Three tips to taste Pu-erh

1. Reasonable use of tongue.
The tip of the tongue mainly evaluates the "sweetness" of tea; the front ends of both sides of the tongue mainly evaluate the alcohol and degree of tea; the rear ends of both sides of the tongue mainly judge whether Pu-erh tea is "sour"; the heart of the tongue (central part) mainly feels the "astringency" of Pu-erh tea "Taste"; the root of the tongue focuses on the "bitter taste" of Pu-erh tea. Because different parts of the tongue feel different tastes, when evaluating Pu-erh tea, after the tea soup is imported, it should be rolled on the tongue to fully feel the status of various taste substances, so that the taste of Pu-erh tea can be correctly and comprehensively discerned .
 
2. Use the correct Pu-erh tea brewing method.
Grasp the "evaluation temperature" of tea soup. The taste of Pu-erh tea is generally suitable for taste evaluation at around 50 ℃. The tea soup is too hot, and the sense of taste is numb by the stimulation of high temperature, which affects the normal taste; the temperature of the tea soup is too low. First, the low-temperature taste changes from possible coordination to uncoordinated, which affects the accuracy of the assessment.
 
3. Don't eat irritating food before tea.
Before tasting Pu-erh, it is best not to consume foods with strong taste stimuli, such as peppers, shallots, garlic, tobacco, candy, etc., in order to maintain the sensitivity of taste and smell.

Visit us at http://www.naturalpuerh.com/

Differences between new and old tea

Compared with Pu-erh raw tea, the taste of cooked tea is more unique. The newly prepared cooked tea and the aged cooked tea have different tea properties and taste.
 
 
New tea: Refers to tea 1-5 years after making wool.
 
Old tea: tea that has been stored in a dry warehouse for more than five years.
Appearance: It is difficult to see the difference between cooked tea new tea and old tea, almost the same.
 

Taste: The biggest difference between the new tea and the old tea is the piling flavor. The newly made fresh tea will have a strong Odory smell after the Odory process. The taste is not very good, similar to the seafood flavor, aged for two or three years After that, the odor will gradually dissipate and turn into the unique fresh and sweet aroma of cooked tea.
 
The freshly pressed new tea will have a relatively heavy water taste in three or four months. The new cooked tea soup is not very good in terms of thickness, but old tea will show better in the thick and smooth soup. Old tea often has a fragrance of aged, similar to the smell of clear wood in the old house. It smells very comfortable.

Soup color: There is no difference between the soup color of cooked tea and the new tea. The soup color stored in the dry warehouse for more than ten years is better. The soup color is more transparent. The soup color of the new tea and aged tea is chestnut wine red, which looks thick and thick.
 

Leaf bottom: cooked tea with a moderate fermentation process, the new tea leaf bottom is still more flexible, it is not easy to break when the fingers are twisted, and the toughness of the leaves can be felt. The bottom of cooked tea leaves that are more than ten years is soft, and the fingers will break when they are twisted.
 

Tea nature: New tea is hot, and old tea is warm. Freshly made cooked tea is easy to get angry if you drink too much, while aged cooked tea is more gentle and comfortable.

Efficacy: New tea and aged tea have the same benefit: warm stomach, lose weight, reduce fat, prevent arteriosclerosis, prevent coronary heart disease, lower blood pressure, anti-aging, anti-cancer, lower blood sugar, bacteriostatic and anti-inflammatory, reduce tobacco poison, including warmth Stomach strengthens the stomach and the prevention of the three high aspects is more prominent, suitable for long-term tasting of the elderly.
 
If it is easy to get enthusiasm, drink less freshly cooked tea in spring and summer, cooked tea warms the stomach to expel cold, especially suitable for drinking in autumn and winter. Newly made cooked tea is suitable for tea friends with cold physique and can play a role in conditioning. Tea has basically no side benefits, suitable for all ages, and has a relatively strong health care benefit.

Visit us at http://www.naturalpuerh.com

How to judge drinking period of storage Pu-erh?

Because everyone has a special preference for the taste, for example, most male tea friends will like the strong taste and the tolerance to bitterness is high; while female tea friends tend to have a strong sweetness. Of tea products have relatively low tolerance to bitterness. Therefore, male tea lovers like the same tea, but female tea lovers will feel too heavy to swallow. Conversely, male tea friends with mild-tasting tea may feel bland.

Another factor is that as we continue to learn about tea, as we learn about tea, we will continue to revise the requirements for tea, so there will be tea that used to taste good now that feels bad, or that Bad tea will now become palatable.

In general, the palatability of Pu-erh tea is firstly the performance of Pu-erh tea's overall quality, and secondly, our own taste requirements and the judgment of the ageing change of tea and the taste after transformation. Different teas have different Tea tasters with different taste requirements and different understanding of tea will change the judgment of the drinking period of the same tea.

In fact, the so-called drinkable period is based on whether the current tea soup meets the taste requirements of tea tasters. If this basic condition has been met, we can broadly think that this tea enters a drinkable period for a person.

Visit us at http://www.naturalpuerh.com/

How to judge cooked Pu-erh tea age

(1) 1-3 years of cooked tea,
Quite easy to judge. The obvious smell and muddy soup are the main characteristics of this period. The Pu-erh tea with normal fermentation process, if the pile taste is not obvious, the soup color is more transparent; it just shows that the merchant has aged for a certain period of time before leaving the factory. Regarding freshly cooked tea, why is it so tangy? One is more 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, it has been improved at this point; the soup color is clear, the pile taste is light or not; but the defect is that there is no tea taste.

(2) Pu-erh tea over 3-7 years.
It is relatively delicious Pu-erh tea. Drinking within 3 years, there is indeed a problem, many people find it easy to get angry. For 3-7 years of Pu-erh tea, the pile flavor is basically negligible; the tea soup is clear, after waking up the tea, there is basically no smell, and some will have a slight scent.

(3) 7-15 years of cooked tea.
The cooked tea in this period of time is usually judged mainly on the basis of the taste of aging. Higher-grade teas, such as the court grade, will have lotus scent, and coarse old tea will have jujube or traditional Chinese medicine. Translucent soup is a must. Rose is like red wine. For tea at this stage, if it cannot be judged by taste, then the year should be judged comprehensively by wrapping paper, storage conditions, etc. Naturalpuerh company provides aged cooked tea with fast shipping.

Visit us at http://www.naturalpuerh.com

Three misunderstandings of ancient tree cooked Pu-erh

Misunderstanding 1: Old tree cooked tea:
Ancient tree cooked tea is also cooked tea that is fermented using the raw materials of ancient tree tea. At present, when it comes to ancient tree cooked tea, most people scoff at it. I don't believe anyone will use ancient tree tea to ferment. In fact, ancient tree matured tea exists on the market, but generally the best ancient tree raw materials are not used for fermentation. One reason is that ancient tree raw materials are scarce. One reason is that the risk of fermenting ancient tree matured tea is high. The reason is that the price cannot be sold. Generally, the collection of Pu-erh cooked tea will only remove the flavor of fire, heap, and water. The collection is not of great value. The production of cooked tea is for the demand of drinking. Therefore, a combination of several reasons leads everyone to believe that ancient tree cooked tea cannot be fermented by ancient trees. In fact, in order to take into account part of the consumers who can not drink raw tea due to physical reasons, some businesses also produce ancient tree cooked tea. However, the technical level of the production of ancient tree cooked tea is higher than that of the production of general cooked tea. At present, the fermentation technology of ancient tree cooked tea is only a small number of people because of the small amount of risk. Therefore, it is difficult to see ancient cooked tea on the market, but some circles and Puer tea enthusiasts have ancient cooked tea.

Misunderstanding 2: Palace-level ancient tree cooked loose tea.
According to the quality characteristics, 5.2.1 Pu-erh tea (cooked tea) loose tea in 5.2 grades of "GBT22111-2008 Geographical indication product Pu-erh tea" is divided into 11 grades including special grade, first grade to ten grade. Therefore, most of the court-grade ancient tree cooked loose teas appearing on the market are fake. The first-grade and special-grade ropes of Pu-erh tea are loosely knotted, tight and even without stems. Most of the court grades are enterprise-level standards. For example, the Palace grade of Bajiao Ting Pu-erh Tea is set as the highest grade, and grade 9 is the lowest grade. Besides, whoever scores old tea mature tea now needs to be screened as soon as it is graded, and there will be a loss of screening. Originally fermented cooked tea will suffer a part of loss.

Misunderstanding 3: The famous mountain ancient tree cooked loose tea.
Pu-erh cooked tea, after fermentation, will remove some of the original characteristics of Pu-erh tea. The famous mountain ancient tree raw tea can show the characteristics of this famous mountain, so if you want to know a famous mountain tea, go to drink raw tea. It is difficult to distinguish the mountain rhythm after the cooked tea is fermented. Generally speaking, cooked tea is not divided into hills, but some merchants on the market say that my home is some tea mountain. Hearing such tea words, you can directly filter, if you add a year, you can directly enter the drinking step, no longer need to listen to fooling. Drink it at a comfortable price and buy it at a reasonable price. The average person can't drink cooked tea, especially cooked tea of ​​a little vintage. So don’t be obsessed with vintage tea from famous mountains and ancient trees, because you can’t find any evidence to prove it except the words of the merchant.

Visit us at http://www.naturalpuerh.com