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【2002年茶馬古道易武野生餅】普洱生茶
Detailed information on 【2002年茶馬古道易武野生餅】普洱生茶
1. 茶品資料
種類：普洱生茶
香型：沉香、甘香、微甜韻
發酵程度：後發酵
焙火程度：無焙火
生產年份：2002年
重量：400克
🍵建議沖泡方法🍵
投茶量：6.5克｜容器：130cc｜沖泡水溫： 100°C開水
- 用100°C開水，洗茶兩遍，期間快沖快出
- 以同樣100°C水溫，手法低沖，定點注水
- 首1-3泡 8-10秒出湯，其後視乎個人口味濃淡，調整浸泡時間
味道：初嚐茶品香氣沉穩細膩，低調沉香更顯茶品回甘與木質調韻，香氣延展性出色，茶湯飲後嘴有餘香，韻味回甜完整，茶氣鮮明悠揚，飲後體感明顯，暖意蔓延四肢。
茶韻特色：茶香蜜韻，香氣蘭香獨特，飽滿厚實的易武山野氣息，入口香甜柔綿又不失內勁，易武長韻，慢慢細品，別有風味。
茶湯口感：茶質剛柔並濟，質感順滑細緻，如沐春風。
2. 產地來源
采用易武產區野生老樹採青壓制而成，此茶的產量極少。茶品由王霞老師監製。
王霞，女，1960年生，評茶師、茶藝師，思茅市茶葉協會副會長。老師精於選料，熟於製茶，傳承古今，激情創新。
1978-1999年在勐海茶廠先後任技術員， 助力工程師，評茶師，質量檢驗科副科長， 勐海茶葉有限公司生產技術副主任，勐海茶廠質量總監。 1999年與其它股東創辦思茅古普洱茶葉有限公司並任公司總經理。 2007年4月14日，在首屆中國普洱茶戰略聯盟論壇峰會上， 王霞獲中國普洱茶「十大知名企業家」榮譽， 作為普洱茶界的一個領軍人物。
3. 製作工藝
普洱茶是以雲南大葉種茶樹鮮葉加工而成，需經過殺青、揉捻、曬乾等過程。茶葉採摘後以自然方式發酵，茶性較刺激，放多年後茶性會轉溫和。
![](\"https://cdn.shopify.com/s/files/1/2300/7699/files/Notice____1_0202a2fa-d0d0-45ae-86df-c9c18c0758a2.jpg?v=1614223948\")
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