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【Core Positioning】Brown Mountain Ancient Tree Raw Material · Classic Menghai Ripe Tea · Rich Aging Heritage
1. Brown Mountain Ancient Tree Raw Material: Selected spring tea from ancient trees in the core Brown Mountain area of Xishuangbanna, Yunnan, absorbing nutrients from the primeval forest, with full tea quality and rich internal substances, laying a solid foundation for later transformation.
2. Mature Menghai Craftsmanship: Produced by Menghai Yongming Shiyi Tea Industry using traditional Menghai ripe tea fermentation technology, through processes such as piling, turning, and steaming, endowing the tea soup with the iconic "Menghai flavor" - mellow and warm, with a long sweet aftertaste.
3. Classic Collection Series: Part of the brand's classic collection series, with a neat cake shape, tight tea strips, and natural aging traces, it is a representative product of Brown Mountain ancient tree ripe Pu'er.
4. Standard 357g Cake Shape: Following the traditional 357g Pu'er tea cake pressing standard, with moderate tightness, ensuring both space for later aging and compliance with industry standards for collection and circulation.
Opening the cake reveals a melodious aged aroma, accompanied by caramel and woody sweet notes; the tea soup is deep red and bright, soft and smooth in the mouth with a strong glutinous texture, bitterness and astringency fully converted into mellow sweetness, and a warm, lasting throat rhyme; the tea leaves at the bottom are reddish brown and neat, with high brew resistance, retaining sweet notes after more than ten infusions, fully showing the mellow texture of medium-term ripe tea.
This Brown Ancient Rhyme ripe Pu'er offers both drinking value and collection potential. Whether you enjoy it yourself to experience the warm heritage of Brown Mountain ancient tree ripe tea, or give it as a classic tea gift to senior tea lovers, it is a choice that combines quality and cultural heritage.
| Brewing Method: | Gaiwan, Zisha Teapot | |
| Temperature: | 95-100℃ boiling water | |
| Brewing time: | 1st infusion: pour boiling water quickly and discard immediately to remove dust and off-flavors. 2nd infusion: pour boiling water, steep 3-5 seconds and discard. 3rd infusion: brew for drinking. Can be steeped many times. Extend steeping time with each infusion for balanced flavor. | |
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