Processed Tea Cake with Camphorwood Flavor

Camphorwood-flavored Pu-erh tea is a favorite among tea lovers. According to experts, the camphorwood flavor can be added during the process of producing Pu-erh tea. Dry therubbed and twisted raw tea over burning camphorwood. How-ever, artificially generated camphorwood fragrance usually fades quickly. How do we get Pu-erh tea with lasting cam-phorwood fragrance?

The answer is planting camphor trees together with the tea trees. Sharing the same soil and root system, the tea leaves gradually imbibe the camphorwood fragrance. This fragrance remains even after the pile fermentation process.

Moreover, the fragrance of the camphor trees drives away harmful insects from the tea trees naturally, making the tea more ecologically friendly and safer. This type of tea is rarely seen in the domestic market and is chiefly exported to south-eastern Asian countries. Produced according to specific re-quirements by some domestic tea traders, its price is high. The sample tea shown is the Zeng’s processed tea produced by Mr.

Zeng Yunrong,a tea expert enjoying Special State Allowance and the first Pu-erh tea expert to initiate the alternate planting of camphor trees and tea trees in the tea gardens.

Loosened processed tea cake with camphorwood flavor Camphorwood-flavored processed tea cake Dry tea:Compact and fleshy striations,similar to other common processed tea cakes.

Color and taste of tea liquid: Dark red and bright, with a smooth taste, a sweet aftertaste and rich camphorwood fragrance Brewed leaves: Brownish-red, glossy.

qingquang

See author's posts