2010 Bajiaoting Liming Tea Factory Brown Tree Raw Tea 357 grams/cake

Brown tree: After 10 years of sedimentation, it is no longer as dominant as before, but overflowing with the taste of time (fragrance, richness, and smoothness)
In 2010, the raw materials of Bajiaoting Brown Tree were carefully selected, and in 2006, Brown aged materials were pressed and transformed for another 10 years. The cake has a uniform thickness, silver hairs are fully displayed, and the strands are complete and tight. There are many buds on the cake surface, and the soup color is bright orange yellow. The taste is strong and the sweetness returns quickly. The aroma of the fair cup is rich and full, with a clear honey aroma and a faint floral fragrance. The leaf base is evencompleteThe context is clear and there is still a lot of room for transformation.

The packaging style of the past is very different from that of the present, so just looking at the packaging shows that it has been around for a certain period of time. Although it is not as colorful as it is now, it has a different sense of historical weight. Opening the packaging, the tea cake is still round and intact, with clear lines, but the color is completely different from the new tea, making people marvel at the magic of time.

Brown Tree is a product that has been used for many years in octagonal pavilions, and it only continues when there is demand, indicating that there are no fewer enthusiasts. In 2010, Brown Tree has been suppressed for 10 years now, and drinking it has a different charm.

The thickness of the cake is uniform, the silver hairs are fully displayed, and the stripes are complete and tight,There are more sprouts on the cake surface.

Take 8.5g of tea in a 150CC bowl with a lid and a water temperature above 90 ° C
Wash the tea once for 6 seconds, and the soup will be light yellow, bright and transparent (the tea cake is relatively tight)
The fair cup has a rich and full-bodied aroma, with a distinct honey fragrance and a hint of floral fragrance.

First infusion: Slightly less water for 6 seconds, the tea soup is mellow, slightly bitter, does not show tea aroma, and has a light smoky fragrance.

Step 2: After 5 seconds, the soup has a clear aroma with a hint of orchid fragrance. The bitterness intensifies and there is a slight astringency. The mouth begins to turn sweet and the throat has a deep aftertaste.

3-5 bubbles: After 5 seconds, the soup color is golden and transparent. The tea soup is full and thick, with a lingering aroma and bitterness. It has a slight astringency, and the bitterness melts very quickly. The mouth quickly returns to sweetness (feeling very sweet and drooling), and the throat and mouth are very comfortable. The middle and back of the tongue have a clear sense of convergence, and the bottom of the cup still has a fragrance. The tea aroma is full.

The 6th to 8th steeps: 5-7 seconds, the soup is very similar to the 3-5 steeps, but the fullness of the 7-8 steeps is slightly weaker.

9th to 11th infusion: The soup color gradually changes from golden yellow to light yellow and bright, with a strong tea aroma, sweet and mellow taste, long-lasting flavor, and slightly reduced aftertaste.

Tea base: relatively intact, with good toughness, even strands, clear veins, and a lot of room for transformation.