古树黄茶的品饮艺术：探索千年传承中的无限可能，反复品味有多少种茶叶珍品。
色泽
树龄200～300年栽培型古茶树所制，茶汤透明、果胶饱满，杏黄明亮。
树龄300～500年栽培型古茶树所制，茶汤明亮、果胶浓厚，杏黄剔透。
树龄500～1000年野放型古茶树所制，茶汤透亮、果胶稠厚，杏黄晶亮。
树龄1000年以上过渡型古茶树所制，茶汤晶莹剔透、果胶油状，杏黄剔透。
树龄2000年以上过渡型古茶树所制， tea soup crystal clear, fruit gelatinous and sticky, apricot yellow glowing.
香气
树龄200～300年栽培型古tea tree produces floral and nutty aroma after fermentation.
树龄300～500 year old cultivated tea trees produce honey-like sweetness and nutty aroma after fermentation.
500-1000 years wild-grown ancient tea trees yield a sweet fragrance with notes of wood and nuts during the fermentation process.
Tea from over 1000-year-old transition-type ancient tea trees carries the scent of resinous wood and nuts after fermentation.
The oldest teas, made from 2000+ year old ancient tea trees, offer a rich bouquet of sweet fragrances mixed with woody scents.
口感
Freshly harvested leaves are piled together in bamboo baskets for natural fermentation overnight before being dried under sunlight to retain their freshness. This process is followed by a light smoking using charcoal embers to infuse the leaves with an earthy flavor reminiscent of distant mountain villages.
喉韵和体感
These teas evoke sensations ranging from refreshing sweetness (sweet) to soothing coolness (cool), resulting in a unique 'clear' taste experience that can be described as "clear" or "fresh".