《Iceland/Archives》
Product Name: 2006 Iceland Cake Tea
Origin: Iceland Core Tea Area, Mengku, Yunnan
Process: Pu'er Tea (Ripe Tea) Compressed Tea
Net Content: 357g per cake
Positioning: Collection/For Players to Drink by Themselves/Tasting (Novices Should Drink with Caution)
Raw Materials: Iceland Core Materials - Fermented and Stored from 2006 Spring Tea
Brief Introduction: The tea soup is clean and transparent, with a full and mellow taste, full of rock sugar sweetness, and a strong sweet aftertast

Standard One of High-end Aged Ripe Tea - Raw Materials
The foundation of transformation all comes from rich internal qualities

Using pure materials from ancient Iceland trees to ferment and make Iceland ripe tea in 2006 was already a great innovation. Moreover, the detailed use of Iceland raw materials is like adding flowers to brocade. The aged ripe tea that has been aged in a pure dry warehouse is truly excellent. Whether it's the taste, charm, or aroma of the soup, they have all been harmonized. Friends who love ripe tea must not miss it.

2006 Year Iceland Pu-erh Ripe Tea: The Charm Accumulated over Years

In the vast universe of Pu-erh tea, the 2006 Iceland Pu-erh ripe tea is like a unique and dazzling pearl, bearing the marks of time and possessing a distinctive flavor, attracting countless tea lovers.

Iceland, a legendary village hidden in Mengku Town, Shuangjiang Autonomous County, Lincang, Yunnan Province, is extremely scarce in terms of its production area in the Pu-erh tea industry. Geographically, the truly core production area of Iceland tea is extremely small, covering only a few villages like the Old Iceland Village. The area where tea trees grow is very limited, which fundamentally restricts the tea yield. Moreover, most of the tea trees in the Iceland production area are sexual population varieties, commonly known as "Mengku Big-leaf Variety". These tea trees have gone through years of baptism, with pure and unique genes and extraordinary tea quality. However, they are relatively difficult to breed and expand on a large scale, making it increasingly precious to obtain the raw materials of Iceland tea.

The natural ecological environment of the Iceland production area is even more advantageous and irreproducible. It is foggy all year round, with an average annual foggy day exceeding 200 days, just like a fairyland. The fog acts as a natural barrier, shielding the tea trees from excessive ultraviolet rays and regulating the local microclimate, allowing the tea trees to grow leisurely in a mild environment. The air humidity remains at around 80% throughout the year, and the soil type is weathered shale soil, rich in a variety of minerals and trace elements such as potassium, magnesium, and zinc. These minerals deeply participate in the metabolism of tea trees, endowing the tea leaves with rich and unique internal qualities, making the buds and leaves of Iceland tea thick and plump, with extraordinarily rich internal substances. It inherently has an excellent foundation for creating top-quality tea products and is a rare treasure bestowed by nature.

In 2006, although Iceland Pu-erh tea had begun to gain fame at that time, it had not yet reached the extremely popular level it is today. The ripe tea produced in this year was meticulously crafted through traditional techniques. After picking the tender tea leaves, they were spread out appropriately to ensure uniform water loss. Then, they entered the fixation stage, where high temperature was used to quickly inactivate the enzyme activity and retain the fresh fragrance of the tea leaves. Pile fermentation is a crucial step in making ripe tea. Tea-making masters, relying on their rich experience, controlled the temperature, humidity, and the timing of turning the pile, enabling the internal substances of the tea leaves to undergo profound transformation under the action of microorganisms. After dozens of days of piling, the tea leaves changed from their original bright green to reddish-brown, and the aroma gradually evolved from a fresh grassy fragrance to a rich aged fragrance.

After more than ten years of aging, the charm of the 2006 Iceland ripe tea has become even more mellow. The dry tea has a reddish-brown and glossy color, with tight and clear strips, and the buds are plump with golden hairs. Just by looking at its appearance, one can feel the calm and steady texture bestowed by time. After brewing, the tea soup is thick, red, and translucent, like a ruby. When sniffing lightly, the aged fragrance and camphor fragrance are intertwined, and there is also a faint hint of sweet honey fragrance, with rich and long-lasting layers. When tasting, the entrance is mellow and full, and the soft feeling of the tea soup spreads on the tip of the tongue. First, one can feel the thick aged charm unique to ripe tea, and then a touch of sweetness surges onto the tip of the tongue. The original rock sugar charm of Iceland tea is also retained in the ripe tea. Although the return of sweetness and the production of saliva are not as rapid and intense as those of raw tea, they are like a gurgling stream, continuous and long-lasting, bringing lasting moisture and a sweet aftertaste to the mouth.

Savoring the 2006 Iceland Pu-erh ripe tea is not only a feast for the taste buds but also a journey of dialogue with time. It carries the craftsmanship and memories of Pu-erh tea production in that era. In the passage of time, it continuously emits a unique charm, allowing every tea lover fortunate enough to encounter it to immerse themselves in the tea fragrance that has spanned more than ten years and appreciate the profound charm of Pu-erh tea.