大度是如何練成的
很多人都知道葡萄酒是越大瓶越美味，而且也特別耐陳。無獨有偶，雪茄也好、茶葉也好，也是越大的包裝，歲月沉澱出來的效果越是精緻。
一個說法是受光面積和接觸空氣的面積與酒的容量的比例所致。但這個說法只能解釋為什麼大瓶耐陳，因為光和空氣都會使酒老化。這卻解釋不了為什麼越大瓶結構越精緻、變化也越多姿多彩。
有一天抬了一瓶5公升的淥淇紅酒與朋友慶生。席中有一位工程師，他一語中的解釋到大瓶的奧秘；因為大的體積就越能夠作用。理科生果然是理科生，他明白箇中道理，卻不能用準確的言語表達。
真正造酒的不是釀酒師；而是酵母。酵母吃了葡萄糖便會造出酒精和二氧化碳（即氣泡）。捉狹友常説喝酒等於喝酵母尿。一滴葡萄酒中最高可以含有六百種人類已知的酵母株。它們都是紅酒香味變化多端的功臣。因此越大瓶的酒就有更多的能量給酵母作用，也越能有機會容納更多種的酵母，還未算不同酵母株之間的互動呢！
同樣道理放諸雪茄和普洱緊壓茶也一樣。收藏家往往追捧大號。
最近有幸品嚐到三千年古樹的三公斤青餅，才打開包裝紙，恐怕鼻塞也能聞得出濃郁的南棗香。一手茶喝了三小時。喝過這茶的不同包裝：散茶和一公斤裝，同樣是1985年，三公斤給予的層次丶結構和變化妙不可言，荷香丶蘭香、樟香丶沈香丶棗香、蜜香層層叠叠，揮之不去。各樣美好的元素都像放大了數十倍。喝著喝著，忽然想起林則徐的"海納百川丶有容乃大＂。不知徐君是否也愛佳茗佳菸？哈哈！當然除了大煙！
喜訊：
供應商還有一餅完整雲南保山區的三千二百年古樹普洱青餅1985年份三公斤裝。售價HKD96000。
誠徵茶友共享，每份100g/HK3200。由雲南茶莊直接送出到香港。狀態良好，絕無倉𩡗。有興趣可以聯絡我。
有興趣品嚐的朋友可以參加我們謹訂於2021年十月一日，上午十一時在旺角康得思酒店明閣舉辦的《約會九千歲》，品嚐同一個年份1985雲南保山三千二百年普洱青餅，三個不同包裝的表現。稍後公佈菜單，詳情請密切留意通訊。敬請預留日誌。
How Generosity is Practiced
Many people know that the bigger the bottle, the more delicious the wine, and it is also particularly resistant to aging. No matter whether it is cigar or tea, the larger the packaging, the more refined the effect will be.
One argument is caused by the ratio of the light-receiving area and the area in contact with air to the volume of wine. But this statement can only explain why large bottles are resistant to aging, because light and air will make wine aging. This does not explain why the larger the bottle, the more refined the structure and the more spectacular the changes.
One day I carried a 5 liter bottle of Ruche wine to celebrate my friends birthday. There was an engineer in the party who explained the mystery of the big bottle; because the larger the volume, the more functional it is. The science student is indeed a science student. He understands the rationale behind, but he can't express it in accurate words.
It is not the winemaker who really makes wine; it is the yeast. Yeast eats glucose to produce alcohol and carbon dioxide (that is, bubbles). Nasty boys often said that drinking alcohol is equivalent to drinking yeast urine. A drop of wine can contain up to 600 types of yeast strains known to man. They all contribute to the variety of red wine aromas. Therefore, the larger the bottle of wine, the more energy it can give to the yeast, and the more it has the opportunity to accommodate more kinds of yeast. It is not yet considered the interaction between different yeast strains!
The same is true for cigars and Puer pressed tea. Collectors tend to go after the big packs.
Recently, I was fortunate to taste the three kg pack of Puer tea green cakes from the three thousand years old tree. When opening the wrapping paper, I am afraid that a congested nose can also smell the rich aroma of jujube. It took me 3 hours to enjoy this handful of tea. I have drunk the different packaging of this tea: loose tea and 1kg pressed cake, both are vintage1985. The structure and changes of the 3kg pressed cake are incredible. Lotus, orchid, camphor, old sandalwood, jujube, and honey are layered, stacked and lingering. All the beauties of Puer seem to be magnified dozens of times. While enjoying the tea, I suddenly thought of Lin Ce Zu’s quote: Ocean accommodates all rivers, tolerance is great". I wonder if Xu also loves tea and tobacco? Ha ha! Of course except opium!
Good News!
The tea supplier also has a complete cake of 3,200 years old Pu'er green cake from Baoshan District, Yunnan vintage 1985 in three kg HKD96,000
I would like to share with tea friends, 100g/HK3200 per serving. Directly sent to Hong Kong from Yunnan tea house in good condition, there is absolutely no warehouse odors. You can contact me if you are interested.
Those who are interested in tasting can participate in the "Dating Nine Thousand Years Old" party held at Cordis Hotel, Mong Kok at 11 am on October 1, 2021, and taste the 3 different formats of the same year 1985 Baoshan 3200 Pu'er, Yunnan green cake. The menu will be announced later, please pay close attention to the newsletter for details. Please save the day.
