The best-selling Pu'er tea in China

Effect:Nourish the stomach, prevent obesity, aid digestion, and relieve greasiness. Smooth the intestines, regulate blood lipids, help lower blood pressure, detoxify and beautify the skin

Dayi Pu'er Ripe Tea 7572 is praised by the market as "a benchmark product for judging the quality of Pu'er Ripe Tea".

The formula was successfully developed in the mid-1970s, based on the successful development of the "Pu'er tea artificial post-fermentation technology" by Menghai Tea Factory in 1973, which opened the precedent for Pu'er ripe tea.

Time flies, but time never ends.

The classic old formula and the "national intangible cultural heritage" tea-making skills combine to create a classic taste.

It uses carefully selected large-leaf sun-dried green tea from Yunnan as raw material and is processed using the national intangible cultural heritage "Dayi Tea Making Technique".

The cake is round in shape, with just the right amount of tightness and a brown-red color.

The green sun-dried green tea leaves are the inner part, and the golden hairs are sprinkled on the surface, which is properly blended.

First awakening tea: There is  a wet tea waking method that uses boiling water to wake up the tea directly, so cooked tea is generally washed twice and then the third cup of tea soup is used for normal drinking.

Second: Suitable tea-making utensils. The first choice is a purple clay teapot, which has unique air permeability and adsorption properties. You can also use some ceramic pots or covered bowls.

Third: the appropriate ratio of tea to water. Generally, the amount of tea is about 1:25, which can be adjusted appropriately according to personal taste.

Fourth: To moisten the tea, on the one hand, it can wash away some impurities on the dry tea, and on the other hand, it can allow the tea leaves to stretch evenly and slowly wake up. Generally, 15 seconds is enough for moistening the tea. The first cup of tea soup is not drunk, but used to rinse the pot and maintain the pot, accelerating the temperature of the pot.

Fifth, it must be brewed with boiling water, and high temperature can better stimulate the tea aroma of ripe Pu'er tea.

Sixth, pour water slowly at a fixed point on one side, and do not pour it directly on the tea leaves, as this will make the tea soup turbid and bitter.

Seventh, you must grasp the time for tea soup to be poured out. Normally, the first 10 brews of ancient tree ripe tea should be brewed, and the tea soup should be poured out in about 5 seconds, allowing the tea soup to slowly flow down along the edge of the fairness cup. After 10 brews, the pouring time should be appropriately extended according to the change of the tea soup color.  Each time the tea soup is poured out, drain it without leaving any roots. The tea soup brewed in this way will be bright red and translucent, with a mellow and warm taste.