-
0 Saturation
-
0 Aftertaste
-
0 Aroma
-
0 Effect
-
0 Balance
-
0 Body
|
Name in Chinese
|
野生乔木圆茶 易武樟香大树茶 |
|
Pinyin
|
yěshēng qiáomù yuánchá yì wǔ zhāng xiāng dà shù chá |
|
Translation
|
Camphor-scented wild tea from Yiwu, pressed into a cake |
|
Country
|
China |
|
District
|
Xishuangbanna Dai Autonomous Prefecture |
|
Provinces
|
Yunnan (云南) |
|
Habitat
|
Menghai (勐海) |
|
Year of pressing
|
2016 |
|
Pressing form
|
Bing Cha (Cake Tea) |
- Reviews
- Vkontakte
The question often arises: how to brew puerh correctly? Sometimes the phrase "to get high" is added to it. Moreover, everyone has their own understanding of this phrase. Some mean vigor, and some - intoxication. So how to brew puerh tea correctly? Let's consider several options.
The tea ceremony occupies a special place in the centuries-old Eastern tradition. And although the essence of this phenomenon remains constant, the nature and external manifestations of the tea ceremony in different nations have their own national characteristics. In each Chinese province, the tea ceremony and the tea used in it are varied: for example, residents of the southern provinces prefer green tea, and residents of the northern provinces - red tea, in Fujian province they more often use Oolong tea, and in Yunnan province Puer tea is widely known.
