Because of its many delicate and delicate aroma substances, Pu-erh tea has
many different scent types in the scent, which are mainly divided into: orchard,
jujube, lotus, camphor, and honey. It is one of the many flavors of fresh Pu-erh
tea cyanine, and it is also the original fragrance of Pu-erh tea cyanine.
According to the experience of some tea friends in the past, both orchard and camphor must be preserved through fresh manufacturing processes and natural storage processes, and they must be mixed with arbor tea trees and camphor trees in the old tea gardens in Yunnan. Lotus and jujube are unique to Pu-erh tea produced in the new tea garden of shrubs.
Camphor:
There are tall camphor forests all over Yunnan. Most of these camphor trees are more than one or twenty feet in length. The space under the camphor tree is most suitable for the cultivation of Pu-erh tea. The camphor tree can provide appropriate shade opportunities for the tea tree. In the camphor environment, Reduce the occurrence of plant diseases and insect pests in tea trees.
More valuable is the root of Pu-erh tea tree, which alternately grows with the root of camphor tree under the ground, so that the tea has the aroma of camphor tree. At the same time, camphor tree branches and leaves also emit camphor, and tea trees absorb the camphor directly and store in the leaves.
Lotus:
The young bud tea of Yunnan large leaf tea is picked and fermented after proper aging. The good young bud tea removes the strong green leaf fragrance and leaves a faint lotus naturally. The lotus fragrance belongs to the floating tea fragrance.
Orchard:
The fresh green tea leaves of Pu-erh Tea Green have been aged for a long time, and then turned from green tea leaves to green tea leaves. Those tea trees planted under the camphor forest get the ginseng of the camphor tree. The incense becomes orchard, which is the most precious tea fragrance in Pu-erh tea.
Jujube incense:
Only the tea tree growing in an environment with very lush vegetation, often clouds and wild jujube trees can produce this aroma. As there are often fallen leaves, natural fertilizers are formed over time. The roots of the tea tree absorb these fertilizers, and the tea absorbs the mist. As a result, tea forms a special aroma of jujube.
Honey fragrance:
Generally speaking, most of the trees in Banna will produce a sweet aroma of honey after one to two years. Of course, in the hundred-year-old tree tea, the new tea of that year has a clear empty cup of honey. After the tea soup, there is also a honey fragrance in the mouth.
According to the experience of some tea friends in the past, both orchard and camphor must be preserved through fresh manufacturing processes and natural storage processes, and they must be mixed with arbor tea trees and camphor trees in the old tea gardens in Yunnan. Lotus and jujube are unique to Pu-erh tea produced in the new tea garden of shrubs.
Camphor:
There are tall camphor forests all over Yunnan. Most of these camphor trees are more than one or twenty feet in length. The space under the camphor tree is most suitable for the cultivation of Pu-erh tea. The camphor tree can provide appropriate shade opportunities for the tea tree. In the camphor environment, Reduce the occurrence of plant diseases and insect pests in tea trees.
More valuable is the root of Pu-erh tea tree, which alternately grows with the root of camphor tree under the ground, so that the tea has the aroma of camphor tree. At the same time, camphor tree branches and leaves also emit camphor, and tea trees absorb the camphor directly and store in the leaves.
Lotus:
The young bud tea of Yunnan large leaf tea is picked and fermented after proper aging. The good young bud tea removes the strong green leaf fragrance and leaves a faint lotus naturally. The lotus fragrance belongs to the floating tea fragrance.
Orchard:
The fresh green tea leaves of Pu-erh Tea Green have been aged for a long time, and then turned from green tea leaves to green tea leaves. Those tea trees planted under the camphor forest get the ginseng of the camphor tree. The incense becomes orchard, which is the most precious tea fragrance in Pu-erh tea.
Jujube incense:
Only the tea tree growing in an environment with very lush vegetation, often clouds and wild jujube trees can produce this aroma. As there are often fallen leaves, natural fertilizers are formed over time. The roots of the tea tree absorb these fertilizers, and the tea absorbs the mist. As a result, tea forms a special aroma of jujube.
Honey fragrance:
Generally speaking, most of the trees in Banna will produce a sweet aroma of honey after one to two years. Of course, in the hundred-year-old tree tea, the new tea of that year has a clear empty cup of honey. After the tea soup, there is also a honey fragrance in the mouth.
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