Tea used to be Pu 'er tea, which belongs to the big leaf species in Dong Bang. Because local customs only pick spring tea and autumn tea every year, tea trees are well protected and the quality of tea is much better than that of other villages.
Xigui tea is rich in substances, very resistant to foaming, with high concentration of tea soup, heavy taste, sharp aroma, rich tea fragrance but supple soup feeling, delicate waterway with strong sweetness and salivation, and lasting fragrance in the mouth.
Evaluation of Xigui tea;
First talk about domineering, 15 seconds, full of bitterness, and then return to Gansu (this evaluation is limited to spring tea).
Second, water is very important. Compared with the bottled water in Lincang city, the spring water in the bustling foothills has a 30% bonus value.
Third, the so-called mushroom fragrance is a legend about tea in the past. The description of this fragrance is not exact, but you can try to understand it.
Fourth, there is a 70% gap between spring tea and autumn tea, but I still think that busy tea, even autumn tea, is still very strong.
5. Purity and strength, equivalent to the old chapter in 2003. If you bid, then the busy Lushan spring tea is the tea you are willing to buy at three times the current price of Lao Ban Zhang.
Sixth, the second half of Xigui Tea is similar to the second half of Tea King Tree.
Reference to the above content: Baidu Encyclopedia-Xigui Pu 'er Tea