陈年生普 (10–15年) — Lǎo Shēng 老生
勐宋 2014 生
一款勐宋生普，在布里亚特干冷的地窖中度过了十年 — 明亮、矿物感、茶体轻盈，带着一份澄澈，诉说着大陆性的耐心。
$500USD · 357 g
2014年春，勐宋山——一处山峦高耸、古茶树林立的地方——一个小型家族茶园产出一批吸引我目光的生普。茶菁采自海拔约1800公尺的大叶种茶树，在村里的工坊以简朴严谨的工艺制作，压制成357克的茶饼。我收下了其中一打，作为运往我布里亚特地窖的大批茶叶的一部分，那里俄罗斯草原的干冷空气将发酵速度拖得极慢。十年过去，茶叶缓慢转化：年轻的生青锐气柔化成细致的矿物棱角，香气深沉而不曾老朽。我在2024年末撬开这饼茶，发现一款诉说着其旅程的茶——明亮如勐宋的春日清晨，却又穿织着漫长北方冬季的清冽明晰。这是一款值得静心品味的生普，也见证了地域何其重要——无论是茶叶生长之处，抑或是其歇息之地。
The leaf, brewed
dry leaf
Tightly compressed cake with intact, slightly glossy leaves; aroma of dried apricot, hay, and a faint hint of cold stone.
wet leaf
After rinse, leaves open to reveal a deep, even green-brown; scent shifts toward warm sandstone and dried meadow flowers.
liquor
Pale golden-amber, clear as a mountain stream, with a subtle oily sheen on the surface.
aroma
Clean and crisp — notes of wet slate, white peach, and a whisper of camphor emerge from the cup.
taste
Light-bodied and precise. A gentle mineral sweetness opens, framed by hints of apricot kernel, fresh hay, and a cooling eucalyptus-like lift on the mid-palate.
finish
A soft, lingering huigan rolls back across the tongue, leaving the mouth cool and clean, with a faint trace of dried pear.
Brewing
若茶饼压得紧实，洗茶两次。后段冲泡时，稍降温（90°C）更能激发核果般的甜韵。
Sourced by
跨区域茶叶专家与技术专员