Raw tea directly reprocessed into finished products and cooked tea reprocessed after artificial rapid fermentation can be divided into loose tea and pressed tea. After the finished product, the natural aging process is continued, which has the unique quality that the older it is, the more fragrant it is. In Yunnan, the birthplace of Pu 'er, there is a saying that "grandpa's tea is sold by grandson". Pu 'er tea is made of fresh leaves of Yunnan big leaf species, also called Pu 'er loose tea. Its appearance is thick, its color is moist or brownish red, commonly known as pig liver color. It tastes mellow and sweet, has a unique aged fragrance, and has the reputation of "beauty tea" and "slimming tea".
The difference between raw and cooked Pu 'er tea.
Pu 'er tea (raw tea) is a kind of pressed tea, which is made from fresh leaves of Yunnan big-leaf tea tree that grow in line with the environmental conditions of Pu 'er tea producing area, and is made through the processes of enzyme fixation, rolling, sun drying and autoclaving. Its quality characteristics are: dark green appearance, pure and lasting fragrance, rich and sweet taste, clear and green soup color, thick yellow-green leaves.
Pu 'er tea (cooked tea) is a kind of loose tea and pressed tea, which is made of Yunnan large-leaf sun-cured green tea that meets the environmental conditions of Pu 'er tea producing area and is processed by post-fermentation (fast post-fermentation or slow post-fermentation) with a specific process. Its quality characteristics are: the appearance color is reddish brown, the soup color is bright red, the aroma is unique and ancient, the taste is mellow and sweet, and the leaf color is reddish brown.
[Edit this paragraph] Functions of Pu 'er tea
Pu 'er tea is easy to brew, soak and operate. Pu 'er tea, properly aged, is not bitter or astringent. Even if it is soaked for a long time, it can enter the throat. Pu 'er tea is easy to preserve and has various tea properties. In a certain definition, Pu 'er tea is a "living organism", which is mainly characterized by continuous "post-fermentation" (or post-ripening aging) after the tea body is completed. With the extension of time, its flavor transformation becomes more stable and restrained. Tea bodies in different aging periods have different flavors, which is also tea tasting. The final completion of a cake of Pu 'er tea may take decades or nearly a hundred years.
Pu 'er tea is a "drinkable antique". Few drinks or foods have the dual characteristics of "drinkable and storable" Pu 'er tea, that is, "everyone can drink it, and the older it gets, the more expensive it becomes". The new Pu 'er tea is everyone's daily drink, while the old Pu 'er tea is "equal in price and gold", which is beyond our power. If it is the "collection value" at the left end of the "Pu 'er balance", it is the "durable wealth" that only rises but does not fall. On the other hand, the right end is the "drinking value", which is the "consumption wealth" of drinking less, and "time" is the "weight" between the two. As the weight of time moves to the left, the higher the collection value of this cake tea, and vice versa. The collection of Pu 'er tea in the distance is similar to that of red wine. Both pay attention to the year, place of origin (winery, teahouse), rarity and preservation.
Health care function of pu' er tea;
1, reduce fat and lose weight
Pu 'er tea is closely related to fat metabolism. Pu 'er tea produces new chemicals through a unique fermentation process, some of which contain lipase, which can decompose fat, so Pu 'er tea has the effect of losing weight.
2, lowering blood fat, lowering blood pressure, and resisting arteriosclerosis.
3, anti-cancer, anti-cancer
By comparing a large number of people, scientists have proved that the incidence of cancer among tea drinkers is low. Pu 'er tea contains a variety of rich anti-cancer trace elements, and Pu 'er tea has a strong killing effect on cancer cells.
4. Healthy teeth and tooth protection
Pu 'er tea contains a variety of physiological active components, which have the function of sterilization and disinfection, so it can remove oral odor and protect teeth.
5. Protect and nourish the stomach
At a suitable concentration, drinking mild Pu 'er tea will not irritate the stomach. Thick, sweet and mellow Pu 'er tea enters the stomach and forms a film, which adheres to the surface of the stomach and produces a beneficial protective layer for the stomach. Drinking Pu 'er tea for a long time can protect and nourish the stomach. This is the main reason why consumers who advocate drinking Pu 'er tea at home and abroad call Pu 'er tea "beauty tea" and "longevity tea".
6. Anti-aging
Studies have proved that lipid peroxidation in human body is one of the mechanisms of human aging. Pu 'er tea contains vitamin C, vitamin E, tea polyphenols, amino acids and trace elements, which have antioxidant effect and delay the aging process, so Pu 'er tea is called "Yishou tea".
7. Radiation protection
According to the research results of He Guofan of Guangdong Sun Yat-sen University on Pu 'er tea, drinking 2% Pu 'er tea can alleviate the damage caused by cobalt 60 radiation.
Step 8 wake up
Compendium of Materia Medica says: "Pu 'er tea is the best treatment for oily pericardium, first scraping the intestines to sober up." Facts have proved that tea polyphenols in tea can promote ethanol metabolism and protect the liver. So that the ethanol metabolism can be carried out normally and smoothly. Drinking tea can increase vasoconstriction. Theophylline has diuretic effect, which can promote the rapid excretion of alcohol from the body and reduce the harm after drunkenness. Drinking tea can also supplement vitamin C needed for alcohol hydrolysis and excite the brain center anesthetized by alcohol. So as to play a role in hangover. Moreover, using tea to relieve alcoholism will never hurt the spleen and stomach, nor will it make drunken people vomit a lot and cause nausea.
9. Beauty
Pu 'er tea can regulate metabolism, promote blood circulation, regulate human body and naturally balance internal functions, so it has beauty effect, and is called "beauty tea" overseas.
(3) Classification by appearance
Manchu Emperor Qizi cake tea Gong-class wild ancient Qiao Mu tea raw cake 1, cake tea: flat disc shape, in which each Qizi cake has a net weight of 357 grams, which is the old unit of measurement: seven Liang, and every seven is a barrel, which means seven seven seven seven four nine, representing the meaning of having many children, hence the name Qizi cake.
2. Tuocha: The shape is about the size of a rice bowl, each with a net weight of 100g and 250g, and now there are mini small Tuocha with a net weight of 2g-5g.
3, brick tea: rectangular or square, 250 grams-1000 grams, made this shape mainly to facilitate transportation.
4. Golden melon tribute tea: pressed into semi-melon shapes of different sizes, ranging from 100 grams to hundreds of kilograms.
5. Thousand taels of tea: pressed into compact strips of different sizes, each strip is relatively heavy (the smallest tea treaty 100 kg), hence the name: Thousand taels of tea.
6. Loose tea: Pu 'er tea, which is not pressed in the process of making tea, is loose tea, which can be divided into thick fat leaf tea made of whole tea and small strip bud tip tea made of bud tip.
7. The intermediate and advanced products of Pu 'er tea are mostly Tuo tea and cake tea.
[Edit this paragraph] The brewing and drinking of Pu 'er tea
1, Pu 'er tea should be brewed in a pot with a big belly, because the concentration of Pu 'er tea is high, and the pot with a big belly can prevent the tea soup from being too strong. Suggested materials should be clay pots and teapots.
2. Brewing amount of Pu 'er tea: When brewing Pu 'er tea, the amount of tea leaves accounts for about 20% of the pot body. After the tea bricks and cakes are separated, they are exposed in the air for 2 weeks, and then the taste is better.
3. Brewing Pu 'er tea: It is an essential process to brew Pu 'er tea with hot water first. Because good aged Pu 'er tea should be stored for at least ten years, it may contain some dust. The hot water for making tea for the first time can not only awaken the taste of tea, but also wash away the impurities in tea together. The first brewing speed should be fast, as long as the tea leaves can be washed clean, and it is not necessary to bubble out its taste; After the second time, you can decide the choice of shading according to your personal preference. Pu 'er tea is full of fragrance even if it is cold. It can be herbal tea in summer and can be drunk after being chilled.
4. When drinking Pu 'er tea, you must smell the fragrance while it is hot. Before raising a glass, you can feel the fragrance of the old flavor gushing from the nose like spring water, and its elegant and refreshing feeling is not under the orchid chrysanthemum.
5. Pu 'er tea needs to be tasted carefully to get its true charm. Although the entrance of the tea soup is a little bitter, when the tea soup stays in your throat for a while, you can feel the tea soup seeping through your teeth, seeping into your gums, being produced by the root of your tongue and being sent back to your tongue. At this time, the fragrance is overflowing, and the nectar "produces saliva", which is refreshing and the body fluid overflows. This is tea tasting.
[Edit this paragraph] Health care efficacy of Pu 'er tea
For thousands of years, Pu 'er tea has been favored by consumers because of its excellent quality. At the same time, the unique flavor of Pu 'er tea is also related to its natural transformation process. After the cooked Pu 'er tea is processed by a special processing program, it is broken into tea balls of different sizes and shapes, which are naturally dried in the shade. Then according to the transportation requirements, put them into baskets and transport them to other places. Yunnan is located in the frontier of the motherland, and Xishuangbanna is located near Yunnan, with high mountains and dangerous clouds. In ancient times, traffic was extremely difficult, and the transportation of tea depended entirely on caravans and cattle gangs. There was a long delay on the mountain road. In some sections, caravan can only go twice a year, and cowherd can only go once a year. Tea leaves have been bumping on horses' backs and cows' backs for a long time, and the contents are slowly transformed, so that Pu 'er tea has its unique luster and mellow fragrance. The efficacy and function are doubled. The detoxification and therapeutic effects of Pu 'er tea are recorded in Brahma Record written by Chai Calyx in A.D. 1925, Compendium of Materia Medica, Interview with Simao, Tips of Physics, Herbal Mirror, News Record of Southern Yunnan and other ancient books collected in Qing Dynasty. In recent years, the physiological and pharmacological effects of Pu 'er tea have been further studied at home and abroad, and the functions of Pu 'er tea have been further developed. The new research found that Pu 'er tea has beauty efficacy, and is known as the "beauty upstart", which can deeply detoxify. Pu 'er tea can produce body fluid to quench thirst, relieve summer heat, detoxify and relieve constipation. MM especially suitable for constipation. With the help of Pu 'er tea, the stomach and intestines can be adjusted and normal functions can be restored. Completely solve the acne caused by constipation and the bad breath problem of "lady killer"; Can get rid of dull complexion. One of the greatest effects of Pu 'er tea is that it can reduce blood lipid content, relax blood vessels, accelerate blood circulation, and solve dull complexion and various annoying spots caused by poor qi and blood. Can slim down and tighten the skin. Dr Emile Carobbi, director of clinical teaching at Santoni Medical College, made a clinical trial with Yunnan Pu 'er tea, which proved that "Yunnan Pu 'er tea has a good effect on reducing the content of lipid compounds and cholesterol". Therefore, insisting on drinking Pu 'er tea can achieve the effects of losing weight, lowering blood fat and lowering blood pressure.
The efficacy of Pu 'er tea lies in its mild nature, which warms the stomach without hurting it. This is especially obvious for cooked tea. Generally speaking, light fermented tea is really "unbearable lightness" for tea lovers, especially for modern people who drink tea all day and have an abnormal diet. Under the long-term immersion of caffeine and tannic acid, they often have the pain of scratching their stomachs. I believe many people have personal experience. Therefore, Pu 'er tea is especially suitable for friends who have a lot of entertainment. Most friends who drink too much have a cold stomach. Pu 'er tea has the unique function of warming the stomach, which makes the family drink well every day, and also makes him feel a love.
Yunnan Pu 'er tea is a kind of tea, which is a sacred product for warming stomach, reducing blood fat, invigorating qi and prolonging life. Yunnan has the oldest tea tree king, which is also the origin of tea. As early as the late Ming and early Qing dynasties to Tongzhi years, the emperor and the royal family advocated drinking Pu 'er tea, which was also the prosperous period of Pu 'er tea. Pu 'er tea is a kind of post-fermented tea, which has the reputation of "longevity tea" and is also known as "drinkable antique". It can be stored for a long time, and the older it is, the more fragrant it will be.
The research results of hypoglycemic function of Pu 'er tea passed the appraisal.
Pu 'er City, Yunnan Province announced on the 27th that the research results on the hypoglycemic mechanism of Pu 'er tea have recently been appraised by the Science and Technology Department of Yunnan Province, which provides strong theoretical support for drinking Pu 'er tea scientifically and preventing and treating type II diabetes.
It is understood that diabetes is one of the most common chronic diseases, in which type II diabetes accounts for more than 90% of the total number of diabetic patients, and 30% of obese people in China suffer from type II diabetes. Studies have shown that type II diabetes is closely related to the abnormality (elevation) of a biological enzyme in human body, and this biological enzyme has gradually become one of the important targets for treating type II diabetes. Some research institutions and companies at home and abroad began to look for inhibitors of this biological enzyme, but at present there is no safe and non-toxic inhibitor for clinical use.
According to Zhu, Deputy Secretary of Pu 'er Municipal Committee, a project jointly completed by Pu 'er Tea Research Institute, College of Life Sciences of Jilin University, Fisher Cell Signal Transduction Laboratory and changchun university of science and technology * * * has preliminarily explained the mechanism of the hypoglycemic function of Pu 'er tea. A few days ago, this achievement passed the appraisal of Yunnan Science and Technology Department. Experts believe that this achievement will provide strong theoretical support for the scientific drinking of Pu 'er tea to prevent and treat type II diabetes, provide theoretical basis for the industrial development and quality standards of Pu 'er tea for lowering blood sugar, and lay the foundation for the final development of functional Pu 'er tea products with independent intellectual property rights for treating type II diabetes and obesity.
It is found that Pu 'er tea has obvious inhibitory effect on diabetes-related biological enzymes. The solid instant Pu 'er tea powder produced by Yunnan Daye is refined by modern biological fermentation technology and modern extraction technology, and the inhibition rate of diabetes-related biological enzymes is over 90%. The experimental results of diabetic animal model show that with the increase of Pu 'er tea concentration, its hypoglycemic effect is more and more obvious, while the blood sugar value of normal mice has not changed. Compared with the control animals who did not drink Pu 'er tea, the blood sugar of the experimental animals who drank Pu 'er tea for 42 days decreased by 42%, while the oral hypoglycemic drug rosiglitazone decreased by 36%. All the diabetic mice who drank Pu 'er tea (cooked tea) water 1 1 month survived without sores and infections, while two animals in the ordinary water group drank 1 1 month survived, with a mortality rate of 80%. In animal experiments, it was also found that although the blood sugar of animals in the oral hypoglycemic drug group decreased significantly, 30% of mice still had diabetes-specific complications.
In animal experiments, it was observed that the weight of diabetic mice in the group of drinking Pu 'er tea (cooked tea) for two months decreased by 28.3%, while the weight of diabetic mice in the group of taking oral hypoglycemic drugs increased, indicating that Pu 'er tea has a significant weight loss effect. The results of animal experiments show that the drinking mode of Pu 'er tea has a great influence on the hypoglycemic effect. In the case of quantitative drinking Pu 'er tea, continuous drinking in stages is better than one-time drinking.
In the experience of Pu 'er tea for 120 diabetic patients, it was found that 70% of diabetic patients' blood sugar dropped below 7, and the blood sugar value dropped by 35% on average. Among them, 40% of patients with type 2 diabetes who drank Pu 'er tea (without stopping taking medicine) had their blood sugar reduced to normal, while the blood sugar of normal people who participated in the experience did not change.
According to experts' evaluation, drinking Pu 'er tea scientifically is helpful to prevent or assist in the treatment of type II diabetes and reduce the complications caused by type II diabetes. At present, five national invention patents have been applied for related discoveries and inventions in the hypoglycemic research of Pu 'er tea.
[Edit this paragraph] Natural-human personality drink health drink
1. Geographical indication: Pu 'er tea is unique to Yunnan. The unique geographical location has created the rich endoplasm of Yunnan tea, which is also the root of Yunnan Pu 'er tea.
2. Rich taste: The unique climate in different days in Yunnan has made Pu 'er tea "one mountain blindly" and "ten mountains and ten flavors". There are no similarities in shape, color, fragrance and quality between different producing areas.
3. Green food: Yunnan is a frontier province with backward industrial industry, and there are basically no chemical enterprises in many tea-producing areas. This also ensures the pollution-free and pure natural green quality of Yunnan Pu 'er tea.
4. The older the tea, the more fragrant it is: the long history and unique tea-drinking culture have created the characteristics of Yunnan Pu 'er tea.
5. Harmony between man and nature: Chen Fang, a natural place, has experienced the catalysis of wind, rain and time, and sublimated the connotation and taste of Yunnan Pu 'er tea, just like life. This is also the unity of nature and man in Pu 'er tea.
6. Personalized drinks: rich internal substances, distinctive fragrance and changeable taste make Pu 'er tea better meet the multi-level drinking needs of modern people.
7. Healthy drinks: A variety of tea elements and trace elements with high content and the best water solubility and release make Pu 'er tea synonymous with health.
Yunnan Pu 'er tea is famous because of its seven unique characteristics, which makes Pu 'er tea gradually enter the market and develop into a promising industry!
Yunnan Pu 'er tea is a kind of tea with strict requirements on the origin of raw materials, production technology and hygiene requirements. However, there is no uniform standard in aroma, taste and drinking method. This is why Pu 'er tea allows people of different ages, classes, skin colors and constitutions to find their favorite Pu 'er tea. Pu 'er tea is not only an inclusive tea, but also a distinctive tea.
[Edit this paragraph] Pu 'er tea "mixed drinking" on ancient and modern dining tables
There is also a saying circulating in Kunming: "Good-looking but plain clothes, delicious but tea soaked rice". Yunnan caravan transported Pu 'er tea to Diqing and Tibet. People in Tibetan areas use Pu 'er tea and butter to make butter tea. Herdsmen in Xinjiang and Inner Mongolia drink milk tea with milk or horse milk. In fact, they are all popular "mixed drinks" and can be used with meals. Yunnan Pu 'er tea can be developed into a "mixed beverage" with good export feeling.
Pu 'er tea as a dish
Pu 'er tea can be used as a dish besides drinking. Its main advantages are removing greasy and clearing the stomach. So Pu 'er tea is mostly used in cook the meat. On the other hand, the mellow aroma of Pu 'er tea can increase the taste of dishes and add icing on the cake. The premise of cooking with Pu 'er tea is to choose high-quality Pu 'er tea. At present, there are fewer Pu 'er dishes in Guangzhou than in Hong Kong and Taiwan. In Taiwan Province Province, a series of complicated Pu 'er dishes have been developed, such as Pu 'er chicken, Pu 'er fish, Pu 'er shell, Pu 'er egg, Pu 'er Buddha jumping wall and so on.
1. Pu 'er elbow
Soak pig's elbow in tea soup (remove tea leaves) to remove its oily smell, and then stew it in a pot. Or directly add various sauces to the tea soup, and then add pork elbow for slow stew. Until the pig's elbow is stewed and the tea is fragrant into the meat. The greasy elbow and deoiled Pu 'er tea are wonderfully blended here, which not only relieves the greasy taste but also adds tea fragrance.
2. Chrysanthemum and Pu 'er smoked pigeons
Put chrysanthemum, Pu 'er tea leaves and brown sugar into a pot to dry-burn, and smoke pigeon meat. The aroma of Pu 'er tea and caramel permeates into pigeon meat, which is sweet and delicious and does not hurt the stomach.
3. Pu 'er stewed ribs
This box of stewed ribs is made of slow steamed ribs with Pu 'er tea soup. Add rock sugar and salt, and it tastes first-class.
4. Pu 'er tea porridge
Make tea with Pu 'er tea and chrysanthemum, and cook porridge with its tea soup. But the color of Pu 'er tea determines that this porridge is red with black color.
[Edit this paragraph] Pu 'er tea processing technology
Traditional production technology of Pu 'er tea: picking tea leaves, deactivating enzymes (sun-drying, frying), rolling (kneading dough by hand), sun-drying, screening and sorting, autoclaving, and finally drying (sun-drying, drying in the shade).
Modern production technology (artificial aging): picking tea, deactivating enzymes (frying in pan, rolling), rolling (machining), drying (drying), humidifying and fermenting (sprinkling water and tea fungus), drying, screening and sorting, autoclaving, and finally drying (drying).
Pu 'er cooked tea has pharmacological effects, but raw tea does not, and old tea (raw tea) can have it. Therefore, the collection of Pu 'er tea should be based on the principle of tasting old tea, drinking cooked tea and storing raw tea. Anyone who knows how to make and age tea knows that the aging of raw tea is to avoid high temperature in the three processes of fixing, drying and pressing. Let's talk about several important links in the production process of Shengpu.
Haoshengpu = moderate inactivation of wok+natural drying of raw tea+natural indoor ventilation and dry in the shade of finished products.
Poor health = roller deactivation+green tea drying with baking machine+baking room high temperature finished product drying.
Yunnan Green and Yunnan Green:
The raw material of Yunnan Pu 'er tea-sun-dried green tea, that is, Yunnan green tea, is mainly different from Yunnan green tea in the process of deactivation temperature and drying mode, that is, the control of temperature and time. Of course, the special "sun flavor" of Yunnan green is an irreplaceable feature.
1, de-enzyming: The traditional production process of "Dianqing" Pu 'er tea is to pick tea leaves from Yunnan big-leaf tea trees, dry them in the sun for a short time, and then fry them to reduce acid. The temperature of modern "Dianqing" Pu 'er tea wok is about 180 degrees, and the whole process takes about six minutes. After water fixation, the color of leaves changes from bright green to dark green or dark green. The production technology of modern "Dianlv" Pu 'er tea is to put fresh leaves in a barrel or pot and fry them for deactivation.
2. Kneading: The traditional process is manual kneading, while the modern one is mechanical kneading. The traditional kneaded Pu 'er tea soup is pure, and the mechanical kneading leads to coarse particles, and the tea soup often appears turbid.
3. Drying: The traditional Dianqing usually finishes picking, fixing and twisting the thread around 10 am, and then spreads the wool evenly on the bamboo mat around 4 pm on 10 am to dry, and turns it once or twice during the period. Yunnan green is usually dried by a dryer at a temperature of about 100- 130 degrees.
4. Autoclave type: tea material is pressed into cake type, lump type and brick type by autoclaving machinery.
5. Final drying: Yunnan indigo naturalis is naturally dried in the shade for 2-3 days after autoclaving, or dried in the shade 1 day after 2 hours of positive and negative sun exposure, and naturally stored for one month before leaving the factory. Yunnan green was autoclaved, dried in the drying room, and then dried with 45 degrees hot air and immediately left the factory.
Pu 'er Tea-How to Choose Pu 'er Tea
The main producing area of Pu 'er tea is Yunnan Province, and it has only been popular in various places since 10. Because the health department has studied the functions of reducing blood fat, losing weight and resisting cancer of Pu 'er tea, the longer it is preserved, the more effective it is, so the price changes quite dramatically. Distinguish between old and new Pu 'er tea because Pu 'er tea can be fermented continuously. The older it is, the more fragrant it will be, and the more expensive it will be. The new Pu 'er tea refers to the newly made Pu 'er tea, which is green in appearance and rich in taste. Old Pu 'er tea refers to Pu 'er tea that has been put in Chen Fangjiu for a long time, because after a long period of post-oxidation, the appearance of tea leaves is purplish red and the white hair turns yellow-brown.
Smell the fragrance of tea
Generally, poorly preserved Pu 'er tea will have a musty smell, and some merchants will add flowers such as chrysanthemums to cover up its smell. Therefore, if you see chrysanthemums or smell flowers in Pu 'er tea, it means that the quality of tea is not pure.
Distinguish the color of tea soup
Ask the clerk or boss to try it and observe the color of the tea soup. Because the aged Pu 'er is mellow for many years, the color of tea soup is dark, but it is by no means dark. However, the tea soup of the new Pu 'er tea is lighter in color. But this can only be used as a reference, because even new tea will be deep, and the best way is to try it.
Try drinking.
Tasting tea is the most important part of purchasing tea, because a cup of tea is good or not, you can know from the tasting that a good cup of Pu 'er tea will not be moldy or bitter. The newly-made Pu 'er has white hair and has not been aged, so it will have bitterness; Pu 'er tea is mild and non-irritating, so it tastes mellow.
How to taste the freshness of Pu 'er tea?
1, judging from the aroma, Pu 'er cooked tea will produce cooked taste due to fermentation. Generally, there are only ten years of dry-stored cooked tea (according to the traditional saying, tea without mildew is dry-stored tea), and a smell of cooked tea can be smelled from the surface of tea. In about ten to twenty years, the surface taste of cooked tea disappears, and the cooked taste can be felt from the tea soup. 1973, the first batch of cooked brick tea made from pressed tea was called "73 thick brick tea". It has been more than 20 years now. No matter whether it is tea or tea soup, it no longer feels cooked, but there is a kind of "agarwood". Aquilaria sinensis is the best aroma in cooked tea, which is transformed from cooked taste after a long period of dry aging. Cooked tea taste, cooked taste and agarwood are one of the most direct and effective ways to distinguish raw tea from cooked tea.
2. Judging from the color of the soup, the raw Pu 'er tea soup in the dry warehouse is chestnut red, which is close to the color of the fire oolong tea soup. Even the old tea, such as the 890' s Malong Tongqing old Pu 'er tea, is only slightly deeper than the 50-year-old red-printed Pu 'er round tea soup. The color of the boiled tea soup is dark chestnut, even close to black. Therefore, in modern tea classification, Pu 'er tea is classified as black tea because of the soup color of Pu 'er cooked tea.
3. From the bottom of leaves, the bottom of dried Pu 'er tea leaves is chestnut to dark chestnut, which is very similar to the color of Oriental Beauty tea leaves in Taiwan Province Province. The leaves are full and soft, full of freshness. A cup of tea celebrating the old Pu 'er tea can show the fresh vitality of a hundred years ago. The leaves of Pu 'er ripe tea are mostly dark chestnut or black, and the leaves are thin and hard. If it is fermented in large quantities, it will carbonize obviously, as if it had been roasted by fire. Some older leaves, the leaves are broken, and the veins are separated one by one, just like dead leaves soaked in water for a long time. However, if some cooked teas are not piled for a long time and the degree of fermentation is not heavy, the bottom of leaves will be very close to the bottom of raw tea. On the other hand, some raw teas, such as tea seeds, cannot be dried immediately after kneading, and the leaves will be dark brown at the bottom, and the soup will be thicker and deeper, which is the same as the cooked tea that has only been slightly fermented.
Will Pu 'er tea deteriorate?
If Pu 'er tea is properly preserved, it will be more fragrant with age, but when it is bought back, it will be found that there is a shelf life on the outer packaging of Pu 'er tea. This is because it is stipulated that food must be labeled. In fact, consumers can drink Pu 'er tea without paying attention. In addition, if tea is found to have a musty smell, it is generally caused by improper preservation and should not be purchased.
The taste of new Pu 'er tea is very strong and irritating, so people who are used to drinking alpine tea or Pu 'er tea are not used to it. Old Pu 'er tea has been in Chenfang for a long time. After a long period of post-oxidation, the quality of tea becomes mild and non-irritating, which can promote blood metabolism and not stimulate the stomach. It is said that it can also preserve health, help qi and replenish qi, and the longer it is stored, the higher the degree of oxidation, and the more mellow the tea soup tastes.
Know the year of Pu 'er tea: The price, grade and storage year of Pu 'er tea are an important factor. The asking price of a brick of Pu 'er tea can range from 100 yuan to 1000 yuan, mainly because Pu 'er tea has the saying that the older it gets, the more fragrant it gets, so the merchants have been moving, and the price is higher in 20, 30, even 50 and 60 years. Nevertheless, here is a simple method to identify the age of Pu 'er tea leaves for reference.
The distinguishing method between the year of Pu 'er tea and the appearance of tea: the new Pu 'er tea has fresh appearance, white fur and strong taste; Pu 'er tea is post-oxidized for a long time; The appearance of tea leaves will be purple-red, and the white hairs will turn yellow-brown.
Distinguish the color of wrapping paper: the white paper that pressed the aged Pu 'er tea has become obsolete with the passage of time, so the paper is slightly yellow. So you can start with the aging degree of hand-woven patterns and printed colors of paper, which can only be used as a reference, not as an absolute basis, because some unscrupulous businessmen may take advantage of this psychology and replace inferior products with yellowed old wrapping paper.
Know the year of tea: Generally speaking, the year of Pu 'er tea is divided as follows: 1949 Pu 'er tea produced before this period is called antique tea, such as Centennial Song Pin, Centennial Tongxing Tribute, Centennial Tongqing, Tongchanglao and Song Pinjing. Usually there is a piece of sticky rice paper in the tea cake with a name printed on it, called Feinei.
1949- 1967, the grade of tea production in China was changed from tea products, that is, the first batch was marked with red seals, the second batch was marked with green seals, and the third batch was marked with different colors on the tea characters on the packaging paper.
1. Look at the appearance
Look at the appearance, first of all, look at the strip shape of tea, whether the strip shape is complete, whether the leaves are old or tender, the old leaves are larger and the young leaves are thinner; The smell of dry tea depends on its color and purity. The dry tea of high-quality Yunnan Pu 'er loose tea is old and fragrant (some will contain dried mushrooms, Chinese medicine, dried longan, dried mold, camphor and so on. ), there is no difference, and the taste is mixed. The color is brown or reddish brown (pig liver color), with oily luster, reddish brown (commonly known as red cooked), fat and strong, and few tea breaks. The inferior ones are slightly stale or just stale, even with sour taste or other miscellaneous taste. The rope is thin and incomplete, dark brown in color and dry and dull.
Look at the color of the soup
Mainly depends on the depth and brightness of the soup, high-quality Yunnan Pu 'er loose tea, the tea soup is red and bright, with a "golden circle", and there seems to be an oil-beaded film on the soup. The quality is inferior, the tea soup is red but not thick or bright, and there are often dust substances suspended in it, and some even turn black, commonly known as "sauce soup".
Smell
Hot sniffing and cold sniffing are mainly used, with hot sniffing to see the purity of aroma and cold sniffing to see the durability of aroma; High-quality hot-smelling aged fragrance is obviously rich and pure, with strong "gas sense", while cold-smelling aged fragrance is long, which is a sweet taste. The inferior ones are not fresh, but they are mixed with sour taste, putrid smell, rusty water smell or other miscellaneous smells, and some of them are "smelly and musty".
Step 4 taste
Mainly from the smoothness, sweetness and throat of the taste. High-quality taste is mellow, smooth, throat-moistening, sweet, and tongue root produces fluid; The inferior taste is dull, not slippery, not sweet, uncomfortable on both sides of the tongue base, and even produces a sense of "astringency".
Look at the bottom of the leaf.
Mainly depends on the color and quality of the leaf bottom, to see whether the soaked leaf bottom is complete and whether it remains soft. High-quality brown-red color, uniform and bright, few flowers, complete leaves, soft leaves, no corruption, no hardening; The inferior ones are mottled, with dark hair, or the leaves rot and harden.
Tasting of Yunnan Pu 'er Tea
1. Look at the package.
Yunnan Pu 'er pressed tea is mostly packaged with traditional packaging materials, such as cotton paper for inner packaging, bamboo leaves, bamboo baskets for outer packaging, hemp rope and silk for binding, etc., which are also accepted and recognized by the majority of Pu 'er tea lovers. Check whether the packaging materials are clean and tasteless, whether the packaging is tight, correct and firm, whether the size of the outer packaging is close to the tea body and whether it is loose; Whether the cotton paper is pure cotton, whether the handwriting is clear, etc. In addition, other innovative packaging forms and exquisite small packaging should also be carefully examined.
Step 2 show up
Mainly depends on uniformity, compactness, color, tenderness and uniformity. , to see whether the shape is correct, whether the edges and corners are neat, whether the rope is clear, and whether there is delamination or falling off. For example, Yunnan Qizi cake tea (7572,7542,7262, etc. ) It is required to have a diameter of 20cm, a medium thickness (2.5cm), a thin edge (1.0cm), and the "mortar" is located in the center of the cake, the tea cord is clear, without delamination or edge drop, and the elasticity is moderate.
I hope I can help you and adopt it. .........