The Reasons for Storaging Puerh

Why do you want to storage tea? There are many reasons. From the point of view of our drinking, it is very intuitive that some tea prices are gradually drifting away, and teas with time have their own special taste. Also in the current old tea market, many tea merchants make a lot of old tea, and their storage is more intuitive and safe.

From our perspective, saving tea does not encourage mass storage. It is suitable for proper storage.

1. For a better taste.

Believe that Pu-erh tea will indeed get better and better. The new tea taste of Pu-erh tea, after the green taste is removed. The whole taste will be three-dimensional.

2. The advantages will be more prominent.

The true charm of Pu-erh tea lies in its ability to ferment and transform. As time goes on, Pu-erh tea will fade away from the original green barley, and the soup color will turn into wine red, and the taste will be mellow and soft.

The premise is not to hope that those cheaper will be better. Garbage is always rubbish. It is better not to waste valuable time.

Cooked tea has been stored and not even stored, and there are also obvious differences.

3. In order to learn reference

Tea will change over time, aroma, thick, sweet, bitter, and awkward.

The transformation of each tea area is also the content of learning.

4. Anti-increment

Anti-inflation and appreciation are two in our eyes.

Some mountains tea will rise every year. If you have the opportunity to meet the

 price and quality of the hill, it is definitely worth storing. Like some hills that can

 be bought or afforded in the past. The latter will not necessarily be affordable.

Good mountain materials are still too few.

Some teas, tea sellers do not want to sell more than half from this perspective.

5. Time is also value

The year is not renewable, there is time and no time, it is a reference to very 

different teas.

Perhaps this is another way of saying that the more aged the more fragrant.

6. Prevent the merchants hiking old tea

Although not wanting. But this is the truth. The market is full of old tea, tea 

merchants open decades of old tea. High-end low-end old tea still exists in 

large numbers.

7. Don’t think about pricing, it’s not easy to realize into cash

More reasons for tea merchants in the past few years have been to appreciate.

 For example, in the past few years, there are many tea friends who have saved

 some brands and look forward to rising prices. It may have an effect at the 

beginning. I can't find it later. Old tea sometimes has no high price of old tea. It

 can be said that this is the value upside down. In the past two years, it seems 

that old tea has been reduced in quantity.

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How to Keep Puerh tea in Your Room

Many people say that Pu-erh tea should be preserved in a cool, dry, dark and ventilated environment. Cool, dry and protected from light, these three requirements, generally no objection, but whether it is ventilation, but it is a matter of opinion. We found that many Pu-erh tea cakes on the shelves have no fragrance. In this way, ventilation is not a good thing? So how is Pu-erh tea better preserved? Is it ventilation or sealing?

In fact, the tea should have a ventilated period before it is sealed, in order to facilitate the distribution of the gas and fire in the process of the tea. After the smoldering of the gas, the tea is sealed. If this is the case, it is only for the tea. It is a kind of protection.

So how long does this ventilation period take? The exact time will vary from tea. Generally, Pu-erh cooked tea has a heavy gas and a mild musty smell, so it should be kept at least one and a half years during ventilation. However, the miscellaneous gas of Pu-erh tea is relatively weak, and it is usually less than half a year.

The change of Pu-erh tea includes two layers of meaning, one is called 

internal enzyme conversion, and the other is called external enzyme 

conversion. This external enzyme conversion is the transformation of Pu-erh 

cooked tea piles through water wet conditions and steam to increase the 

temperature. In this case, we call It is an external enzyme. The internal enzyme

conversion is the later stage of Pu-erh tea and cooked tea, and it is 

transformed by its own tea polyphenol oxidase.

We usually say that the quality of Pu-erh tea storage is more from internal 

enzymes than from external enzymes. Many experts believe that ventilation is 

needed, and the change of Pu-erh tea is an external enzyme. In fact, I think 

this is a misunderstanding, because its external enzyme only provides the 

condition, and the essence of the real transformation should be its internal 

enzyme. Therefore, after the external enzyme reaches certain conditions, the 

enzyme should be terminated and the enzyme can be transformed. 

Intra-enzyme conversion can truly form the quality of Pu-erh tea.

This is a controversy and misunderstanding that is common in our domestic 

Pu-erh tea school. Therefore, I advocate that it must be sealed after a period 

of dissemination. At the same time of sealing, the external environment should

 be ventilated and open, and the interior must be sealed. In this way, its aroma 

is not lost, so it remains in the tea.

If the tea leaves in the open environment for a long time, it is not only the tea, 

but also the internal quality of the tea. Because the internal quality of tea is 

converted into tea, it is continuously lost in the open environment, and it is also

 the loss of internal components. Just like in the natural storage environment, 

Pu-erh tea is not fragrant and tasteless.

For this reason, the tea must be sealed, just to say that it must be properly 

dissipated before it is sealed. If it is not lost, it is difficult to guarantee its quality.

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How Long to be Best Aged Fragrance Puerh

Regarding Pu-erh tea's "Yuechen Yuexiang", this is one of the core issues of Pu-erh tea, and it is also the most controversial issue. It is said that "Chen xiang" is the concept of time, and "the more fragrant" is the concept of matter. “Yuechen Yuexiang” actually involves the most valuable core content of the following three aspects of Pu-erh tea:

One: time

How long can Pu-erh tea's "Chen xiang" be aged for ten years, twenty years, fifty years, one hundred years, and even longer. In the packaging of its tea products, such words are often used, and the storage conditions are "clean, ventilated, protected from light, dry, no odor, no pollution, long-term preservation".

There is still no scientific conclusion about the "Chen xiang" of Pu-erh tea. This is mainly based on the direct relationship between the raw materials, process and storage of tea products. Therefore, the concept of “Chen xiang” is not only the biggest difference between Pu-erh tea and green tea, but also one of the core values ​​of Pu-erh tea. It is not Pu-erh tea without “Chen Xiang”. In turn, the extension of the “Chen Xiang” time provides a time guarantee for the continued degradation and transformation of the inherent substances in Pu-erh tea.

Two: the transformation of matter

"Chen Xiang" is the concept of time, and "the more fragrant" is the concept of 

matter. "The more fragrant" is the embodiment of the essence of tea. Taking 

the aromatic substances of Pu-erh tea as an example (that is, the aroma 

expressed), the newly processed Pu-erh tea (new tea) has about 40 or 50 

kinds of aromatic substances. The gas is very heavy. However, the detection 

of Pu-erh tea, which has been stored for 50 years, has only seven to nine 

aromatic substances.

This shows that the aroma of Pu-erh tea is not static. Moreover, in the 

post-fermentation of Pu-erh tea, the evolution of its aroma has a tendency to 

transform into a singular direction. Among them, the gradually dominant 

aromatic substance is oxidized scented alcohol, which belongs to the aromatic

 substance with special scent type, and is often called elegant scent.

Therefore, the true meaning of Pu-erh tea is "Yuechen Yuexiang", which is the

 content of Pu-erh tea, such as tea polyphenols, tea saponins, caffeine and 

other substances slowly complexed and transformed by the action of 

enzymes.

Three: nutrients and medicinal value

Tea polyphenols are a big concept relative to tea chemistry. After all, tea 

polyphenols contain too much material, and a large amount of substances have

 not been found and confirmed.

Tea polyphenols are not drugs, and only after being properly degraded and 

converted to produce new derivatives, such derivatives may produce medicinal

 functions. And this process happens to belong to the category of 

biotechnology. Pu-erh tea's "more fragrant" is a representation of typical 

biological processes and results. The degradation and transformation of 

organisms takes time, which is the process of “more aging”, and “Fruit” not 

only represents a special aroma, but also gives more to the concept of quality.

Pu-erh tea with "more aged more fragrance" concept, we may take through the

 above three aspects of interpretation, it is not difficult to conclude: Pu-erh tea,

 in addition to the taste of wine, but also has a collection value and financial 

value. Of course, the focus is still on the value of its drink. For tea lovers who 

are excessively pursuing Pu-erh tea (especially old tea with a certain number 

of years), they also need a rational choice. suggestions below:

The first point: Do not blindly pursue "mountain tea"

There are many varieties of Pu-erh tea in Yunnan, such as wild tea, ancient tea,

 terraced tea, new tea, old tea, Pu-erh raw tea, Pu-erh cooked tea, sun-dried, 

baked green, glutinous rice fermentation, dry warehouse, wet warehouse, 

cake, brick, and glutinous rice. There are many nouns for the column. For 

ordinary collectors, it is difficult to understand in a short time. In addition, the 

size of the tea area is as big as a cow, and the number of well-known hills is 

lower. Even the veterans of the rivers and lakes will inevitably be smashed.

The second point: don't blindly pursue "ancient" and "old"

Although Pu-erh tea is said to be more and more fragrant, the old tea that is 

circulating in the market has been stored for 20 to 30 years. The Pu-erh tea is 

still very rare. Now there are some so-called "Chen Pie" on the market that sell

 for a thousand dollars, not the old tea.

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Seven Features of a Good Puerh

The biggest feature of Pu-erh tea is that it is more fragrant and more collectible. Pu-erh tea is the best in black tea. It is popular among consumers because of its health care effect and weight loss effect. However, some bad businesses seek profit. Do not hesitate to fish in the water, opportunistic, and shoddy. How can consumers judge the tea is a high-quality Pu-erh tea? In fact, high-quality Pu-erh tea has outstanding characteristics in seven aspects: quality, shape, color, fragrance and taste. Good in gas and rhyme.

First quality: The quality is good, because the geographical location, climate, 

soil and vegetation of each tea producing area are different. The raw materials

 are divided into ancient tea, terrace tea, spring tea, autumn tea, etc. The raw 

materials are of high quality tea. The first basic element, the first material basis.

Second shape: the strip shape of the tea, whether the strip is intact, whether it 

is tight and clear; the leaves are old or tender, the old leaves are larger, the 

young leaves are finer; the color and clarity of dry tea are seen; the quality of 

Yunnan Pu-erh is strong. The broken tea is less; on the contrary, the poor 

quality Pu-erh tea is incomplete.

Third colors: high quality Pu-erh tea dry tea color brown or brown (pig liver 

color), and oily luster, soup color is red and bright; poor quality Pu-erh tea 

color black brown, dull, soup red Not thick, not bright, and some even black, 

hair, commonly known as "soy sauce soup."

Forth incense: Pu-erh tea aroma is one of the important factors that determine

 the quality of tea. High-quality Yunnan Pu-erh dry tea Chen Xiang reveals 

(some will contain dried seeds, traditional Chinese medicine, dried longan, 

dried mold, musk, etc., no difference, noisy; and poor quality Pu-erh tea 

slightly Chen Xiang Or only mad, even with a sour taste or other miscellaneous.

Fifth flavors: The taste is that Pu-erh tea has a distinctive difference from other

 teas in the taste of tea. It mainly feels from the sense of slippery mouth, back

 sensation and throat sensation; the quality of Pu-erh tea tastes rich, smooth, 

and sweet, and the tongue is rooted; on the contrary, the poor quality Pu-erh 

tea tastes dull and does not slip. , do not return to the sweet, the tongue roots 

feel uncomfortable on both sides, and even produce a "ramie" feeling.

Sixth gas: In addition to the foot, thick, and positive tea we often say, it is still a

 philosophical concept; gas is a core concept of tasting and playing Pu-erh tea,

 and it is also the basis for Pu-erh tea to make people forget to return and 

make people dependent.

Seventh Yun: The popular saying is the feeling of cold. This feeling allows you 

to feel the coolness of the natural mountain and the wild from the throat, 

sinking, the longer the better, the deeper the better.

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The way to pour out soup which affects taste

The way of brewing Pu-erh tea is mainly for the fusion of the tea broth with poor solubility in the previous period, and the more slowly and evenly the method of making the Pu-erh tea, the more the layer of the tea soup dissolves when it comes out. And the lower the relative fusion temperature, the softer the soup is. The faster the method of making the Pu-erh tea, the better the blending degree of the tea soup and the higher the aroma. The interval between the bubbles is often overlooked in the process of tea-based tea. In fact, its significance is very important, especially related to several important issues:

1. The temperature of the bottom of the tea when each tea is poured, the temperature of the bottom of the tea is related to the comprehensive temperature of the tea in the whole container after the water is injected. The too cold tea bottom causes the dissolution temperature of the tea soup to drop, resulting in a low aroma.

2. The temperature difference between the tea bottom and the water when water is injected, the tea bottom is too cold and the water temperature is too high, resulting in excessive temperature difference, so that the dissolution temperature interval of the dissolved matter in the tea is increased, and the dissolution rate of various substances cannot be averaged. The proportion of dissolved substances is less coordinated, which leads to a change in the ratio of taste and aroma in the tea soup, and this part of the change is closely related to the tea itself and the way the water is injected.

3. The remaining tea soup will be squeezed out after the bottom of the tea is 

cooled. After the upper one is soaked out of the soup, the dissolution is still 

continued because the bottom of the leaf is still wet, and as the temperature 

drops, the shrinkage of the tea will cause dissolution. After the tea soup is 

squeezed out again, the excessive interval will make this part of the high 

concentration tea soup cool and then blend into the next injection of water, 

which will increase the bitter taste of the tea and have a greater impact on the 

quality of the next bubble.

4, the soup of the Pu-erh tea is the taste after the soup: the soup is so cool 

that the overall temperature is lowered when the next soaking, resulting in a 

decrease in the degree of aroma, the bitter taste is reduced compared to the 

same concentration of tea soup. The consistency and thickness of the 

sensation will be improved, and the feeling between the adjacent two bubbles 

will be closer, making the taste of the tea more stable. The practice of remnant

 tea soup after soup is called "salt root method" and is often used to make tea 

with different taste.

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Shape to be a Good Tea?

For the evaluation of Pu-erh tea, the first evaluation is definitely the shape of the tea, which is also the most intuitive, followed by the taste and taste of the tea. Let's do not say tea, but it takes a long time to get a good tea. Then let's look at it more intuitively. What should I look at?

The evaluation of the shape of tea is usually judged from four aspects: the rope, the completion, the clarity, and the color. Among them, "completely or broken" mainly depends on whether the tea is intact and even; "purity" mainly depends on whether the tea contains impurities; "color" refers to the color of the tea and whether it is shiny. The high-quality Pu-erh tea should be the cake tea week, the lines are strong and tight, and the tea is revealed. The details are as follows: The shape of the Pu-erh tea can be divided into four types: tight, tighter, tight knot and soaking pine. As the name implies, this is mainly a measure of the tightness of tea.

The degree of tightness of the tea strips is different. The main reason comes 

from the killing and shackles in the tanning process. The degree of killing and

 licking is a matter of temperature, strength and time. Today, many tea-making

 techniques have a “shape”, which makes the shape and structure of loose tea

 more beautiful. However, this practice also indirectly makes the taste of 

Pu-erh tea different.

As far as the closeness of Pu-erh tea is concerned, the more compact the 

Pu-erh tea is, the more thorough the cell breaks, the deeper the color of the 

tea, but the worse the degree is, and the speed of the soup is also faster, but 

This has little effect on the taste of Pu-erh tea, but the shape of the tea is 

different. Of course, this is only relative. After all, there may be exceptions to

 tea bars from different sources in different years.

In fact, we describe the “tightening and hypertrophy” of Pu-erh tea. It refers to

 the tight-fitting type. After soaking, the leaves are swollen, and most of them 

refer to Yunnan big-leaf varieties. This has led many people to misunderstand

 the ancient tree Pu-erh tea, and think that the leaves are very thick, it must be

 ancient tree tea. In fact, this is a bit blind. If you have never really seen the 

ancient tea, but you have heard of this conclusion, then you are very wrong, 

because the ancient tea is not enough to judge by shape. 

When we choose a good tea, it is only the first step from the perspective of 

the intuitive tea shape. It is not the only basis for judging the quality of the tea. 

The tea is selected by the quality. After the product is over, we can know 

whether it is the good tea we really need. 

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Good to Drink Sprout?

In the process of drinking tea on weekdays, we always hear buds, one bud and one leaf, one bud and two leaves, one bud and three leaves. Then, in what ways do these different grades of fresh leaves affect our daily tea consumption?

Fresh leaf classification: tenderness of bud leaves

The greater the ratio of bud to leaf, the higher the tenderness of the tea. The difference in tenderness of the picking will mainly affect the internal components of the tea. The subtle differences between these ingredients are also one of the reasons for the different tastes and different effects of tea.

Material content of various parts of fresh leaves.

In general, the content of alkaloids, tea polyphenols, amino acids and other 

substances in fresh leaves will decrease with the tenderness of new shoots. 

In addition to affecting the taste of tea soup, these substances also determine

 the efficacy of tea:

• Alkaloids • Main performance: bitterness

Alkaloids, also known as purines, are the main reason why our drinking tea can

 resist fatigue. The main reason is that alkaloids can excite the central nervous

 system. The reason why sometimes the heartbeat will accelerate after 

drinking raw tea, and even the "tea drunk" occurs because of the alkaloids. It 

can excite the heart muscle, increase the heart rate and heart rate, and also 

increase blood vessels and blood flow. However, after long-term intake, the 

human body will have a certain tolerance, and the impact on the body will 

gradually decrease.

When brewing, the solubility of alkaloids increases with the increase of water 

temperature, and it will be leached in a large amount in the first bubble. 

Therefore, if you want to feel the taste of new tea and worry about the tea 

friends who can't stand the stomach, try to avoid drinking the first two bubbles.

 Greatly reduce the stimulation of alkaloids to the stomach.

• Tea polyphenols • Main performance: bitterness

Tea polyphenols, the main performance in the taste is bitter, but also has many

 pharmacological functions on the human body. Polyphenols can scavenge 

free radicals, achieve anti-oxidation, reduce low-density lipoprotein, 

cholesterol, regulate blood vessel wall permeability, and prevent 

cardiovascular and cerebrovascular diseases. In addition, polyphenolic 

substances have a broad spectrum of antibacterial properties, have strong 

antibacterial ability, can be effective at lower concentrations, and tea 

polyphenols do not cause bacterial resistance when antibacterial.

As far as the content of tea polyphenols is concerned, the content of tea 

polyphenols in the leaves gradually decreases with the decrease of leaf 

tenderness after the first leaves are slightly lower than the first leaves.

• Amino acid substances • Main performance: freshness

Amino acid substances are very refreshing in taste. Generally speaking, amino

 acids are higher in buds and first leaves, and gradually decrease in content 

from the second leaves. This is why we usually drink tea with a lot of fresh 

buds.

The most important amino acid in tea is L-theanine, which is the most special 

amino acid in tea. It has a sedative effect on pharmacological functions, and 

can effectively inhibit the excitability caused by caffeine. It can also cause the 

neurotransmitter dopamine. Changes, while protecting the brain's nerve cells.

 The higher the tenderness, the better the quality? For Pu'er tea, the higher the

 tenderness is, the better the taste is.

In the slightly more mature stems, fat-soluble pigments and carbohydrates will

 increase, and these substances will improve the aroma and soup in the 

post-processing. When the tenderness is too high, these substances are 

reduced, so that the basic substances forming the aroma and the thickness of

 the tea soup are reduced, resulting in a lack of aroma and a reduced 

thickness of the soup.

Therefore, in the stems of slightly lower tenderness, the bitterness of the tea 

soup is greatly neutralized by the hydrolysis of the polysaccharide due to an 

increase in the content of the polysaccharide (if the gum substance, tea 

polysaccharide, etc.).

The difference in tenderness of picking fresh leaves not only affects the taste 

of tea soup, but also affects the efficacy of tea. Reasonable tenderness is not

 only conducive to improving the quality of tea, but also helps to enhance the 

taste of tea and enhance the health benefits of tea.

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