In 2024, an elephant took root in China and Yunnan, a traditional Pu 'er tea brick tasting report: sweet and full!
It's hard to dream in the golden autumn, and it has dragged on for more than half a spring and autumn. Finally, in the autumn after Capricorn, I wrote a few strokes and handed in this assignment.
On September 9th, the sky was still in the thirties after Capricorn crossed the border, and the gloomy sky seemed to carry heavy shackles. This time, I want to get rid of the old way of doing homework and share this tea with pure look and feel.
250g, the price of a brick in 39 yuan, is a very economical tea.
Open the package, the brick shape is correct, the thickness is uniform, the lines are clear, tight and full, and the tea fragrance that comes next is melodious, like opening the curtains in the morning and slowly stretching against the sun.
Pry open a corner of the tea, weighing 6 grams, and brew it in a 120 ml bowl. Burn the cup with a 100-degree hot water temperature, put the tea in it while it is hot, and let the temperature of the bowl cover slowly steam for two minutes. This is a quiet process, as if the sky outside the window is still together. Wash the tea again, slowly inject 100-degree hot water, let the whole tea soak in it, wait for the tea to stretch, and small bubbles emerge from the tea, feeling that the boredom in my heart is also dissipating little by little at this moment.
Washing tea is still the original old habit. For cooked tea, I like to slowly inject water along the cup wall. The thin water column is so soft that it does not arouse a ripple. Looking at the water, it seems to grow slowly from the bottom of the bowl, and the tea leaves are submerged a little bit, as if my heart is wrapped in warmth. This is why I like to make tea. In the process of making tea, my heart seems to be baptized again.
The first bubble, filled with water, produces soup in seconds, with bright orange color and mellow taste. Immediately after the second bubble and the third bubble, the smell of tea slowly wanders in the mouth.
Starting from the fourth bubble, the time for making soup is gradually increased. With the brewing of time, the taste of this tea is gradually revealed. The soup is red and bright, like a gem, like a mountain spring, which cleanses the heart. The throat is sweet, the astringent taste of tea fades, and the tea fragrance is melodious. If the initial tea fragrance is a creature playing and running in the mountains, the tea fragrance in the middle section is like the smoke slowly rising from the kitchen in the mountains.
From the end of this tea, the tea smells quiet and gentle, which makes the body slightly hot. If it is winter, it is also an excellent enjoyment to cook a pot.
After drinking the last cup, only the leaves that are stretched and opened are full of oil. Under the light, little stars are shining, and the gloomy sky seems to be clear at this time.
Only a few strokes can be written here, and I can only talk to you about this tea from my most direct senses. If there is anything missing, please forgive me!
