#53 Yì Wǔ Tóng Qìng Hé Gǔ Shù Chūn Chá - Gǔ Fǎ Shì Xí 2025 sheng puer （易武铜箐河古树春茶-古法世袭）

【Origin】
🌏Tongqing River, Yiwu, Mengla, Yunnan, deep in the primitive rain forest
💎Big tree tea: more than 80 years old, deep roots, more sweet
💎Ecologically rotten: surrounded by wild bananas and ferns, even insects think the road is too far
💎Sugar in the soil: red soil mixed with rotten leaves, tea leaves come with rock sugar base

【Craftsmanship】
💚1. Hand-picked young buds: pinch one bud and two leaves before Qingming, and go down the mountain before the dew dries
💚2. Iron pot fried tea: firewood stove + master hand rubbing, grass taste turns into honey fragrance
💚3. Stone mill pressed cake: just the right tightness, stored for ten years without breaking or mold

【Taste test】
🍵1st brew: the soup is light yellow and bright, and it tastes like wild honey soaked in mountain spring water
🍵After 3 brews: slightly astringent on the tongue (like licking a green mango skin), sweetened in 3 seconds
🍵From 7 brews: the more you drink, the sweeter it gets, and your throat feels like it has mint candy in it, cool

[Tea storage guide]
✅Drink now: fresh and sweet, perfect with potato chips while watching TV series
✅Store for 3 years: astringency disappears, sweetness upgrades (favorite of office tea lovers)
✅Store for 10 years: soup turns orange-red, with plum fragrance (but it is recommended to drink it while it is fresh, don't wait)

[Brewing tips]
🎁1. Tea set: covered bowl or glass cup, don't use thermos cup (waste sweetness)
🎁2. Tea: 8 grams with 160ml water, adjust the strength by yourself
🎁3. Easter egg: cold brew with lychee meat, kill the Internet celebrity fruit tea