Shuang Chen Pu'er
Shuangchen Yangpu "10": Dry Cang Old Tea Readme: I made it like this
- Published on Shuang Chen Pu'er
If you want to become a well-stocked, high-quality, and sought-after dry-cooked old tea, what kind of concentration training is required? Let's hear what Gancang Laocha said:
I am a piece of Pu'er tea. My hometown is in Xishuangbanna, where there are more than 6,000 acres of wild tea tree communities, and more than 50,000 acres of artificially cultivated ancient tea gardens since the Qing Dynasty.
Our mothers are hundreds of thousands of old trees. In spring, just after I broke the thick and thick skin of the old tree mother, I was picked by a hardworking tea farmer.
Then I went through pan frying, hand kneading, sun exposure, autoclaving, drying, etc. and became a new piece of tea. Afterwards, I was either shoulder-shouldered, stabled, or driven, and eventually came to a place called "ecological storage".
Here are all my people. Some of them, like me, are newbies who have just entered the warehouse; some have already held adult ceremonies and have mid-term tea accounts; others have been over six years old and are highly respected and respected.
Here I like to discuss seniority. The older the seniority, the more respected. Therefore, from the moment I came here, I secretly resolved in my heart that I must become the oldest group of residents.
In addition to my people, there are two types of residents here: one is charcoal and the other is quicklime. It is said that it is because of them that we can live happily here. Because they will use a ventilation system to control the temperature below 32 ° C and the humidity below 75%. There is no air-conditioning and no dehumidifier here, everything follows the natural changing rules: spring, summer long, autumn harvest, winter Tibetan.
We, as another life form, are very delicate. We need to breathe very clean air. There must be no odor in the air. Because our body contains palmitic acid and terpenes, these two substances can tightly adsorb the odors in the air. If this happens, people will not like us so much, I don't want to!
In the process of our cultivation, light alone does not invite us to wait. Because there are rich contents in our body that need to be oxidatively decomposed, and when they are oxidatively decomposed, the entire tea warehouse needs a balanced microbial flora, and this guy has a deadly threat to microbial flora. At the same time, the propionaldehyde and pentenol in our body are prone to produce off-flavors when exposed to light. This taste is similar to the taste of dried cabbage, and it is also not liked by people.
We are here cared for by a group of people from Shuang Chen. According to the rhythm of our growth, they will constantly help us to turn around, change places, and be neighbors with different years of tea. Of course, not to mention it's more interesting.
In this way, we will go through the life stages of purification warehouse-stable warehouse-conditioning warehouse-Chenhua warehouse-wake up tea warehouse, and finally become a piece of dry old tea that everyone likes.
Well, that's how we started from a bud leaf, interpreting the legend of the sea. In the end, we are happy to dedicate our most perfect and amazing side to the people who have taken care of us, and become the good tea in their cup.
This is me, I am a dry warehouse old tea with double guarantee of "aging time, quality of aging", I come from Shuangchen!