清明前,丽江纳西马帮传人五久阿士,赶在雨季来临前,做好了今年的春茶。尝新品鲜是这个百茶争奇斗艳的季节里永恒的主旋律。于是,我同“普洱金”在一个湿闷的春日午后,相约试新茶。与自然陈化的生茶或熟茶相比,新茶没有时间或是过多的人为干预,是最“坦诚相见”的,也是最接近茶树“本来面目”的。同大多数古树茶一样,它有着粗犷的外形,墨绿色的芽 Before the Ching Ming, Lijiang Nasi caravan descendants five long Ashi, rush in before the onset of the rainy season, do a good job this year’s spring tea. Trying out new products is the eternal theme of this hundred tea contest. So, I “Pu’er gold ” in a wet boring spring afternoon, similar to try new tea. Compared with the naturally aged green tea or cooked tea, the new tea does not have the time or excessive human intervention and is the most “honest” and the closest to the tea tree. Like most ancient tea trees, it has a rough outline, dark green buds