Loose tea from ancient trees in the 1990s (Hong Kong warehouse has been withdrawn)

1990s Pu'er Ancient Tree Raw Loose Tea (The port warehouse has been refunded) "Gangcang" refers to a Pu-erh tea culture that takes advantage of Hong Kong's unique geographical environment to accelerate the fermentation and aging of tea, making the tea taste better in a short period of time. Usually wait 2-30 years for the old raw tea to be fermented slowly before reaching the drinking period. After entering the warehouse in Hong Kong, it will be suitable for drinking in just a few years. The storage environment and time of perfect Gangcang tea must be precisely controlled. Once it is too much, it will easily lead to "wet storage", which will cause the tea to produce a pungent musty or stuffy smell, which is also the so-called "stinky shop tea". Generally, after being stored in the port warehouse, the tea products will be taken out and placed in a relatively dry and ventilated environment, through contact with oxygen and excess moisture will be drawn out, so that they will be "exited" for several years. Make the tea produce a metamorphic flavor. After 2002, Gangcang tea has been out of print in the Pu'er market. Therefore, today's well-preserved old raw tea is like a dreamy existence for old tea people. This old raw Pu-erh tea has delicate tea ingredients that can be seen with the naked eye, exuding the elegant aroma of sunken wood. When drinking, a natural cooling sensation is very prominent, which shows that the original ancient tea tree is old enough and full of confidence. The pure camphor and cypress flavors linger in the mouth, warm and mellow, the more you drink, the more comfortable you feel, and the warmth reaches the whole body.