How to judge old tea?

How old is Puerh tea?
Is all old tea good?
A good cup of old tea, strong and strong tea, rich and pleasant taste, long-lasting aroma.
For tea people and tea fans who love Puerh tea, aged Puerh tea is a kind of tea with memory.
Tea friends often sigh that Puerh tea is very deep, regardless of the new tea and old tea, a little careless, it is easy to buy fake tea or unknown tea. Summarizing my own experience in purchasing, I believe that when buying old Puerh tea, we must grasp three principles:

First, do not buy tea that violates historical facts.
Puerh tea practitioners often weave an extremely legendary story when they sell tea from unknown sources to attract newcomers who do not know this way. There are deep mountain encounters with old tea farmers who have the opportunity to buy dozens of home possessions Those who made their own old teas in the year; Some have bought hard teas from ethnic minority compatriots who hang on the kitchen beams for unknown years; Some even have their own ancestors who used tea for their own ancestry.

However, these lies all seriously violated the historical facts of Puerh tea. In fact, after the private-public partnership of Yunnan tea industry, the privately-made Puerh tea basically disappeared. In addition to the four major Chinese tea factories and several county-level tea factories, No other tea factory or individual produces Puerh tea. This situation did not change until the late 1990s. At the same time, the folk craft of making Puerh tea has also been lost. The restoration of the manual tea-making method in the mid-1990s is only a formal restoration, not a true technical inheritance. In addition, the local residents in Yunnan have never used Puerh old tea and stored Puerh tea's customs or even consciousness. We should question all tea products that violate historical facts.

Second, do not buy so-called old tea that violates the common sense concept of Puerh tea.
Shide once saw a tea: "7572 made in Fuhai in 1998", in a subconscious way, it can be immediately judged as a fake tea, the reason is very simple: 7572 is a cooked tea produced by Menghai Tea Factory, this mark is Menghai Tea Factory's exclusive mark, the number 2 in the mark also represents the plant number of Menghai Tea Factory. Fuhai Tea Factory is impossible and has no right to use this number. It can be seen that the tea product is actually fabricated by a counterfeiter. It is fake tea. There are so many kinds of such tea products. If you identify such tea products, you can judge the authenticity as long as you know the basic knowledge of Puerh tea.

Third. Do not buy tea products that violate the laws of nature.
Some people took the old tea from the 1990s to show people, its style, printing, etc. have no objections, but the entire packaging paper is as white as new, and inside label does not even have any tea oil coloring. Such tea can be basically regarded as fake tea. For more than 20 years and nearly 30 years, no matter what, there will be traces of years on Puerh tea and its packaging. In fact, the tea products and packaging in the past ten years will be significantly different from the new tea. Learn more about tea products in different periods The change can effectively prevent the purchase of fake tea.
In addition to these three principles, there are also many things that need to be paid attention to, which requires accumulated learning and thinking, and careful purchase of old tea is a must to abide by the tea creed.

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7 Tips to judge Puerh tea

The first step in selecting Puerh tea is a must-have skill for every tea friend. Although it is a very personal matter to choose the cooked tea you like to drink, it is a very rational thing to comprehensively evaluate a Puerh cooked tea. We can comprehensively judge a Puerh tea from the seven characteristics of shape, thickness, smoothness, lubricity, sweetness, purity, aroma, and choose the one that suits us.

　　 1. Shape identification.

There are a lot of tea friends who get the tea the first thing is to open it and drink it, but they ignore an important evaluation step, which is to look at the shape of dry tea first. Experienced tea drinkers and tea artists can see just the dry tea A hundred and nine are not separated.

　　Specific method: After pouring out the dry tea, observe the color, shape, crushing, etc. of the tea leaves. The dry tea contains the original information of the tea leaves, including the processing and craft conditions, as well as the storage conditions.

　　 2. Thickness of tea soup.

　　The thickness of the tea soup is related to the inner quality of Puerh tea. The thick and slippery touch of the tea soup is proportional to the suspended gum in the tea soup. The "mellow" we mean refers to the thickness of Shupu. The rich texture of the tea soup is like drinking fresh milk or honey water, and the thin texture of the tea soup is like drinking wine or lemonade.

　　 3. The slip of tea soup.

　　 slippage is also related to the thickness of the tea soup. The thicker the tea soup, the more the slippage will be. The tea soup enters the mouth for a while, and flows through the throat to the stomach. It is very round, intimate, and natural.

　　 4. Moisture of tea soup.

Tea soup has a cool and moist feeling from the tongue surface or the entire mouth or throat, which makes people feel very comfortable (cooked Pu with a fermentation degree of 7 to 7.5 points can not only experience the moist feeling, but also enjoy the tongue surface or the bottom of the tongue The thrill of Shengjin).

　　 5. The sweetness of tea soup.

　　 After the tea soup is in contact with the tongue and face, you can quickly feel the sweetness, and it will spread in the mouth and last for a long time. A cooked pudding with a rich inner quality, even if the tea soup is light to colorless, you can experience the sweetness in a sip (people have the highest ability to distinguish bitterness, followed by sourness, again salty, and sweetness is the worst of).

      6. Purity of tea soup.

        Purity is an important indicator of whether the fermentation process of cooked tea is superb. Whether the fermentation environment is hygienic, the method is correct, the degree of fermentation is appropriate, and the storage environment is ideal can be considered from the purity of the tea soup.

7. Aroma of Puerh cooked tea.

The aroma of Puerh cooked tea is the most difficult to capture. The aroma of cooked tea is closely related to the quality of raw materials, fermentation degree and aging time of cooked Puerh. Professional terms include "cheese flavor", "bean flavor", "ginseng flavor", "fructose flavor", "caramel flavor", "fruit flavor", "camphor", "osmanthus smell ", "jujube flavor", etc., but we have heard and said the most Describes the aroma of cooked Puerh is "aged aroma".

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How to judge new and old tea?

I believe many people who love tea will know that Puerh tea is divided into new tea and old tea, and according to different people's hobbies, new tea and Chen tea will also become treasures of different people. Which of new tea and old tea is better? How to distinguish? What kind of Puerh tea is worth collecting? This is a problem that many tea friends will encounter when drinking tea. The following editor will take everyone to understand it one by one.

　　1. How to distinguish Puerh old tea and new tea?

　　 (1). Look at the color.

　　 The types of tea are different, and the color is different. For example, fresh green tea is emerald green and yellow, and old green tea will turn yellow and dull; Lapsong small species are generally black and moist, and old tea will become brown; the color of new oolong tea is green with red, so-called " "Green leaves red border", but the old green oolong tea gradually reduced to brown. This is because the longer the tea is stored, the pigment in the tea will gradually change into other substances when it comes into contact with light and oxygen, resulting in a color change.

　 (2). Taste.

　　 The new tea is fragrant and mellow at the entrance, has sweetness, and the taste is relatively strong. Old tea tastes light and can't stand brewing. The reason is that tea contains certain esters. After being oxidized in the air, it produces certain aldehydes that are easily volatile and some substances that are incompatible with water, resulting in the difference between old and new tea.

　　 (3). Look at the shape.

　　 Tea with bright strips, uniform size, thickness, and uniform length is the top grade; strips with dull, irregular appearance, and even tea leaves with tea stems are the bottom grade. In addition, the surface of the new tea will generally have white "fine hairs".

(4). Wet and dry.

　　Tighten the tea leaves with your fingers, the new tea must be dry enough, so as to be resistant to storage, and old tea has a high humidity and is prone to mold and mold after a long time.

　　2. Which is better, old tea or new tea?

　　The new Puerh raw tea is just the Puerh tea just made, there is no fermentation, there will be a bitter taste at the entrance, but the good Puerh tea is raw, with some years, it is natural to return to sweetness. The new Puerh tea raw tea is "non-fermented tea", so the entrance will not be too "sticky", that is, between the mouth and the tongue, because it is thick, it feels very thick, and it is easy to produce a "thick" feeling. The "thickness" of tea refers to the touch and penetration of Puerh tea soup on the tongue and mouth.

　　 The taste of the new Puerh raw tea is bitter because the proportion of catechins is high and it cannot be produced quickly. The faster the age of Puerh tea is, the better the quality of Puerh tea is. Puerh raw tea soup with deep throat and short bitterness, under certain temperature and concentration conditions, the chest will have an unusually warm feeling after drinking. High-quality Puerh tea raw tea smells in proportion to the degree of aroma of the drink. The aroma is exuded from the throat after drinking, and it can be very clear for a long time.

The view that "the fresher the tea is, the better" is a misunderstanding. Not only is Puerh raw tea unsuitable for "renovation", even green tea does not need to be fresh to the point where it is freshly harvested. As the new tea has just been picked, it has a short storage time and contains more unoxidized polyphenols, aldehydes and alcohols. These substances have a strong stimulating effect on the gastrointestinal mucosa. For the poorer people, if they drink this new tea in large quantities, it is easy to cause stomach problems and stomach bleeding.

　　 Therefore, not all teas are as fresh as possible. Drinking new tea is still relaxing.

　　3. What kind of Puerh tea is worth collecting?

　　 For a person who sells tea, understands tea, and drinks tea, it is natural to save tea. Today, the price of many old teas is already sky high. Old teas involve issues such as channels, authenticity, and storage, which often leave many people out of reach. But there are still many tea lovers who will collect some of their favorite Puerh green tea.

What kind of Puerh tea is worth keeping? Many tea friends have the hobby of collecting good tea, which allows them to have low-cost old tea in the future, or it can be an investment. A good tea, the choice of materials determines the characteristics of the tea, whether it is ancient tree tea, whether it is first spring or two water, three water tea. These should be paid attention to when selecting materials. But it doesn't mean that good tea will definitely rise quickly.

　　 The new tea has bitterness at the entrance, and it needs years of washing and aging to become a good tea. Some well-selected teas win at the starting line, but after a few years, the bitterness has not receded, and the conversion is very slow. This is the tea with insufficient aging potential.

How to judge the aging potential of a new tea? If you taste more tea, you will find that some of the teas are very similar to the teas you used to drink. You can even judge how long the tea has been aged and how this tea will be transformed next. In fact, if you drink more tea, you will understand the transformation of various teas.

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How to judge drinking period of storage Pu-erh?

Because everyone has a special preference for the taste, for example, most male tea friends will like the strong taste and the tolerance to bitterness is high; while female tea friends tend to have a strong sweetness. Of tea products have relatively low tolerance to bitterness. Therefore, male tea lovers like the same tea, but female tea lovers will feel too heavy to swallow. Conversely, male tea friends with mild-tasting tea may feel bland.

Another factor is that as we continue to learn about tea, as we learn about tea, we will continue to revise the requirements for tea, so there will be tea that used to taste good now that feels bad, or that Bad tea will now become palatable.

In general, the palatability of Pu-erh tea is firstly the performance of Pu-erh tea's overall quality, and secondly, our own taste requirements and the judgment of the ageing change of tea and the taste after transformation. Different teas have different Tea tasters with different taste requirements and different understanding of tea will change the judgment of the drinking period of the same tea.

In fact, the so-called drinkable period is based on whether the current tea soup meets the taste requirements of tea tasters. If this basic condition has been met, we can broadly think that this tea enters a drinkable period for a person.

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