Hello everyone, today I share with you the fifth generation of 8853, which is known as men's tea. Shimonoseki 8853 Green Cake is made by selecting raw materials from the Menghai region and after several years of natural aging, according to the 2001 formula and pressing it with a century-old Shimonoseki tightly pressed tea making technique. Customized by Xinye Company, the first generation has been launched for 20 years.
The selection of materials is mainly based on the green and strong leaves of the fourth and fifth grades, and there is a certain amount of pekoe. The dry tea is fragrant, with a hint of smoke peculiar to Shimonoseki, accompanied by a faint plum fragrance. In recent generations, 8853 will generally have a certain proportion of aged materials, and the new tea will taste more palatable.
8853 has been 5 generations so far, namely 01, 08, 12, 16, 21. Generation 8853 is worth a lot today. In order to avoid the difference between tasting and batch loading, large cakes will be used to open soup in the future, now let's see how this tea is?
The entrance thickness is good, the sweetness is direct, and the bitterness is shallow and astringent. The aroma is low, the honey fragrance is dominant, there is a very fine smoke smell, it feels that the blending of old materials is not shallow, and the hanging cup incense is not strong. The overall taste is slightly thin, the throat rhymes, and the life is out.
The thickness is better, the honey sweet fragrance is rich, the taste intensity rises, the fusion is good, the astringency is obvious on the tongue surface, slightly difficult, and later the sweetness is obvious, the raw jin is weak, and the tea is general. The style is very similar to the Cangertuo series, but the difference is the old material feeling.
The taste still has a certain rise, the thickness does not change much, the astringency is obvious, in the oral shallow cloth, fortunately the astringency is still acceptable, the taste level is not pulled apart, slightly single, the old tea and the new tea still lack the degree of integration, the overall taste direction is relatively vague, the honey and sweetness have a certain strength, the throat rhyme performance is good, the moist feeling is slightly later, and the sweetness is more durable.
Four five six bubbles, this stage of taste intensity dropped a notch, but the support is very good, almost no decline, the thickness is maintained at a considerable level, the astringency is slightly coarse, but the overall is not strong, the soup sense has a clear trend, the tea throat rhyme plays a good role, the aroma style is unchanged, the middle obviously highlights the old tea aroma, although there is a subtle warehouse taste but the old material is not shallow. This stage is more comfortable to drink.
At this stage, the taste is at the next level, the sweetness is more and more dominant, the soup is not delicate, but the bittersweet is more balanced, the body feeling is weakened, but there is still a certain play, the ten bubbles taste is exhausted, and the water has not yet been seen, and the bubble resistance is good.
This tea overall has no surprises, but there is not too much short board, the proportion of new and old blending is moderate, in the thickness, taste strength, aroma, raw jin, body feeling basically there is no particularly prominent place, at the same time have quite a play, in the raw jin and back to the sweet there is a more lasting retention, the aroma has the atmosphere of the old material, although the previous paragraph has a certain warehouse taste, in the second bubble can be obviously gone, during the old material Wide warehouse taste is obvious, the overall raw material is slightly better than expected.
The obvious disadvantage of this tea is that there is no tendency for astringency to change, the overall impact on the sense of fresh soup, the taste integration degree takes time to polish, there is no obvious style characteristics, and many teas in Shimonoseki have the same taste.
The material is more general, the blending of the old material is a double-edged sword, although it improves the taste of fresh drinking, but the transformation potential is affected by the activity of raw materials. The proportion of spring feed at the bottom of the leaves is extremely low. At the current price, it is not too high but it is not cheap, so the orientation depends on the tea friends' own style preferences.