Zhangjia Team 3

Why is this Pu'er tea cake worth collecting?1. Core production area, rich heritage of ancient treesSelected from the ancient trees of Yunnan's deep mountains, aged over a century, the tea leaves are free from artificial intervention and boast an excellent ecology. Compared to terrace tea, ancient tree tea has a scarce yield but is extremely rich in internal substances, inherently possessing a unique "mountain charm" and offering a multi-layered taste.2. The older, the more fragrant, a gift from timeSheng Pu (raw Pu'er tea) possesses remarkable aging value. The new tea is slightly strong and refreshing, with a distinct aroma; as it ages, the bitterness gradually fades, the tea soup becomes increasingly mellow and smooth, and the aroma transitions from fragrance to aged and sweet fragrance. It is not just a beverage, but also a "liquid antique" that can accompany you on your journey of growth.3. The powerful lingering sweetness, purifying the body and mindRaw Pu'er tea is rich in tea polyphenols and caffeine. Although it tastes slightly bitter at first, the flavor quickly mellows. It brings a strong lingering sweetness sensation and a lasting sensation of saliva production, like a spring bubbling under the tongue. Drinking it on a hot summer day or after a heavy meal can induce light sweating, remove greasy sensations, and make the body and mind feel refreshed.Brewing instruction: The correct way to awaken the soul of raw Pu'er teaGood tea needs to be brewed with proper techniques. By mastering the following skills, even a novice can brew tea with a professional-level taste:Warm the cup and prepare the tea set: Thoroughly rinse the gaiwan or purple sand teapot with boiling water to increase the temperature of the utensils, thus avoiding the impact of temperature differences on the taste of the tea infusion and laying the foundation for subsequent tea infusion.Precise tea brewing: It is recommended to use a tea-to-water ratio of 1:15 to 1:20 (approximately 5-7 grams of tea leaves with 150ml of water). For tightly compressed tea, it is necessary to pry it apart in advance to allow the tea leaves to come into contact with air and undergo slight oxidation.Boiling water for tea infusion: Quickly pour boiling water into the tea, gently moisten the tea leaves, and then quickly pour out the tea within 5 seconds. This step aims to remove dust from the tea, awaken the dormant tea aroma, and allow the tea fragrance to be fully released.Fixed-point slow pouring: During formal brewing, it is recommended to adopt the technique of fixed-point low pouring, slowly pouring water along the cup wall to avoid direct water flow onto the tea leaves, which can lead to the rapid precipitation of bitter and astringent substances.Fast-in, fast-out: Raw Pu'er tea is rich in substances, so avoid steeping it for too long! For the first three infusions, it is recommended to steep for 5-10 seconds and then quickly pour out the tea. For subsequent infusions, you can extend the steeping time by 5-10 seconds for each infusion. Make sure to drain the tea completely after each infusion, leaving no residual tea.