Differences between new and old tea

Compared with Pu-erh raw tea, the taste of cooked tea is more unique. The newly prepared cooked tea and the aged cooked tea have different tea properties and taste.
 
 
New tea: Refers to tea 1-5 years after making wool.
 
Old tea: tea that has been stored in a dry warehouse for more than five years.
Appearance: It is difficult to see the difference between cooked tea new tea and old tea, almost the same.
 

Taste: The biggest difference between the new tea and the old tea is the piling flavor. The newly made fresh tea will have a strong Odory smell after the Odory process. The taste is not very good, similar to the seafood flavor, aged for two or three years After that, the odor will gradually dissipate and turn into the unique fresh and sweet aroma of cooked tea.
 
The freshly pressed new tea will have a relatively heavy water taste in three or four months. The new cooked tea soup is not very good in terms of thickness, but old tea will show better in the thick and smooth soup. Old tea often has a fragrance of aged, similar to the smell of clear wood in the old house. It smells very comfortable.

Soup color: There is no difference between the soup color of cooked tea and the new tea. The soup color stored in the dry warehouse for more than ten years is better. The soup color is more transparent. The soup color of the new tea and aged tea is chestnut wine red, which looks thick and thick.
 

Leaf bottom: cooked tea with a moderate fermentation process, the new tea leaf bottom is still more flexible, it is not easy to break when the fingers are twisted, and the toughness of the leaves can be felt. The bottom of cooked tea leaves that are more than ten years is soft, and the fingers will break when they are twisted.
 

Tea nature: New tea is hot, and old tea is warm. Freshly made cooked tea is easy to get angry if you drink too much, while aged cooked tea is more gentle and comfortable.

Efficacy: New tea and aged tea have the same benefit: warm stomach, lose weight, reduce fat, prevent arteriosclerosis, prevent coronary heart disease, lower blood pressure, anti-aging, anti-cancer, lower blood sugar, bacteriostatic and anti-inflammatory, reduce tobacco poison, including warmth Stomach strengthens the stomach and the prevention of the three high aspects is more prominent, suitable for long-term tasting of the elderly.
 
If it is easy to get enthusiasm, drink less freshly cooked tea in spring and summer, cooked tea warms the stomach to expel cold, especially suitable for drinking in autumn and winter. Newly made cooked tea is suitable for tea friends with cold physique and can play a role in conditioning. Tea has basically no side benefits, suitable for all ages, and has a relatively strong health care benefit.

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How to distinguish new or old tea?

As the age of Pu-erh tea becomes more and more fragrant, the longer it is, the more valuable it is. Many unscrupulous merchants will pretend to be old tea with new tea. How to tell if Pu-erh tea is really old or pretended to be old?
 
1. Identify from the aroma.
Pu-erh cooked tea passes through the pile, so it will produce a pile of taste. Generally, the dry warehouse cooked tea within five years (according to the traditional saying, the tea that has not been mildewed is the dry warehouse tea) can be removed from the surface of the dry tea Smelt a smell of cooked tea. In about ten to twenty years, when the surface cooked tea smell has disappeared, you can feel the old fragrance from the tea soup. In 1973, the first batch of cooked brick tea was made from the material of tight tea. It has been more than 20 years. No matter whether it is from a type of tea or tea soup, there is no cooked taste anymore, but there is a fragrance. Agarwood is a mature scent of tea, which has been transformed into a better scent of cooked tea through long-term aging. The green tea of ​​the new year smells of green tea, and the green tea of ​​a longer period of time has no green tea. Instead, it is replaced by the fragrance of tea, which is very soft and pure.
 
2. Distinguish from soup color.
The tea soup of Pu-erh tea in dry warehouse is chestnut red, close to the color of heavy fire oolong tea, even if it is aged raw tea. The color of cooked tea soup is dark maroon, even close to black. The color of real aged tea is getting redder. The soup color of newer green tea is slightly greenish yellow.
 
3. Identify from the bottom of the leaf.
The bottom of Pu-erh raw tea in the dry warehouse is maroon to deep maroon. The leaf strips are full and soft, oily and shiny. The bottom of Pu-erh cooked tea is mostly dark chestnut or black, and the leaf strips are dry, thin and hard. If the fermentation is heavier, there will be obvious charring, like the grilled by the hot sun, and some older leaves will soak in the water for a long time. However, if some cooked teas are not piled for a long time and the fermentation is not heavy, the leaf bottom will also be very close to the bottom of raw tea. On the contrary, there are some raw teas in the production process. For example, after the tea leaves are twisted, they cannot be dried immediately. After a long delay, the bottom of the leaves will also appear dark brown, and the soup color will be lighter and darker. The cooked tea is the same.

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What happens from the new to old tea?

In addition to the charm of Pu-erh tea, it also lies in its wonderful changes over time. Getting older and more fragrant must have two correct starting points: good raw material technology and proper storage environment. If these two conditions are not met, not only will it not taste good for long, but spoiled tea and moldy tea may be stored.
With the aging of time, Sheng Pu will slowly settle, and the outgoing personality gradually becomes a convergent inner strength, wrapped in the seemingly smooth tea soup, and what follows is "four or two pounds of pounds", seemingly lingering Full of tea.
Cooked Pu will be more gentle, not only does the dry tea become moist and shiny, the soup also becomes thick and waxy, and the sweetness is obvious, completely eliminating the initial dryness, and becoming pure and mellow and stable.

The new Pu-erh.
It has outstanding personality. The new tea has a prominent personality, and its advantages and disadvantages are clear at a glance. The raw water vapor is fading, and the tea is colder and more irritating. If it is cooked, it will have a strong pile of flavor and dryness. Drink it at this time, mainly to test the tea, but also to try new, and decide whether a tea is suitable for later storage. At this time, the difference between Shengpu and Shupu is also obvious:
The newly produced Shengpu is mainly grayish green and dark green. The soup color is generally yellow, such as golden yellow, orange yellow, or light yellow. The taste is closer to that of green tea, and the bitterness is relatively heavier.
The newly-made cooked general is dark brown or maroon. The soup color shows red, wine red, dark red, and even dark brown. The taste is generally smooth and mellow, and it is more sweet.

Three years later it has stable aging.
After three years of storage, Shengpu began to enter a stage of stable aging. During this period of life, the polyphenols, caffeine, and other substances contained in it were continuously oxidized in contact with the air, which was reflected in the color of the tea soup, showing a light yellow, dark yellow, and golden color. Generally speaking, the color of tea soup will deepen with the growth of the S & P year, and gradually change from yellow to orange-red.
The cooked dumpling flavor has almost faded, the internal substance tends to settle stably, and the sweetness and smoothness gradually appear. At this time, the cooked tea can taste its taste and feel the slow changes brought by time. It is sweet and sweet, smooth and delicate, and the defects are gradually hidden. The tea nature changes from dry to warm.
After seven years, Chen Wei will slowly appear, and the aroma will change into unlimited possibilities in the years. The original floral aroma will be transformed into fruit honey, or the original aroma will be weak. Now, with the rich floral fragrance, it is possible.
The raw and cooked foods with years are more similar to the cooked foods but never the same.

On the basis of proper storage, Pu-erh tea stored for more than ten years has entered a stable and slow transformation period, and has begun to show charming flavors: deeper soup color, mild tea flavor, mellow taste, sweet and delicious, pure aroma, sweet and smooth and plump. This old tea, you can drink years and time, and drink and cherish.
The biggest difference between Shengpu and Shupu is whether there is artificial fermentation.
The mechanism of artificial fermentation and natural aging is different. Although the results of aging seem to be similar, the tea has undergone a fundamental change. Pu-erh raw tea and cooked tea have become two different categories.
Time may shorten the distance between life and ripeness, but it cannot change its internal genes. After long-term aging, it will be closer to the appearance and soup color of cooked Pu, but it is still raw tea and will never become mature Pu-erh.

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