Raw fermented universal atrial tea

Characteristics: The longer the cake, the deeper the microbiological metabolism, the tastier and more valuable the cake

Raw materials: Ancient Shan Tuyet tea soup in the spring season, At this time, tea leaves accumulate thick endoplasm, very suitable for producing fermented tea lines such as Pho Nhi raw.

Processing: Light yeast removal – Vò – Drying – drying – Storage and pressing cake

Flavor: Bright yellow water; Herbal scent – mild honey; Fresh taste, slightly acrid, lasting sweetness; Aging makes the scent deeper.

Mixing instructions: Ratio: 4–5 g/250 ml, temperature: 90–95°C. Incubation: 45 seconds – 1 minute; 5-6 turns, gradually increasing over time the following turns

Use benefits: Supports weight loss, improves cardiovascular disease, eliminates toxins and antioxidants, helps reduce cholesterol and control blood sugar. Tea also has the ability to relieve stress, increase energy and support skin beauty

Preservation: Dry and airy, avoid odor, avoid high humidity, light ventilation; Especially suitable for natural aging.