茶袍与礼袍
茶袍
一款如历久长袍般包覆味蕾的茶 — 深邃的炭焙韵、熟透的核果香，以及温和悠长的暖意。
$298USD · 780 g
Sandry Law，我们驻昆明的采购主管，每年冬天都会驶过澜沧县的乡间小路，寻找仍以火工制茶的生产者。在一个小到地图上找不到的村子里，他找到了一位第五代制茶大师，后者在一间低矮石屋里，以荔枝木炭烘焙他的乌龙茶。过程缓慢 — 每一批紧压成条的茶叶需在微火中度过三天，每小时手工翻动一次。今年春天的茶菁特别丰厚：来自百年大叶种茶树，生长于海拔1,400米处，凉爽的夜晚让茶汁更为浓缩。Sandry绕过了惯常的批发管道，直接与茶农家族洽谈，并亲眼督导了后发酵静置的每一个环节。结果催生了一款带有炭火暖意的茶，深沉而静谧。压制成重达780克的慷慨茶饼，适合慢慢陈化 — 这是一款值得一再回味的茶，年复一年，随着焙火逐渐柔和，果韵层层转深。这是Sandry为TEAMOTEA旗下品牌带回的第三批茶，也是第一款冠以Cha Pao之名的作品。
The leaf, brewed
dry leaf
Long, tightly twisted leaves of charcoal-black, with a faint aroma of roasted sesame and wood embers.
wet leaf
Unfurling to glossy olive-green, releasing toasted walnut, overripe plum, and a hint of camphor.
liquor
Clear amber-bronze, with a golden halo and good viscosity.
aroma
Opens with charcoal and warm stone, then dark cherry, brown sugar, and a whisper of incense.
taste
Rich and enveloping. Burnt caramel, dried apricot, and a gentle smoky backbone. The mouthfeel is full, silky, and robe-like.
finish
Long, returning stone‑fruit sweetness and a cooling minerality — huigan that lingers like wet slate.
Brewing
冲洗两次以唤醒紧结的茶叶；使用盖碗或专泡深焙乌龙的小紫砂壶。
Sourced by
中国采购主管