Judge cooked tea storage time by soup

(1) 1-3 years of cooked tea.
Quite easy to tell. The obvious piling flavor and turbid soup color were the main characteristics of this period. Puerh tea with normal fermentation process, if the piling taste is not obvious, the soup color is more transparent. It just indicates that the merchant has aged for a certain period of time before leaving the factory. Regarding fresh cooked tea, why is it turbid? A less irresponsible, but the correct answer is; because it is freshly cooked tea. The so-called third-generation Pu-erh tea fermentation process, yeast fermentation; at present, this point has been improved. The soup color is clearer, the piling taste is light or not; but the drawback is that there is no tea flavor.

(2) Pu-erh tea over 3-7 years.
It is relatively delicious Pu-erh tea. Drinking within 3 years does have a problem. Many people find it easy to get fire. Puerh tea from 3-7 years, the heaping taste can be basically ignored; the tea soup is clear, and after waking the tea, there is almost no odor, and some of it will have a slight scent.

(3) 7-15 years of cooked tea.
The cooked tea in this period is usually judged mainly by the severity of the flavor. Higher-grade teas, such as palace-level tea, will appear lotus, and coarse old teas will appear jujube or Chinese medicine. The color of the soup is necessary, and the rose red is like red wine. For tea at this stage, if it can't be judged based on taste, then the year should also be judged comprehensively based on packaging paper and storage conditions.

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