陳年生茶 (10–15年) — *Lǎo Shēng* 老生
布朗山2012生 — 昆明陈化
十二年的昆明乾倉存放保留了布朗茶強烈的本色——茶湯清澈，樟香盈繞，回甘不止，木質底蘊深沉。
$583USD · 357 g
2012年春天，我穿梭在布朗山雲霧繚繞的山坡上，停歇於哈尼小村寨，品嚐剛下鍋的毛茶。這批茶來自壩塘附近一個老樹茶園合作社，海拔約一千七百米。茶葉肥厚、有力，帶著年輕時的尖銳苦澀，彷彿在說需要時間——很多時間。那時我經常往返於烏蘭巴托和昆明之間，打造一個融合蒙古高原乾燥嚴苛與雲南茶緩慢耐心的倉儲。與其把這批茶送到潮濕的海邊倉庫，我決定讓它留在昆明的合作倉，那裡空氣涼爽乾燥，以時間換取清澈。年復一年，茶餅幾乎沒什麼變化——直到第八年左右，樟香開始柔化，茶湯漸漸釋放出濃郁的核桃甜香。如今，十二年過去，它已達到陳化曲線的甜蜜點：夠老，展現出複雜性；夠年輕，仍保留布朗山強健的骨架。每一道茶湯都述說著這段旅程，從山上哈尼採茶人的歌聲，到那靜默、耐心的倉儲，讓茶在它自己的時間裡說話。
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
洗茶兩次，每次5秒，以喚醒乾倉茶葉；這款茶回報耐心——第四至第七泡為其巔峯。
Sourced by
跨區茶葉專家與技術專員