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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What is real good tea?

Almost all tea people know that high mountain tea has better aroma than highland tea. The aroma of high mountain tea is particularly high and the flavor is particularly strong.

  1. Why does Takayama produce good tea. Throughout the ages, most of our tribute teas, traditional teas, and contemporary newly-created teas are mostly from high mountains. Why does Takayama make good tea? The ancient poetry of aged aroma in the Ming Dynasty said: "Mist buds suck up fragrant dragon fat", saying that the quality of high mountain tea is good because of the absorption of "dragon fat" in the cloud. Therefore, many famous teas in my country are named after the mountains and clouds. Such as Lushan mist tea in Jiangxi, Huading mist tea in Zhejiang, Xiongdong Mist tea in Hubei, Gaofeng Mist tea in Anhui, Huaguoshan Mist tea in Jiangsu, Nanyue Mist tea in Hunan, etc. In fact, the reason why high mountains produce good tea is created by the superior ecological environment of tea trees. According to research, the origin of the tea tree is in the rainy and humid primary forest in southwestern my country. After a long period of historical evolution, it has gradually formed a habit of temperature, humidity and shade. The secret of good tea in the mountains lies in the superior ecological conditions there, which just meets the growth needs of tea. This is mainly manifested in the following three aspects:

(1) The tea tree grows in the misty environment of high mountains. First, due to the influence of the fog beads, the red-yellow light of the seven visible lights of red orange yellow green blue indigo purple is strengthened, so that the amino acids and chlorophyll in the bud leaves of the tea tree And moisture content increased significantly; secondly, due to the luxuriant alpine forests, the short exposure time of tea trees, low intensity, and more diffuse light, which is conducive to the increase of nitrogen-containing compounds in tea, such as chlorophyll, total nitrogen, and amino acid content; third, due to There are lush forests in the high mountains and vast seas of clouds. The humidity of the air and soil is increased, which makes it difficult to condense the sugar compounds formed by the photosynthesis of tea tree buds and leaves, and it is not easy to form cellulose. The new tea trees can be kept fresh and long-term. Not easy to grow old. In this case, it is very beneficial to improve the color, aroma, taste and tenderness of the tea, especially to improve the quality of green tea.

(2). The alpine vegetation is lush, there are many littered leaves, and the ground forms a thick mulch, which not only has loose soil texture and good structure, but also rich in soil organic matter content, the tea tree needs all kinds of nutrients, from The new shoots picked from the tea tree growing on this soil are particularly rich in active ingredients. The processed tea leaves are of course high in flavor and taste.

(3) The high mountain temperature is beneficial to improve the internal quality of tea. Generally speaking, for every 100 meters of elevation, the temperature will decrease by about 0.5 degrees Celsius. The temperature determines the activity of enzymes in the tea plant. Modern scientific analysis shows that the content of tea polyphenols and catechins in the new shoots of tea trees decreases with the increase of altitude and the decrease of air temperature, thereby reducing the strong astringency of tea; and the content of amino acids and aromatic substances in tea However, as the altitude increases, the temperature decreases, which provides a material basis for the refreshing glycol of tea. The aromatic substances in the tea will undergo complex chemical changes during the process, resulting in the fragrant aroma of certain flowers, such as phenylethanol can form rose fragrance, jasmone can form jasmine, agarwood alcohol can form magnolia, phenylpropanol can Formation of narcissus, etc. The reason why many mountain teas have certain special aromas lies in this.

It can be seen from the above that the good tea produced in high mountains is the result of the combined action of the climate and soil of high mountains. If the craftsmanship is excellent at the time of production, it will be even more icing on the cake. Of course, as long as the climate is mild, the rainfall is abundant, the cloud is more, the temperature is higher, and the soil is fertile and the soil quality is good, even if it is not a high mountain, a place with a high mountain ecological environment will also produce high quality drinking.

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What to do if insomina

The caffeine in Pu-erh tea is relatively stable and will not be lost much by the fermentation process. Many people feel that green tea has higher caffeine, because the tea polyphenols in green tea are not oxidized, and the caffeine is in a free state. After the tea is fermented, the tea polyphenols will wrap the caffeine, which will cause less irritation to the stomach and intestines. But the content has not decreased.
 
What about insomnia after drinking Pu-erh tea?
 
If the bad habits of drinking tea on an empty stomach are maintained for a long time, in addition to affecting the health of the spleen and stomach, it will also affect the absorption of vitamin B1 by our body. Therefore, the saying "do not drink hollow tea" has been circulating since ancient China. If you want to drink Pu-erh tea in the morning, you must eat it too early before tasting, and in the evening it is one hour after a meal, which is the best time to drink Pu-erh tea.
 
Try to avoid too much tea. Drinking Pu-erh tea first is a test of the stomach and intestines, everyone should choose Pu-erh tea according to their different physical conditions. Sometimes I'm in a good mood, not only want to taste the fresh taste of freshly picked spring tea, but also to drink old tea from the old age. I also want to try the tea in the transition period. It is similar to a mixed wine mixed with white wine, beer and red wine. Easy to get drunk. Three, five or even more tea products are not only prone to the "tea drunk" phenomenon of dizziness, but insomnia may also follow immediately.
 
Maybe everyone faintly dates a feeling that the bitter tea is more refreshing, that is why in a lot of articles or everyone's cognition, a cup of bitter strong tea goes down. It's not just the stimulus of the taste, but also the Pu-erh tea caffeine. Fortunately, I encountered an old-fashioned, and slowly drank, maybe I want to sleep while drinking.

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What teas can be invested in

Broadly speaking, any new tea is not worth the investment. The appreciation of Pu-erh tea comes from aging, from the tea drinkers' recognition of the tea itself. The Pu-erh tea market today is different from the past, with too many new products and too many choices. It is also good tea. Under the influence of many factors, it is only a small part that can really reach the front desk.

There are too many uncertain factors for a new tea, the attitude of tea companies, the attitude of tea customers and the choice of the market. Only after a period of accumulation, tea customers have fully tasted this tea, and after the tea has been transformed initially, can we evaluate whether a tea is worth investing in.

The person who can promote investment in tea can only be a tea merchant, which is a law that cannot be changed. Tea customers can only collect tea according to their own preferences, but the tea merchants can decide what kind of tea they want the tea customers to drink. This is again controlled by the manufacturers. If the manufacturers do not pave the way for tea merchants, today it is always easier to sell new teas than old teas in pursuit of maximizing benefits-because of the manufacturers' publicity.

A tea has attracted worldwide attention since its launch. If it can become the focus of everyone's eyes in a few years, this tea is definitely worth investing in. Here I would like to say one point, a tea is particularly concerned when it goes on the market, and then all of a sudden it is unknown. In a few years, speculators intervened to stir up the tea market and make the tea shine. A tea does not necessarily have good late performance.

Tea investment but also depends on the development of enterprises, enterprise decline. Their products generally will follow the decline, this is a law of the market. Many people look at the mountain, the word of mouth, and the price, but they only look at the development of the enterprise, and the tea smashes into their hands. A better brand development, his franchisees the more, the more money gathered in the product. Only when the funding pool is large enough, the appreciation of tea can be accurately reflected in the price. A small tea shop cannot support an investment tea. A good tea, but it cannot be said that it is a tea worth investing in.

There are many things to consider in Pu-erh tea investment. The quality of tea is fundamental, the development of the enterprise is the environment, and the choice of the market is the process. All three factors can be combined to create an investment tea. The current market is no longer the market 20 years ago, and old-fashioned thinking will eventually make a big mistake.

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