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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