As we all know, the consumption characteristics of the
mass drink market also determine the value of Pu-erh tea products. Speaking of Pu-erh
tea, the editor had to mention Pu-erh tea's later aging ability.
So, how to judge the later aging ability of a Pu-erh tea?
First, there are three dimensions of thought:
1. Tea quality.
The three major factors that affect the quality of Pu-erh tea are: raw materials, processes, and storage.
Among them, the nature of the raw materials (connotation material) varies greatly, which determines the later quality differences of tea products. Craftsmanship and storage determine the ability of the tea to age later. Often, tea friends will discuss whether the Pu-erh tea is well aged in the later stages of the ancient tree tea or the well aged tea. For the taste of Pu-erh tea, everyone has different standards. So there is no way to compare. Taste is precious.
2. The time node.
Many people look at the aging potential of a Pu-erhtea and don't pay attention to this time node. The new tea just made, even if the process is not normal, has the potential to age within 5 years. Because Pu-erh tea has to go through autoclaving. This link will bring water, fire, pile and so on. And within 5 years, these odors should be gone (the odors that were absorbed during storage are not included). And this time node is also to distinguish whether to put it down?
For Pu-erh tea products that are more than 10 years old, if the quality of the tea has not decreased, it can naturally be kept forever, and if there is a decline, it is not necessary to keep it. After all, what we drink is tea, not water.
3. Expected results.
Many people have to judge that the purpose of a tea product is not to achieve their expected results. Achieving the expected results will be satisfying, but failing to do so will disappoint. Many people are not able to do this expected result because it requires many knowledge points.
So, how to judge the later aging ability of a Pu-erh tea?
First, there are three dimensions of thought:
1. Tea quality.
The three major factors that affect the quality of Pu-erh tea are: raw materials, processes, and storage.
Among them, the nature of the raw materials (connotation material) varies greatly, which determines the later quality differences of tea products. Craftsmanship and storage determine the ability of the tea to age later. Often, tea friends will discuss whether the Pu-erh tea is well aged in the later stages of the ancient tree tea or the well aged tea. For the taste of Pu-erh tea, everyone has different standards. So there is no way to compare. Taste is precious.
2. The time node.
Many people look at the aging potential of a Pu-erhtea and don't pay attention to this time node. The new tea just made, even if the process is not normal, has the potential to age within 5 years. Because Pu-erh tea has to go through autoclaving. This link will bring water, fire, pile and so on. And within 5 years, these odors should be gone (the odors that were absorbed during storage are not included). And this time node is also to distinguish whether to put it down?
For Pu-erh tea products that are more than 10 years old, if the quality of the tea has not decreased, it can naturally be kept forever, and if there is a decline, it is not necessary to keep it. After all, what we drink is tea, not water.
3. Expected results.
Many people have to judge that the purpose of a tea product is not to achieve their expected results. Achieving the expected results will be satisfying, but failing to do so will disappoint. Many people are not able to do this expected result because it requires many knowledge points.
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