- dry tea is chocolate brick shape with suitable tightness, lustrous, brownish black color
- reddish brown color tea soup, clear and bright
- clean and pure, aged and rice fragrances
- mellow and pure, sweet tastes with sweet aftertaste, “aged rhyme” and luscious rice tastes
- wet tea is black brown
Glutinous rice fragrance – Nuomixiang (Semnostachya menglaensis H. P. Tsui) is distributed in Yunnan Province, China, growing in sheltered woodland grassland. It is named because of its strong aroma of glutinous rice. Blending glutinous rice scented leaves into Yunnan Pu’er tea, it is pressed into Pu’er raw tea and cooked Shu tea with glutinous rice aroma. It is one of the most favorite traditional drinks of Dai people. It contains many kinds of aromatic components such as vanillin alcohol and amino acids beneficial to human body. It can be used for flavoring, and can also be used as a tea ingredient. It has the functions of clearing away heat, detoxicating, nourishing the face, resisting the decay, and invigorating the kidney and strengthening the stomach.
The most commonly used and traditional method is to mix the dried glutinous rice leaves and Pu’er tea according to a certain proportion and then press them into shape. The glutinous rice fragrance produced by this method is directly obtained by brewing glutinous rice leaves, which is similar to the common tangerine peel Pu’er tea in the market. The dry pieces of glutinous rice leaves can be clearly seen in the pressed tea, most of which are bowl shape tea. This method is also more expensive.
Another way is to make use of the absorption of tea, through smoking glutinous rice leaves to absorb the aroma of glutinous rice in the tea, so people can’t see the leaves of glutinous rice leaves in the tea, but there is a delicate smell of glutinous rice note, which can not only maintain the appearance of the tea, but also retain the characteristics of the more fragrant the tea is!