How to wake up aged Pu-erh?

If you want to drink a good old tea, the "waking tea" before brewing is an important processing link. Waking tea is to awaken the quality of tea and condense the aroma of tea by changing the storage method of tea. Even if the aged tea has only been aged for seven or eight years, after the following tea awakening steps, the quality can be quickly improved to a higher level.

 
1. The first step is to dial the tea and use your hand or tea knife to break down the tea body into tea blocks weighing a few grams.
The reason for using the word "dial" instead of "breaking", "removing" and "resolving" is because the tea cakes are very old, often the tea body is already very loose, and the tea will be piece by piece by shaking or turning gently Scattered. For teas that are only one to two decades old, the tea body is still relatively tight, and often requires the help of a tea knife. For tea cakes or tea bricks, you can easily split the tea into two pieces by inserting the knife from the side, and then break it into small pieces of about one bubble by hand. When distributing tea, be careful not to break the tea too broken. Over broken tea not only easily clogs the spout, but also affects the stability of tea flavor and concentration during brewing because the tea juice is released too quickly.

2. Ventilation and ventilation, blow out the smell of aged Pu-erh in the tea.
The method is to spread the scattered tea leaves in a clean, shaded place and blow for a few days. This stage is the time when tea is most susceptible to odors. It should be noted that the environment must not have odors, nor be exposed to sunlight or long-term lighting. Covering a piece of white paper on the tea leaves can effectively avoid the effects of these situations. The time of ventilation depends on the condition of the tea. For clean tea, it only takes two or three days, and the warehouse tea can be extended to one or two weeks in order to distribute the warehouse taste.

3. Finally, put the ventilated tea into a purple sand pot (or clay pot)
Since purple sand has good heat insulation, light shielding performance and certain air permeability, it can adjust and maintain the relative stability of temperature and humidity in the tank. Tea stored in this environment can quickly condense the quality and aroma of tea. Choose purple sand tank, it is best to use the old tank with high sintering degree and no odor. The newly-made purple sand pot contains rustic and flammable gas, which will cause the tea products to deteriorate and appear unpleasant. The simple treatment method of the new can is to use boiling water to blanching and soaking, changing the water once or twice a day, and then drying it after a few days to dry it to the full. The soaked jars must be dried in the air, otherwise the remaining moisture in the jars will cause the tea leaves to get damp and mildew. The way to ensure that the tea pot is dry is to put a handful of green tea into the pot, cover it and let it sit for a day, the tea will not absorb moisture and become soft. At the same time, put some clean bamboo charcoal in the tank, which is more conducive to the absorption of off-flavor and improve the quality of the tea. Bamboo charcoal is best cooked in water and dried.

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