Pu-erh tea is called "an antique that can be
drunk", because the more it is thicker and more fragrant, the
"Chen" of Pu-erh tea has become the value pursued by the public.
The pursuit of old tea by tea friends is actually the pursuit of a higher quality drinking experience. Pu-erh tea is different from other teas that are fresh and refreshing. Even if it is high-quality Pu-erh tea, the new tea stage is also very heavy and tea is cold. After a period of time, the color of the cake surface turns from green to brown, aroma and taste. Further improvement, tea products have better overall performance and better palatability. Therefore, more tea friends are struggling to find old tea, but the results are often disappointing: the amount of old tea is scarce, and the old tea with good preservation and good tea performance is rare, and the price is enough to be stunned.
There is no good drink for no reason, and a good old tea is also conditional. High-quality raw materials, correct processes, and reasonable storage are all indispensable. Let me count, this topic, I also wrote five six seven eight times!
High-quality raw materials refer to the tea green that meets the "specific region + high-quality variety", such as the Icelandic + Menghai big leaf native species, replaced by one of the conditions of the tea made, can not be called "quality", can not guarantee.
The correct process is to strictly follow the traditional crafts of Pu-erh tea: drying, smashing, unblocking, drying, rejecting other processes, and eliminating pre-fermentation to ensure post-aging space.
Reasonable storage, to ensure that the tea storage space is relatively small, dry, protected from light, dust, clean... There is also a point, some of the "storage conditions" on the tea packaging will read "ventilation", really, in fact raw Pu-erh tea has a oxygen demand of only 0.001% during the alcoholization process. If it is excessively ventilated, it will cause the dissipation of the contents of Pu-erh tea. In the later stage, it may correspond to a tea cake with a thinner and thinner cake.
Old tea is really too rare. After satisfying the three elements of “raw materials, crafts, and warehousing”, there is still a huge obstacle – time. Can it be stored indefinitely? How many years is it best to drink? Is it the longer the price is, the more expensive it is? Who can use these data to confirm these problems.
Since the pursuit of a good taste of the wine, but also to take care of the wallet, storage of high-quality mid-term tea for 5-10 years, or the quality of cooked tea that mimics the taste of old tea is a good choice, not only happy, not counting Too expensive.
The pursuit of old tea by tea friends is actually the pursuit of a higher quality drinking experience. Pu-erh tea is different from other teas that are fresh and refreshing. Even if it is high-quality Pu-erh tea, the new tea stage is also very heavy and tea is cold. After a period of time, the color of the cake surface turns from green to brown, aroma and taste. Further improvement, tea products have better overall performance and better palatability. Therefore, more tea friends are struggling to find old tea, but the results are often disappointing: the amount of old tea is scarce, and the old tea with good preservation and good tea performance is rare, and the price is enough to be stunned.
There is no good drink for no reason, and a good old tea is also conditional. High-quality raw materials, correct processes, and reasonable storage are all indispensable. Let me count, this topic, I also wrote five six seven eight times!
High-quality raw materials refer to the tea green that meets the "specific region + high-quality variety", such as the Icelandic + Menghai big leaf native species, replaced by one of the conditions of the tea made, can not be called "quality", can not guarantee.
The correct process is to strictly follow the traditional crafts of Pu-erh tea: drying, smashing, unblocking, drying, rejecting other processes, and eliminating pre-fermentation to ensure post-aging space.
Reasonable storage, to ensure that the tea storage space is relatively small, dry, protected from light, dust, clean... There is also a point, some of the "storage conditions" on the tea packaging will read "ventilation", really, in fact raw Pu-erh tea has a oxygen demand of only 0.001% during the alcoholization process. If it is excessively ventilated, it will cause the dissipation of the contents of Pu-erh tea. In the later stage, it may correspond to a tea cake with a thinner and thinner cake.
Old tea is really too rare. After satisfying the three elements of “raw materials, crafts, and warehousing”, there is still a huge obstacle – time. Can it be stored indefinitely? How many years is it best to drink? Is it the longer the price is, the more expensive it is? Who can use these data to confirm these problems.
Since the pursuit of a good taste of the wine, but also to take care of the wallet, storage of high-quality mid-term tea for 5-10 years, or the quality of cooked tea that mimics the taste of old tea is a good choice, not only happy, not counting Too expensive.
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