2021 蛮砖生普洱小茶饼 100g
2021 蛮砖生普洱小茶饼 100g
这款普洱生茶采自云南蛮砖山的野生茶树。压制成的茶饼小巧圆润，容易下手。由于压制较紧，建议用茶针撬开。这款茶主要由大叶种制成，具有花香、草药香和矿物香。最初的淡淡苦味很快就被回甘所取代，回甘会持续很长时间。
蛮砖山
蛮砖山位于西双版纳澜沧江以北，是历史悠久的“六大茶山”之一。自十八世纪中期以来，该地区与其他五座山——攸乐山、革登山、倚邦山、莽枝山和曼撒山一起，一直是茶叶种植的主要地区。这里拥有理想的自然环境，适合种植生产优质普洱茶所必需的茶叶。蛮砖毗邻野象山和磨者河，是茶界中的瑰宝。
蛮砖山约有2930亩（195公顷）古茶园。这些古茶树主要分布在茂密的森林中，各种栽培品种生长在海拔565米到1540米之间。云南大叶种山茶是这一地区的主要品种，约25%的茶树属于小叶种茶树。
Origin
Origin
- Year: 2021
- Origin: Man Zhuan Shan, Yunnan
- Varietal (cultivar): large leaf Assamica (Da Ye Zhong)
- Production date: 25 september 2021
- Type: raw (sheng)
- Shape: pu erh tea cake
- Weight: 100g
How to Steep
How to Steep
How to infuse 2021 Man Zhuan Shan Raw pu erh tea cake?
Gongfu brewing
Brew 5 gram with 100 ml of water at 90-95°C. After a quick rinse, steep for 15 seconds for the first infusion, then gradually increase the steeping time.
Western brewing
Steep 3 gram with 250 ml of water at 90-95°C. Apply a brewing time of 1 to 3 minutes, according to your taste.
Our design work is inspired by the artwork “Along the River During the Qingming Festival” by the Zhang Zeduan in the Song Dynasty. Instead of displaying the daily lives of people in the capital of China (as the original artwork), we display the tea making process of farmers through the same bird’s eye perspective.
When examining our packaging design in detail, tea enthusiasts will observe the tea making process, featuring tea farmers picking, drying, rolling, and frying tea leaves. The tea is then tasted in a pavilion and transported by horses along the ‘ancient tea road’.
Together, the traditional Chinese landscape and tea making theme, symbolise heritage, tradition, and respect for hard work of tea farmers.