Yun Yun Yi Pin【2019 Alcoholic Pu-erh Ripe Tea】

https://live.staticflickr.com/65535/49692737566_fc6abac76b_z.jpg **·Traditional ripe tea making method in Menghai Tea Factory in the 1970s and 1980s** **·Selected ancient tree super wool** **·High-grade cooked tea that is reproduced and surpasses the contemporary** **·Sweet and smooth, rich in flavor and heavy in quality** **·With the charm of old tea** https://live.staticflickr.com/65535/49693041617_7c41a09981_z.jpg https://live.staticflickr.com/65535/49692230938_b71e919e3d_z.jpg The dark reddish brown tea soup shows the excellent fermentation process of cooked tea. The entrance is sweet, simple and unpretentious. Mouth and tongue smooth and moist. Connecting the exquisite beauty of old tea, it becomes the charm of modern times. https://live.staticflickr.com/65535/49692194533_c415829d6d_z.jpg https://live.staticflickr.com/65535/49693041647_854a16943b_z.jpg It is not difficult to imagine what kind of stunning appearance such high-end quality tea will have after aging over time. Waiting for you to own and experience together! Suggested brewing method for pressed tea (tea cake) The ratio of tea to water is 1:20, and the temperature is 100 degrees The first steeping for 40 seconds (without washing the tea), the second steeping for 10 seconds, The third soak for 10 seconds, the fourth soak for 20 seconds, And so on to adjust according to personal preference. Cooked tea Tuocha recommended brewing method The ratio of tea to water is 1:20, and the temperature is 100 degrees The first brew is 90 seconds (without washing the tea), the second to fourth brew is 10 seconds, The fifth soak for 20 seconds, the sixth soak for 30 seconds, And so on, adjust according to personal preference.