We all have some knowledge about Pu-erh tea, because with
the improvement of people's living standards, more and more friends come to
health with Pu-erh tea.
So how do you identify dry warehouse Pu-erh tea and wet warehouse Pu-erh tea from the tea cake?
The stems of the dry Warehouse Pu-erh tea are firm, fresh in color, and the luster of the oil surface fully demonstrates the vitality of the tea. While the wet Warehouse Pu-erh tea is loose, dull in color, rough black and green and the surface or interlayer of the tea leaves is green Mildew or gray mold. Some teas that are moldy soon, or moldy and sealed, will emit a choking musty smell from the tea when they are opened. If it has been moldy for a long time, for example, "round iron" Pu-erh tea has been moldy 20 to 30 years ago, and then moved to a dry warehouse and returned to the warehouse.
The leaf base of the dry warehouse Pu-erh tea is yellow to deep maroon, and the texture is live and soft. The leaf base of its raw tea has little change in the long-term aging process of the dry warehouse. The Pu-erh tea of "Tongqing Old" for nearly a hundred years can soak up the vitality of that year, and the bottom of the leaf still shows a fresh chestnut color, making people feel like returning to the relaxed and humanistic natural environment like the Yiwu Mountain a hundred years ago.
The bottom of the wet warehouse Pu-erh tea is dark red or black. The color of the leaf base of the wet tea raw tea and cooked tea is very similar, but the texture of the leaf base of the cooked tea is dry and hard, and the bottom of the wet tea raw tea has no elasticity and is rotten.
In a certain year, the same tea products are compared for more than seven years; the edge of the cake body of the tea is loose due to moisture, but also because of moisture and pressure, the harder it is toward the center. The tea that is not put into the warehouse is usually less in storage, and there is relatively less chance of repetition and pressure. Together with normal fermentation and oxidation, the whole cake is evenly loosened.
Tea cyan color: For green tea cakes, the color of the tea cyanine that has not been in the warehouse for more than four years is bright and clean, and the color of the cake inside and outside is the same or not very different. The color of the tea cyanine entering the warehouse is grayish white, grayish black, or reddish (heavy in the warehouse), and usually has different colors inside and outside and large color difference. If the tea cyanine is black but not oily, and the color is gray and black, it is usually caused by the high temperature withdrawal method. However, some tea merchants will spray tea oil, so there will be a large color difference between the inside and outside of the tea cake.
Recognition of cooked tea products. Good cooked tea products that have not been put in the warehouse are reddish-brown and have a slight brightness. The teas in the warehouse are usually slightly creamy, or reddish black and dull.
So how do you identify dry warehouse Pu-erh tea and wet warehouse Pu-erh tea from the tea cake?
The stems of the dry Warehouse Pu-erh tea are firm, fresh in color, and the luster of the oil surface fully demonstrates the vitality of the tea. While the wet Warehouse Pu-erh tea is loose, dull in color, rough black and green and the surface or interlayer of the tea leaves is green Mildew or gray mold. Some teas that are moldy soon, or moldy and sealed, will emit a choking musty smell from the tea when they are opened. If it has been moldy for a long time, for example, "round iron" Pu-erh tea has been moldy 20 to 30 years ago, and then moved to a dry warehouse and returned to the warehouse.
The leaf base of the dry warehouse Pu-erh tea is yellow to deep maroon, and the texture is live and soft. The leaf base of its raw tea has little change in the long-term aging process of the dry warehouse. The Pu-erh tea of "Tongqing Old" for nearly a hundred years can soak up the vitality of that year, and the bottom of the leaf still shows a fresh chestnut color, making people feel like returning to the relaxed and humanistic natural environment like the Yiwu Mountain a hundred years ago.
The bottom of the wet warehouse Pu-erh tea is dark red or black. The color of the leaf base of the wet tea raw tea and cooked tea is very similar, but the texture of the leaf base of the cooked tea is dry and hard, and the bottom of the wet tea raw tea has no elasticity and is rotten.
In a certain year, the same tea products are compared for more than seven years; the edge of the cake body of the tea is loose due to moisture, but also because of moisture and pressure, the harder it is toward the center. The tea that is not put into the warehouse is usually less in storage, and there is relatively less chance of repetition and pressure. Together with normal fermentation and oxidation, the whole cake is evenly loosened.
Tea cyan color: For green tea cakes, the color of the tea cyanine that has not been in the warehouse for more than four years is bright and clean, and the color of the cake inside and outside is the same or not very different. The color of the tea cyanine entering the warehouse is grayish white, grayish black, or reddish (heavy in the warehouse), and usually has different colors inside and outside and large color difference. If the tea cyanine is black but not oily, and the color is gray and black, it is usually caused by the high temperature withdrawal method. However, some tea merchants will spray tea oil, so there will be a large color difference between the inside and outside of the tea cake.
Recognition of cooked tea products. Good cooked tea products that have not been put in the warehouse are reddish-brown and have a slight brightness. The teas in the warehouse are usually slightly creamy, or reddish black and dull.
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