Fragrant tea leaves taste fresh and refreshing, with a higher degree of freshness and sweetness, and a more refreshing and elegant taste. Dry tea and soup have a better appearance and a more tender green color. The difference in craftsmanship is that the withering is more moderate, slightly tender, and just cooked. If not handled properly, it can easily lead to inadequate sterilization, resulting in a green and astringent taste when consumed.
And the strong aroma tea process accounts for the majority, selecting good tea raw materials. Fresh, sunny mountain tea ingredients. Using old fire to kill the green, stir fry until old, and kill thoroughly, the aroma can be very fragrant. The chestnut aroma is rich, or the bean aroma is full. Drinking it makes the tea fragrant, but it doesn't fade after soaking for a long time. The aftertaste and flavor of tea are also better, and the taste is more distinctive.
The Chunmee tea produced by Houtu Tea belongs to the strong aroma type, and even dry tea emits chestnut fragrance, which is deeply loved by people in the Sahara region.As one of the top three green tea export factories in China, Houtu Tea specializes in two types of tea: 41022 Chunmee green tea and 3505 gunpowder green tea. With over 30 years of deep cultivation in the West African and North African markets, it has accumulated a good reputation.
