Luzhou-scented Pu erh tea broken silver glutinous rice tea high-grade holiday gift box 300g

Basic information
Name: Pu 'er broken silver, also known as tea fossil.
Type: Pu 'er tea ripe tea.
Origin: Mainly produced in Pu 'er City and Xishuangbanna area of Yunnan Province.

The production process of Pu 'er broken silver is complex and fine, mainly including the following steps:

Picking: The selection of Yunnan large leaf species of ancient tree tea as raw materials, generally choose spring tea and autumn tea, to ensure the quality of tea.

Initial system: including drying, drying, rolling, drying and other processes. The enzyme activity is destroyed by high temperature killing to prevent oxidative fermentation; Roll the tea leaves into strips; Drying reduces the moisture content of tea to about 10%.

Fermentation: The sun-dried tea is piled and fermented, which is divided into early, middle and late stages. The tea is fermented to the proper degree by controlling temperature and humidity.

Screening and pressing: The fermented tea is screened to remove impurities and parts that do not meet the requirements, and then pressed to make it into a compact small block.

Drying and packaging: The pressed tea is dried so that its moisture is reduced to about 8%, and then packaged and stored in a cool, ventilated and dry place for aging.

Appearance and quality
Dry tea: the shape is grain by grain, firm and thick, symmetrical and hard, like scattered silver, black brown in color, oily and glossy.

Tea soup: red color thick bright, full and moist, with wood fat aroma, waxy aroma, tea aroma, taste sweet thick sweet alcohol, pure.

Leaf base: firm, fresh and not loose, water soft luster, no tea residue and tea dust.

Brewing advice
Tea ratio: 1:20.
Brewing water temperature: 95-100℃.
Brewing time: about 10 seconds for the first time, and can be adjusted according to taste.
Suitable tea set: covered bowl, purple clay pot, etc.
Brewing times: up to 15-20 times.
Washing tea: It is recommended to wash tea once to remove impurities from the surface of the tea.