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Ancient Tree Pu-erh Tea Five Features

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By Author: Allen Yu
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Ancient tree tea is also called big tree tea, and its output is very scarce. The ancient tree tea must be pure tea. If the ancient tree tea is mixed with Terrace tea or other non-ancient tree teas in the process of pressing the tea cake, it is no longer an ancient tree tea. Such teas are collectively referred to as mixed tea. Pure processing ancient tea with delicate processing techniques tastes like soup and nutritional ingredients like red wine, and will increase with the years.
There are 5 key indicators of real ancient tree tea:

1. The speed of watering. It's easy, and there are a lot of reasons why it can make people ill. Therefore, the feeling of paying too much attention to watering will be confused. The time from the entrance of the tea soup to the appearance of the tongue is the speed of Watering. For the same breed, the faster the speed, the better.

2. The thoroughness of returning to Sweetness. Real high-quality tea, the bitterness ends completely from the beginning of returning to Sweetness, there is no lingual attachment, and the whole mouth has a very sweet feeling.

3. Fusion of aroma. It smells and is proportional to the degree of aroma after drinking. The aroma of high-quality new Pu-erh tea is after drinking it and comes out of the throat for a long time and is very refreshing. After drinking tea, you cannot feel "discomfort" or "displeased".

4. The depth and durability of the throat. Tea with a very deep throat will feel the mouth feel less intense than the throat, and the touch in the throat will last for a while.

5. The throat is elesweetnesst and long. Throat rhyme refers to the sweet and refreshing sensation of fragrant sweetness and fragrant rhyme formed after the sweetening of the throat is opened, and it is also a key to taste. Those who have no rhyme are rude. Rhythmists are comfortable, long-lasting and stable. The longer the rhyme, the more stable the tea. The more stable the tea, the higher its collection value.

In addition, there are two misunderstandings to be aware of:
Pit 1: Treat "returning to sweetness" as "Sweet." "Sweet" is the "sweet taste at the entrance". Only good tea with rich contents can be felt at the entrance. Those who are able to return to sweetness are so much more! It is not expensive at all.

Pit 2: Take "bitterness" as "domineering". I often heard that traitors used to "tea without bitterness and astringency, there is no domineering, no room for transformation and improvement" to deceive tea buyers. In fact, the bitter and astringent taste of good raw Pu-erh was quickly felt by the mouth, and it quickly subsided and turned into a sweet taste. In contrast, inferior tea, the bitter, astringent taste fades slowly, and even lasts for a long time, it is extremely uncomfortable.

Visit us at http://www.naturalpuerh.com

More About the Author

A tea lover also general manager of Naturalpuerh company

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