dark red in the first brews and lighter after 5-6brews,bright red after being boiled,rich in taste and fra-grant in smell,with a faint earthy smell in the first 2-3 brews,but pure in taste afterward Brewed leaves:Fragmented with relatively unbroken tea stems and veins and tougher than tea processed with pile fermentation.

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