Baishaxi · Xiaojinfu in the collection, this tea is naturally aged for three years and matured by microorganisms in the tea cellar for three years
⊙ Camphor wood aging warehouse (constant temperature and humidity: 25 ℃± 2/68% ± 5)
Micro oxygen circulation in brick crevices promotes metabolism of golden flowers (active enzyme content reaches 126U/g)
Manual pry aesthetics:
The intangible cultural heritage craftsman’s “bamboo knife side rotating tea splitting method” preserves the integrity of the leaf base
Each grain retains its native golden flower network (microscopic examination shows a fungal integrity of 92%)
Modern Solution
◉ Mug: 400ml boiling water+1 capsule stewed for 8 minutes=office amber tea soup
◉ Cold extraction bottle: 2 capsules+500ml water, refrigerated for 6 hours=low caffeine sweet iced tea (caffeine<15mg)
The tea soup has a bright orange red color, pure tea aroma with aged flavor, mellow and sweet taste, and 486 EU SGS zero detection reports
