How to buy Pu'er tea Research shows that Pu'er tea not only has a mild and sweet taste with a distinctive aroma, but also has a series of health effects such as reducing fat reduction, lowering blood pressure, weight loss, anti-cancer, radiation protection, improving eyesight and regulating qi, etc. The longer Pu'er tea is kept, the more effective it is, so Pu'er tea, especially some old teas, is very popular in the market. But it has also led to some confusion in the market. So how to choose Pu'er tea? Distinguish between new and old Pu'er tea. New Pu'er tea refers to newly brewed Pu'er tea, with greener appearance, pekoe and strong taste. Old Pu'er tea refers to Pu'er tea; tea that has been aged for a long time and has undergone a long period of post-fermentation, the appearance of they is brown red and the pekoe also turns yellowish brown. Smell the aroma of tea. Pu'er tea has the unique quality of becoming more fragrant with age, but there is a big difference between old aroma and musty smell. Usually, Pu'er tea that is not stored well will produce a musty smell and. some merchants will add fragrant flowers in order to mask the smell, such as chrysanthemum, etc. Therefore, if you see chrysanthemum mixed with Pu'er tea, or if it smells of flowers other than camellia, it means that the quality of the tea is not pure. Distinguish the color of tea soup. Try making Pu'er tea and observe the color of the tea soup. Due to the long-term post-fermentation of aged Pu'er tea, the color of the tea soup is darker, but it is by no means as black as painting, while the color of new Pu'er tea 'er is clearer. But this can only be used asfor reference, because even if it is newly brewed Pu'er tea, some tea soups will be very dark in color. The best way is to try it. Taste testing is a more reliable way to buy tea because you can completely know whether a cup of tea is good and whether it suits your taste by trying it. A good cup of Pu'er tea will not have a musty smell, let alone. It is a cup of bitter water. Newly brewed Pu'er tea contains pekoe, which will taste bitter and astringent without aging; after aging, pekoe turns into golden needles, which are soft in nature and non-irritating, so its taste is sweeter. How to collect and store Pu'er tea? Pu'er tea becomes more fragrant with age and is known as a "drinkable antique". Pu'er tea has huge collection value and can be enjoyed. The older the Pu'er tea, the higher its price and the better its taste. . Good Pu'er teaquality can appreciate in value at a growth rate of 10 to 15% each year. A factory in Xishuangbanna, Yunnan Province, produced ordinary tea No. 7542 (warehouse dry goods). At that time, a cake (seven taels of tea) sold for only 10 yuan. Six years later, it was more than 150 yuan. A piece of Pu'er tea cake weighing 350 grams and stored for 50 years costs even more than a Honda car. “The older it gets, the more fragrant it becomes” is determined by many factors. It mainly depends on the storage environment, essential characteristics of tea, aging age, etc. Due to the special nature of tea, its shelf life can only be judged by tasting it at the teahouse, and there is no unified standard. Many unscrupulous manufacturers take advantage of this consumer mentality by storing tea in damp warehouses and placing the leaves intea in a poorly ventilated and high humidity environment to accelerate aging and processing. According to Pu'er tea collectors, when collecting Pu'er tea cakes, you should pay attention to the following points: First, you should distinguish between raw tea and old tea. Old tea before the 1970s was basically green cake and raw tea, that is, cake tea and loose tea prepared by withering, drying, autoclaving and drying unpicked green tea. go through the artificial fermentation process called raw tea (Pu' green cake). uh), let it come into contact with the air and become naturallyIt is produced and then fermented. The longer the shelf life, the smoother the quality of the tea. Tea made by fermenting tea leaves under a certain temperature and humidity through heating and stacking technology is called ripe tea (Pu'er ripe cake). LThe fermentation of ripe tea has been determined and the shelf life will not change the quality of the tea itself. Second, identify the storage location. 1. It should be aged in dry storage. Dry storage will not mold and the processing is relatively slow, but it can maintain the authenticity of Pu'er tea. "Tea likes nonion leaves but is afraid of perfumes. It likes heat and dryness but avoids cold and humidity." "Tea Record" written by Cai Xiang of the Song Dynasty. Dry storage refers to tea leaves fermented and stored in an environment with moderate humidity, temperature and ventilation; wet warehouse refers to tea merchants who place tea leaves in an environment with poor ventilation and high humidity to accelerate aging in order to make a profit. 2. The temperature should not change suddenly. If the temperature in the warehouset is too high and the temperature difference changes too suddenly, it will affect the vividness of the water-based taste of the tea soup even if the temperature in the warehouse is too high. , it will become stuffy, which will turn the original raw tea into cooked Pu'er tea, this situation often occurs in Hong Kong tea warehouses. 3. Avoid odor infections. Tea is the best way to absorb odors. Sprinkling a handful of dry tea leaves will absorb the scent from the air. Therefore, the storage environment should be clean and odor-free. “I like the leaves but I’m afraid of scented medicines.” Written by Cai Xiang of the Song Dynasty: “He loves coolness but hates steam and stagnation. He likes purity but avoids perfumed smells. »Ming? Wen Long wrote: “Tea has a strong nature and is easy to stain. It should be distinguished from fishy, dirty and smelly things. be associated with it." "Solution of tea" Ming Luo Lin. 4. Use bamboo baskets for packaging. "The tea should be tightly packed. Always use thick bamboo baskets to fill well. Add bamboo baskets to the mouth of the pot. Wrap it with "Ming Dynasty Xu Cishu" leather paper. This traditional material and packing method helps Pu'er tea filter out impurities during post-fermentation to ensure purity. People often repackage the old tea opened in lower quality plastic paper, over time, it will emit a peculiar smell which directly destroys the taste of Pu'er tea 5. Pay attention to the age and shelf life of the tea. There is no conclusive data on the age and lifespan of Pu'er tea, whether sixty years, one hundred years or hundreds of years. Tea drinkers often rely only on tea drinkers' intuition. tea to judge the degree of aging For example, round Pu' teas.er of the old name Fuyuanchang and Tongqing have reached the highest level of aging and must be sealed and stored to avoid rapid post-fermentation, which will cause the properties of the tea to gradually disappear and its taste to deteriorate. The Forbidden City Pumpkin Tribute Tea has been aged for one or two hundred years, and its taste is... "The soup has color, but the taste of the tea is aged and weak." Four Dos and Six Don'ts The Four Keys: Clean: - Smell it, it should be clear and should not have a musty smell. Pure: - Distinguish its color, brown is like jujube, not black like hairspray. Positive: -Keep it in place, store it in a dry warehouse and do not let it get wet. Qi: - When tasting the soup, the aftertaste is mild, not mixed. Six No Policies: 1. Don't use the wrong era as a reference. 2. Don't rely on counterfeit packaging. 3.NDon’t use the shade of brown as an excuse. 4. Don't pretend to add flavor. 5. Don't take bad luck as a warning. 6. The age and leaf species of the tree are not taken into account.
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