How about this tea Jingmai ancient tree tea from Zeerxiang s family?

Ancient tree tea, also known as big tree tea, has ancient tree communities in the ancient six tea mountains and new six tea mountain tea areas in Yunnan and Phongsali province in northern Laos, so the yield is very scarce. Ancient tree tea is deeply rooted and does not need artificial watering and fertilization, so the minerals contained in the tea itself are relatively high, and the ancient tree tea is an environmentally friendly tea. Therefore, the ancient tree tea is rich in substances, and the ancient tree tea is therefore more resistant to foaming, more aromatic, mellow in taste, and sweet and sweet.

Compared to other teas, it does not need to be fertilized, so it is more natural.

Because of this, the ** of ancient tree Pu'er tea is also rising, and it is becoming more and more difficult to choose a good ancient tree Pu'er tea.

1、**。There are many buyers who will be entangled in the question of whether it is expensive when choosing ancient tree Pu'er tea, and even fall into it and cannot extricate themselves, simply taking ** as the only criterion for selecting ancient tree Pu'er tea. In fact, the average kilogram of ancient tree Pu'er tea in different regions ranges from hundreds of yuan to tens of thousands of yuan, and its popularity is determined by many factors such as the popularity of the production area, the rarity of the ancient trees in the production area, and the brand value.

Zeer Xiang Jingmai Ancient Tree Tea is produced in Jingmai Ancient Tea Mountain, and the tea produced in a good origin is a good tea!

2. Tea. Yunnan large-leaved species is a very broad concept, including a number of excellent large-leaf varieties and Yunnan group species in Yunnan Province. The definition of large-leaf species refers to varieties with mature leaf areas of more than 50 square centimeters, and the leaf size of Pu'er tea will also vary due to many factors.

Therefore, the ancient tree Pu'er tea also has smaller leaves, and most of the ancient tree Pu'er tea in Yunnan belongs to the Yunnan large-leaf species, which is indeed much larger than the tea leaves of the small-leaf species, but not all the leaves of the ancient tree Pu'er tea are of average size. Zeer Xiangjingmai Ancient Tree Tea is pressed by traditional technology, the cake shape is round, clean, moderately tight, brown in color, and the inside and outside are the same.

3. Tree age. Ancient tea trees refer to the wild ancient tea trees and their communities distributed in natural forests, semi-domesticated artificial cultivated wild tea trees and artificially cultivated ancient tea gardens of more than 100 years. The "Splendid Tea Ancestor" in the Fengqing area is the oldest ancient tea tree in the world, with a history of 3,200 years.

The most important thing about ancient tree Pu'er tea is the word "ancient", one is the taste of ancient trees, and the other is that everyone always cherishes things with a sense of history. Naturally, you will be very concerned about the simplicity of ancient tree Pu'er tea. Zeer Xiangjingmai Ancient Tree Tea is selected from about 300 years of ancient tea trees, artificially processed and sun-dried to make good tea.

Well, this one still tastes very good, you can get it, go check it out.

Chinese tea is mainly divided into green tea, black tea, oolong tea, white tea, yellow tea, and dark tea.

1. Green tea. Main varieties: Yingshan Yunwu Tea, West Lake Longjing, Emei Snow Bud, Meitan Cuiya, Orchid Bird's Tongue, Huiming Tea, etc.

Green tea is one of the main types of tea in China, which refers to the beverage made from the new leaves or buds of the tea tree, unfermented, through the process of killing, shaping, drying and so on. The color of the finished product and the brewed tea soup preserve the green style of fresh tea leaves. Regular drinking of green tea can prevent cancer, lower lipids and **, and can also reduce the nicotine damage to smokers.

The color of its dry tea and the tea soup after brewing, and the bottom of the leaves are mainly green, so it is called green tea.

2. Black tea. Main varieties: Rizhao black tea, Qi red, Zhaoping red, Huo red, Yunnan red, Yue red, Quancheng red, Quancheng green, etc.

In the process of processing, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred in black tea, and the chemical composition in the fresh leaves changed greatly, and the tea polyphenols were reduced by more than 90%, resulting in new components such as theaflavins and thearubigins. The aroma substances were significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves, and sweet and mellow.

The most famous black tea variety in China is Qimen black tea, which is the second largest tea category in China.

3. Oolong tea.

The main varieties are: Oriental Beauty, Luohan Agarwood, Red Water Oolong, Oolong Black Tea, Red Oolong, Phoenix Narcissus and so on.

Oolong tea, also known as green tea, semi-fermented tea and fully fermented tea, has many varieties and is a tea category with distinctive Chinese characteristics among several major tea categories in China. Oolong tea is a high-quality tea made after picking, withering, shaking, frying, rolling, and roasting. Oolong tea evolved from the Song Dynasty tribute tea dragon group and phoenix cake.

4. White tea. Main varieties: Baihao silver needle, white peony, Gongmei, Shoumei, etc.

White tea, a micro-fermented tea, is a traditional tea created by Chinese tea farmers. One of the six major tea categories in China. It refers to a kind of tea that is not finished or rolled after picking, but only processed after drying or simmering.

It has the quality characteristics of complete appearance buds, full of hair, fresh fragrance, yellow and green soup color, and light and sweet taste.

5. Yellow tea. Main varieties: Haimagong tea, Huoshan yellow bud tea, Yuan'an yellow tea, Junshan silver needle tea, Luding tea, etc.

Yellow tea is a specialty of China. According to the size of fresh leaves, old and young buds, it is divided into yellow bud tea, yellow small tea and yellow big tea. Yellow bud tea mainly includes Junshan silver needle, Mengding yellow bud and Huoshan yellow bud, Yuan'an yellow tea; For example, Weishan Maojian, Pingyang Yellow Soup, Ya'an Yellow Tea, etc. are all yellow tea.

After the impoundment of water in the Three Gorges Reservoir area, the perennial fog in the Zigui Mountains has been shrouded, forming a unique Zigui yellow tea, which also belongs to the yellow tea.

6. Black tea. Main varieties: Fu tea, Qianliang tea, black brick tea, Sanjian, Bian tea, An tea, Pu'er ripe tea, Fu tea, etc.

Black tea is named because of the black appearance of the finished tea. Black tea is one of the six major tea categories, which is a post-fermented tea, and the main production areas are Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui and other places. The black hair tea raw materials used in traditional black tea have a high degree of maturity and are the main raw materials for pressed tea.

The tea-making process of black hair tea generally includes four processes: finishing, rolling, piling and drying.

Green tea: This is the most produced type of tea in China, and its variety ranks first in the world. Green tea has the characteristics of high aroma, mellow taste, beautiful shape, and brewing resistance.

The production process is all through the process of finishing, kneading and drying. Due to the different drying methods during processing, green tea can be divided into roasted green tea, roasted green tea, steamed green tea and sun-dried green tea. Green tea is the most produced type of tea in China, and 18 tea-producing provinces (regions) in the country produce green tea.

China's green tea varieties rank first in the world, with tens of thousands of tons exported every year, accounting for about 70% of the world's tea market. China's traditional green tea, Mei tea and pearl tea, are popular with consumers at home and abroad for their high fragrance, mellow taste, beautiful shape and brewing resistance.

2. Black tea: The difference between black tea and green tea lies in the different processing methods. Black tea is processed without killing, and withering, so that the fresh leaves lose a part of the water, and then kneaded (kneaded into strips or cut into granules), and then fermented, so that the tea polyphenols contained in it oxidize and turn into red compounds.

This compound is partly soluble in water and partly insoluble in water, and accumulates in the leaves, thus forming red soup and red leaves. There are three main categories of black tea: small black tea, gongfu black tea and black broken tea.

3. Green tea (oolong tea): It is a semi-fermented tea, that is, it is properly fermented during production, so that the leaves are slightly red, and it is a kind of tea between green tea and black tea. It has both the freshness of green tea and the sweetness of black tea.

Because the middle of the leaf is green, and the leaf edge is red, it is called "green leaf red border".

4. White tea --- a specialty of our country. It is not fried or kneaded when it is processed, and only the delicate tea leaves with hairy leaves are dried or dried with a simmer, so that the white hairs are completely preserved. White tea is mainly produced in Fuding, Zhenghe, Songxi and Jianyang counties in Fujian, and there are several kinds of "silver needle", "white peony", "Gongmei" and "Shoumei".

5. Yellow tea: In the process of making tea, it is stuffy and yellow, thus forming yellow leaves and yellow soup. It is divided into three categories: "Yellow Bud Tea" (including Junshan Silver Bud in Dongting Lake, Hunan, Mengding Yellow Bud in Sichuan Ya'an, Mingshan County, and Huo Nei Bud in Huoshan, Anhui), "Yellow Small Tea" (including Beigang in Yueyang, Hunan, Weishan Maojian in Ningxiang, Hunan, Pingyang Yellow Tang in Pingyang, Zhejiang, and Luyuan in Yuan'an, Hubei), and "Huang Da Tea" (including Dayeqing and Huoshan Huangda Tea in Anhui).

6. Black tea: The raw materials are coarse and old, and the accumulation and fermentation time is long during processing, so that the leaf color is dark brown. Originally, black tea was mainly sold to the border areas, and it was an indispensable daily necessity for Tibetan, Mongolian, Uygur and other fraternal ethnic groups.

Pu'er tea from Yunnan is one of them. There are varieties such as "Hunan Black Tea", "Hubei Laoqing Tea", "Guangxi Liubao Tea", "West Roadside Tea" and "South Roadside Tea" in Sichuan, "Tight Tea", "Flat Tea", "Square Tea" and "Round Tea" in Yunnan.

There are many types of tea, the common ones are green tea, flower tea, black tea, white tea, oolong tea, Pu'er tea, etc. Jiya tea big tree tea, ancient tree tea, tea is produced in many areas of southern China, and the local people have drunk tea for generations, and they absorb much more nutrients from tea and their preference and dependence on tea than people in areas that do not produce tea. Some people who do not have the habit of drinking tea drink tea in order to pursue health, but after drinking it, it is very uncomfortable, because not everyone is suitable for drinking tea. ​

Chinese tea can be divided into six types: green tea, black tea, white tea, dark tea, yellow tea, oolong tea, etc.

Green tea. Black tea. Black tea. Oolong. Yellow tea. White tea.

According to the color, it can be divided into: green tea, yellow tea, white tea, green tea, black tea, and dark tea.

Green tea is divided into fried green, roasted green, sun-dried green, and steamed green;

There are three types of black tea: gongfu black tea, small black tea, and black broken tea;

Oolong tea (green tea) is divided into southern Fujian oolong, northern Fujian oolong, Guangdong oolong, and Taiwan oolong;

White tea is divided into white bud tea and white leaf tea;

Yellow tea is divided into yellow bud tea, yellow small tea, and yellow big tea;

There are six kinds of red, yellow, white, green, black and green (oolong) teas.

The production process of different tea copies is also different, taking green bai tea as an example - green tea.

The DU production process is as follows:

1. Killing zhi - the main purpose is to break the damage and passivate the oxidase activity in fresh leaves through high temperature, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, evaporate part of the water in fresh leaves, make the tea soft, easy to roll and form, and at the same time emit green odor and promote the formation of good aroma.

2. Kneading - through kneading to form its tight knot and bent shape, and also has an impact on the improvement of endoplasm. Kneading can roll the tea strips tightly, reduce the volume, lay a good foundation for frying and drying into strips, and appropriately destroy the leaf tissue and material transformation.

3. Drying - make the material easy to process, transport, store and use; Food drying is one of the main technologies in food storage and processing, through which most of the water in food is removed to reduce water activity, inhibit the growth and reproduction of microorganisms, and prolong the storage period of food.

1. Picking.

Picking is to use the index finger and the finger to hold the middle of the young stem between the leaves, by the elasticity of the two fingers to pick the tea leaves, the picking time is better before 12 o'clock in the afternoon to 3 o'clock in the afternoon, different tea picking parts are also different, some pick a top bud and the first leaf next to the bud is called a heart and a leaf, and some pick a leaf more than one leaf called a heart and two leaves, and there are also a heart and three leaves. There are also single-person and double-person tea picking machines, which can use machinery to pick tea, which is both labor-saving and fast.

2. Sunlight withers.

The picked tea must be spread and dried in the sun, or the hot air should be used to make the tea cyanine water moderately evapolate, reduce the cell moisture content, reduce its activity and remove the semi-permeability of the cell membrane, and the chemical components in the cells can also be fermented by enzyme oxidation, and then flattened on the salamander.

3. Stir-fry green. Tea cyanine withering to an appropriate extent, that is, the enzyme activity in the leaves is destroyed by frying at high temperature, and the fermentation continues, and the stinky green taste in the fresh leaves can be removed, and the fresh leaves are also easy to roll due to the evapotranspiration of water.

4. Kneading. The roasted tea leaves are placed in a kneading machine to roll and form a curly shape, and due to the kneading pressure, some of the juice is squeezed out and adheres to the surface, so that it can be easily dissolved in the tea soup during brewing. Different teas have different degrees of rolling.

5. Wodui. Generally, the green tea is made to the end of the rolling, and the rest is just drying, but the post-fermented tea has a stacking process called Wudui after finishing and rolling, that is, the green tea that has been rolled is stacked and stored, because the green tea moisture is quite high, it will heat up after stacking, and it has triggered the growth of microorganisms, because of the relationship between heat and microorganisms, so that the green tea has another fermentation, the tea quality is degraded and becomes mellow, and the color is oxidized and becomes crimson, which is the so-called Pu'er tea.

6. Drying. Drying is the use of a dryer to dry and roll the tea leaves with hot air, so that its water content is less than 4%, which is conducive to storage and marketing.

Seven, eighty percent drying, then take out the moisture, and then carry out the second drying.