普洱 — 生茶（生普）
易武麻黑
来自易武麻黑村的春季头采，压制成357g饼茶，由跨产区茶专家 Amgalan Chin 手工石模压制——核果甜韵与深层矿物质骨感交融。
$300USD · 357 g
十年来，每个早春我都会回到易武的麻黑村，吸引我的，是那镶嵌在山坳里、浓雾横向袭来的古老茶园。2024年三月，我抵达时正好赶上初发的新芽——芽苞仍紧实，叶片柔嫩呈淡绿色。在此地合作的家族四代照料这些茶树，从不偏离最适合这片土地的传统手工技艺。
我们仅从平均树龄七十年至百年（部分更老）的茶树上摘取最初的一芽二叶。当晚，毛茶以小批量方式，以木柴热锅杀青，手工揉捻至茶汁均匀裹覆条索，再置于竹筛上，在滇南强烈的春日阳光下晾晒。五天后我试喝散茶：已展现易武标志性的温润——蜜桃甜感奠基于宁静的矿物质底蕴之上。
回到我的茶仓，我只以蒸汽与重力，绝不倚赖高温，将毛茶石模压制成357克的饼茶。这饼茶是麻黑一个完美春天的瞬间写照。仅有少量我保留给 worldtea.shop，献给欣赏年轻生普的活力、以及它将在岁月长河中延展轨迹的饮者。将它存放于阴凉干燥处；三年、七年、十年后再看——你会发现它愈加深邃，而非衰退。
The leaf, brewed
dry leaf
Tightly compressed cake with glossy, long-twisted leaves and silvery tips; aroma of dried apricot, hay, and a hint of honey.
wet leaf
After a quick rinse, leaves open to reveal whole, dark-olive leaves with russet edges, releasing scents of orchid, steamed pear, and a faint smokiness.
liquor
Bright golden-yellow, gleaming and transparent, deepening slightly through infusions.
aroma
Warm stone fruit — nectarine and white peach — lifted by wildflower honey and a whisper of camphor.
taste
Velvety, medium-bodied texture with a gentle, grape-skin astringency that melts into sweet hay, ripe apricot, and a subtle cooling sensation on the tongue.
finish
Long, clean finish with a returning sweetness (huí gān) that gathers at the back of the throat, leaving a fresh mineral note like spring water.
Brewing
先用95°C热水快速洗茶一次唤醒茶叶，再进行正式冲泡。以白瓷盖碗或专泡新生普的紫砂壶为佳。
Sourced by
跨产区茶专家与技术专员