關於2010年茶王普洱青餅 357克 (茶餅)
我們的這款2010年茶王青餅是選用“貢茶之鄉”- 易武地區2010年易武古樹茶青，根據古法製茶工藝，取法自然，傳統手工，石磨壓製而成。在2015年時出廠。
產地
易武正山海拔656-2023米之間。海拔差異大，形成了立體型氣候，具有溫濕、溫暖型兩種氣候特點，不同的小區氣候條件造成了不同的生態環境。山高霧重，土地肥沃，溫熱多雨，熱量豐富，雨量充沛。茶區土壤，在熱帶亞熱帶季雨林成土條件下，由紫色岩和沙岩母岩上風化發育而成，主要為磚紅壤、赤紅壤、黃壤。各地土質呈微酸性反應，pH值在4.6-6.5之間。土壤養分積累快，分解利用快，土壤有機質含量4.6%以上，腐殖質厚5厘米以上。
產地: 雲南
2010年茶王普洱青餅 357克 (茶餅) 共有 7 則評價
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Oliver T. –
The colour alone is stunning, this deep amber that catches the light. There’s an earthy depth mixed with something almost fruity, maybe stone fruit? It evolves as it cools. Really interesting tea, nothing one dimensional about it.
Marcus T. –
Surprisingly gentle for a raw puerh. The mellowness really comes through after all those years of aging. No harshness whatsoever, just smooth sweetness that builds as it cools.
Ethan G. –
This 2010 Pu-erh raw tea cake is so mellow and sweet with a delicate lotus aroma really smooth for aged pu-erh.
Jaxon –
Probably the best introduction to Pu-Erh teas I could recommend. This gives you a taste of an authentic, traditional variety without being overpowering.
Ava –
I’m not sure why this tea is called the King of Pu-erh raw teas but it does have a very refined quality that makes for a very satisfying experience overall.
Sarah K. –
A beautiful tea to view in the cup, with an equally beautiful, characteristic taste. You can tell it’s been thoughtfully aged to perfection
Sonny B. –
After being aged for several years, most Pu-erh raw tea can be too strong, but this tea is soothing and fragrant