Three misunderstandings of ancient tree cooked Pu-erh

Misunderstanding 1: Old tree cooked tea:
Ancient tree cooked tea is also cooked tea that is fermented using the raw materials of ancient tree tea. At present, when it comes to ancient tree cooked tea, most people scoff at it. I don't believe anyone will use ancient tree tea to ferment. In fact, ancient tree matured tea exists on the market, but generally the best ancient tree raw materials are not used for fermentation. One reason is that ancient tree raw materials are scarce. One reason is that the risk of fermenting ancient tree matured tea is high. The reason is that the price cannot be sold. Generally, the collection of Pu-erh cooked tea will only remove the flavor of fire, heap, and water. The collection is not of great value. The production of cooked tea is for the demand of drinking. Therefore, a combination of several reasons leads everyone to believe that ancient tree cooked tea cannot be fermented by ancient trees. In fact, in order to take into account part of the consumers who can not drink raw tea due to physical reasons, some businesses also produce ancient tree cooked tea. However, the technical level of the production of ancient tree cooked tea is higher than that of the production of general cooked tea. At present, the fermentation technology of ancient tree cooked tea is only a small number of people because of the small amount of risk. Therefore, it is difficult to see ancient cooked tea on the market, but some circles and Puer tea enthusiasts have ancient cooked tea.

Misunderstanding 2: Palace-level ancient tree cooked loose tea.
According to the quality characteristics, 5.2.1 Pu-erh tea (cooked tea) loose tea in 5.2 grades of "GBT22111-2008 Geographical indication product Pu-erh tea" is divided into 11 grades including special grade, first grade to ten grade. Therefore, most of the court-grade ancient tree cooked loose teas appearing on the market are fake. The first-grade and special-grade ropes of Pu-erh tea are loosely knotted, tight and even without stems. Most of the court grades are enterprise-level standards. For example, the Palace grade of Bajiao Ting Pu-erh Tea is set as the highest grade, and grade 9 is the lowest grade. Besides, whoever scores old tea mature tea now needs to be screened as soon as it is graded, and there will be a loss of screening. Originally fermented cooked tea will suffer a part of loss.

Misunderstanding 3: The famous mountain ancient tree cooked loose tea.
Pu-erh cooked tea, after fermentation, will remove some of the original characteristics of Pu-erh tea. The famous mountain ancient tree raw tea can show the characteristics of this famous mountain, so if you want to know a famous mountain tea, go to drink raw tea. It is difficult to distinguish the mountain rhythm after the cooked tea is fermented. Generally speaking, cooked tea is not divided into hills, but some merchants on the market say that my home is some tea mountain. Hearing such tea words, you can directly filter, if you add a year, you can directly enter the drinking step, no longer need to listen to fooling. Drink it at a comfortable price and buy it at a reasonable price. The average person can't drink cooked tea, especially cooked tea of ​​a little vintage. So don’t be obsessed with vintage tea from famous mountains and ancient trees, because you can’t find any evidence to prove it except the words of the merchant.

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Three questions about cooked Pu-erh

Pu-erh tea cooked tea: refers to the rapid fermentation by artificial piles to reduce the bitterness and astringency, make the taste mellow and mellow, and you can drink it early. People like to drink its soft water, which is smooth throat, not bitter, and not astringent!

Taste: Thick water is sweet, hardly bitter, and soaked in water.

Soup color: The lighter fermentation is mostly dark red, and the heavier fermentation is mainly black.

Bottom of the leaf: Sprinkle the water, and the bottom of the leaf with light fermentation is reddish brown, but not flexible. Heavy fermenters have dark brown or black leaf bottoms, which are hard and brittle.

Here are some common questions about Pu-erh cooked tea, using the way of Q & A to explain:

1. In what year did cooked tea invent the production technology?
Answer: The technological invention of cooked tea began in Menghai Tea Factory in 1973. It can be said that Pu-erh tea produced before 1973 was raw tea, and after 1973 years there was the production of cooked tea. 1973 years was the watershed of Pu-erh tea making.

2. How is cooked tea made?
Answer: "Cooked tea is produced by the" whole heap "process: that is, the sun-dried tea leaves are piled in a warehouse and a certain amount of water is poured to generate heat to accelerate the aging transformation process, so that the potency of the tea is quickly changed, and the taste is softened. It can be Drunk immediately.

3. Why does raw tea have better collection value and appreciation space?
Answer: Because cooked tea is already a tea that has been artificially controlled and transformed, its taste will not change much, so the collection value will not change much compared to raw tea. Although the price will rise a little over time, after all, it can’t match the old one. The tea is comparable, because good raw tea has a great change in tea gas and tea quality under high-quality storage environment (dry storage, suitable air humidity, etc.) (so the so-called camphor, orchid, The aroma of the highest state such as lotus and jujube and the good taste of melting and returning to sweetness also slender throat).

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Raw tea and cooked Pu-erh

We all know that products have good and bad grades, so for those who love tea, they all know that Pu-erh tea is divided into raw and cooked tea.
Raw tea: All kinds of loose tea and compacted tea made directly from the sun-dried green tea of ​​Yunnan big leaf tea tree are screened and classified, fermented in a natural way, the tea is more stimulating, and the tea will become mild after years of storage. Good old Pu-erh is usually obtained by this method.
 
The color of green tea is turquoise, dark green, or yellow-green, and the tea buds are white. The tea is slightly cold and the soup is blue, bright yellow or brownish yellow. The taste is bitter, the mouth is bitter first and then sweet, and the watering is obviously strong. It is better to use a thin porcelain cup or glass tea set for brewing tea. It can be drunk in all seasons, reducing heat, removing dryness and detoxifying.

The longer the storage time of raw tea, the more mellow the tea quality; the difference between raw tea and cooked tea is very obvious after brewing: the tea of ​​raw tea is soft, fresh, elastic, and has vitality. The tea soup is clear and bright, and the tea is refreshing sweet aftertaste. The leaves of cooked tea are dry and dark, rough and tough.
Cooked tea: The sun-dried green tea of ​​Yunnan big leaf tea tree. After 1973, science and artificial fermentation made the tea mild and made the tea soft and delicious. All kinds of loose teas and pressed teas made after artificial ore pile fermentation process, and then screened and classified.
 
The color of cooked tea is brown and bright, and it will be darkened after heavy fermentation, and the tea buds are golden yellow or dark golden yellow. Tea is mild. The scent is Chenxiang, camphor and jujube, and the soup is brownish red, brownish red or dark red. The taste is basically no bitterness, the mouth is mellow and soft, and the sweetness and health are natural. The tea set should be made of purple sand pot or ceramic tea set. Drinkable in all seasons, nourishing and protecting the stomach.
 
Cooked Pu-erh tea is a tea that has been artificially controlled and changed. Its taste does not change much. Although the price will rise a little over time, after all, it can not be compared with the old raw tea. Good raw tea is stored in a high-quality storage environment (dry storage). The air humidity is suitable, etc.) The tea aroma and tea quality produced by it vary greatly (therefore, the so-called aroma of the highest state such as camphor, orchid, lotus, etc. and the good taste of returning sweetness and watering throat).
 
At a suitable concentration, drinking Pu-erh tea does not have a stimulating effect on the stomach and intestines. The thick, smooth, mellow Pu-erh tea enters the membrane formed by the human stomach and adheres to the surface of the stomach, which provides a beneficial protective layer for the stomach. Long-term drinking Pu-erh tea can play a role in protecting and nourishing the stomach. This is the main reason why domestic and foreign consumers who like to drink Pu-erh tea call it "beauty tea" and "long-live drink".

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Cooked Pu-erh tea taste

Good raw tea is relatively easy to find. It is nothing more than a question of price. It is not so easy to drink a top-grade cooked tea. Try it out slowly by yourself! It depends on whether fate meets really good cooked tea.
 
So, what is the taste of a good cooked tea?
 
A good freshly cooked tea, the taste is usually expressed as: the tea soup has a smooth mouth with a sweet fragrance, and it is slightly bitter and slightly astringent (newly cooked tea will be sweeter and moist if it is slightly bitter and slightly astringent in the early stage) Easy to spread (the ripe fragrance here is also called Otaki flavor, and easy to spread means that the ripe fragrance is more obvious in the first two punches, and then gradually decreases), the tea is mild and not cold, and the tea soup is sticky , moist and tender back to sweetness. The freshly cooked tea with such taste characteristics is not only suitable for tasting, but also has considerable potential for later storage.
 
So, how to choose a good cooked tea?
 
 
1. Look at the shape.
 
After pressing the cooked tea, the common practice is to spread a layer of 3-4 grades of tea on the surface of the pressed tea, commonly known as sprinkled noodles; the appearance of the tea cannot be seen from the outside, and it must be disassembled. Observe whether the bars of the tea material are clear and the color is brownish red and golden at the cross section. The smell of dry tea should have a slight caramel smell. It must not have acid and mildew.
 
 
2. Watch tea soup.
 
Observe the color of the tea soup with a glass cup. The first thing to look at is the degree of transparency. The standard cooked tea soup should be bright red instead of black. The clearer and brighter the tea soup, the better. The old cooked tea soup is very clear and almost No precipitate. Then there is the smell of tea soup, caramel and camphor. If you have musty smell, you should give up.
 
 
3.Taste.
 
After the tea soup is imported, all we need to do is to make the tea soup contact the inner wall of the mouth, the tip of the tongue and the bottom of the tongue, and taste the smoothness, sweetness, consistency, and bitterness of the tea soup, and then swallow The tea soup is slowly lingering. If you not only taste the smooth and sweet tea soup in your tasting, but also slightly astringent, slightly bitter and sweet, and your body slightly warm, then this cooked tea you drink must be a rare Good one.

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Best time to drink cooked Pu-erh tea

It is said that the more aged Pu-erh tea is, the better the Pu-erh tea is. Today, we take cooked tea as an example to see what characteristics of cooked tea in different periods will have.
If we think of the later storage of cooked tea as a simple slow chemical reaction, then its essence is that some substances are decreasing and some substances are increasing. However, the research on the absolute quantity or proportion of tea in a certain substance is the best.

Cooked tea is like red wine. Although fermentation is basically completed, it takes time to complete the aging process. The first is to disperse the "water smell" formed by autoclaving and the "fire smell" during drying. Secondly, the "fermented flavor" is dispersed to obtain a more pure taste and aroma, and at the same time, Chen Xiang can be better displayed.

When it comes to how long it takes to taste, it depends on the storage location, climate and personal taste. In a naturally ventilated, odor-free and non-humid space, you can reduce the space as much as possible. If possible, you can use a large clay pot that is clean, odor-free and breathable. Dissipate and the taste quality will gradually improve. If you are a friend who starts from scratch, then it is excellent to store in the original packaging. Generally, when mature tea is stored for 2 to 3 years, the pile of flavor will disappear, and the aroma and thickness of cooked tea will be revealed.

The Pu-erh matured tea within one year after the completion of piling, because of the "hotness" brought by the process of piling, the tea is hot and hot, and the taste also has obvious off-flavor or piled taste; often drinking is prone to dry or hot feeling Symptoms of getting ill and not suitable for drinking.

From the second year of storage of cooked Pu-erh, the dry sensation and some off-flavours of Cooked Pu-erh tea will be weakened or faded out, and Cooked Pu-erh tea will begin to show its unique quality characteristics: rich aroma, mellow taste and high sweetness.

Gradually, as the storage time became longer, the tea polyphenols and caffeine in cooked Pu-erh tea were oxidatively degraded during the stacking process, which reduced the stimulation of the central nervous system; more and more people began to like cooked Pu-erh tea .

As far as the cooked Pu-erh tea is suitable for drinking, the cooked Pu-erh tea stored for more than five years is the most suitable stage for consumption. If the taste of tea is not high, the cooked Pu-erh tea can be consumed after it has been stored for more than one year. Tea friends who have patience and interest in storing cooked Pu-erh tea can also compare and feel the magical charm of cooked Pu-erh tea during the change!

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