"Yuechen Yuexiang" is another language
expression of the aging mechanism of Pu-erh tea. "Yuechen" is the
concept of time, "Yuexiang" is the concept of quality.
Yunnan is the legendary birthplace of tea in the world. The relatively primitive ecological environment in the local area has fully preserved the original form of large-leaf species of ancient trees. Tea tasting is an oriental art of life that brings people back to the simplicity and tranquility of the soul. The ancient tree tea tastes the taste of time, and the aroma changes from fragrance to scent, the color of soup from yellow-green to wine-red, and the taste of life from bitter to sweet.
Six elements of tasting ancient tree tea: variety, soil, climate, tea garden ecology, tree age and tea making process.
The age of the ancient tree is very important because the age has condensed the vicissitudes of time. Generally speaking, the older the ancient tree tea, the more harmonious the basic flavors of bitterness, astringency, freshness, sweetness, and acidity, the richer the water-soluble pectin and resin content, the higher the consistency and lubricity of the tea soup. Ancient tree tea has a shorter bitterness in the mouth, and the more it is drunk, the sweeter it is. Because the water-soluble pectin is rich, the sweetness formed by pectin and the sweet flavor similar to boiled tender corn are retained in each tea soup, so Ancient tree tea will bring a touch of sweetness even when the tea soup is basically tasteless.
In the new tea season (1-3 years), the tea soup is yellow-green or yellow. The aroma of the tea is heavier and greener, with a sweet scent and a bitter taste. The dry tea is green and the leaves are yellow-green after brewing. The ancient tree tea from that tea area is about the age of the tree, and it has a strong mountain charm.
In the early stage of transformation (3-10 years), the tea soup is yellow and red, the green flavor in the aroma is weakened, the honey and sweet flavor are obvious, the taste is bitter and lighter, the dry tea is black and green, and the leaf bottom is yellow after brewing. The ancient tree tea in which tea area is about the age of the tree, and it has a strong mountain charm.
In the middle period of transformation (10-20 years), the tea soup is red, the aroma is no longer green, and the honey and sweet aroma are mixed with scent. The taste is almost no bitter. The bitter taste at the mouth is quickly changed. The oil is bright, and the bottom of the leaves is brown after brewing. The master can tell which tea area is the ancient tree tea. It is about the age of the tree, and the taste is the opening of the charm.
Late transformation (20-40 years) The tea soup is dark red, the aroma of camphor wood is rich, the taste is not bitter, the mouth is rich, the soup is thick like rice soup, the dry tea is dark brown, the leaves are light brown after brewing, it is difficult to tell The ancient tree tea in which tea area has a more pronounced rhyme.
Aged tea period (40-60 years) tea soup wine red, aroma of camphor wood mixed with medicinal flavor, no bitter taste, mouth-feeling, thick soup like rice soup, dry tea dark brown, brown bottom of the leaves after brewing, it is difficult The ancient tree tea of which tea area is distinguished, the charm of the opening is very pleasant.
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In the old tea period (60-100 years), the tea soup wine is bright red, the aroma is strong, the taste is not bitter, the mouth is melted, the soup is thick like rice soup, the dry tea is dark brown, and the bottom of the leaves is brown after brewing. It is difficult to distinguish which one The ancient tree tea in the tea area melts at the entrance, ChenXiang is leisurely, and the vicissitudes of time condense into old charm.
The ancient tea period (more than 100 years), the tea soup wine is red, crystal clear, the medicine is strong, the mouth is melted, the soup is thick like rice soup. The dry tea is dark brown, the bottom of the leaves is brown after brewing, it is difficult to tell which tea is The ancient tree tea in the district has ancient charm and fragrant lips and teeth.
The above ancient tree tea transformation period is for reference only. After all, the real recognition of Pu-erh ancient tree tea is only a few years away, so the above can still stand the test of time. Not to mention, the ancient tree tea within 40 years can still be made.
Yunnan is the legendary birthplace of tea in the world. The relatively primitive ecological environment in the local area has fully preserved the original form of large-leaf species of ancient trees. Tea tasting is an oriental art of life that brings people back to the simplicity and tranquility of the soul. The ancient tree tea tastes the taste of time, and the aroma changes from fragrance to scent, the color of soup from yellow-green to wine-red, and the taste of life from bitter to sweet.
Six elements of tasting ancient tree tea: variety, soil, climate, tea garden ecology, tree age and tea making process.
The age of the ancient tree is very important because the age has condensed the vicissitudes of time. Generally speaking, the older the ancient tree tea, the more harmonious the basic flavors of bitterness, astringency, freshness, sweetness, and acidity, the richer the water-soluble pectin and resin content, the higher the consistency and lubricity of the tea soup. Ancient tree tea has a shorter bitterness in the mouth, and the more it is drunk, the sweeter it is. Because the water-soluble pectin is rich, the sweetness formed by pectin and the sweet flavor similar to boiled tender corn are retained in each tea soup, so Ancient tree tea will bring a touch of sweetness even when the tea soup is basically tasteless.
In the new tea season (1-3 years), the tea soup is yellow-green or yellow. The aroma of the tea is heavier and greener, with a sweet scent and a bitter taste. The dry tea is green and the leaves are yellow-green after brewing. The ancient tree tea from that tea area is about the age of the tree, and it has a strong mountain charm.
In the early stage of transformation (3-10 years), the tea soup is yellow and red, the green flavor in the aroma is weakened, the honey and sweet flavor are obvious, the taste is bitter and lighter, the dry tea is black and green, and the leaf bottom is yellow after brewing. The ancient tree tea in which tea area is about the age of the tree, and it has a strong mountain charm.
In the middle period of transformation (10-20 years), the tea soup is red, the aroma is no longer green, and the honey and sweet aroma are mixed with scent. The taste is almost no bitter. The bitter taste at the mouth is quickly changed. The oil is bright, and the bottom of the leaves is brown after brewing. The master can tell which tea area is the ancient tree tea. It is about the age of the tree, and the taste is the opening of the charm.
Late transformation (20-40 years) The tea soup is dark red, the aroma of camphor wood is rich, the taste is not bitter, the mouth is rich, the soup is thick like rice soup, the dry tea is dark brown, the leaves are light brown after brewing, it is difficult to tell The ancient tree tea in which tea area has a more pronounced rhyme.
Aged tea period (40-60 years) tea soup wine red, aroma of camphor wood mixed with medicinal flavor, no bitter taste, mouth-feeling, thick soup like rice soup, dry tea dark brown, brown bottom of the leaves after brewing, it is difficult The ancient tree tea of which tea area is distinguished, the charm of the opening is very pleasant.
.
In the old tea period (60-100 years), the tea soup wine is bright red, the aroma is strong, the taste is not bitter, the mouth is melted, the soup is thick like rice soup, the dry tea is dark brown, and the bottom of the leaves is brown after brewing. It is difficult to distinguish which one The ancient tree tea in the tea area melts at the entrance, ChenXiang is leisurely, and the vicissitudes of time condense into old charm.
The ancient tea period (more than 100 years), the tea soup wine is red, crystal clear, the medicine is strong, the mouth is melted, the soup is thick like rice soup. The dry tea is dark brown, the bottom of the leaves is brown after brewing, it is difficult to tell which tea is The ancient tree tea in the district has ancient charm and fragrant lips and teeth.
The above ancient tree tea transformation period is for reference only. After all, the real recognition of Pu-erh ancient tree tea is only a few years away, so the above can still stand the test of time. Not to mention, the ancient tree tea within 40 years can still be made.
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