The full autumn pu ‘er ripe tea fresh tea menghai material 2012 8 into fermentation very fast

Menghai?? Is regarded as the holy land of pu-erh tea ripe tea, not only because it is the birthplace of ripe tea manufacture craft, fame, more cooked by local tea have unique taste. Speculation of the leaven of the local water or make ripe tea pool has some suitable tea of microbes, so tea very sweet. This argument may also be set up, because in maotai maotai. But I prefer to believe that can see that the local convergence of division and have rich experience in production of fermentation decades gradually improved and the formation of the most appropriate tea making facilities. Compared with the menghai tea, lincang tea taste, aroma is insufficient; Simao tea after taste sweet, but just plain. Menghai tea and well, retrogradation and fast, can be batch production of high quality pu ‘er good place.

The full autumn is orthodox menghai manufacturing. Raw materials, master, early production and packaging and storage are done in menghai’s country of origin. Ripe tea production is the mystery of the microbial homework, make ten times because there are a few successful, happy and full of autumn tea, is a rare success, the most complete several times. Material pressed into bread, changes very quickly, in less than a year after the birth, has shed similar dust heap taste, aroma slightly, tang red thick, fruity taste. Don’t tea difficult