How to Judge Pu-erh Tea Age?

Understand the Pu-erh tea age: Pu-erh tea price, grade, and the year of storage of tea are an important factor. The price of a Pu-erh tea brick can range from 400 yuan to 4,000 yuan, mainly because Pu-erh tea has more and more fragrance, so the business is 20 years old, 30 years, or even 50 or 60 years of treasures and tributes, the price is even more expensive. In fact, there is no effective way to identify the year of Pu-erh tea, and if it is not properly stored, it will also affect the quality of tea. The method is to drink more and compare more. Nevertheless, here is a simple method for identifying the Puer tea years for reference only.
How to tell the age of Pu-erh tea and look at the appearance of the tea: The appearance of the new Pu-erh tea is fresher, with white peony and strong flavor; after a long time of post-oxidation, the appearance of the tea will be jujube red, and the peony will turn yellow and brown.

Differentiating the color of wrapping paper: The aged Pu-erh tea that is usually pressed, the white paper packaging has become stale with time, so the paper is slightly yellow, so you can start with the aging degree of the paper handmade cloth pattern and printing color. It can only be used as a reference, not an absolute basis, because some unscrupulous businessmen may take advantage of this mentality to use aged yellow packaging paper to drop substandard products.

Understanding the Year of Tea: Generally speaking, the years of Pu-erh tea are usually divided as follows: Pu-erh tea produced before 1949 is called antique tea, such as the century Song pin hao, the century Tongxing tribute, the century Tongqing, the Tongchang old, Songpin Jing factory. Usually a piece of paper made of glutinous rice with the above name printed on the tea cake is called inner fly.

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How to judge new Pu-erh?

In evaluating the quality of new Pu-erh tea, there are several more important indicators:
 
1. The speed of watering is very important: because watering is very easy, and many reasons can cause watering, so the feeling of paying too much attention to watering will be confused. It is necessary to experience the watering purely because of the stimulation of tea. The method is to "experience the feeling before watering", that is, "lingual sensation". The time from the tea soup entrance to the lingual sensation appears to be the speed of watering. The faster the speed, the better.
 
2. The thoroughness of sweetness, the real high-quality tea, from the beginning of Returning sweetness, the bitterness ends, there is no lingual attachment, and the whole mouth has a very sweet feeling.

3. The fusion degree of the aroma, the proportion of the smell and the degree of aroma after drinking. The aroma of high-quality new Pu-erh is after drinking it and comes out of the throat, it lasts for a long time and is very refreshing.
 
4. Depth and Permanence of Throat Feeling: Tea with a deep throat feeling will have the experience of "mouth feels not as strong as throat feeling", and the touch in the deep throat will last for a while. In addition, Returning sweetness is very deep, and the fragrance source is also very deep, so it will have a stronger feeling in the throat than in the mouth. With a deep throat and a bitter, short soup, thick tea, the chest will have an unusually comfortable warmth under certain temperature and concentration conditions.

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Strange Pu-erh

Thick puer tea is an indispensable drink in the lives of the people of Yunnan, and even most people. Many people like puer and love to collect, not only because of its peculiar effects and functions, but also because of its raw materials, taste, quality It is strange and full of mystery. Here we introduce the strange Pu-erh tea for reference only.
 
1. Strange origin: a kind of tea that has developed from a place name to a specialized tea. Pu-erh tea was originally produced in Pu-erh Province, Yunnan, and was distributed in Pu-erh.
 
2. Strange variety: The fresh leaves of the tea tree are varieties of Pu-erh tea, that is, the fresh leaves of Yunnan big leaftea.
 
3. Strange raw materials: It is made from Yunnan large-leaf seed sun-cured green hair tea and then fermented. There are two ways of post-fermentation: one is to store naturally and slowly and naturally for a long time, which is called Pu-erh tea transformation, which is called traditional Pu-erh tea; and one is to use Pu-erh tea produced by artificial fermentation of sun-cured green tea. The various pressed Pu-erh teas that are pressed and formed are called modern Pu-erh tea or Pu-erh cooked tea.

4. Strange shape: In addition to loose tea, Pu-erh tea has various shapes, such as small pills, balls, chess, tea, and cakes; as large as pumpkins, giant cakes, tree cones, screens, large Plaques and more.
 
5. Strange quality: Pu-erh tea has the characteristics of getting older and more fragrant, which runs counter to the characteristics of tea is costly when new and wine is expensive of age. If stored properly, it can be stored for about one hundred years.
 
6. Drinking peculiar: If you use a covered bowl or a Yixing Zisha pot in a teahouse to brew aged Pu-erh, you can make 20 bubbles.

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Storage has become important factor of Pu-erh

Storage is an important condition for Pu-erh tea to be achieved, strictly speaking, it is even more necessary. We need to define Pu-erh tea here in a narrow sense, which means that the tea base is aged by pure dry storage for many years. Strictly speaking, this is the real Pu-erh tea, which can represent the authenticity of Pu-erh tea. Pu-erh tea is fascinating. Unlike other tea varieties, it can only make people's eyes shine. It can only be the Pu-erh referred to tea here.

    Storage is also a concern for many tea friends, including how good is the storage there? What kind of storage is good? How do I store it at home? And so on. We have also consulted a lot of materials, but we have not found any specific expositions, which are quite simple and general. Although we are not talented, we dare to try and think that tea friends can explore the stones.

    Storage have wet warehouse, dry warehouse, pure dry warehouse. Because we want to accelerate the aging of Pu-erh tea, there is a wet warehouse. Because of the distortion of Pu-erh tea, we have realized the distortion, loss of activity and authenticity, and we have a dry warehouse. Because Pu-erh tea can be aged quickly without being too distorted, and There are dry and wet bins. Because of the emergence of dry and wet bins, there are relatively pure dry bins. It is very conscious that storing Pu-erh tea in a pure dry warehouse is a matter of nearly ten years. Although there are a small number of vintage Pu-erh teas that are kept clean, they are accidental, and there is no evidence to prove that they are conscious. We are now conscious that Pu-erh tea with pure and dry tea bases should be unprecedented. This kind of Pu-erh tea will certainly be able to hold the ears of the tea industry in the future.

 Pure dry warehouse. A "pure" is added in front of the dry warehouse. How should we define and understand it? Let's start with the word "dry", which means dry and clean. That is, the storage must meet the requirements of dryness and cleanliness. The dry side is wet, that is, the wet storage is a wet storage. The humidity is caused by two aspects, one is artificial. The other is weather. Dryness and humidity are relative, and usually there is a certain amount of moisture in the air, which is humidity. Dry storage means that the humidity cannot be greater than that which causes mildew of tea, and generally cannot be higher than 70 degrees. But this is not absolute. It depends on the packaging of the tea and the continuity of humidity. In short, mold must not be produced, because once the mold is broken, the authenticity of the tea is destroyed and the taste is affected. Therefore, the storage of tea should be equipped with temperature, hygrometer and special management. When the humidity is too high, one should be dehumidified, and the other should be moisture-proof packaging. Humidity cannot be cold and hot, nor can it exceed normal temperature. This will make the tea change sharply and lose the tea quality. Avoid direct sunlight and strong light, because light is extremely lethal and easily destroys tea quality. It is best to be dark and refreshing, but not too ventilated, so that the tea slowly ages safely, and the tea produced will be the most natural.

    Clean means that there is no peculiar smell and odor. The molecular structure of tea leaves is fiber-shaped, and it is very easy to inhale odors and odors. Once inhaled, it cannot be removed. In addition to destroying the original aroma of the tea, there is also a miscellaneous odor, and the odor is inside. The original and charming tea aroma has turned into a strange smell and lost its appreciation. Therefore, once tea is attacked by odors and odors, it is equivalent to waste. There should be two aspects of the warehouse's odor and odor, one is the original one of the warehouse; The original warehouse should be cleaned up and later entered to prevent intrusion. Tea is piled up a lot, which helps the polymerization and blending of tea gas. Home-style storage is not the same as professional storage, and the tea products produced by the same tea will have certain differences.

    Pure means 100 percent pure. This means that the clean and dry conditions described above have never been met, and there is no “drying” without any trace is a pure dry warehouse. Only pure dry warehouse can maintain the authenticity of Pu-erh tea and get a good drink.

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Mengku Raw Pu-erh Tea

Controversy over the Pu-erh tea raw tea: There have been many controversies about the Pu-erh raw tea from the Mengku. There are three main questions: First, the reason why high aroma questioned is roasting or even frying. Second, drinking is delicious and tasteless. The third is that the pressed cake is relatively loose, which is not conducive to conversion.

The traditional Mengku tea technology is quite different from Menghai and Yiwu technology. The most important feature is the withering and long twisting light. The main reason for this process is that the geographical location is inconvenient for transportation, so tea farmers in Lincang invented many characteristic processes such as ventilation and showering in order to avoid red leaves that were withered and overripe when transporting fresh leaves. This withering process has a natural micro-fermented aroma-raising effect, and it will also improve the taste, so it will produce high-flavor and fresh-tasting taste. In addition, most of Natural puerh tea is twisted into a semi-tight strip, so the tea is stored During the previous period of the process, the change was slow, and the internal quality of tea was not released due to the tight junction. After the tea was released after the activation of the tea in the later stage, the conversion would proceed, and it would slowly display amazing agarwood and thickness. This is also one of the fascinating features of Tanko Tea.

Beginning in 2009, the production of Mengku tea has gradually returned to the traditional manual process. Therefore, many tea products in recent years have performed well and have gradually been recognized by everyone. As an important branch with distinctive characteristics in Pu-erh, Yunnan, it is worth everyone’s attention and expectation.

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