Two factors of Pu-erh tea transformation

The basis of Pu-erh tea transformation is to rely on its own rich material content. The water content of Pu-erh raw tea is 10%-13% when it leaves the factory, which is the internal condition to ensure the normal conversion of the normal Pu-erh in the correct process.
 
　　When the relative humidity of the environment is between 50% and 75%, the water content of Pu-erh green tea under compacted state can be kept in a relatively stable state, keeping it from entering or exiting.
 
　　However, the humidity and dryness of the environment and the water content are determined by the conditions in different regions, just like the conversion rate between the north and the south is definitely different.

If the humidity in the north is too low for a long time, the Pu-erh tea will lose water, and the decrease in water content will not only slow down the aging rate, but also take away some substances during the process of water loss.
 
　　 If the humidity in the south is too high, the water in the environment will be absorbed by Pu-erh tea, and the increased water content provides suitable growth conditions for bacteria and molds, and it also brings odor to the process.
 
　　 Maintaining this moisture content, referred to as "moisturizing", is a crucial goal during the storage of Pu-erh tea. Therefore, no matter in the south or the north, we must go all out to achieve the goal of storing Pu-erh tea.
There are two main external factors that assist the aging of Pu-erh green tea: oxygen and temperature.
 
　　Pu-erh raw tea conversion is actually an oxidation process, where oxygen plays a role in accelerating the conversion. Therefore, the microcirculation of air can help to increase the conversion rate, but excessive ventilation will cause the Pu-erh tea to dehydrate too quickly, deteriorate or even weather. In the past, the storage environment we mentioned required "ventilation", which has been proven in practice. Such ventilation does not mean that it must be "open air", but it is regularly ventilated and moderately ventilated.
 
　　 And the temperature can also affect the conversion of Pu-erh tea. In the high temperature summer, the conversion speed is fast, and the low temperature winter conversion rate is relatively slow.
 
　　In summary: one internal factor moisture content, two external factors oxygen and temperature are the main factors affecting the conversion of Pu-erh green tea, and the external factors should be played through the internal factors.

　According to different storage places and different climatic conditions, it is necessary to comply with the conditions for the conversion of Pu-erh tea. Storage in different areas will form their own tea products. For example: Hong Kong warehouse, Guangdong warehouse, Dongguan warehouse, Kunming warehouse, etc. have formed their own unique tea drinkings.

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How to understand aging and transformation?

When it comes to the collection of Pu-erh tea, perhaps many tea friends think that Pu-erh tea can be “more mature and more fragrant”. Therefore, when we contact aging, we will unknowingly confuse transformation. However, these two words are actually different. Because "aging" is the concept of time, and "transformation" will change qualitatively with time. Next, let me tell you!
What is aging?
 
　　Aging describes the external performance of Pu-erh tea, which can also be understood as the appearance of Pu-erh tea. For example, the color of Pu-erh tea strips, the color of Pu-erh tea, the taste of Pu-erh tea, the leaf bottom of Pu-erh tea, and the aroma of Pu-erh tea. And the external performance of this kind of Pu-erh tea, as long as it has been observed, is felt by the human sensory organs. Aging, more accurately, describes the external performance results of Pu-erh tea in a certain period of time.
 
　　How to correctly understand the transformation?
 
　　Transformation describes the internal expression of Pu-erh tea, perhaps a temporary process. Research on Pu-erh Tea Until now, we all know that the changes in Pu-erh Tea are due to the changes in the microbial function in Pu-erh Tea, and the microorganisms we can't see with sensory organs. For example, the color of Pu-erh tea changes from yellow to tan in a certain year, which is changed from theaflavins to theaflavins. This is a change in microorganisms.

How long can Pu-erh tea age?
 
　　Before there were many tea friends private letters to Naturalpuerh, ask how long can Pu-erh tea age? Naturalpuerh is here to tell you that, theoretically, there is no problem with Pu-erh tea for 50 years. However, if you want to drink it after Chen Fang, we recommends that storage should not be too long. Because the aging of Pu-erh tea has a time limit, during the aging process, the beneficial ingredients in Pu-erh tea will decompose and oxidize accordingly. Presents a parabolic state. And the end of the parabola represents the deterioration of quality, at this time Pu-erh tea has lost the value of tasting. And this process is also irreversible, because in such a state, the substances in Pu-erh tea have actually been consumed. Speaking of which, there must be tea friends asking us, how long is the best time to drink Pu-erh tea? Here to tell you that for cooked tea, the best tasting period is generally ten years, and for raw tea it is more delicious in twenty years!

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What decides Pu-erh tea transformation?

The stored Pu-erh tea can achieve the benefit of getting older and more fragrant, so what are the conditions for "storing well"? Or to say: what determines the conversion result of Pu-erh tea?

1. Material basis.

 The material basis for the conversion of Pu-erh tea is to rely on the rich material content of Yunnan big leaf. The water content of Pu-erh raw tea is about 10% when it leaves the factory, which is the inherent condition for the normal conversion of raw Pu-erh to ensure the correct process.

2. Internal factors.

When the relative humidity of the environment is between 50-70%, the water content of Pu-erh green tea under the state of raw material compaction can be relatively stable and can not be kept in or out. In the north, where the humidity is too low, the dry environment for a long time will make Pu-erh tea lose water, and the decrease in water content will not only slow down the aging rate, but also take away some substances during the process of water loss. In the south, where the humidity is too high, the moisture in the environment will be absorbed by the Pu-erh tea, and the increased water content provides suitable growth conditions for bacteria and molds, and at the same time brings a smell to the process.

Therefore, maintaining this moisture content, referred to as "moisturizing" for short, is a crucial goal in the storage of Pu-erh tea. Whether in the South or the North, the means of storage must go all out to achieve this goal.

3. External causes.

There are two main external factors that assist the aging of Pu-erh raw tea, oxygen and temperature.

The conversion of Pu-erh raw tea is an oxidation process, and oxygen is here to accelerate the conversion. Therefore, the microcirculation of air can help increase the conversion rate, but excessive ventilation will dehydrate and degrade Pu-erh tea. In the past, the storage environment "ventilation" has been rejected by a large number of facts in the course of practice. This is particularly worthy of attention.

The temperature can also affect the conversion of Pu-erh tea. In the high temperature summer, the conversion speed is fast, and the low temperature winter conversion speed is slow.

In summary, the water content of one internal factor, oxygen and temperature of two external factors are the main factors affecting the conversion of Pu-erh green tea. According to the different climatic conditions in various regions and the conditions for the conversion of Pu-erh tea, different warehouses will form tea products with local climate characteristics. Observing and experiencing this process is one of the pleasures in the collection of Pu-erh tea.

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How to judge Pu-erh tea potential transformation?

As we all know, the consumption characteristics of the mass drink market also determine the value of Pu-erh tea products. Speaking of Pu-erh tea, the editor had to mention Pu-erh tea's later aging ability.
 
So, how to judge the later aging ability of a Pu-erh tea?
 
First, there are three dimensions of thought:
 
1. Tea quality.
The three major factors that affect the quality of Pu-erh tea are: raw materials, processes, and storage.
Among them, the nature of the raw materials (connotation material) varies greatly, which determines the later quality differences of tea products. Craftsmanship and storage determine the ability of the tea to age later. Often, tea friends will discuss whether the Pu-erh tea is well aged in the later stages of the ancient tree tea or the well aged tea. For the taste of Pu-erh tea, everyone has different standards. So there is no way to compare. Taste is precious.
 
2. The time node.
Many people look at the aging potential of a Pu-erhtea and don't pay attention to this time node. The new tea just made, even if the process is not normal, has the potential to age within 5 years. Because Pu-erh tea has to go through autoclaving. This link will bring water, fire, pile and so on. And within 5 years, these odors should be gone (the odors that were absorbed during storage are not included). And this time node is also to distinguish whether to put it down?
 
For Pu-erh tea products that are more than 10 years old, if the quality of the tea has not decreased, it can naturally be kept forever, and if there is a decline, it is not necessary to keep it. After all, what we drink is tea, not water.
 
3. Expected results.
Many people have to judge that the purpose of a tea product is not to achieve their expected results. Achieving the expected results will be satisfying, but failing to do so will disappoint. Many people are not able to do this expected result because it requires many knowledge points.

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Pu-erh tea transformation seven stages

Collection of Pu-erh tea is a long-term process. Don't rush into success, and the environment and other factors in the collection process are very important.

First stage: New tea period (takes 1-3 years).

At this time, the tea soup is yellow-green or yellow. The aroma is heavier and green, with a sweet aroma, and the taste is slightly bitter. The dry tea is green, and the bottom of the leaf is yellow-green after brewing. People who have experience in tea can distinguish that tea. The ancient tree tea in the district is roughly tree-aged and has a strong mountain charm.

Second stage: pre-conversion (requires 3-10 years).

At this time, the tea soup was yellow-red, the green flavor was weakened, and the sweet and sweet flavor began to be obvious. The taste was bitter and light, the dry tea was black and green, and the bottom of the leaves was yellow after brewing. People who have experience in tea can tell which tea area it is. The ancient tree tea, roughly the age, has a strong mountain charm.

The third stage: mid-conversion (requires 10-20 years)

At this time, the tea soup was red, the aroma was no longer green, and the honey and sweet scent were mixed with scent. The taste was almost no bitter. The bitter taste at the entrance quickly changed. The tea soup was thick and a bit like rice soup. The dry tea was dark and shiny. After brewing, the bottom of the leaves is yellowish brown, and the master can tell which tea area is the ancient tree tea. It is about the age of the tree, and the taste can be transformed into the entrance.

Fourth stage: Late transformation (requires 20-40 years).

At this time, the tea soup was dark red, the aroma of camphor was rich, the taste was not bitter, and the mouth was rich. The soup was thick like rice soup, the dry tea was dark brown and oily, and the bottom of the leaves was light brown after brewing. It is difficult to tell which tea area is. Ancient tree tea, the flavor of the opening is more obvious.

The fifth stage: Chencha period (requires 40-60 years).

At this time, the tea soup is red, the aroma of camphor wood is mixed with medicinal flavor, the taste is not bitter, the mouth is rich, the soup is thick like rice soup, the dry tea is dark brown, and the bottom of the leaf is brown red after brewing, it is difficult to tell which tea is The ancient tree tea in the district is very pleasant.

Sixth stage: Old tea period (requires 60-100 years).

At this time, the tea soup showed red wine, shiny aroma, strong aroma, no bitterness, and melted at the entrance. The soup was thick like rice soup, black tea was dark brown, and the bottom of the leaves was brown after brewing. Tea melted at the entrance, Chen Xiang leisurely, the vicissitudes of years condensed into old charm.

The seventh stage: the ancient tea period (more than 100 years across the century).

At this time, the tea soup was burgundy, crystal clear, rich in medicinal aroma, and melted at the entrance. The soup was thick like rice soup, the dry tea was dark brown, and the bottom of the leaves was brown after brewing. The tea with ancient charm is fragrant lips and teeth.

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