How to Distinguish Old Pu-erh?

In China, drinking tea has a history of thousands of years. Among the many teas, Pu-erh tea is called an antique that can be drunk, and Chen Pu's tea is expensive. People who love tea love its special aroma. Old Pu-erh tea is more popular with many people. However, there are only a few old Pu-erh teas. Nowadays, the demand for Pu-erh tea, especially Pu-erh tea and old tea, is getting bigger and bigger. The people who collect tea are proud of having old tea and talk about how to distinguish the old Pu-erh.

     First, the smell of Pu-erh tea: the old Pu-erh tea has a natural flavor after a long period of aging. No other impurities. The older the Pu-erh tea, the better the Pu-erh old tea has less odor.

     Second, look at the shape of the dry Pu-erh tea: the old tea used for a long time to store, the color of the cooked tea has turned into a reddish brown oil, the raw tea has no yellow-green, turquoise, and turned into yellow red, reddish brown and even color. Old tea is pinched with fingers, and it has a bulky feeling due to oxidative fermentation. The color is natural and smells like an old taste. More than 30 years of tea, more tea by hand, less scissors; more than 50 years of tea are hand-picked tea, the appearance looks like strips, because there is no tea at that time.

     Third, open the soup tea: the tea of ​​a long time, the tea will not open after brewing, some will be woody, if the black and bright is usually the "fresh old tea" baked by carbon, non-real old tea . Oolong old tea is stored for about 30 years, tea soup is light amber; for more than 40 years, the color is deeper, sometimes due to the storage location, or it is originally heavy fermented tea, the tea soup will be dark amber, bright with shine, surface layer There are plant aromatic fats. The old tea soup is red and bright, and the soup is not black or turbid. Even if the furnishings are 30, 50 or even 100 years, the soup is still clear and translucent. While making old tea, the speed of antique tea is turbid.

      Fourth: Taste its soup: the taste is rich and sweet, slightly acidic. The real old tea does not need to be roasted, because the carbon-baked tea will get angry when it is drunk, so the old Pu-erh tea should not have a charcoal flavor. The old tea is naturally fermented due to long-term, the entrance is smooth and natural, sweet and non-irritating, warm and resistant to foaming. The old tea is mellow, and the aftertaste is not strong. New teas are not pure, or not completely aged and have "new gas." If you have a smell, odor, or pungent taste when drinking, it is a bad tea or a new tea.

     Fifth: watch the taste base: the bottom of the old tea leaves is elastic and shiny. Under good storage conditions, tea in 2 to 5 years is called aged tea, old tea in 5 to 10 years, and old tea in more than 10 years. It can be identified by the following points. Soon after the opening of the old tea, if the tea soup becomes sour, this is caused by the conversion of the activity of the old tea and the contact with the air. After a few weeks, the original mellow taste will be restored. This is the real old "live old tea of pu-erh".

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