陈年生茶 (10–15年) — *Lǎo Shēng* 老生
布朗山2012生 — 昆明陈化
十二年的昆明干仓存放保留了布朗茶强烈的本色——茶汤清澈，樟香盈绕，回甘不止，木质底蕴深沉。
$583USD · 357 g
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2012年春天，我穿梭在布朗山云雾缭绕的山坡上，停歇于哈尼小村寨，品尝刚下锅的毛茶。这批茶来自坝塘附近一个老树茶园合作社，海拔约一千七百米。茶叶肥厚、有力，带着年轻时的尖锐苦涩，仿佛在说需要时间——很多时间。那时我经常往返于乌兰巴托和昆明之间，打造一个融合蒙古高原干燥严苛与云南茶缓慢耐心的仓储。与其把这批茶送到潮湿的海边仓库，我决定让它留在昆明的合作仓，那里空气凉爽干燥，以时间换取清澈。年复一年，茶饼几乎没什么变化——直到第八年左右，樟香开始柔化，茶汤渐渐释放出浓郁的核桃甜香。如今，十二年过去，它已达到陈化曲线的甜蜜点：够老，展现出复杂性；够年轻，仍保留布朗山强健的骨架。每一道茶汤都述说着这段旅程，从山上哈尼采茶人的歌声，到那静默、耐心的仓储，让茶在它自己的时间里说话。
The leaf, brewed
dry leaf
Pressed stone cake with visible silver tips; aroma of dried jujube, old books, and a whisper of camphor.
wet leaf
Unfurled dark olive-green leaves with a clean, earthy forest-floor scent and faint stone fruit sweetness.
liquor
Bright amber-gold, limpid and glossy; deepens to russet in later steeps.
aroma
Camphor and gentle woodsmoke lead, backed by dried apricot, cinnamon bark, and a cooling menthol finish.
taste
Sharp initial bitterness yields to a rich, mouth-coating broth of walnut, honeycomb, and aged bamboo; brisk but not aggressive, with a lively mineral spine.
finish
Long, cooling huigan that rolls back from the throat; soft dryness gives way to sweet saliva, leaving a clean, buzzing aftertaste.
Brewing
洗茶两次，每次5秒，以唤醒干仓茶叶；这款茶回报耐心——第四至第七泡为其巅峰。
Sourced by
跨区茶叶专家与技术专员