HOT ! Xue Yin Xin Zhu Shu Pu\'er Tea - Fine Tea

【名稱】雪印心珠（普洱熟茶）【品種】雲南大葉種栽培型 喬木【產地】中國雲南瑤寨【重量】375g

色：翳珀紅香：艾葉香 陳蜜香味：水果甜氣：陳厚綿長韻：白駒過隙 心珠映雪

【Name】Xue Yin Xin Zhu (Pu\'er Ripe Tea)【Variety】Cultivated Arbor-type Yunnan Large Leaf Tea【Origin】Yaozhai, Yunnan, China【Net Weight】375gHue: Amber Rouge with Hazy DepthAroma: Mugwort Aroma & Aged Honey AromaTaste: Fruity SweetnessQi: Mellow Aged Smoothness, Long-lastingRhyme: Fleeting as a Colt Passing By, Pure Pearl Reflects Snow

古樹茶沖泡要點：① 高溫沖泡（100℃滾水，古樹茶的果膠95℃以上才能大量溶解形成濃稠湯感，需高溫沖泡）② 定點注水（45°角注入，注水點不要晃動，滾水沿泡茶器側壁流下，不要直接衝到茶葉上，古樹茶茶質厚重，適合浸泡，不適合沖泡）③ 快速出湯（古樹茶可泡十五泡以上，出湯慢會導致過於濃厚）

古樹茶的投茶量：| 100ml蓋碗|200ml壺||女士|3g/幾無苦澀|5g/幾無苦澀||男士|5g/香融於水|7g/香融於水||老茶客|8g/濃強回甘|10g/濃強回甘|

古樹茶沖泡八步驟：① 燒水（高溫滾水）② 溫杯（溫杯燙具）③ 投茶（適量投茶）④ 醒茶（潤茶醒茶）⑤ 聞香（洗杯聞香）⑥ 注水（定點注水）⑦ 出湯（出湯分茶）⑧ 请茶（示茶以禮）

Key points for brewing ancient tree tea:① High - temperature brewing (100℃ boiling water. The pectin in ancient tree tea can only dissolve in large quantities to form a thick soup texture above 95℃, so high - temperature brewing is required.)② Fixed - point water injection (Inject water at a 45° angle. Do not shake the water injection point. Let the boiling water flow down along the side wall of the tea - making device. Do not directly pour it onto the tea leaves. Ancient tree tea has a thick tea quality and is suitable for soaking rather than brewing.)③ Quick soup pouring (Ancient tree tea can be brewed more than fifteen times. Slow soup pouring will make it too thick.)

Tea - putting amount of ancient tree tea:| 100ml Gaiwan | 200ml teapot || Ladies | 3g/almost no bitterness and astringency | 5g/almost no bitterness and astringency || Gentlemen | 5g/aroma integrated into water | 7g/aroma integrated into water || Old tea - drinkers | 8g/strong and sweet - aftertaste | 10g/strong and sweet - aftertaste |

Eight steps for brewing ancient tree tea:① Boil water (high - temperature boiling water)② Warm the cup (warm the cup and scald the utensils)③ Put tea (put an appropriate amount of tea)④ Wake the tea (moisten and wake the tea)⑤ Smell the aroma (wash the cup and smell the aroma)⑥ Inject water (fixed - point water injection)⑦ Pour the soup (pour the soup and distribute the tea)⑧ Offer tea (show respect with tea)