7 Aspects are not pu-erh tea standard

First, not based on counterfeit packaging.
It is said that at least 100 million yuan of counterfeit banknotes are circulating in the market, so can the packaging of tea not be completely based on it? Certainly! Because of scientific advancement, printing technology plus artificial intentional fraud.
In other cases, how should the tea production process and production packaging basis be traced?
First listen to the three factors of price, age and packaging, comprehensively see if it is reasonable: "There are many old teas in the 1950s"; "How much is the red seal?" "Wholesale is cheaper"; "Red printing a few hundred yuan or a few cakes Thousands of dollars, the amount is more negotiable?!". There is no logic in the age, price, and packaging. The price is not in line with the market. Can you buy it if you are smart? The quality of people selling tea is uneven, and some are running or "walking the street". Do not understand the unscrupulous people of Pu-erh. Packing and more packaging, the package is "installed", the Chinese meaning is good, but also a kind of interesting image!

Second, not based on the age.
Because the age of Pu-erh tea often determines the price, so the situation of lie in the age of ninety-nine, in order to sell more money, but also let the guests can be assured and self-confident, self-satisfaction of their skill and purchasing power. Once again, is it that 50 years ago, bad tea will be delicious after 50 years of storage? Is it worthwhile if the good tea 50 years ago was wet or contaminated during storage? So it is still a bitter sentence. "The age can only be referenced, can't believe it." For Pu-erh tea, the longer the age, the better (because the Pu-erh tea is more fragrant), but the longer it is, the more suitable Pu-erh tea to be placed in the storage place. Avoid drinking the “old” Pu-erh stored in a humid space, so remember that the old Pu-erh tea is old and has age (tea age), old and gas (tea), old and rhyme (tea) Rhyme), old and quality (tea quality). If Pu-erh tea has age, qi, rhyme, quality, then younger, why not, there is nothing old, only bitter, awkward, difficult to swallow the smell of bad smell, so the age can only be used as a reference condition one.

Third, do not use the color of soup as an excuse.
Basically, as long as the raw tea is fermented in a clean, well-ventilated room, it will be put on 50 or even 100 years. The color of the tea is still impossible to darken or deepen the red color. It is absolutely full of oil and radiance, and the color is changed from yellow to red. Some tea merchants will use some tips to make up for it at the moment, such as a little less tea and a little faster water. In this way, how many "covers" can be passed. Remember that there is only one truth, that is Yuechen Yuexiang, the more soak the better, the soup of tea is very vital, and should not smell the smell for a long time, and the throat is unpleasant. There is a saying that the entrance to a good cup of tea is refreshing and pleasant. Can you appreciate such a wonderful realm?

Fourth, do not add odor as an illusion.
When it comes to this, of course, we must emphasize the taste. The so-called taste, as the name suggests, is to use the smell of the way to experience judgment. The perceived aroma frequency is the so-called taste. Therefore, under the no-standard, the public said that there is a musky smell, the mother said that there is a fragrant smell, and the industry is "dummy." In fact, the only taste of raw tea is the scent of scent, old and old. Cooked tea products may be controversial due to the importance of artificial fermentation. The best way to distinguish the best is to reduce the amount of tea that is fermented and the shorter the steaming time. Because the glutinous rice heap is too long, the tea is completely softened and dead, and the meaning of the more fragrant and fragrant is lost. It’s too long to mix and match the steaming time. It’s like the food is over steamed and I’m worried about it’s unfamiliar. I steamed it a little longer. I would like to ask, is it meaningful to put the tea for a long time? So the raw tea is in the condition of no pile-up method. The aged taste of Chen Fang's fermentation directly emits a musky scent. It depends on whether the taste is strong or not. How do smart consumers experience and choose their favorite?

The fifth is not called for a musty smell.
Warehouse is the most important part of determining the quality of Pu-erh tea. The so-called warehouse is the space where Pu-erh tea is harvested and produced after being formed. So what is the difference? Dry natural fermentation is the storage of tea in a natural, clean and ventilated environment. In this process, if the normal temperature during the day is 20 ° C, the water content in the air is less, and the water-containing leather of the tea is 10% to 12%, then the air absorbs the water in the tea like a dryer, until the evening. The increase in water content in the air means that the tea leaves the water back to the tea body just like the desiccant. When it is just 10% in the morning, it is like breathing in the morning, repeating the benign cycle again and again to create the value of its "more fragrant". But this process is extremely slow, which is where the value of Pu-erh tea lies. Wet warehouse fermentation is a space for the tea to be almost stable and “recurring” cycle, so that it can be fermented rapidly in a relatively stable environment. The daily fermentation is very fast, and it uses high temperature, high humidity and high heat to prompt it to reach “Chen quickly”. The pseudo-quality of tea, at this time the soup color is very good, but the delicious taste can not keep up.
The goods are not lost, and the theory of the same price and the same price is used. It is believed that the world and the future of Pu-erh tea must be very beautiful. There is no luck in the good and bad. This is the story of old love and love. What the industry and consumers can't understand.

The sixth is not based on tree age leaf species.
Many consumers nowadays think that big leaves are wild, otherwise they are arbor species, and many companies still believe in big leaves to have a market (hopefully this professional confession can have the effect of seeing the clouds). If you look closely, if the leaves are large, flat, and thin, they must not be arbor species, and even less likely to be wild species. Under the market's fresh and incomparable, commercial color packaging, and the merchants' demands and the wrong demands of consumers, tea farmers are naturally market-oriented and meet the needs of consumers, naturally playing "business tea" to meet the market. Special emphasis is placed on the fact that traditional Pu-erh tea products do not require chemical fertilizers and do not require pesticides. Those fresh and large leaf species, large, flat and thin leaves are planted under the commercial interests and can be used all year round. Harvesting, as long as there is soil, water, air, nutrients, sunlight, natural production is fast, coupled with the farmers to apply a lot of fertilizer, pesticides, naturally very beautiful. Imagine that such a tea can be more fragrant and fragrant? Like "squeaky" bean sprouts, the "squeaky" bean sprouts are delicious without natural growth. Real wild Yunnan Pu-erh tea has not been applied with fertilizers and pesticides. Although the leaves are not necessarily "eye-catching", such teas are wilted and simmered by the sun after harvesting by the tea farmers. After the production, they are aged and waited for fermentation. The more Cuiyu tea of ​​Pu-erh tea begins at this time.

Seventh not superstitious brand.
Don't think that big tea is good, and small brand tea is not good. The tea production process of Bajiao is clean and the quality of tea is stable, which is worthy of choice. If the tea of ​​a small brand is exquisite in the production process, it can be used to make good tea. For example, the arborist arbor seven cakes, the arbor tea in the Menghai area, semi-manual suppression, the entire process is not polluted without magazines, it is very good, it is recommended.

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