Dry warehouse Pu-erh refers to Pu-erh tea stored in a dry, ventilated, low
humidity warehouse environment. In general, dry tea leaves are fermented and
aged in an environment with moderate temperature and humidity, ventilation and
refreshing and no smell. This is a natural aging process, which preserves the
essential authenticity of Pu-erh tea and also increases the value of tea
tasting.
How to identify Pu-erh dry tea with the following five points:
1. Identify from the appearance, the dry bar of Pu-erh tea bar is strong, the color is fresh and smooth, and the gloss is flat, which fully shows the vitality of tea.
2. Identify from the aroma, cooked Pu-erh tea will produce a cooked taste because it passes through the pile; generally only dry warehouse cooked tea within 10 years of age can smell a cooked tea smell from the surface of the type tea. For a long time, you can smell an agarwood-like smell.
3. Identify from the soup color, the tea color of Pu-erh raw tea of dry warehouse tea is maroon, and the tea color of cooked tea is dark maroon, even close to black.
4. Identify from the bottom of the leaf, the bottom of Pu-erh raw tea in the dry warehouse is maroon to deep maroon. The leaves are full and soft, full of freshness.
5. Identify from the cake body, the edge of the cake body of dry warehouse teais loose due to moisture, but also because of the moisture and pressure, the harder it is toward the center.
Under normal circumstances, the leaf base of Pu-erh cooked tea is mostly dark chestnut or black, and the texture of the leaf strips is dry, thin and hard. If the fermentation is heavy, there will be obvious charring, like being grilled by fire. Some older leaves have ruptured leaf surfaces and separate veins, just like the crumbling appearance of soaking dried leaves in water for a long time.
Pu-erh tea has the characteristics of being more mature, but some cooked teas, if the pile time is not long and the fermentation is not heavy, the leaf bottom will be very close to the bottom of the raw tea. On the contrary, there are some raw teas in the production process. For example, after the green tea is twisted, it cannot be dried immediately. After a long delay, the bottom of the leaf will also appear dark brown, and the soup color will be thicker and darker. The cooked tea is the same.
How to identify Pu-erh dry tea with the following five points:
1. Identify from the appearance, the dry bar of Pu-erh tea bar is strong, the color is fresh and smooth, and the gloss is flat, which fully shows the vitality of tea.
2. Identify from the aroma, cooked Pu-erh tea will produce a cooked taste because it passes through the pile; generally only dry warehouse cooked tea within 10 years of age can smell a cooked tea smell from the surface of the type tea. For a long time, you can smell an agarwood-like smell.
3. Identify from the soup color, the tea color of Pu-erh raw tea of dry warehouse tea is maroon, and the tea color of cooked tea is dark maroon, even close to black.
4. Identify from the bottom of the leaf, the bottom of Pu-erh raw tea in the dry warehouse is maroon to deep maroon. The leaves are full and soft, full of freshness.
5. Identify from the cake body, the edge of the cake body of dry warehouse teais loose due to moisture, but also because of the moisture and pressure, the harder it is toward the center.
Under normal circumstances, the leaf base of Pu-erh cooked tea is mostly dark chestnut or black, and the texture of the leaf strips is dry, thin and hard. If the fermentation is heavy, there will be obvious charring, like being grilled by fire. Some older leaves have ruptured leaf surfaces and separate veins, just like the crumbling appearance of soaking dried leaves in water for a long time.
Pu-erh tea has the characteristics of being more mature, but some cooked teas, if the pile time is not long and the fermentation is not heavy, the leaf bottom will be very close to the bottom of the raw tea. On the contrary, there are some raw teas in the production process. For example, after the green tea is twisted, it cannot be dried immediately. After a long delay, the bottom of the leaf will also appear dark brown, and the soup color will be thicker and darker. The cooked tea is the same.
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