How about Mu Yun Pu 'er tea?

The quality of Mu Yun Pu 'er tea is very good.

Mu Yun's Pu 'er tea tastes smooth, bright, pure, sweet, smooth and mellow. The aroma of good tea is pure, rich, stable and strong. After drinking, saliva is produced on both cheeks, and the tea soup has a high viscosity and smoothness in the throat. The bitterness and astringency of tea can be quickly dissolved, and the sweet effect is lasting. The soup is bright in color, soft and symmetrical at the bottom of leaves, with honey fragrance.

The raw tea of Mu Yun Pu 'er tea is bitter and astringent, and it may also have some sour taste. After fermentation, the cooked tea will have a pile of taste, and the bitterness will be much reduced. The entrance of this tea has a feeling that oil or even jelly slips on the tip of the tongue; When the soup flows through the tongue, it instantly becomes bitter, and bitterness penetrates into the tongue. It disappears within 3 seconds after swallowing and becomes astringent. The tongue is astringent, the cheeks are astringent, and it is balanced everywhere.

Brief introduction of Pu 'er tea

The collection of Pu 'er tea leaves can be carried out from the end of February to the middle of June, and the large-leaf tea trees planted in Sipu area can send 5-6 rounds a year, with a growth period of more than 300 days. Due to the local climate characteristics in Yunnan. According to the traditional classification method, picking tea from Qingming to Grain Rain is called "Spring Shoot", picking tea from awn seeds to big trees is called "Ershui", and picking tea from Bailu to first frost is called "Guhua".

Generally speaking, the quality of tea in "Chunjian" and "Gu Hua" periods is the best. When picking tea, leaves and buds are picked at the same time. Generally, the third and opposite leaves with the same tenderness are picked from the tips of tea branches: one leaf and one bud, two leaves and one bud, and three leaves and one bud, so as to leave leaves reasonably.