茶的香,于人会有记忆。较之单纯嗅闻的香品,它还多了一样,融于水,可咀嚼、可鼓漱的合水之香。古树茶的香气特征是树种在千百年间进化、蜕变,在生长地土质结构、气候条件下逐渐形成。不过各种因素在影响着枝干与叶片,每年每季的茶叶风味各自不同。我们在老班章古树茶里喝到的兰香,在景迈古树茶里觉出的花蜜香,在老生茶里嚼出的参香,在熟茶里嗅到带甜味的枣香,甚至可以在一上好 Fragrant tea, people will have memories. Compared to simply smell the incense, it is still the same, into the water, chewable, water drums can be Shuizhe of incense. The aroma characteristic of ancient tree tea is that tree species have evolved and transformed in the past thousands of years, and gradually formed under the conditions of growing soil structure and climatic conditions. However, various factors affect the branches and leaves, each season’s tea flavor different. The old incense we had in the old class chapter tea, the nectar smell in the old-fashioned tea tree, the fragrant incense in the old tea, the sweet smell of jujube in the ripe tea And maybe even better