Controversy over the Pu-erh tea raw tea: There have been many controversies
about the Pu-erh raw tea from the Mengku. There are three main questions:
First, the reason why high aroma questioned is roasting or even frying. Second,
drinking is delicious and tasteless. The third is that the pressed cake is
relatively loose, which is not conducive to conversion.
The traditional Mengku tea technology is quite different from Menghai and Yiwu technology. The most important feature is the withering and long twisting light. The main reason for this process is that the geographical location is inconvenient for transportation, so tea farmers in Lincang invented many characteristic processes such as ventilation and showering in order to avoid red leaves that were withered and overripe when transporting fresh leaves. This withering process has a natural micro-fermented aroma-raising effect, and it will also improve the taste, so it will produce high-flavor and fresh-tasting taste. In addition, most of Natural puerh tea is twisted into a semi-tight strip, so the tea is stored During the previous period of the process, the change was slow, and the internal quality of tea was not released due to the tight junction. After the tea was released after the activation of the tea in the later stage, the conversion would proceed, and it would slowly display amazing agarwood and thickness. This is also one of the fascinating features of Tanko Tea.
The traditional Mengku tea technology is quite different from Menghai and Yiwu technology. The most important feature is the withering and long twisting light. The main reason for this process is that the geographical location is inconvenient for transportation, so tea farmers in Lincang invented many characteristic processes such as ventilation and showering in order to avoid red leaves that were withered and overripe when transporting fresh leaves. This withering process has a natural micro-fermented aroma-raising effect, and it will also improve the taste, so it will produce high-flavor and fresh-tasting taste. In addition, most of Natural puerh tea is twisted into a semi-tight strip, so the tea is stored During the previous period of the process, the change was slow, and the internal quality of tea was not released due to the tight junction. After the tea was released after the activation of the tea in the later stage, the conversion would proceed, and it would slowly display amazing agarwood and thickness. This is also one of the fascinating features of Tanko Tea.
Beginning in 2009, the production of Mengku tea has gradually returned to the traditional manual process. Therefore, many tea products in recent years have performed well and have gradually been recognized by everyone. As an important branch with distinctive characteristics in Pu-erh, Yunnan, it is worth everyone’s attention and expectation.
Visit us at http://www.naturalpuerh.com
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