As the age of Pu-erh tea becomes more and more fragrant,
the longer it is, the more valuable it is. Many unscrupulous merchants will
pretend to be old tea with new tea. How to tell if Pu-erh tea is really old or
pretended to be old?
1. Identify from the aroma.
Pu-erh cooked tea passes through the pile, so it will produce a pile of taste. Generally, the dry warehouse cooked tea within five years (according to the traditional saying, the tea that has not been mildewed is the dry warehouse tea) can be removed from the surface of the dry tea Smelt a smell of cooked tea. In about ten to twenty years, when the surface cooked tea smell has disappeared, you can feel the old fragrance from the tea soup. In 1973, the first batch of cooked brick tea was made from the material of tight tea. It has been more than 20 years. No matter whether it is from a type of tea or tea soup, there is no cooked taste anymore, but there is a fragrance. Agarwood is a mature scent of tea, which has been transformed into a better scent of cooked tea through long-term aging. The green tea of the new year smells of green tea, and the green tea of a longer period of time has no green tea. Instead, it is replaced by the fragrance of tea, which is very soft and pure.
2. Distinguish from soup color.
The tea soup of Pu-erh tea in dry warehouse is chestnut red, close to the color of heavy fire oolong tea, even if it is aged raw tea. The color of cooked tea soup is dark maroon, even close to black. The color of real aged tea is getting redder. The soup color of newer green tea is slightly greenish yellow.
3. Identify from the bottom of the leaf.
The bottom of Pu-erh raw tea in the dry warehouse is maroon to deep maroon. The leaf strips are full and soft, oily and shiny. The bottom of Pu-erh cooked tea is mostly dark chestnut or black, and the leaf strips are dry, thin and hard. If the fermentation is heavier, there will be obvious charring, like the grilled by the hot sun, and some older leaves will soak in the water for a long time. However, if some cooked teas are not piled for a long time and the fermentation is not heavy, the leaf bottom will also be very close to the bottom of raw tea. On the contrary, there are some raw teas in the production process. For example, after the tea leaves are twisted, they cannot be dried immediately. After a long delay, the bottom of the leaves will also appear dark brown, and the soup color will be lighter and darker. The cooked tea is the same.
1. Identify from the aroma.
Pu-erh cooked tea passes through the pile, so it will produce a pile of taste. Generally, the dry warehouse cooked tea within five years (according to the traditional saying, the tea that has not been mildewed is the dry warehouse tea) can be removed from the surface of the dry tea Smelt a smell of cooked tea. In about ten to twenty years, when the surface cooked tea smell has disappeared, you can feel the old fragrance from the tea soup. In 1973, the first batch of cooked brick tea was made from the material of tight tea. It has been more than 20 years. No matter whether it is from a type of tea or tea soup, there is no cooked taste anymore, but there is a fragrance. Agarwood is a mature scent of tea, which has been transformed into a better scent of cooked tea through long-term aging. The green tea of the new year smells of green tea, and the green tea of a longer period of time has no green tea. Instead, it is replaced by the fragrance of tea, which is very soft and pure.
2. Distinguish from soup color.
The tea soup of Pu-erh tea in dry warehouse is chestnut red, close to the color of heavy fire oolong tea, even if it is aged raw tea. The color of cooked tea soup is dark maroon, even close to black. The color of real aged tea is getting redder. The soup color of newer green tea is slightly greenish yellow.
3. Identify from the bottom of the leaf.
The bottom of Pu-erh raw tea in the dry warehouse is maroon to deep maroon. The leaf strips are full and soft, oily and shiny. The bottom of Pu-erh cooked tea is mostly dark chestnut or black, and the leaf strips are dry, thin and hard. If the fermentation is heavier, there will be obvious charring, like the grilled by the hot sun, and some older leaves will soak in the water for a long time. However, if some cooked teas are not piled for a long time and the fermentation is not heavy, the leaf bottom will also be very close to the bottom of raw tea. On the contrary, there are some raw teas in the production process. For example, after the tea leaves are twisted, they cannot be dried immediately. After a long delay, the bottom of the leaves will also appear dark brown, and the soup color will be lighter and darker. The cooked tea is the same.
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