About Qiaomu Tea and Shrub Tea: The tree species suitable for making Pu 'er tea in Yunnan are all arbor species, including large trees and small (semi-) trees, with small trees as the main species. For example, the most famous tree species in Yunnan is the small tree species. However, for the sake of selling price and distinguishing between ancient trees and terraces, and misled by some tea merchants in Taiwan Province, the market thinks that the new tea trees densely planted on terraces (slopes) are shrub species, which is wrong. In fact, there is no interspecific difference between ancient tree tea and platform tea, but only the difference of original or improved, tree age, ecology, management, yield, and taste and body feeling when drinking. Terrace tea refers to the tea collected from the densely planted tea garden developed after the founding of the People's Republic of China. The basic characteristics of this kind of tea garden are "concentrated and contiguous, high yield", accompanied by "spraying fertilizer, intertillage pruning". This kind of tea has been in relatively good management after artificial cultivation, such as leveling, close planting, table mowing, pruning, fertilization, pesticide application and other measures are the basic measures in the management process of table tea. Slope tea in platform tea refers to the landform with steep cliffs around or standing straight (obliquely) in the adjacent lowlands, and the top surface is basically flat and platform-like. Due to natural or artificial transformation into (similar) cascade planting. In addition, there are clustered planting or strip planting in rows. Ancient tea trees refer to tea trees harvested in ancient tea gardens more than 100 years old. These older teas are natural and beneficial because of the good environment of tea gardens, sparse planting density, better diversity preservation, less pests and diseases, and no need for management measures such as drug control and intertillage fertilization. Excellent ancient tree tea is better than Taiwan tea in the aspects of internal quality (more and more complete nutrients), taste, ecology, Fang Chen, richness and variety. Small tea trees generally refer to tea trees newly planted by tea farmers in ancient Chashan, which have been sexually propagated by local native seeds without dwarfing, from several years to decades. Big tea tree generally refers to the ancient tea tree cultivated in the ancient tea garden of ancient Chashan without dwarfing. Wild tea generally refers to wild type (species), rather than wild camellia which was originally cultivated or transplanted artificially and later released. However, there are few wild teas and their related species that can be drunk, and only Dali tea and Yunnan-Burma tea can be used moderately. In the traditional sense, Pu 'er tea is made from the sun-dried wool of Yunnan native trees. The difference between ancient tree tea and platform tea: 1. Dry tea: Compared with platform tea, the leaves of ancient tree tea are thick and strong, with more obvious leather texture, better gloss and toughness, and longer and more tender hairs. 2. Aroma: The ancient tree tea is more elegant and deep, with a variety of penetrating power and a long retention time, and the aroma is easy to enter the tea soup. 3. Taste: The ancient tree tea will bring a richer, full and varied taste, and feel a forest breath like Yuan Ye from the mountains. The structure of the tea soup is more complicated, with high fineness and mellow degree, high penetration, and a sense of coolness. After drinking, the moisturizing aftertaste is full; However, Taiwan tea makes people feel thin and sometimes the taste will be mixed. The permeability of tea soup is poor, although the aroma is floating, it is not penetrating enough and elegant enough. Some of them are bitter and astringent than ancient tea, and they are good at returning to sweetness and saliva, but they are still uncomfortable and unnatural. 4. Bottom of leaves: The leaves of ancient tree tea are well stretched, glossy, fat, elastic and flexible after brewing; However, Taitai tea is not easy to stretch (also related to the process), and its texture is thin, small and brittle. 5, charm: the ancient tree tea soup has a complex structure, the entrance taste is mellow and the aroma is penetrating. After bitterness, it makes the mouth and throat sweet and moist, and the layers are rich. The charm remains in the mouth and throat for a long time, and the aroma and somatosensory performance in the aftertaste soup of tea soup are also slowly released, and the taste of throat and somatosensory is good and comfortable. However, the thickness of Taitai tea is low, the aroma in the soup is not much, the aftertaste in the mouth is short, the charm is not obvious, the mouth and throat are not moist enough, and the body feeling is not comfortable enough.