Effects of Pu'er tea
For thousands of years, Pu'er tea has been favored by consumers because of its excellent quality. At the same time, the unique flavor of Pu'er tea is also related to its natural transformation process. After the ripe Pu'er tea goes through a special processing procedure, it is cracked into tea balls of different sizes and shapes, and placed in a dry place to dry naturally in the shade. . Then according to the transportation requirements, pack it into baskets and transport it to other places. Yunnan is located on the border of the motherland, and Xishuangbanna is located on the border of Yunnan, with high mountains and dangerous rivers. In ancient times, transportation was extremely difficult. The export of tea relied entirely on horse caravans and cattle gangs. The delays on mountain roads were very long. On some sections, caravans could only make two trips a year, while cattle gangs could only make one trip a year. Long-term bumps on the back and back of the cow, as well as exposure to the sun, wind and rain, cause the substances contained in it to slowly transform, resulting in the unique color of Pu'er tea being brighter and the aroma and flavor being stronger. The efficacy and function of the medicine are doubled.
"Brahma Sky Lu Cong Lu" (Chai Calyx, written in 1925 AD) says: "Pu'er tea is warm in nature and fragrant in taste. It can cure all kinds of diseases. It can be steamed and wrapped in bamboo strips, and the price is equal to gold. "Pu'er tea, as a traditional beverage, not only quenches thirst, promotes body fluids and refreshes the mind, but also has special medicinal effects. This has long been recorded in ancient books. Zhao Xuemin of the Qing Dynasty said in "Compendium of Materia Medica": "Pu'er tea is warm in nature and fragrant, and is produced in Youle and Geden... From Liucha Mountain, Yibang and Manzhuan teas have the strongest flavor. They are bitter in taste and can relieve the poison of greasy cattle and sheep. It is contraindicated for people with weak constitution. It is bitter and astringent, clears the intestines and relieves diarrhea. Pu'er tea paste is as black as paint and is the best for sobering up. The green tea is better for digesting and resolving phlegm, clearing the stomach and promoting fluid production. "It is said in Volume 6< (Xibu) Zhongyue also said: "Pu'er tea and tea paste can cure all kinds of diseases, such as abdominal distension and cold. Disperse it with ginger soup, and it will be cured by sweating. If you have a broken mouth or throat and pain due to heat, use it for 5 minutes and sip it overnight. Healing." Ancient books such as "An Interview with Simao", "Little Knowledge of Physics", "Baicao Jing", "Southern Yunnan Hearing and Seeing Records" all have records of Pu'er tea detoxifying and curing diseases. In recent years, more in-depth research has been conducted on the physiological and pharmacological functions of Pu'er tea at home and abroad, and the functions of Pu'er tea have also been further developed. The article "Pu'er Tea-Anti-cancer Health Drink in the 21st Century" written by Liang Mingda and Hu Meiying, national experts and professors of Kunming Institute of Natural Medicine, cited this fact: "The total mortality rate of malignant tumors in my country is far low. In European and American countries, Yunnan Province has the lowest mortality rate from malignant tumors in my country. Simao, Lincang and Xishuangbanna are also the provinces with the lowest mortality rate from malignant tumors... Why do places like Simao and Pu'er have fewer malignant tumors? Although There are many factors involved, but we must take into account factors such as the soil and climate characteristics of these areas, the special tea varieties produced therefrom, and the long-term consumption of this special tea by the local residents for generations. By absorbing the chemical saltiness of tea into the body, various nutrients in tea have nourished millions of people, effectively preventing and controlling the frequency of cancer. ”
Of course, this is not a hypothesis or association. The article also stated: "We used human cancer cells cultured in vitro, and the effect of green tea was particularly obvious...Pu'er tea killed cancer cells when observed under a microscope. No killing effect of coffee on cancer cells was seen, while green tea and black tea could. Killing cancer cells...Pu'er tea has the strongest effect on killing cancer cells. Even a concentration of 1% of the tea consumed by ordinary people has a significant effect. After the action of Pu'er tea, the cancer cells are condensed from polygons to rounded ones, and the pseudopods are shortened. The amount decreases, losing the ability to attach and travel, or even falling off, floating and being lost. The remaining ones also become smaller, rounder and condensed. The nuclei are condensed, the chromatin is condensed or disappears, vacuoles appear in the nuclei and clusters, and the nucleoli are condensed or Fragmentation disappears, chromosomes contract or condense together, ribosomes decrease, mitochondria and endoplasmic reticulum expand, DNA synthesis decreases, and nuclear division stops. These changes all prove that cancer cells are degenerating and dying under the influence of tea. " According to the clinical trial of Kunming Medical College, 55 cases of hyperlipidemia were treated with Yunnan Pu'er Tuo tea. Compared with 31 cases treated with the more effective lipid-lowering drug Clofibrin, Pu'er tea was more effective than Clofibrin, and it lowered cholesterol. The effect is similar to Clofibrin, and long-term use has no side effects. Amy Le Carrobi, director of clinical teaching at the Department of Medicine of Saint-Antoine in Paris, has proved through experiments that Pu'er tea has an unexpected effect on fat metabolism.
More than 40% of obese patients who drink Yunnan Pu'er tea have lost weight to varying degrees, and the effect is more significant in cases aged 40---50 years old. 37% have a good effect on reducing lipid compounds in the human body, and 33% have a medium effect. They also have different effects on reducing triglycerides, cholesterol, hematuria, etc. in the human body. In addition, because drinking Pu'er tea can cause physiological effects such as vasodilation and reduced brain blood flow, Pu'er tea is also used to prevent and treat diseases in the elderly, hypertension and arteriosclerosis. Professor Bernard Giacotto from the Henri Rendo Hospital in Paris gave 20 patients with excess fat in the blood to drink three bowls of Yunnan Pu'er tea a day at the Mordau Hospital in Creteil. One month later, he found that the patient's blood contained The fat of patients who drank the same amount of other teas was reduced by almost a quarter, while there was no change in the blood fat of patients who drank the same amount of other teas. Professor Lu Dong from the Institute of Nutritional Physiology in Orsay, who also conducted the same experiment, said: "This tea seems to have one or more special ingredients that play a role in lipid metabolism."
The book "Pu'er Tea with Miraculous Efficacy" co-authored by Setsue Nono and Ichiro Masuyama of Japan also started a Pu'er tea craze in Japan. At the "International Academic Symposium on Tea and Health" held in Shizuoka, Japan, from August 26 to 29, 1991, participants reviewed the paper "Antioxidant activity of tetramethoxybenzene and its derivatives in dark tea" by Chinese and Japanese scholars. " showed great interest and aroused strong responses. Compatriots from Hong Kong and Macao believe that Pu'er tea can produce fluid and quench thirst, sober up the spleen and relieve hangover, whet appetite and eliminate stagnation, inhibit bacteria and lose weight. It is a treasure of health and a health drink that cannot be eaten every day. It is also believed that green tea is cold in nature and black tea is hot in nature; while Pu'er tea is neither cold nor hot, economical, and generally addicted to drinking, so it is called "Baoli tea". Pu'er tea is more neutral and upright, and is more suitable for the stomach and intestines of Hong Kong people. This may be the main reason why Hong Kong people prefer Pu'er tea. Since most people like to drink it, other people will agree. Recently, the Hong Kong and Kowloon Tea Traders Association Mr. You Yude, Chairman of the Pu'er Tea Group, summarized the reasons why Hong Kong people like to drink Pu'er tea as "five points" (ten words): First, it is strong enough. , the second is impact resistance, the third is warm in nature, the fourth is health care, and the fifth is cheap. , Pu'er tea imported from Japan is processed into exquisite small package tea, with Guifei tea. , beauty tea, bodybuilding tea, Qiao Ke Ci, longevity tea and other reputations have been put on the market and are very popular. Pu'er tea is known as the "incredible Wanmin tea". Nowadays, many Western European countries sell Tuo tea in beauty products in pharmacies and department stores, and it has also become a handicraft in home furnishings. In France, it is even said: " Do you want to look beautiful? Then you have to drink Tuocha."
From the ancient description of the medicinal efficacy of Pu'er tea to the update of modern physical and chemical research methods and methods, it not only relies on empirical folk remedies and clinical effects, but also relies on biochemistry, biophysics, and molecular biology. In-depth study of the mechanism of science and genetics, and reliable results obtained from experimental animals + In recent years, Ina Kazuo and Liu Qinjin have used biological and physical methods to study the changes in the characteristic aroma components and taste substances of Pu'er tea during the manufacturing process. , is of great significance for exploring the formation of the special flavor and pharmacological effects of Pu'er tea. The medicinal properties of Pu'er tea have been widely used since ancient times. Today, it can enjoy the reputation of "beauty tea", "slimming tea", "longevity tea", "slim tea" and "slimming tea" in Japan, South Korea, Germany, Italy, Taiwan and Southeast Asia. The most unexpected harvest comes from drinking tea, and this is destined to have a more brilliant future for Pu'er tea.
Pu'er tea is divided into grades.
When choosing Pu'er tea, you must first look at the appearance. Whether it is tea cake, Tuo tea, brick tea, or other teas with various shapes, first look at the strip shape of the tea leaves. Whether the strip shape is complete, whether the leaves are old or tender, The old leaves are larger and the younger leaves are thinner. If the appearance of a piece of tea cake does not show obvious strips (the lines formed by the pieces of tea leaves), but appears broken and thin, it is made of inferior quality.
Secondly, it depends on the color of the tea leaves, whether it is dark or light, and how glossy it is. The authentic color is pork liver color. Pu'er tea aged for more than five years has this black and reddish color.
Third, look at the color of the soup. The brewed tea soup of good Pu'er tea is transparent and shiny, with an oily bead-shaped film on the soup. The bad thing is that the tea soup turns black and black.
The fourth important thing is to smell. Is there any fragrance coming out and is there a sweet aftertaste? For aged tea, it depends on whether it has a unique aged flavor, which is a very sweet taste rather than a "smelly smell".
If you can test soaking, you can also see whether the bottom of the soaked leaves is complete and whether it still maintains softness.
In terms of tea cakes, we should also pay attention to whether the internal and external quality are consistent, rather than the kind of good tea with tea residues on the outside and "covered tea".
According to the "Yunnan Provincial Local Standards" for Pu'er tea, the basic quality of Pu'er tea must meet the following conditions: normal quality, no deterioration, and no peculiar smell; Pu'er tea must be clean and contain no non-tea inclusions Pu'er tea must not be colored and does not contain additives; the appearance of Pu'er tea cakes must be smooth, neat, and evenly thick.
At present, there are not many old teas on the market, and it is not easy to judge. In principle, the smell emitted by Pu'er tea cakes can be used as a reference for judging the year. Those with a glycol smell should have been aged for five to ten years, those with a flat smell without any other odors should have been aged for three to five years, and those with a raw or mixed smell are considered new. Finally, you can also look at the looseness of the tea cakes, because after oxidation in long-term contact with the air, the tea cakes will become looser.
The famous Pu'er tea products are located in the ancient "Six Tea Mountains" in Xishuangbanna today. During the heyday of prosperity in the past, tea businessmen opened tea-making shops and tea houses throughout the tea mountains, creating the traditional production of Pu'er tea. The craftsmanship has reached its peak, and the Pu'er tea and its brands have remained famous throughout the ages. Due to its superior quality, it was so popular that it even received a flat award from the Qing Dynasty palace.
Pumpkin Tribute Tea
Pu'er Pumpkin Tribute Tea is the best among the existing aged Pu'er teas. The tea circles in Hong Kong, Macao and Taiwan call him the "Pu'er Tea Emperor". The tea production began in the seventh year of Qingzheng (1729). The best daughter tea in Xishuangbanna was selected to make group tea, loose tea and tea paste as tribute to the imperial court. Pumpkin Tribute Tea or Pumpkin Head Tribute Tea are first-class bud teas that are said to be picked by unmarried girls. The picked bud tea is usually placed in the girl's arms first, and when it accumulates to a certain amount, it is taken out and placed in a bamboo basket. This kind of bud tea will turn golden yellow after long-term storage, so Ren Tou Gong tea is also called Jin Gua Gong tea or Jin Gua Ren Tou Gong tea. It has a production history of more than 200 years. The processor of this product is Pu'er Gong Tea Factory. The raw materials and initial production come from Yibang Tea Mountain in Xishuangbanna.
Fuyuan Changyuan Tea
The two tea mountains of Yibang and Yiwu once performed the most glorious chapter of Pu'er tea in the Qing Dynasty. The two tea houses, "Song Yun Hao" and "Yanchang Hao", were founded in the early years of Guangxu's reign, both located in the two tea mountains of Yibang and Yiwu. Among them, the tea factory of "Yuan Chang Hao" located in Yiwu is called "Fu Yuanchang Hao", which is specially refined from the large leaf tea of ??Yiwu Mountain, which is different from the small leaf tea of ??Yibang. The oldest "Fuyuanchang round tea" was produced during the Guangxu period and has lasted for more than 100 years. "Pu'er Tea Records" says: "The century-old Fu Yuanchang Round Tea enjoys the reputation of the 'King of Pu'er Tea'.
Tongqing Hao Laoyuan Tea
In the middle and late Qing Dynasty, relying on The Bang Tea Mountain declined, and the Yiwu Tea District emerged, gathering many tea merchants in Yunnan at that time. They set up factories to make tea, introduced advanced tea making technology, and used the delicate white tips of the large-leaf tea species to make tea, making Yiwu the largest tea producer in the world. In terms of tea quality, it ranks first among the six major tea mountains in Xishuangbanna in ancient times. Tongqinghao Tea House set up a tea factory in Yiwu in 1736, and the history of tea making in Yiwu spans more than a hundred years. p>
Tongqinghao round tea is divided into two types: Neipiao and Neifei. Before 1920, it was the "Longma trademark", and later it was the "Double Lion Flag Picture". The two are the best teas before 1920. Product. Packed in the best bamboo baskets, the surface is light golden yellow. The bamboo strips and bamboo skin used for binding are similar in color to the bamboo baskets. The characteristics of Tongqinghao Laoyuan Tea are elegant and restrained, and it is the best among others. The extremely soft and beautiful tea is regarded as a national masterpiece and enjoys the reputation of "the queen of Pu'er tea"
Jingchang Yuan Tea
During the Guangxu period of the Qing Dynasty, there were individual tea merchants. Jingchanghao (later changed to Xinchanghao) teahouse, which has become involved in the Pu'er tea export business, has a tea-making technology comparable to that of Tongqinghao Teahouse. They use the best and high-quality tea essence from Mansa to make "Qizi Cake Tea". Mainly, it is then transported to Laos by oxen or horseback, and then shipped to Vietnam, Dai, Hong Kong and other places for sale. The production process and packaging of Jingchang round tea are also fascinating. The pressing technology is first-class. The cake body is plump and full of charm. The edge of the cake is not atom thin and consistent, but has a strong sense of rhythm. It is comfortable to touch and beautiful to look at. Its shape is convex and concave, and the leaves are clearly arranged, and there is no other Pu'er tea in the world that can compete with its beauty of form.
Most of the extant ones were produced in the 1940s. Each cake is 20.5 centimeters in diameter and weighs 330 grams. It is camphor-scented, extremely soft and watery, and melts in your mouth. It is the smoothest among Pu'er teas.
Yangpinyuan Tea
In the early Qing Dynasty and the long years before, it was Yibang Tea Mountain that played an important role in the history of tea culture, famous for its cultivation of small-leaf tea. Yangpinhao Tea House was built in the early years of the Republic of China. It uses Yibang small-leaf tea as raw material. The "Yangpin Round Tea" produced by it is rarely available. The cake body is small, about 19 centimeters in diameter, and each cake weighs about 280 grams. , each cake has a 5 "Yangpinhao" and other words. According to expert research and evaluation, the oldest extant "Yangpinyuan Tea" is about 60 years old. Its tea soup is fragrant, thin and slightly sour. It is a typical Yibang small-leaf Pu'er tea.
Tongxinyuan tea
Tongxinyuan tea can be divided into "early stage" and "late stage". It is made by Tongxinhao Tea House, which was founded in 1733. It was originally called Shunxianghao, also known as Zhongxinxing, and the factory was set up in Yiwu Town. The tea products produced during the Qing Dynasty have now disappeared, and all the existing tea products are round cake tea produced between 1921 and 1949. The Tongxinxing round tea produced between 1921 and 1934 is called "Tongxing Zaoyuan tea". The tea produced between 1935 and 1949 is called "Tongxing late round tea". The Tongxing round tea produced during this period was produced in small quantities, and all of them were top quality.
Whether in the early or late period, the inner text of Tongxing Yuancha has the following text: "This is the unofficial Yiwu Yibang Mountain Songding White Tips Nender Tea" (Mansongding Tea Garden, in the old days, was synonymous with high-quality tea).
Around 1921, Tongxinghao Tea House produced 500 tons of tea and was one of the rich tea families at that time. The factory was set up in Yiwu, using tea leaves from Yibang as raw materials. The existing Tongxing round tea has an aging period of more than 70 years for the early ones and more than 60 years for the later ones. The two have similar tea properties, which is representative of Yibang Pu'er tea, and also shows the extraordinary tea-making skills of Tongxinghao Teahouse.
Tongchang Round Tea
Tongchang Tea House was founded in the seventh year of Tongzhi (1869). The tea house changed owners several times and there are three tea names. The earliest Yuan Changhao round teas are no longer available, and those that still exist today are all teas labeled "Master Huang Wenxing" or "Master Tongchang Huangji" after the 1930s. "Tongchang round tea" has the best quality. The cake is thick and dark maroon, with flat and long ropes and thick pekoe. The tea greens integrated into the stems and leaves can be clearly seen. It is natural and beautiful, and the oil surface has an excellent luster. Tongchang round tea and Tongchang Huangji round tea use Yiwu tea green tea, but according to the tasting of tea masters, they should both be Yibang tea.
Dingxing Round Tea
Produced in the Menghai Tea Factory in 1940. Dingxinghao Tea House specializes in producing high-grade Pu'er tea products. There are currently three types of Dingxing round tea: red round tea, blue round tea and purple round tea. The differences are due to the different colors of the inner leaves. Red Yuan and Blue Yuan are similar in quality and have been aged for about 60 years. They are premium Pu'er teas, while Purple Yuan is inferior in quality. Red and blue, the color of the tea cake is darker, dark red, the strips are thick and rolled, the oil surface is shiny, and the cake body is thin, the purple round cake body is lighter in color, the tea leaves are mostly single-leaf old tea leaves, less oily, and the strips are The Suoru roll is looser and mixed with many yellow and thin leaves. It is the thickest cake among Pu'er teas. The registered trademarks of Dingxing red and blue round teas are the "star and moon" pattern, and the words "This number is selected to be processed and kneaded by Lapsang Fine Rain Spring Tea Tea, and has a special anti-counterfeiting seal as a mark". (The original meaning of "Zhengshan" is Yiwu Mountain. In the old days, Yiwu Tea Mountain was famous for producing "Yangchun Tender White Tips".)
Ke Xing Brick Tea
Ke Xing Brick Tea House in 1925 Founded by Zhou Wenqing. The mid-to-late 1930s was its golden age, with about 1,200 tons of tea produced annually. Ke Xingzhuan tea is made from fine Menghai Pu'er tea green tea with thin black strips. It can be called a specimen of black Pu'er tea. There are still very few brick teas produced in the late 1940s in Taiwan, Hong Kong and other places. It tells people with facts that in a longer period of time, Menghai folk have begun to write the history of brick tea.
Hongtaichang Yuan Tea
Hongchang Hao Tea House was founded in Yibang. It is another time-honored brand in the production and operation of Pu'er tea and a pioneer in the export of Pu'er tea. In the 1930s, Hongtaihao Tea House set up a branch in Thailand, named "Hongtaichanghao", and later set up agencies in Hong Kong and various parts of Southeast Asia. It can be called the first big fan of Pu'er tea in the history. "Pu'er Empire".
The existing top-quality Pu'er tea has a shelf life of 70 years, and its quality is as good as any other large-leaf tea species. The headquarters of Hongchang Tea House has always been located in Yibang. Disappeared after the establishment of the People's Commune. The Hongchang No. 1 located in Thailand still exists today. It uses tea essences from Vietnam, Thailand, Myanmar and other countries to make Hongtaichang Pu'er tea. Therefore, "Hongtaichang Round Tea" is the name of "Border Pu'er", which is the most common Pu'er tea. The representative is a Pu'er tea kingdom isolated overseas. Overseas, there is still a Pu'er tea kingdom established by the Chinese. This is indeed a meaningful Pu'er spirit.
Hongyin Round Tea
Hongyin Round Tea, also known as modern Pu'er tribute tea, was first produced in 1940 when Fan Hejun founded Fohai Tea Factory. The tea cakes have red markings on the inside, and the "Bazhong Tea" China Tea Company logo is printed on the front of the outer paper of the tea cakes. There is a red word "tea" in a circle composed of eight "中" characters. Among the Pu'er tea products produced by China Tea Company, the only ones with the "Bazhong Tea" logo and the word "tea" in red are the Red Seal Pu'er Round Tea and the Red Seal Yunnan Tuo Tea, which is unprecedented.
In addition to its historical value, the tea quality of Red Seal Pu'er round tea is also among the best in modern Pu'er tea. In addition to the plump tea leaves, plump cords, millet red color, shiny tea surface, red tea soup, and soft and fresh leaf bottoms, the tea content is completely buried in the center of the tea cake. It is made using an old-fashioned press mold and uses ancient production techniques. , all are navel-shaped cake tea, the tea soup is thick and rich, with the fragrance of orchid or wild camphor, and the red-stamped round tea is one of the reasons why Menghai Tea Factory can stand out among the others in the history of modern Pu'er tea.
Green Seal Round Tea
Green Seal Round Tea was produced by the Menghai Tea Factory in the 1940s and 1950s, and is a sister product of "Red Seal". Menghai Green Seal Round Tea can be divided into early and late stages. Early Green Seal Round Tea is also called "Green Seal A and B Round Tea" or "Blue Seal A and B Round Tea". Gas and other aspects are first-class. The later green seal refers to the large-scale Pu'er tea produced by the Menghai Tea Factory in the 1950s and 1960s. Some tea products are made from new tree tea greens, but are still made in the form of raw tea. They are called "Green Yinwei" and have extremely high collection value among the best Pu'er teas.
Paperless Green Seal Round Tea
Menghai Paperless Green Seal Round Tea is a series of Pu'er tea products produced by the Menghai Tea Factory in the 1950s and 1960s. "Paperless Green Seal Round Tea" is one of the later green seals and is a treasure in the eyes of collectors in the Pu'er tea industry today. This product uses tea cyanine from the Menghai arbor tea tree as raw material and is made in the form of raw tea. Therefore, it is also called "Green Seal Head" and "Green Seal Tail". The quality varies, and the superior one can be compared with Red Seal Comparable to round tea.
Red Lotus Round Tea
"Menghai Red Lotus Round Tea" is the best of the paperless green seals produced by the Menghai Tea Factory. It uses Yiwu tea green tea as raw material. They are the younger ones in the third to fifth grades. The tea is thick and smooth in nature, slightly sweet in taste, sweet in the throat, and has orchid fragrance that reaches the point of producing saliva on the tongue. It is named "Honglianyuan Tea".
Honglian round tea is made using traditional pressing molds. The body of the tea cake is wider than ordinary tea cakes, but thinner. The tea cakes are irregularly round, some are even oval, and the body of the cake has marks of pressing. , the tea leaves are long and slender, with golden bud heads mixed in. The tea surface is gray-green, but has an oily sheen. The typical paperless green tea surface color is regarded by Taiwanese tea masters as the best Pu'er tea among the "green stamps".
Yellow Seal Round Tea and Qizi Cake Tea
"Yunnan Qizi Cake" is actually a modern green-seal Pu'er tea. It was produced by the Menghai Tea Factory in the 1950s and is known as It is called "Huangyin Yuan Tea" which is "the ancestor of modern Pu'er tea tea blends". Huangyin round tea has many hairs and turns into golden yellow after aging. Therefore, the tea cake is yellow, so the outer paper is marked with eight red Chinese characters in a circle. The word "tea" in the circle is yellow, and the inner mark is green. The word "tea".
In the 1960s, the blending process of "Yellow Seal Round Tea" was used. Menghai Tea Factory has launched a substitute for China Tea brand round tea, "Yunnan Qizi Cake". Among the "Qizi Cake", the "Red Belt Qizi Cake" and "Yellow Seal Qizi Cake" produced by Menghai Tea Factory are the most representative. "Red Belt Qizi Cake" was produced in the 1970s and is made from raw tea, while "Blue Seal Qizi Cake" was produced in the 1980s and is a blend of lightly cooked tea.
The "Red Ribbon Seven Pieces Cake" is often regarded as a symbol of "Mid-Autumn Reunion" in the Chinese world in Hong Kong, Taiwan and Southeast Asia. The dream of the hometown is tied with one cake, and the love of tea and nostalgia , the love of home, Pu'er tea is the sustenance. This product brand is a priceless treasure, selling well in dozens of countries and regions, and is an inspection-free product for export.
Menghai Daughter's Tea
Menghai's modern Daughter's Tea is called "White Needle Golden Lotus" by Hong Kong tea merchants. This product was produced by the Menghai Tea Factory in the 1970s.
White Needle is the best. The tea green color is green maroon with golden buds, there is a thin layer of white frost, and there is a faint fragrance of lotus. It is made of 2/3 slightly cooked or raw tea. One of the most advanced modern Pu'er teas. The tea soup has a smooth texture, a pleasant aftertaste, a strong tea aroma, and a new tea flavor. It is the best Pu'er tea that is worth collecting and allowing it to continue aging. "Modern Naughty Tea" is an outstanding representative of Pu'er loose tea today.