Pu-erh Tea Stablity

Through continuous identification, the stability of tea can be obtained. The higher the stability, the more abundant the endogenous quality of the tea is. In the later storage, it can be stabilized in the late stage, so it can prove a lot. The tea shop said that the cheap new tea is very irritating after being bought back. After a few years of aging, it is good to drink. It is time that the original tea does not have the internal quality.

I would like to ask what kind of substance to use for aging; therefore, I have been insisting on our tea making concept to make tea seriously. The tea should be taken from the richness of the internal quality, the endogenous quality is strong and the tea is stable, and the tea stability can be obtained later. Aged Pu-erh tea is alive, and tea also has a gestation period like a human, infancy, juvenile, adolescent, strong, middle-aged, old-aged tea will slowly die, It’s not that tea can be stored for hundreds of years. Those things that have become antiques have long since passed away. In addition to our production, the storage of tea is also very important. This method is verified by many years of tea selection and tea storage. Got it.

Since ancient times, the appearance of the match has been due to the fact that the terraced tea grown in each mountain has the problem of insufficient taste and poor internal quality, but the taste of each mountain has complementary advantages, so the tea of ​​each mountain is spelled according to different proportions. Matching, so that they complement each other to enhance the taste, reduce the cost of raw materials, but no matter how the combination can only be matched to get the basic taste of the standard, it is impossible to spell out the characteristics of the region.

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