#03 Mán Zhuān Biāo Běn Qiáo Mù Gǔ Shù 2022 sheng puer （蛮砖标本乔木古树）

[Hardcore Origin]
🌏Yunnan's six ancient tea mountains·Manzhuan core area
💎Ancient tree lineage: specializes in picking strong leaves in the middle of tea trees (one bud and two leaves)
💎Ecological involution: symbiosis with wild mushrooms and bamboo forests, 20cm thick humus on the surface
💎Specimen significance: single plant picking and single plant pressing, you can understand the pure Manzhuan taste

[Technology]
✅1. Iron pot killing: master hand-frying, traditional light killing leaves room for transformation in the future
✅2. Slate sun-drying: Sun-dry on bamboo mats for 3 days to absorb the earth's air without the smell of fireworks
✅3. Hand-made stone mill: 200g small cakes are pressed to a moderate tightness, and the tea leaves will not break when pried

[Actual taste test]
🍵1st brew: wild honey fragrance + bamboo forest fresh air, golden and translucent soup color
🍵After 3 brews: slightly bitter like dark chocolate, sweet in 5 seconds, cool throat like mint
🍵7th brew: continuous sweetness, thick leaves can be brewed for the second pot
🍵Secret code of old tea drinkers: "This is the wildness that Manzhuan should have!"

[Potential for tea storage]
🎁Drink now: bitter and sweet interweaving, refreshing
🎁Store for 5 years: bitterness turns to plum sourness, soup becomes thicker
🎁Store for 10 years: camphor fragrance and medicinal rhyme come out, small cakes become heirlooms

Brewing tips:
💚Break in a covered bowl: add 7g tea, boil water and get the tea out in seconds (reduce to 5g for beginners)
💚Stir-brewing method: add 1g tea in a thermos cup, simmer for 20 minutes, it will be sweet to the top
💚Cold brewing method: 1g tea + mineral water refrigerated for 4 hours, beats convenience store cold brew