How to choose new tea?

Puerh tea new tea is talking about freshly processed green tea, or green cakes that are not pressed with old materials. This article does not mention old tea or cooked tea. As for whether the green tea is a type of Puerh and raw tea This is a problem and is beyond the scope of this article.

Spring tea is about to go on the market. In these two days, the circle of friends is all about tea friends’ “walking shows” in tea mountain and various fried tea videos. It seems that friends who love Puerh tea are already impatient and want to take the lead Spring, fry in a pot, try it first!
Now let's talk about how to choose new tea.

The choice of new tea cannot be based on whether the current taste is comfortable, because Puerh tea is to be placed! Unless you just want to buy a little ration and drink it, you don’t want to keep it. Even so, there are still some particularities about it: the newly-baked new Maocha is too irritating and easy to get irritated after drinking. In addition, the green gas on the contrary is also heavy. It is not advisable to drink too much, otherwise it will hurt the liver and stomach. Generally, it will be better to drink for about a year. At this time, drinking green and anger will decrease at the same time, without losing the flavor of new tea.

In addition, it is not advisable to drink freshly pressed tea cakes because the moisture of the tea cakes is not completely dry during this period, and the aroma and soup feel are lacking. It is better to put the soup after a few months.

If you want to keep it, then the choice of new tea should take into account its later aging space.

1. Taste: The entrance is not necessarily comfortable, but there must be highlights.
Let me talk about palatability first. Nowadays, some merchants deliberately change the traditional craftsmanship to cater to the tastes of certain customers, and make great fuss about the palatability of the new tea. Such tea is comfortable to drink, but it is not necessarily a good thing for later conversion. This will not start;
Let's talk about the highlights. For example, tea is bitter and heavier, which is a disadvantage, but if it is turned faster, watering will return to sweetness for a long time, which becomes a bright spot and is worth collecting.

2. The taste of tea: whether it is bitter to go.
No matter how good the new tea is, how good it is to make and how good the hilltop is. If there is no bitterness in the new tea, it is basically impossible. At the entrance of the tea soup, you first feel whether it is bitter or astringent. No matter how many, the important thing is It changes quickly. After you have tasted the first cup and then the next one, pay attention to the speed of the bitterness and dissipation of this tea. This is very important. It can basically determine your final judgment on this tea.

3. Tea fragrance: Is it rich?
The new tea will be slightly grassy or fresh water, which is normal. If you drink tea, in addition to the grassy smell, there will be a slight floral fragrance, the fresh fragrance from the trees in the forest, or standing in front of the fruit stand, the kind of luscious fruity fragrance, this should be rich in tea Performance.

The aroma of tea soup of some new teas is not obvious when smelling the tea soup, and it will be wrapped in the tea soup. After the entrance, these aromas will appear on the palate. If you have, you can continue to drink, and then look at the increase in time and the number of brewing, will the aroma of tea continue to appear. This is another manifestation of rich tea aroma, in contrast, I like this more.

Summary: If you encounter Puerh new tea that is rich in tea and not mixed, it may not necessarily be publicized, but start quickly.

4. Tea soup: coordination.
No matter how outstanding the shortcomings and highlights are, tea soup must be coordinated as a whole. That is to say, a certain performance of tea soup can be very strong, but it should not be too abrupt, which destroys the overall soup feeling.

For example, a tea with a heavy bitter base masks other characteristics such as sweetness and aroma, and returns slowly and slowly. This kind of tea has poor coordination and is not worth collecting. Another example is that a certain kind of tea is very fragrant and sweet, but the soup is thin and light, and such tea is also poorly coordinated, and it is given up decisively.

5. Somatosensory: throat rhyme and tea gas.
This is somewhat controversial, because throat rhyme and tea gas are not felt by all people who drink tea, and the editors who smoke often are not very sensitive to it. They can only recommend tea friends to use it as an auxiliary indicator: the process of drinking tea If you feel a very comfortable and unresponsive reaction in your throat and body, then naturally it is good tea. If you don’t feel it, you don’t have to force it, just use other indicators to judge.

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How long to drink new tea?

The new tea just picked, because many of the substances contained in it are not completely oxidized, it is not recommended to drink immediately, so as not to affect the health of the body. Therefore, the new tea needs to be left for a period of time before drinking. So, how long does it take for new tea to be drunk? Let's take a closer look at this issue.

Because the polyphenols, alcohols and other beneficial substances in the new tea have not been fully oxidized, and the content of caffeine, active alkaloids and various aromatics is high, it is easy to stimulate the nervous system, which is unfavorable for patients with neurasthenia and cardiovascular and cerebrovascular diseases . If you drink new tea for a long time, there may be adverse reactions such as diarrhea and bloating.

　　 There are still many tea friends who often encounter such a problem: it is easy to get angry after drinking new tea. Let me share with you the real reason why drinking new tea is easy to get angry: the tea leaves need to use higher temperatures to change the properties of the tea during the greening and drying processes. Therefore, the tea leaves that use these processes have obvious "fire", especially Tea that needs to be roasted.

　　 Spring tea should be placed for at least a week, preferably about half a month, let the beneficial substances in the tea oxidize before drinking. In addition, tea leaves that are too fresh can stimulate the gastric mucosa. When drinking tea, patients with stomach problems should not make the tea too thick and drink too much.

Therefore, when buying back new tea, it is best to put it for about half a month. After the polyphenols, aldehydes, and alcohols in the tea evaporate or oxidize a part, the activity of caffeine, alkaloids, or aromatic substances will decrease. It is safer and healthier to drink.

　　 So, how to buy and store new tea?

　　 Generally speaking, the quality of the tea leaves can't be seen by the eyes. To evaluate a tea, from a professional perspective, you need to use sensory evaluation methods, use evaluation cups to evaluate bowls and other utensils to start soup, and start with the eight factors of dry evaluation and wet evaluation. The dry evaluation is based on the four factors of the shape, color, tenderness, and wholeness of the dry tea. The wet evaluation is based on the four factors of soup color, aroma, taste, and leaf bottom. For the average consumer, it is not necessary to use professional evaluation methods. Simply put, it comes down to one sentence: "One look, two smells, three products".

　　When choosing loose green tea, take a look at the dry tea shape, leaf bottom and soup color. First look at whether the shape is complete and full, whether the size and length are uniform, whether the buds and leaves are intact, whether there are tea stalks or other foreign objects; the color is green, yellow and green is better, for example, the color of Longjing tea is brown rice, Huangshan hair The peak color is yellow-green.

The bottom of the second leaf is tender and even, the color is green or yellow, and the softness is good. The third soup is clear and bright; the second smells the aroma. The smell of dried tea and the aroma after foaming should first be free of odors to ensure purity. Secondly, the aroma is high and long. The aroma of fried green tea is rich and refreshing, and the aroma of roasted green tea is fresh and refreshing; Sanpin tea soup tastes good. The taste is better with freshness and astringency.

　　At the same time, we must pay attention to the distinction between new tea, fake tea and aged tea. Not only does the fake tea not have the above characteristics, but it is also relatively loose and light, and sometimes has a clear grassy smell and miscellaneous smell. Because fake tea is usually made of grass, willow leaves, locust leaves, and jujube leaves, aged tea has a low aroma and dark color. Improper storage may even cause mildew smell.

In the storage of new green tea, it is best to put it in the refrigerator, 2-6 degrees Celsius is suitable. Because the tea has a strong adsorption, remember not to put it with other irritating things to avoid cross-taste; if there is no refrigerator, the tea Place in a tin can, in a cool and ventilated place, avoid direct sunlight.

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Differences between new tea and old tea

Compared with Pu-erh raw tea, the taste of cooked tea is more unique. The freshness of the cooked tea and the aged cooked tea have differences in 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 the fresh and aged teas, and they are almost the same.
 

Taste: The biggest difference between the new tea and the old tea lies in the taste of the old tea. The freshly made new tea will have a strong smell of the old tea after going through the process of the old tea. The taste is not very good. It is similar to seafood. After that, the odor of the pile will gradually dissipate, turning into the unique fresh sweetness of cooked tea.
 
The freshly pressed new tea will have a heavier water taste in three or four months. The new cooked tea soup is not very good in terms of smoothness, but the old tea will show better in the thick and smooth soup. Old tea tends to have a scent of smell, similar to the smell of clear wood in the old house, which smells very comfortable.
Soup color: There is no difference in the color of the cooked tea, the new tea and the old tea. The dried tea stored for more than ten years is better in storage, and the soup color will be more transparent. The new tea and old tea soup colors are chestnut wine red, which looks thick and thick.
 

Leaf bottom: cooked tea with moderate fermentation process, the new tea base is still more flexible, and the fingers are not easily broken when twisted, and the toughness of the leaves can be felt. The base of ripe tea for more than ten years is soft, and the fingers are broken when twisted.
 

Tea properties: New teas are hot, and old teas are warm. Freshly cooked tea is easy to get angry if you drink too much, and aged cooked tea is more moist and comfortable.
Benefits: The cooked tea has the same benefit as the old tea: warming the stomach, losing weight, reducing fat, preventing arteriosclerosis, preventing coronary heart disease, lowering blood pressure, anti-aging, anti-cancer, lowering blood sugar, bacteriostatic and anti-inflammatory, reducing smoke poison, among which warming Stomach enhancing and prevention of the three high aspects are relatively prominent, suitable for long-term drinking of middle-aged and elderly people.
 
If it is easy to get fire, drink less freshly cooked tea in the spring and summer seasons, cooked tea warms the stomach and dispels the cold, especially suitable for autumn and winter seasons. The newly-made cooked tea is suitable for those with cold constitutions. Tea has almost no side effects, suitable for young and old, and has relatively strong health benefits.

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