Ancient tree tea: Tea tree developed from seedlings that have grown for more than 1 years has nothing to do with the species, growing place and characteristics of tea trees. There are ancient tree communities in Banna tea area, Lincang tea area and Pu 'er tea area in Yunnan, and the number is rare.

Taitai tea: refers to the tea produced by the modern tea plantation with modern tea planting technology, which is newly planted with dense planting and high yield. They are usually short in age and new in variety. Taitai tea is managed through the so-called "centralized contiguous" and "intertillage pruning". The aroma, taste, charm and leaf bottom of ancient tree tea are quite different from those of Taiwan tea:

Aroma:

Ancient tree tea has a deep and thick aroma and lasts for a long time. The aroma of platform tea flutters and is relatively short-lived.

Taste:

Gushu tea is rich in taste. The so-called bitter taste is strong and astringent, and the astringency is also used to judge whether a tea is Gushu tea. The most important thing is that the bitterness of ancient tree tea changes very quickly, so that you can hardly feel the bitterness, which is followed by the sweetness. Moreover, the ancient tree tea may have some floral fragrance, and the fine density and mellow degree of the tea soup are high, and the penetration is smooth.

The taste of Taitai tea is relatively thin, and sometimes the taste will be mixed. The penetration of tea soup is difficult to make the root of the tongue feel comfortable. Although some of them feel domineering when entering the mouth, the bitter taste is heavier than that of Gushu tea, and it is not easy to retreat into sweet.

Charm:

The taste of ancient tree tea is mellow, and the sweetness of bitter taste makes the mouth salivate, and the charm remains in the mouth and throat for a long time. The energy of aged tea is released slowly, and the performance of tea gas is slowly reflected, which makes the human body feel comfortable.

The thickness of platform tea and the taste of tea left in the oral cavity are short-lived, the body fluid production is not obvious, the flavor is short-lived, the energy contained in aged tea is relatively small and released quickly, and the human body's taste is also weak.

Leaf bottom:

The leaves of Gushu tea are well stretched, fat, elastic and flexible after brewing. Ancient tea picking is mainly based on one bud, two leaves or three leaves, and some have one bud and four leaves.

Taitai tea is not easy to relax, and its texture is thin, small and brittle. Judging from the bottom of tea leaves, some tea leaves that are too tender and some cusp teas that look glistening are mostly platform teas. Moreover, the rope is too complete, uniform and neat, and the length is basically the same, which is also a platform tea. Terrace tea is mainly composed of one bud and two leaves, and there are also one bud and one leaf.