Fossil tea is made by evenly pressing and cutting old tea heads. Its texture is thick and compact, and the amount of tea should not be too much when brewing. In general, the dosage of tea is about 10g, that is, 10~ 15 capsules. Secondly, it should be noted that tea fossils are generally not easy to soak, so tea must be fully washed before making tea.
Tea fossil is a kind of high-quality Pu 'er tea, which is the perfect combination of traditional technology and modern technology. It was first developed, produced and sold by Long Yuan Tea Industry, and has applied for a patent. Because its raw material is spring tea bud leaves in Menghai ancient tea area of Xishuangbanna, the technological process is complicated, the number of finished products is scarce, and its appearance resembles a small fossil that has experienced thousands of years of wind, frost, rain and snow, so it is a famous tea fossil.
From the appearance, the fossil tea has smooth surface, compact shape, brown or dark brown color and no color difference. The surface of the tea block has no signs of mildew, good compactness and high density, and there is no other impurity doping in the tea block.
The taste of authentic tea fossils should be that mature tea leaves have a faint waxy flavor, while imitations only have a strong waxy flavor without tea flavor, and even have a mixed or musty flavor and fermented flavor.
Judging from the color of the brewed soup, the tea soup brewed by Zhengpin Tea Fossil for the first time is red, thick and bright. The tea fossil soup feels slippery, with a waxy aroma in the tea and a faint sweetness in the throat. Imitation soup generally has a heavy water taste, and some have other miscellaneous tastes, and the entrance is thin and sour.