XiaGuanTieBing 2002 Сырой пуэр（下关铁饼）#22

💎【Origin Traceability】
Produced in the Xiaguan tea area of Dali, Yunnan, the high altitude, misty climate and fertile red soil here give birth to the unique mountain charm of Pu'er tea. The tea is carefully selected from high-quality raw materials from the origin.

💎【Craftsmanship Essence】
Using the traditional iron mold pressing process, the tea cake is shaped like a steel nail and is as dense as iron, which is conducive to long-term aging. The tea leaves are withered by hand to retain their activity, dried in the sun to lock in the mountain fragrance, and then pressed and shaped with a stone mill. After 22 years of natural transformation, the edges and corners gradually faded, and the mellowness gradually increased.

💎【Tasting Notes】
The tea soup is bright red, like jujube soup. The first drink has an aged aroma like an old wooden cabinet, with a slight bitterness similar to Chinese medicine, but then a hint of sweetness emerges in the mouth, like a piece of rock sugar. The more you drink, the smoother your throat becomes, and the bitterness gradually fades, replaced by the sweet and sour taste of candied fruit. After the sixth brew, the tea soup becomes thicker, and the tongue can feel the smoothness similar to rice soup, with a slight fragrance of wild dried mushrooms at the bottom of the cup. This tea has a balanced bitter and sweet taste, and the tea strength remains unchanged. After another five years of aging, the taste will be more mellow.

💎【Aging Potential】
The compact nature of the iron cake slows down the transformation speed of the tea cake, and the 400-gram large cake shape is more conducive to uniform fermentation inside and outside the tea cake. Although the tea soup is mellow now, the bitterness of the brown mountain can still be vaguely seen at the bottom of the throat. It is expected that after five years, the wild mushroom aroma will be transformed into pine resin honey aroma, and the thickness and smoothness will be further improved.