How to judge cooked Pu-erh tea age

(1) 1-3 years of cooked tea,
Quite easy to judge. The obvious smell and muddy soup are the main characteristics of this period. The Pu-erh tea with normal fermentation process, if the pile taste is not obvious, the soup color is more transparent; it just shows that the merchant has aged for a certain period of time before leaving the factory. Regarding freshly cooked tea, why is it so tangy? One is more irresponsible, but the correct answer is; because it is freshly cooked tea. The so-called third-generation Pu-erh tea fermentation process, yeast fermentation; at present, it has been improved at this point; the soup color is clear, the pile taste is light or not; but the defect is that there is no tea taste.

(2) Pu-erh tea over 3-7 years.
It is relatively delicious Pu-erh tea. Drinking within 3 years, there is indeed a problem, many people find it easy to get angry. For 3-7 years of Pu-erh tea, the pile flavor is basically negligible; the tea soup is clear, after waking up the tea, there is basically no smell, and some will have a slight scent.

(3) 7-15 years of cooked tea.
The cooked tea in this period of time is usually judged mainly on the basis of the taste of aging. Higher-grade teas, such as the court grade, will have lotus scent, and coarse old tea will have jujube or traditional Chinese medicine. Translucent soup is a must. Rose is like red wine. For tea at this stage, if it cannot be judged by taste, then the year should be judged comprehensively by wrapping paper, storage conditions, etc. Naturalpuerh company provides aged cooked tea with fast shipping.

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Judge cooked Pu-erh tea by soup color

The soup color of Pu-erh tea has a very close relationship with the quality and fermentation of piling. So how to distinguish the quality of Pu-erh tea from the soup color, let's talk about the difference between the soup color and the quality of Pu-erh tea.
 
Brown: The tea soup is black and purple, red and bright, with a sense of freshness. The leaf background is mostly dark brown and hard, and the taste is more mellow. This soup color is common in "Ninety percent Cooked" cooked common.
 
Red: red and bright, under-bright. It is a manifestation of lighter fermentation of cooked tea. The bottom of the leaf is mostly dark red and green, and the taste is often bitter. "Fifty percent cooked" cooked common soup color.
 
Red light: tea soup color is not very strong, red and transparent shiny. It is called "red light", and the weak luster is called red light. The bottom of the leaf is mostly dark red and yellowish, and the taste is more "sweet", the "sixty percent cooked" cooked common soup color.
 
Red thick: The soup color is red and dark, slightly black, under-bright, and the bottom of the leaf is mostly reddish brown and soft, and the taste is more mellow. This soup color is common in the "seventy percent cooked" cooked common.
 
Dark brown: The tea soup is dark black and has a sense of freshness. The leaf background color is mostly dark brown and hard, and the taste is more mellow. This soup color is common in the cooked common "more than ninety percent".
 
Yellow white: The tea soup is slightly yellow, almost colorless. The leaf background is black and hard and crunchy, like a "carbon strip". The mild taste is over-fermented, and it is already "heart-burning".
 
Reddish brown: The soup color is red and thick, red and purple are black, even and bright, with a sense of freshness. The bottom of the leaf is mostly brown and less soft, and the taste is more mellow. Eighty percent cooked Pu-erh common this soup color.

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Why does cooked Pu-erh tea have tastes of fire and water?

I don't know if you are familiar with the production process of Pu-erh raw tea, but I think everyone is more familiar with this production process, because after making the raw materials (baked green tea), making Pu-erh raw tea is very simple.

There are many links to making Pu-erh cooked tea. And it is these links of processing cooked tea that give Pu-erh cooked tea a fire and water flavor. Water taste, that is, the tea water is separated when drinking tea, there is water taste in it. The smell of fire, that is, the body feels dryness when drinking tea, is the mouth and throat. Here, the fire is dry.


The taste of Pu-erh cooked tea is produced. The first reason is that Pu-erh cooked tea must be sprinkled and fermented. And it takes 90 days to grow, and more than 20 days to participate in fermentation. After the fermentation is completed, it is preliminarily made into Pu-erh loose cooked tea. The second is because Pu-erh loose cooked tea needs to be sprinkled and softened when it is pressed into tea. The third reason is that the steam needs to be passed again when squeezing the tea (sterilization, softening). Then squeeze the preliminary made into Pu-erh cooked tea squeeze tea (cake, brick, Tuo and other shapes).

The fire smell of Pu-erh cooked tea is produced. The first is the drying of Pu-erh loose leaf tea. The second is the drying of Pu-erh tea when it is pressed into cooked tea. Now the regular Pu-erh tea factory has supporting drying facilities. With the current industrial development, the drying method used for Pu-erh cooked tea is mostly drying.

And under normal circumstances, the water and fire smell of Pu-erh cooked tea is caused by these conditions. But under these circumstances, it will also cause the water and fire of Pu-erh cooked tea.

1. When stored, it gets wet. After drying through drying technology, the fire smell of this tea will be more obvious. No matter how many years it is left, it is difficult to remove, especially the throat will be very uncomfortable.

2. The stored Pu-erh cooked tea warehouse has high humidity. After long-term storage, the taste will become weak and the water will have a weak aroma. At this time, the tea leaves are heavy in water and will show watery taste.

3. When brewing Pu-erh cooked tea is too light, it will also appear watery. When the new tea is produced, water and fire will also appear, but the normal production of cooked tea, when stored before and after drying, the water and fire will slowly pass over time.

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How to judge cooked Pu-erh tea aromas?

The method of distinguishing the aroma of Cooked Pu-erh tea is basically the same as the smell of other teas. The difference is that Cooked Pu-erh tea, which has undergone the "piling fermentation", has a unique aroma. The general rule is: "Led by Chen Xiang, special through other plants aroma."
 
1. Pu-erh tea just produced, "Chen Xiang" is low-light, with a lot of "water flavor", this is the normal expression of Pu-erh mature tea aroma after "Piling fermentation". At this time, high-tenderness tea products (such as Pu-erh Bud tea, Pu-erh Huang, etc.) often appear with a pleasant "cheese aroma" ("cheese aroma" is the aroma of tea, "freshness" and "water vapor" accompanied by Special aromas); Puer tea fermented by the second and third grade raw materials often appear "ginseng aroma" and "fruity aroma" (is a special aroma produced by the aroma of tea and "water vapor"); Puer fermented by fourth and fifth grade raw materials Tea often appears as "bean aroma" (bean aroma is a special aroma associated with the aroma of tea and "water"). As the dry storage time is extended, the aroma gradually becomes mellow, the "water taste" gradually diminishes, and "Chen Xiang" becomes prominent.

2. For Pu-erh mature tea produced for about half a year, "water vapor" has basically disappeared, and "Chen Xiang" has gradually become the dominant aroma type. At this time, the aroma types are complicated and varied due to differences in raw materials and changes in storage environment. There are mainly "jujube incense", "ginseng incense", "fruit", "laurel incense" and "betel nut incense".
 
3. Cooked Pu-erh tea for more than one year is rich in scent, and the aroma gradually becomes pure. Affected by different storage environments, the types of aromas are complex, and common ones are "camphor", "cinnamon", and "jujube".

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How to judge cooked Pu-erh tea

For those who are new to Pu-erh tea, it is recommended to drink cooked tea because it tastes smooth and is easier to accept. Raw tea has a strong tea flavor and is not wild in nature. It is recommended to save it first. You can make it taste mellow after slow fermentation.

Pu-erh tea is produced in Yunnan. It is the general name for various kinds of Yunnan pressed tea made from green tea or black tea through fermentation and autoclaving, including Pu-erh tea, cake tea, square tea, and tight tea. The excellent quality of Pu-erh tea is not only reflected in its drinking value such as aroma and taste, but also because of its valuable medicinal effects. Therefore, many people often regard Pu-erh tea as a wonderful health product.

When I first started drinking Pu-erh cooked tea, I felt a bit like traditional Chinese medicine, and was very uncomfortable. After drinking it a few times, I found its unique charm, sweet, smooth, mellow, thick, soft, clean and bright. Not as astringent as green tea, not as bitter as black tea, there is an unexpected tenderness, and the aftertaste is endless. Drinking general tea may have problems, such as stomach injury, insomnia, polyuria, etc. Drinking Pu-erh tea not only does not appear, but has the benefit of nourishing the stomach and promoting sleep, which is magical.

Old tea is often stale, and white mold spots can be seen. After brewing, the soup is cloudy and even black. Good tea, raw tea has clear tea soup, and the bottom of the leaves is soft and elastic; after brewing the cooked tea, the bottom of the leaves is dry and thin like firewood.

Master the following four methods, so that you can easily distinguish the quality of Pu-erh tea:
The first tip: Look at the tea residue. The color of the cooked tea is reddish brown, very soft, and it can be kneaded into mud. The inferior Puer tea residue is very hard to touch, like a thick fiber.

The second tip: look at the tea cakes, good Pu-erh tea cakes are neat, clean and extremely shiny;

The third tip: smell tea, good Pu-erh tea smells of a woody smell, not musty;

The fourth tip: taste tea, the tea made from good Pu-erh tea is bright and clear, and the mouth feels fresh, with no tingling or throat dryness. After drinking, you can still feel a tea flavor instead of musty.

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