大家好，欢迎来到闲暇品茶第130期，这一期呢，和大家分享的是南桥2004年班章普洱王熟普，包装纸上有部分虫驻破损的情况，但这对茶的品质影响不大，无茶油茶啧，饼形周正，饼面光洁，压制紧实，条索紧细显金毫，干茶香无异杂味。下面我们来开汤试试，洗茶两遍秒出汤。Hello and welcome to leisure tea 130th issue about this issue, and share the occurrence of the 2004 class king zhang pu 'er ripe, wrapping paper on the part of the worm's damage, but it had a little effects on the quality of the tea, no tea oil tea yeah, pie that week, cake surface is bright and clean, pressed tight, tight and thin strip show jin, the dry tea is taste. Now let's try the soup. Wash the tea twice to make the soup.
汤色暗红尚亮欠明，茶汤香及挂杯香显，呈陈香带焦糖香，长较浓。First, the dark red soup is still bright, the aroma of tea soup and hanging cup is obvious, the aroma is aged with caramel, longer and thicker.
汤体色泽加深，但不浊，茶味较饱满，滋味醇厚甘爽，回甘快，生津较明显。汤香中的陈香及焦糖香高度融合，形成复合香型，口感佳。The second bubble soup has a deep color, but it is not cloudy. The tea is full in taste, mellow and sweet. The aroma of tangxiang is highly integrated with the aroma of caramel, forming a complex flavor, good taste.
茶汤入口绵滑，甘韵明显带有焦糖苦底恰到好处，显得自然而独特。汤质感厚滑，水路细腻过喉感甘，无涩感。The 3rd bubble tea soup entrance is soft and smooth, sweet rhyme obviously has the caramel bitter bottom to be just right, appears natural and unique. Soup texture thick slippery, delicate water over the throat sweet, no acerbity.
汤体在透光下色泽呈玫瑰红色，明亮清澈，茶汤入口顺滑，直落喉底，喉感开阔，茶气较显，主要体现为太阳两穴发胀，背部发热明显。The fourth bubble soup is rosy in color and bright and clear under the transparent light. The entrance of the tea soup is smooth and falls straight to the bottom of the throat. The throat feels wide and the tea gas is obvious, which is mainly reflected in the bulging of the two points of the sun and the obvious heat on the back.
汤色红艳明亮，茶汤滋味依然显，无明显的衰减的迹象，入口甘润爽口，愉悦感佳，直到第10泡，仍无明显的水味，耐泡度较好。The color of the 5th ~ 6th bubble is bright and red, the taste of the tea soup is still obvious, without obvious signs of decay, the taste is pleasant and refreshing, and the taste of the tea soup is good. Until the 10th bubble, there is still no obvious water taste, and the bubble resistance is good.
观叶底： 叶底乌褐油亮，芽叶含量高无梗，茶级高，轻揉不易腐，无泥滑的现象。Observation of the leaf base: the leaf base is dark brown and glossy, the bud leaf content is high without stem, the tea grade is high, the light kneading is not easy to rot, and there is no slime.
综合： 该茶滋味，醇厚甘爽，回甘快，稠度高，香气独特，耐泡度较好，但生津度不强，持续时间短。Synthesis: The taste of the tea is mellow, sweet, quick return, high consistency, unique aroma, good foam resistance, but not strong saliva production, short duration.
Appearance: the rope is tight and fine, even and clean. Soup color: dark red is still bright less clear. Aroma: Aged with caramel aroma, longer and thicker. Taste: mellow and sweet, sweet and delicate. Base of leaves: dark brown oil, good tenderness, even.
那以上呢就是我对南桥2004年班章普洱王熟普的品饮体会，谢谢大家。The above is my tasting experience of Nanqiao 2004 BanZhang Pu 'er king puer raw tea , thank you.
作者：闲暇品茶，80后，一个不卖茶的普洱茶爱好者，认真客观的品饮每一道普洱茶。作者出生于广东茂名，现居中山。欢迎关注微信公众号：闲暇品茶Author: Tea tasting at leisure. After 1980, a non-tea-selling pu-erh tea lover, he drinks every pu-erh tea carefully and objectively. The author was born in Maoming, Guangdong, and now lives in Zhongshan. Welcome to follow WeChat official account: xianxiapincha