How to judge dry warehouse teas?

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.

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How to distinguish wet or dry warehouse

We all have some knowledge about Pu-erh tea, because with the improvement of people's living standards, more and more friends come to health with Pu-erh tea.
 
So how do you identify dry warehouse Pu-erh tea and wet warehouse Pu-erh tea from the tea cake?
 
The stems of the dry Warehouse Pu-erh tea are firm, fresh in color, and the luster of the oil surface fully demonstrates the vitality of the tea. While the wet Warehouse Pu-erh tea is loose, dull in color, rough black and green and the surface or interlayer of the tea leaves is green Mildew or gray mold. Some teas that are moldy soon, or moldy and sealed, will emit a choking musty smell from the tea when they are opened. If it has been moldy for a long time, for example, "round iron" Pu-erh tea has been moldy 20 to 30 years ago, and then moved to a dry warehouse and returned to the warehouse.
 
The leaf base of the dry warehouse Pu-erh tea is yellow to deep maroon, and the texture is live and soft. The leaf base of its raw tea has little change in the long-term aging process of the dry warehouse. The Pu-erh tea of ​​"Tongqing Old" for nearly a hundred years can soak up the vitality of that year, and the bottom of the leaf still shows a fresh chestnut color, making people feel like returning to the relaxed and humanistic natural environment like the Yiwu Mountain a hundred years ago.

The bottom of the wet warehouse Pu-erh tea is dark red or black. The color of the leaf base of the wet tea raw tea and cooked tea is very similar, but the texture of the leaf base of the cooked tea is dry and hard, and the bottom of the wet tea raw tea has no elasticity and is rotten.
 
In a certain year, the same tea products are compared for more than seven years; the edge of the cake body of the tea is loose due to moisture, but also because of moisture and pressure, the harder it is toward the center. The tea that is not put into the warehouse is usually less in storage, and there is relatively less chance of repetition and pressure. Together with normal fermentation and oxidation, the whole cake is evenly loosened.
 
Tea cyan color: For green tea cakes, the color of the tea cyanine that has not been in the warehouse for more than four years is bright and clean, and the color of the cake inside and outside is the same or not very different. The color of the tea cyanine entering the warehouse is grayish white, grayish black, or reddish (heavy in the warehouse), and usually has different colors inside and outside and large color difference. If the tea cyanine is black but not oily, and the color is gray and black, it is usually caused by the high temperature withdrawal method. However, some tea merchants will spray tea oil, so there will be a large color difference between the inside and outside of the tea cake.
 
Recognition of cooked tea products. Good cooked tea products that have not been put in the warehouse are reddish-brown and have a slight brightness. The teas in the warehouse are usually slightly creamy, or reddish black and dull.

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