They say the end of drinking tea isn’t just Pu’er or Yancha—it's Yancha or Pu’er!

Why do they say that?
Because the end of Yancha is “rock rhyme.”
What is “rhyme”? It means it smells fragrant, the water has fragrance, the soup has strength, and after you drink, there’s still something lingering in your mouth. Also, the “mountain terroir,” variety, harvesting, bruising/“zuo qing,” and roasting/fire-baking—if any one of these steps is different, the flavor will change dramatically.
And the end of Pu’er is “time.” I especially like raw Pu’er. The changes are very obvious cup after cup. In the first few brews, the aroma is strong; in the middle, the tea soup is thick; in the later stage, the sweetness comes out. A few days ago, I drank a raw Pu’er that I brought back from Yunnan five years ago. Back then, it tasted pretty ordinary—now it’s so comfortable to drink. After a dozen-plus brews, it still has flavor. This kind of change-over-time feeling is very easy to make people get addicted.
Want to know—what are you drinking?