First, let's discuss what essential elements a daily Tea must have?

First, the tea must be safe and hygienic (this is the most basic and important requirement).

Second, the price should be affordable (while ensuring quality, we should make it possible for every tea enthusiast to enjoy it).

Third, storage should be clean (the tea infusion should be clean without any off-flavors).

Fourth, brewing should be easy, not picky about the utensil or location.

In my opinion, only when these basic elements are met can it truly be considered a daily tea.

Fermented with mountain spring water, carefully selected materials, good craftsmanship—all these factors contribute to a great mouthfeel. Stored purely in dry warehouses without any off-flavors. With over a decade of aging and proper storage, like aged wine, it becomes increasingly mellow, and the taste improves over time.

When the tea infusion glides into your mouth and stimulates your taste buds, swirl it around with your tongue, feeling the force of swirling and the sensation of impact in your mouth. You will fully experience its richness and fullness, which can also be described as viscosity.

The thickness of the tea infusion is not the same as its concentration. Thickness is related to the texture of the Shou Puer tea. When there is a certain strength and a large amount of soluble substances in the tea infusion, it will feel thicker and denser on the palate.

The “thickness” of Shou tea manifests in three aspects: stickiness, silkiness, and stability.