The so-called "Menghai Flavor" cooked Puer tea
First, the taste is pure, there is no acid and Chinese flavor;
Second is sweet, Menghai tea fermentation fermentation workshop out of the tea, whether it is drinking or smell in the process, have a sweet taste, this is not the place of other fermented tea;
Third is alcohol and slippery, a tongue with tea, feel thick, more slippery, not sour nor guadan.
The formation of the Pu-erh Tea Menghai flavor is the result of climate, water resources and technology. Tea fermentation is microorganism in results, provides a comfortable environment for microbial breeding climate of Menghai.
Water is also one of the natural factors contributing to fermentation.
Copyright By moylor.com
Please indicate the source