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8 Saturation
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8 Aftertaste
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7 Aroma
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8 Effect
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9 Balance
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7 Body
Cha Hua Shi (Chinese: 茶化石, pinyin: Cháhuàshí) is a high-quality variety of pu'er tea from ancient trees, created through a fusion of traditional and modern processing techniques. This product was first released and patented by the Longyuan Tea Company (Chinese: 龙园茶业, Lóngyuáncháyè). Only spring leaves and buds from trees over 100 years old in the Menghai region are used for its production, which requires a complex production process. Therefore, Cha Hua Shi is a rather rare product. Based on shape and size, Cha Hua Shi (Chinese: 茶化石, pinyin: Cháhuàshí) are tea fossils, Suyinzi (Chinese: 碎银子, pinyin: Suìyínzi) literally translates as "silver coin," and others.
During fermentation, tea leaves release pectin, which firmly glues the tea leaves together. The stuck-together pieces are removed from the bulk of the pu'er, as the tea pieces become increasingly dense during storage. Because of their shape, these fossils are called "change silver," resembling ancient coins. Recently, the names suyinzi and chahuashi have begun to be applied to small and medium-sized tea heads. Tea fossils are actually a type of pu'er tea head, but of higher quality, as the fermented pieces of shu pu'er undergo additional processing. They are considered the finest examples of tea heads, lasting up to 30 steepings.
The process of producing tea fossils involves 36 stages lasting approximately a year. This is how long it takes to create the perfect product. The tea undergoes three fermentations. In the first stage, the highest-quality raw materials are selected, and during the fermentation process, the pectin is allowed to bind the leaves together, creating a rich, full-bodied aroma. In the second stage, maturation occurs, and in the third, a distinctive aroma emerges, indicating its readiness.
They say of this product: "How dare you say you understand pu-erh tea without trying Chahuashi?" The drink is warm and beneficial for digestion. Long-term consumption improves stomach function, promotes weight loss, lowers blood pressure, sugar, and cholesterol, and is used to prevent coronary heart disease and atherosclerosis. It also has antibacterial and anti-inflammatory properties. It is suitable for middle-aged and elderly individuals, especially those with stomach weakness (cold). Furthermore, the fermentation process enriches the tea with probiotics and provides high nutritional value.
Genuine Chahuashi is round and smooth, brown or dark brown in color, shiny and uniform, free of mold, high density, and other impurities. High-quality Chahuashi has a distinct aroma of Pu-erh tea and a light scent of glutinous rice. Counterfeits typically have a strong rice aroma and little or no tea aroma, or have a musty odor.
Cha Hua Shi (Tea Fossil) is a rather interesting and noteworthy product. It is a new, modern variety of Shu Pu'er. Unlike Lao Cha Tou (Old Tea Heads), tea fossils have denser, smaller, homogeneous lumps that no longer contain tea leaves.
When dried, they have a very bright, rich aroma of brewed black tea with farm milk and Chinese sticky rice sweets. After washing the fossils, the aroma only intensifies and deepens. The hints of sweet sticky rice become more noticeable.
The flavor of Cha Hua Shi is smooth, restrained, and flawless, with a sweet undertone of glutinous rice and hot baked milk. The tea leaves can withstand an incredible number of steepings—up to 20. After brewing 7 grams of tea in a 150 ml porcelain gaiwan, the flavor only began to subside after the 17th steeping! Subtle woody, sweet notes emerged. The color of the resulting infusion is deep red-brown, turning copper-brown as the steepings increase. The infusion is very clear and pure.
The finish is long-lasting and slightly sweet, with hints of sugar-glazed nuts. A gaiwan or clay teapot is recommended for brewing this tea.
Cha Hua Shi has a very gentle tonic effect, helping you gather your thoughts and relax. The tea is very easy to drink and doesn't irritate your stomach. For those who like to brew tea in a thermos, Cha Hua Shi tea fossils are an excellent option.
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Name in Chinese
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茶化石 |
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Pinyin
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cháhuàshí |
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Country
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China |
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