The Queen of Tea
Origin of the Production Area
The 2003 Iceland Pu-erh tea mainly originated from Bingdao Village, Mengku Town, Shuangjiang Lahu-Va-Blang-Dai Autonomous County, Lincang City, Yunnan Province. Bingdao Village is further divided into five villages, namely Bingdao Laozhai, Nanpo, Dijie, Nuowu and Bawai, which are known as the “Iceland Five Villages”. This place is one of the birthplaces of Mengku Dayezhong tea.
2003 Made
Collectible value
The 2003 Bingdao Pu-erh tea, as a tea product with a certain number of years, is relatively scarce in the market. It has a relatively high collection value for collectors. Its price may vary depending on factors such as its quality and storage conditions. Generally speaking, the price of the 2003 Bingdao Pu-erh tea with better quality is relatively high.
Production Process
Picking
The picking time is usually in spring, summer and autumn, and the dry season spring tea is the best time to make Pu'er tea. When picking, pay attention to selecting tender and plump buds and leaves.
Fixing
The enzyme activity in the tea leaves is destroyed by high temperature to prevent the tea from fermenting and maintain its natural color and aroma. The fixing methods include pan-frying or drum type. The temperature should be below 180 degrees Celsius and the whole process takes about 6 minutes. The specific time and temperature need to be adjusted according to the actual situation.
Rolling
It makes the cell walls of the tea leaves rupture and allows the tea juice to overflow fully, preparing for the subsequent fermentation and aging. Traditional tea making mainly uses manual rolling, while modern tea making mostly uses mechanical disc-type tea rolling machines.
Sun drying
The rolled tea leaves are dried in a natural environment. Generally, it needs to be dried 2 - 3 times. During the drying process, pay attention to turning and mixing to avoid the tea leaves from getting moldy.
Steaming and pressing
The dried tea leaves are steamed and softened and then put into molds and pressed into different shapes such as cake tea and tuo tea.
Drying
The pressed tea is dried to reduce its moisture content to below 10% for storage and transportation.
Drink Advantage
Health Benefits
Promoting Digestion
Components such as tea polyphenols help promote gastrointestinal peristalsis, speed up food digestion and relieve problems such as indigestion.
Refreshing and Awakening the Mind
Components such as caffeine in tea can stimulate the central nervous system, improve people's alertness and attention and have the effect of refreshing and awakening the mind.
Reducing Fat and Losing Weight
Substances such as tea polyphenols and theaflavins can lower blood lipids and reduce body fat accumulation, which has a certain effect on preventing and improving obesity and hyperlipidemia.
Enhancing Immunity
It contains a variety of nutritional components such as amino acids and vitamins, which help enhance human immunity and improve body resistance
Anti - Aging
The antioxidant substances rich in tea can scavenge free radicals in the body, slow down cell aging and keep people young.
Regulating blood sugar
The active ingredients in Banzhang tea help regulate blood sugar levels, playing a positive role in maintaining the balance of glucose metabolism in the body. It is suitable for people in the pre - diabetes stage to drink to assist in stabilizing blood sugar.
Quality Characteristics
01 Appearance
Taking the 2003 Iceland Tuocha as an example, the dry tea presents a dark-brown color with a faint oily luster. The raw and compressed 2003 Iceland Pu-erh tea has tightly knotted strips, a shiny and moist color, plump and tender buds and leaves, and shows silver hairs against the dark green background.
02 Aroma and Taste
The aroma is high and prominent, with a distinct combination of floral and honey scents. The scents of aged fragrance, woody fragrance and camphor fragrance are intertwined, and the aged charm of the aged ripe tea is rich. The taste is mellow and thick, with rich flavors. The bitterness and astringency are weak and disappear quickly. The return of sweetness and the production of saliva are remarkable and long-lasting. The "rock sugar" flavor is obvious. The aftertaste in the throat is cool and refreshing. The tea qi is masculine, vigorous and powerful.
03 Storage and Transformation
Pu-erh tea has relatively strong antioxidant stability and will not deteriorate during long-term storage. Instead, the quality of the tea leaves will be further improved as time passes. After years of aging, the 2003 Bingdao Pu-erh tea has its bitterness and astringency reduced due to the chemical changes inside the tea leaves and the action of microorganisms. Meanwhile, the aroma and flavor of the tea are enhanced, making its taste smoother and mellower.
