产区品鉴 — 临沧
临沧勐库三饼品鉴装
一段窥探勐库三年春日演变的窗口 — 明亮、蜜甜，且已隐约透出陈化初期的柔软皮革与干草气息。
$105USD · 120 g
我首次踏入这片茶园是在 2022 年晚春，当时雨水过后，老路仍在重修。勐库深藏于临沧山脉中，这里种植大叶种茶已有数百年。山势陡峭，雾气浓重，茶叶由此获得某种明亮感 — 一种蜜般的清澈 — 这是我在他处不曾遇见的特质。
这套组合中的三款压饼来自一家我信赖的合作社，他们仍以石模压制小批量茶饼，并在竹棚下缓慢干燥，绝不使用热风强制烘干。2023 年初春干旱赋予了惊人的浓缩度。2024 年风格较为醇和，甜感平衡。2025 年已展现极大潜力 — 活泼、花香、近乎麝香般的气息。
我已将每块茶饼存放于我在乌兰巴托的自家陈化室，那里干冷冬季与凉爽夏季延缓转化。此地的黑暗、低氧环境 — 与昆明或广州截然不同 — 让皮革与谷物香气提早出现，同时保留一股清新的骨干。这些样品数小时前才以真空铝箔包装送达，已可随时入盖碗冲泡。
若将它们并排品饮，你几乎能看见从明亮青春到静谧深沉的路径。这是一段旅程，我希望你能缓步慢行。
The leaf, brewed
dry leaf
All three cakes show tight, silvery-green leaves with visible buds. 2025 lemon zest, 2024 dried apricot, 2023 a quiet leather and honey note.
wet leaf
Rinsed leaves open generously. 2025 still sharp and grassy; 2024 turning dewy with a hint of steamed milk; 2023 revealing old barnwood and ripe melon.
liquor
Pale gold for 2025, deepening to bright amber in 2023. Clarity is high across all three, with a slight chill haze in the youngest.
aroma
2025: fresh-cut fennel and white grape. 2024: honeycomb and sweet hay. 2023: toasted rice, vanilla husk, and a distant floral rear.
taste
2025 strikes with lively astringency and green apple, then shifts to sugar cane. 2024 is rounder — honey, a trace of almond, mild bitterness. 2023 carries the weight: wet stone, dried longan, a soft, mouth-coating sweetness that crests into gentle cooling.
finish
Huigan builds from the throat: quick and crisp for 2025, slower and deeper for 2023. The oldest leaves a pleasant, lingering mineral coolness that returns with each breath.
Brewing
若要进行并排比对冲泡，请使用三个相同盖碗。2023 年茶饼醒茶两次，年轻茶饼醒茶一次。每次注水间让茶叶静置十秒。
Sourced by
跨产区茶叶专家暨技术专员