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English-speaking professionals, entrepreneurs, and decision-makers in Indonesia seeking timely industry insights.

Tasting Cultivation in the Era of Ripe Tea 2.0 | marinespulsa, grand bet8

2020-03-31 17:04Category: lower blood pressure Read：

In recent years, a chain of contempt has become popular in the cooked tea industry. Big piles and small piles are stepping on each other, big factories and small factories are stepping on each other, ancient trees and terraces are stepping on each other, pure materials and blended teas are stepping on each other. I have participated in sorting out and summarizing various fermentation models in the Mature Tea 2.0 era. What I want to say is that each fermentation model has its own rationality, advantages and limitations, and can produce distinctive styles that reflect different fermentation models. As long as you use good materials and follow refined quality control ideas, each fermentation model can make fever-level good tea...

As long as you abandon your prejudices and collect the tea with your mouth, you can realize that different fermentation models can make good tea. There is no point in stepping on each other, and there is no future in internal friction. Spring is when a hundred flowers bloom.

Taking tea with your mouth, whether it is good or not, your mouth knows. In addition, it’s hard to agree on what thinks, and everyone has different standards for good tea. Being more tolerant and diversifying styles is the way to go!

I paid attention to new style cooked tea in 2014 because some companies said they were making "pure raw material cooked tea". In 2015, I started to learn more about Xiaodui Ripe Tea. In 2016, a tea paste company promoted cooked tea, and began to understand the reconstruction of traditional cooked tea by the power of science and technology. In 2017, I learned from an experienced tea master and learned what light fermentation was in history. In 2018, we cooperated with tea companies to launch different fermentation models such as small pile, light fermentation, and slow cultivation...

Everything you do must have a source of running water. Thanks to all the seniors and friends who have provided help on the journey of exploring new cooked tea.

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