5 Factors of ancient tree tea

1. The speed of Watering.
It's easy, and there are a lot of reasons why it can make people ill. Therefore, the feeling of paying too much attention to Watering will be confused. The time from the entrance of tea soup to the tongue surface is the speed of Watering. For the same breed, the faster the speed, the better.

2. The thoroughness of returning to Sweetness.
Really high-quality tea, the bitterness ends completely from the beginning of the return to Sweetness, there is no lingual adhesion, and the whole mouth has a very sweet feeling.

3. Fusion of aroma.
It smells and is proportional to the degree of aroma after drinking. The aroma of high-quality new Pu-erh is after drinking it and comes out of the throat for a long time, very refreshing. After drinking tea, you cannot feel "discomfort" or "displeased".
4. The depth and durability of the throat.
Tea with a very deep throat will feel the mouth without the strong feeling of the throat, and the touch in the deep throat will last for a while.

5. The throat rhyme is elegant and long.
Throat rhyme refers to the sweet and refreshing sensation of sweetness and aroma that is formed after the sweetening of the throat. Those who have no rhyme are vulgar. Rhythmists are comfortable, long-lasting and stable. The longer the rhyme, the more stable the tea. The more stable the tea, the higher its collection value.
In addition, there are two misunderstandings to be aware of:
[Take "returning Sweetness" as "Sweet"]
"Sweet" is the "sweetness at the entrance". Only good tea with rich contents can be felt at the entrance. Those who are able to return to Sweetness will be more embarrassed! It is not expensive.

[Ancient Tree Tea Misunderstanding: Taking "Bitterness" as "Domineering"]
It is often heard that some merchants flirt with tea customers with "no bitter, no astringent tea, no domineering, no room for transformation and improvement". In fact, the bitterness and astringency of good Pu-erh raw tea will be quickly felt by the mouth, and will quickly fade away, turning into sweet taste. Old Banzhang ancient tree Tea is just like this. In contrast, inferior tea, the bitter, astringent taste fades slowly, and even lasts for a long time, which is extremely uncomfortable.

Visit us at http://www.naturalpuerh.com

Whatsapp: +8615587209382

Benefits of raw and cooked tea

Pu-erh tea is a kind of loose tea and pressed tea that are processed by post-fermentation using Yunnan large-leaf seed sun-green hair tea in a certain area of ​​Yunnan Province as raw material. In appearance, cooked tea is dark red or maroon, while raw tea is dark green.

In the process of making Pu-erh tea, there is a process called piling. This is the most critical step in forming the quality characteristics of Pu-erh tea, because in this process, Pu-erh tea will produce a lot of microorganisms that are beneficial to the human body. These microorganisms make Pu-erh tea taste sweet. Smooth and mellow.

From the natural classification, the sun-dried green tea made without fermenting is commonly called Pu-erh tea. Pu-erh tea made by artificial fermentation is commonly known as cooked Pu-erh tea.

In terms of efficacy, both teas have many health benefits.
Raw tea can mainly clean the intestinal tract. It has lipid-lowering, refreshing, anti-hypertensive and weight-loss effects, and is suitable for young people. However, raw tea has more active ingredients, so it is not suitable for people who are prone to insomnia, cold fever, stomach ulcers, and pregnant women.
Cooked tea can lower lipids and blood pressure, prevent arteriosclerosis, prevent constipation, diuretic, nourish the stomach, and is more suitable for the elderly and cold stomach people.

Visit us at http://www.naturalpuerh.com

Whatsapp: +8615587209382

Pu-erh tea wake up

Awake tea is to wake up the sleeping or dusty tea leaves through contact with air and moisture, so that the leaves naturally breathe and renew the essence of tea leaves.
      
If you want to drink a Pu-erh with a good taste, "wake up tea" before brewing is an important processing step. Generally speaking, Pu-erh wakeful tea contains two aspects, one is the wakefulness before brewing, called dry wakeful Pu-erh tea; the other is the wakefulness when brewing, called wet wakeful Pu-erh tea.
 
 
Pu-erh tea is awake by dissolving the tea leaves to allow them to breathe and let the tea breathe naturally. It disperses the stuffy, miscellaneous, piled, and sinking flavors that should belong to the tea charm.
 
"Dry wake" is to change the storage mode of Pu-erh tea to achieve the purpose of awakening the tea quality and condensing the tea aroma. So the first step is to pry the tea. The structure of the newly pressed Pu-erh tea is relatively tight, and tea needles or tea knives can be used to dissolve the Pu-erh tea when it is being teased. The angle and intensity must be controlled when tea is being used. Try to maintain the integrity of the blade and follow the rules of the blade to solve it.
 
Then, place the tea leaves in an environment free from direct sunlight, odor, and air circulation so that they can fully contact the air. During this period, the tea leaves can be covered with a layer of rice paper or cotton paper to avoid falling into the dust. The time depends on the condition of the tea. For aged teas and teas with high cleanliness, it can be 2-3 days; for newly released teas and teas with warehouse flavor, it takes one to two weeks. In order to better disperse the odor in tea.
 
Finally, put the tea in a pot that is ventilating, odorless and dry, such as a clay pot or a purple sand pot. Of course, it doesn't matter if it's not a jar. A clean carton or paper bag without odor can achieve the same effect. Choose a clay pot or a purple sand pot just because the pottery is breathable.
 
 
Pu-erh tea is awake on the basis of dry awake tea, using water and temperature to help tea awaken the essence, and to release the best quality when it is formally brewed. After waking up, naturally I look forward to seeing the taste of the tea. Don't worry, you need to wake up.
       
This wet awakening, also commonly known as tea washing, moist tea, or warm moisturizing, can increase the temperature of the tea itself by contacting the leaves with hot water, help the leaves slowly stretch, and fully wake up the tea leaves. The floating dust attached in each link can better release the tea flavor after brewing the tea.
Method of wet awakening: first warm the Pu-erh tea set with hot water, pour the tea into the hot water, and pour it out in a few seconds. Generally, raw tea is washed once and cooked tea 2-3 times.
       
Raw tea, new tea, spring tea and tender tea need to lower the water temperature, while summer and autumn tea, cooked tea and old tea need to increase the water temperature. The control of time is also very important. The steeping time should not be too long. If the time is too long, too much extractives in tea will be released, which will affect the taste of the tea soup for formal drinking. Therefore, pour out the tea quickly. The color of the tea soup can help determine the water temperature and soaking time required for formal tea making.
 In the wet wake stage, raw tea and cooked tea are very different.
 
   The more stringent logic is: the new raw tea is used to cover the bowl, and the new cooked tea is used in the purple pot.
         First put dry tea into a dry purple sand pot, cover it, and rinse the purple sand pot at high temperature; then shake gently. Repeat this process twice before starting the tea.

The reason why the new raw and cooked teas are used in different ways is obviously because of the different tea properties. The new raw tea has less off-flavor, while the cooked tea has more off-flavor and heaping. The main purpose is to remove odors by using a purple teapot.
         Under normal circumstances, the taste of freshly brewed tea brewed with purple sand and bowls will be very different.

Visit us at http://www.naturalpuerh.com 

Whatsapp: +8615587209382

Cooked Pu-erh tea taste

Good raw tea is relatively easy to find. It is nothing more than a question of price. It is not so easy to drink a top-grade cooked tea. Try it out slowly by yourself! It depends on whether fate meets really good cooked tea.
 
So, what is the taste of a good cooked tea?
 
A good freshly cooked tea, the taste is usually expressed as: the tea soup has a smooth mouth with a sweet fragrance, and it is slightly bitter and slightly astringent (newly cooked tea will be sweeter and moist if it is slightly bitter and slightly astringent in the early stage) Easy to spread (the ripe fragrance here is also called Otaki flavor, and easy to spread means that the ripe fragrance is more obvious in the first two punches, and then gradually decreases), the tea is mild and not cold, and the tea soup is sticky , moist and tender back to sweetness. The freshly cooked tea with such taste characteristics is not only suitable for tasting, but also has considerable potential for later storage.
 
So, how to choose a good cooked tea?
 
 
1. Look at the shape.
 
After pressing the cooked tea, the common practice is to spread a layer of 3-4 grades of tea on the surface of the pressed tea, commonly known as sprinkled noodles; the appearance of the tea cannot be seen from the outside, and it must be disassembled. Observe whether the bars of the tea material are clear and the color is brownish red and golden at the cross section. The smell of dry tea should have a slight caramel smell. It must not have acid and mildew.
 
 
2. Watch tea soup.
 
Observe the color of the tea soup with a glass cup. The first thing to look at is the degree of transparency. The standard cooked tea soup should be bright red instead of black. The clearer and brighter the tea soup, the better. The old cooked tea soup is very clear and almost No precipitate. Then there is the smell of tea soup, caramel and camphor. If you have musty smell, you should give up.
 
 
3.Taste.
 
After the tea soup is imported, all we need to do is to make the tea soup contact the inner wall of the mouth, the tip of the tongue and the bottom of the tongue, and taste the smoothness, sweetness, consistency, and bitterness of the tea soup, and then swallow The tea soup is slowly lingering. If you not only taste the smooth and sweet tea soup in your tasting, but also slightly astringent, slightly bitter and sweet, and your body slightly warm, then this cooked tea you drink must be a rare Good one.

Visit us at http://www.naturalpuerh.com

Whatsapp: +8615587209382

Factors to decide the taste of Pu-erh

What are the factors that determine the taste of a Pu-erh tea? After sorting out, using plain words can be summarized into the following points: Pu-erh tea origin, raw materials, production technology, storage environment, brewing method.
 
I. Climate of the place of production: The geographical and altitude conditions of the tea tree growing environment determine the climatic conditions of the tea tree growing. The temperature and humidity of the rainwater have an impact on the tea tree itself. Each tea mountain has its own characteristics, and climatic conditions and whether there is sufficient rain will have a greater decisive effect on the essence of tea. For example, the nature of tea in places with heavy rain and drought has a completely different taste in tea.

2. Origin of raw materials: The growing age of tea trees and the different types of tea trees will also affect the essence of tea. Table tea, ancient tree tea, old tree tea, 50-year-old tree trees, and 100-year-old tea trees The leaves themselves have different tastes. Spring tea and autumn tea are also fundamentally different. Taking Yunnan tea as an example, spring tea absorbs a large amount of nutrients in the soil during the autumn and winter seasons. The leaves contain less material than autumn tea and less water, so spring tea is much more tender.
 
3. Production process: It determines the appearance of tea leaves with different essences and different tastes, not only in the tea hills and raw materials. Tea technology is a decision to further strengthen the essence of tea. Raw tea and cooked tea, cooked tea and Phoenix black tea, cooked tea old tea head and cooked tea loose tea, and even different tea processes such as small tuo cha determine these The taste of tea is also different.

4. Storage environment: The storage environment after the cooked tea is fermented is different from the tea warehouses in Kunming and Guangdong. Storage conditions also have a decisive influence on taste.
 
5. Brewing method: A good cup of tea requires better brewing skills and brewing methods. 10,000 people have 10,000 brewing methods for brewing the same tea. The taste of the same tea is very different, even: Today The soaked ones are different from the ones that were soaked yesterday. The foods you eat before drinking tea are different, and the food and tea you drink are different. Glass is still used for tea set, purple bowl, or elegant cup, these have very distinct taste.

Visit us at http://www.naturalpuerh.com

Whatsapp: +8615587209382