陳年生茶（20年以上）
易武 2001 私家压制 — 高家
一款陳期二十五年、清澈非凡的易武生茶 — 高家麻黑茶園的私人壓製，歷經跨洲際陳化，呈現深沉的黑甜與圓潤無稜角的口感。
$2354USD · 357 g
2001年春天，高家 — 以麻黑古樹茶園和不妥協的手工製茶聞名 — 壓製了一小批自藏的生茶。沒有品牌包裝，僅有一張毛筆書寫家族姓氏的樸素紙張。大約製作了八十餅，多數留在雲南家中，少數作為禮品贈送。Amgalan Chin 在2012年沿蒙古—俄羅斯貿易路線重訪古茶道時遇見此茶，當即看出其潛力。他直接從高家購得二十六餅，並約定這些茶將在他的監督下繼續陳化。
Amgalan 先是將茶餅移至廣東的乾倉，以完成初始轉化，隨後移至他自己在俄羅斯通風良好的茶倉中。緩慢而涼爽的環境，讓茶葉的樹脂底蘊充分釋放，又不至於發酵過快。二十多年間，茶葉褪去年輕時的銳氣，轉為絲滑的口感和滿溢樟香的複雜層次，這種品質在頂級易武之外實屬罕見。如今僅存少量茶餅，自2012年起，每次釋出均附有完整來源記錄與季度的照片紀錄。
The leaf, brewed
dry leaf
Loosely compressed dark brown leaves, some golden tips visible. Aroma of aged camphor wood, old books, and a faint ripe fruit mustiness.
wet leaf
Leaves open to reveal a deep olive-brown, leathery and intact, releasing scents of damp forest floor and sweet prune.
liquor
Clear mahogany liquor with a crimson rim, thick enough to coat the cup.
aroma
Warm, layered: antique wood, camphor, a whisper of dried jujube, and a base note of clean cellar air.
taste
Rounded, weighty without heaviness. Old tree character comes through as a silty sweetness, then a building minerality. No bitterness remains, only a gentle astringency that resolves quickly into a sweet-broth sensation.
finish
Long and cooling — a saline, throat-coating huigan that lingers for minutes, followed by a sweet aftertaste at the back of the tongue.
Brewing
使用高透氣性的宜興或建水紫砂壺，能進一步柔化茶湯。此茶對稍高的茶水比例反應良好，可獲得更加濃郁的品飲體驗。
Sourced by
跨區域茶葉專家與技術專員