#02 Bù Lǎng Zhēn Wèi Gǔ Shù 2015 sheng puer (布朗真味古树）

【Origin Traceability】
💎 Produced in the core hinterland of Bulang Mountain in Xishuangbanna, Yunnan, at an altitude of more than 1,800 meters. The temperature difference between day and night here is significant, and the red soil with deep humus and abundant rainfall give birth to the strong character of large-leaf tea trees. The tea leaves are carefully selected from ancient trees over a hundred years old, with thick and oily leaves and a tea polyphenol content of up to 35%, laying a natural foundation for the strong and sweet tea soup.

【Technology Essence】
💎 Using the traditional iron mold pressing process, the tea cakes are firm and angular. The whole process of manual killing retains active enzymes, high-temperature quick frying stimulates the inner quality of tea leaves; the kneading force is increased to release the tea juice, and the sun drying locks the wildness of the mountains. After being pressed in 2015 and naturally aged until now, the tea nature has gradually become calm, and the edge still exists.

【Taste characteristics】
🍵- First brew: The tea soup is golden and translucent, and it is like a knife blade cutting across the tongue. It is bitter like coptis with smoky wood fragrance, and astringent like green persimmon skin that tightens the cheeks;
🍵- After the third brew: The tea aroma surges like a tide, and the warmth in the chest spreads. When the bitterness is dissolved, the sweetness of wild honey gushes out, and the throat seems to have a mountain spring rushing;
🍵- From the sixth brew: The tea soup turns orange-red, and the taste is as thick as melted dark chocolate. The caramel and fir resin aroma condense at the bottom of the cup, and the tail water still has the chill of rock minerals.

【Aging potential】
✅357g discus is compactly pressed, and the internal and external transformation is balanced. After 8 years of natural aging, the tea soup has lost the fire of new tea, but the tea bones are still strong. It is expected that the bitterness will gradually fade after five years and transform into pine smoke honey; after ten years, the tea aroma will be restrained, and the throat rhyme will be like the aftershocks of the guqin, and the drinkability and collection value will both rise.

【Tasting Tips】
✅1. Brewing utensils: It is advisable to choose thick-walled purple clay teapots or Jianshui pottery teapots, which have strong heat-collecting properties and can tame the nature of tea;
✅2. Water temperature control: The first three infusions are directly poured with boiling water to stimulate the tea aroma; after the fourth infusion, the temperature drops to 95℃ to balance the strong feeling;
✅3. Taboos when drinking: Drink with caution on an empty stomach. It is recommended to pair it with brown sugar or nuts to buffer the initial strong impact.

【Core Value】
✅This tea is specially made for old tea drinkers, with the philosophy of "bitter as if practicing, sweet as enlightenment". Every sip is a straightforward expression of the wildness of Brown Mountain, and also a proof of the power of time to tame - the real tea aroma never compromises on the tip of the tongue, but is reborn at the bottom of the throat.