Famous mountain tea features

The characteristics of Pu-erh raw tea on different mountains:

    1. Nannuo mountain——It is a large-leaf species of trees, slightly bitter, good in sweetness and rejuvenation, orange and translucent in soup color. Permeated with honey and fragrant, the scented tea is fragrant like lotus. It is a famous ancient tea mountain in history, and there is still a cultivated tea king tree that has been in existence for over a thousand years.

    2. Bulang Mountain——It is a large-leaf tree species, which is bitter. It returns to sweetness quickly, grows stronger, and has a bright orange color. The unique aroma, including plum, nectar and orchid, is a favorite collection of many Chinese and foreign merchants and Pu-erh tea lovers.

    3. Bada Mountain-is a large-leaf tree species, which grows into cultivated tea trees and wild tea groves. On the Dahei Mountain in Hesong Village, a 1800-year-old wild-type tea tree grows. This mountain tea tastes bitter, returns to the sweetness, grows quickly, the soup is orange-yellow, translucent, and the color is bright. It has good aroma, with plum and honey.

4. Iceland Mountain-Iceland tea has a long-lasting effect, bright soup color, soft and well-proportioned leaf base. Compared with Teaba "Old Banzhang", the sweetness is more intense and delicate, and the feeling of tooth growth is more obvious.

5. Mengsong Mountain—It belongs to the middle leaf species of arbor, the arbor tea tree is not a forest (piece), the shrubs are mostly, the taste is bitter, slightly sweet, and the watering is common.

    6. Jingmai Mountain is a large-leaf tree species. The largest of the twelve tea mountains is concentrated here. The bitterness is heavy, the sweetness is strong, the orange color is clear. There is also a parasite commonly known as crab feet on the arbor tea trees, which can relieve inflammation and phlegm, and is beneficial to patients with stomach and diabetes.

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Good Pu-erh tea three features

Talk about the three best quality of Pu-erh tea for reference only.

First. Good quality: good raw materials, which is the first basic element of any high-quality tea. The raw material of high-quality Pu-erh tea must be Yunnan big leaf tea first, and secondly, it should be produced from traditional Pu-erh tea producing areas (that is, Simao City, Xishuangbanna Prefecture, Lincang City, Yunnan); the three principles of good tea we advocate here Raw materials from the origin are processed in situ. The raw materials are divided into ancient tree tea, Terrace tea, spring tea, and autumn tea, and each producing area has its own characteristics due to different climates, soils, and vegetation, such as Yiwu in Xishuangbanna, Bulang Mountain in Menghai Lake, and Simao Lancang. The teas produced by Jingmaishan and others should be the best of Pu-erh tea, but each has its own distinct characteristics.

Second. Good shape: looks at the strip shape of the tea, whether the strip is complete, tight and clear. The leaves are old or tender, the old ones are larger, and the young leaves are thinner. Sniffing the smell of dry tea and looking at the color and clarity of the dry tea, no difference, odor, color brown (pig liver color), oily luster Brown, reddish in brown (commonly known as red ripe), strips are fat and broken, and there is less broken tea. Inferior ones are slightly fragrant or only stale, even with sour taste or other miscellaneous taste, and the strips are tight and incomplete. Color is dark brown, dull and dull. Shengpu's shape is symmetrical, the cords are tightly knotted, the color is green brown or tan, the luster is moist, and the tea cake is tapped with hands, and the sound is crisp and sharp. Shupu's shape is well-proportioned, tightly-knotted, clear, brownish-red, shiny and lustrous.

Third. The color is good: the soup is mainly dark, bright, and high-quality Yunnan Pu-erh loose leaf tea. The brewed tea soup is red and bright, with a 'golden circle'. The oil-shaped film looks on the soup, and the high-quality Pu-erh tea is cooked. Pu-erh tea leaf bottom is brownish red. Of inferior quality, the tea soup is red but not thick, and it is not bright, and there are often dust-like substances suspended in it, and some are even black and black, commonly known as 'soy sauce soup'. High-quality raw materials, orange color, clear and transparent.

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Pu-erh tea transformation seven stages

Collection of Pu-erh tea is a long-term process. Don't rush into success, and the environment and other factors in the collection process are very important.

First stage: New tea period (takes 1-3 years).

At this time, the tea soup is yellow-green or yellow. The aroma is heavier and green, with a sweet aroma, and the taste is slightly bitter. The dry tea is green, and the bottom of the leaf is yellow-green after brewing. People who have experience in tea can distinguish that tea. The ancient tree tea in the district is roughly tree-aged and has a strong mountain charm.

Second stage: pre-conversion (requires 3-10 years).

At this time, the tea soup was yellow-red, the green flavor was weakened, and the sweet and sweet flavor began to be obvious. The taste was bitter and light, the dry tea was black and green, and the bottom of the leaves was yellow after brewing. People who have experience in tea can tell which tea area it is. The ancient tree tea, roughly the age, has a strong mountain charm.

The third stage: mid-conversion (requires 10-20 years)

At this time, the tea soup was red, the aroma was no longer green, and the honey and sweet scent were mixed with scent. The taste was almost no bitter. The bitter taste at the entrance quickly changed. The tea soup was thick and a bit like rice soup. The dry tea was dark and shiny. After brewing, the bottom of the leaves is yellowish brown, and the master can tell which tea area is the ancient tree tea. It is about the age of the tree, and the taste can be transformed into the entrance.

Fourth stage: Late transformation (requires 20-40 years).

At this time, the tea soup was dark red, the aroma of camphor was rich, the taste was not bitter, and the mouth was rich. The soup was thick like rice soup, the dry tea was dark brown and oily, and the bottom of the leaves was light brown after brewing. It is difficult to tell which tea area is. Ancient tree tea, the flavor of the opening is more obvious.

The fifth stage: Chencha period (requires 40-60 years).

At this time, the tea soup is red, the aroma of camphor wood is mixed with medicinal flavor, the taste is not bitter, the mouth is rich, the soup is thick like rice soup, the dry tea is dark brown, and the bottom of the leaf is brown red after brewing, it is difficult to tell which tea is The ancient tree tea in the district is very pleasant.

Sixth stage: Old tea period (requires 60-100 years).

At this time, the tea soup showed red wine, shiny aroma, strong aroma, no bitterness, and melted at the entrance. The soup was thick like rice soup, black tea was dark brown, and the bottom of the leaves was brown after brewing. Tea melted at the entrance, Chen Xiang leisurely, the vicissitudes of years condensed into old charm.

The seventh stage: the ancient tea period (more than 100 years across the century).

At this time, the tea soup was burgundy, crystal clear, rich in medicinal aroma, and melted at the entrance. The soup was thick like rice soup, the dry tea was dark brown, and the bottom of the leaves was brown after brewing. The tea with ancient charm is fragrant lips and teeth.

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Tips for brewing Pu-erh

The matters needing attention in bubble puer tea are for reference only.

1. Amount of tea:
 
When brewing Pu-erh tea, the amount of tea input is closely related to tea drinking habits, brewing methods, and the personality of tea, which is full of change. In terms of tea drinking habits, Hong Kong, Taiwan, Fujian, Guangdong and Guangxi are used to drinking tea. Yunnan has also been drinking heavily. Jiangsu, Zhejiang and the North like to drink lightly. As far as the tea drinking habits of the Yunnan people are concerned, the ratio of the amount of tea to water used to brew normal quality tea is generally 1:40 or 1:45. For consumers in other regions, you can use this as a reference to adjust the concentration of tea soup by increasing or decreasing the amount of tea, or you can adjust the concentration of tea soup by controlling the speed of brewing rhythm. In terms of tea properties, the amount of tea added also varies. For example, cooked tea and old tea can be appropriately increased, raw tea and new tea can be appropriately reduced, and so on. Don't stand still.

2. Tea water temperature:
 
The mastery of water temperature has an important effect on the display of tea properties. High temperature is conducive to emitting tea fragrance, and is conducive to rapid leaching of tea flavor. However, the high temperature is also prone to bitterness, which easily burns some high-grade tea. Determining the water temperature must be different for tea. For example, thicker cake brick tea, compacted tea, and sencha tea are suitable for brewing; high-grade bud tea (such as the new Palace Pu-erh) and high-grade green cakes that are relatively soft are suitable for proper cooling and avoiding high temperature Tender tea is cooked. Most parts of Yunnan belong to the plateau, and the boiling water temperature is lower than the coastal and plain areas. For example, the boiling water temperature in Kunming is about 94 degrees Celsius, which is suitable for brewing most cooked tea. For Sheng Pu, in addition to some high-grade tea, most can also be directly brewed with boiling water. When brewing some high-grade new tea, in addition to directly lowering the temperature, you can also reduce the water temperature by not adding a lid or boiling water to avoid the "water stagnation" caused by hot tea.

3. Brewing time.
 
The purpose of controlling the length of brewing time is to make the aroma and taste of tea fully and accurately displayed. As mentioned earlier, due to the particularity of Pu-erh tea's manufacturing process and the selection of raw materials, the brewing method and length are determined. Mastering the brewing time, as far as the law is concerned: long brewing time for old and old tea, short brewing time for new and delicate tea; long brewing time for hand-twisted tea, short brewing time for mechanically twisted tea. The specific grasp should be determined according to the characteristics of tea. For some new teas with a bitter and astringent taste, control the amount of tea when brewing and shorten the brewing time to improve the taste.

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How to judge Pu-erh tea?

In evaluating the quality of Pu-erh new tea, there are several more important indicators:
 
1. The speed of watering is very important: because watering is very easy, and many reasons can cause watering, so the feeling of paying too much attention to watering will be confused. It is necessary to experience the watering purely because of the stimulation of tea. The method is to "experience the feeling before watering", that is, "lingual sensation". The time from the tea soup entrance to the lingual sensation appears to be the speed of watering. The faster watering speed, the better.
 
2. The thoroughness of Returning sweetness, the real high-quality tea, from the beginning of Returning sweetness, the bitterness ends, there is no lingual attachment, and the whole mouth has a very sweet feeling.

3. The fusion degree of the aroma, the proportion of the smell and the degree of aroma after drinking. The aroma of high-quality new Pu-erh is after drinking it and comes out of the throat, it lasts for a long time and is very refreshing.
 
4. Depth and Permanence of Throat Feeling: Tea with a deep throat feeling will have the experience of "mouth feels not as strong as throat feeling", and the touch in the deep throat will last for a while. In addition, Returning sweetness is very deep, and the fragrance source is also very deep, so it will have a stronger feeling in the throat than in the mouth. With a deep throat and a bitter, short soup, thick tea, the chest will have an unusually comfortable warmth under certain temperature and concentration conditions.

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