Tea Pu'er tea (pu er cha)
It is directly processed into finished raw Pu'er and cooked Pu'er processed after artificial rapid fermentation, and the tea is dispersed in the shape. There are two types of tea: tea and pressed tea. After the finished product is finished, the natural aging process continues, and it has the unique quality of becoming more fragrant with age. In Yunnan, the origin of Pu'er, there is a saying that "grandfather's tea is sold by grandson". Pu'er tea is made from the fresh leaves of the fine variety Yunnan large-leaf species, and is also called Pu'er loose tea. Its appearance is thick and fat, and its color is dark or brown, commonly known as the color of pig liver. The taste is mellow and sweet, with a unique aged aroma, and it has the reputation of "beauty tea" and "slimming tea".
The difference between raw Pu'er tea and cooked tea
Pu'er tea (raw tea) is made from the fresh leaves of Yunnan large-leaf tea trees grown under the environmental conditions of the Pu'er tea production area. Pressed tea made from greening, rolling, sunlight drying, autoclaving and other processes. Its quality characteristics are: dark green appearance, pure and long-lasting aroma, thick and sweet taste, clear green-yellow soup, and thick yellow-green leaf base.
Pu'er tea (ripe tea) is made from Yunnan large-leaf sun-dried green tea that meets the environmental conditions of the Pu'er tea production area. It is processed using a specific process and post-fermentation (fast post-fermentation or slow post-fermentation). of loose tea and pressed tea. Its quality characteristics are: reddish-brown appearance, bright red and bright soup, unique aroma, mellow and sweet taste, reddish-brown leaf base.
[Edit this paragraph] Functions of Pu'er tea
Pu'er tea is easy to brew, durable to brew, and easy to operate. Properly aged Pu'er tea is neither bitter nor astringent, and can be absorbed into the throat even if soaked for a long time. Pu'er tea is easy to preserve and has rich changes in tea properties. From a certain definition, Pu'er tea is a "living organism", and its main feature lies in the "post-fermentation" (or post-ripening, aging) that continues after the tea body is completed. As time goes by, its flavor transformation becomes more stable and restrained. Teas with different aging periods have different flavors. This is also a tea tasting. The final completion of a cake of Pu'er tea may take dozens or nearly a hundred years. Because from the moment the tea leaves leave the tree until the hot water is poured into the pot, it is in a "modern process" and is in the process of transformation all the time.
Pu'er tea is a "drinkable antique". There are few beverages or foods that have the dual characteristics of "drinkable and storeable" like Pu'er tea. "Everyone can drink it, and the older it is, the higher the price." New Pu'er tea is a daily drink available to everyone, and old Pu'er tea is a daily drink available to everyone. However, tea is "valuable and valuable", which is out of reach. If the left end of the "Pu'er Balance" is "collection value", it is a "durable wealth" that only rises but never falls; and the right end is "drinking value", which is Drink one piece less "consumer wealth", then "time" is the "weight" that wanders between the two. As the weight of time moves to the left, the collection value of this cake and tea becomes higher, and vice versa. In recent years, Pu'er tea has a collectibility similar to that of red wine. Both of them pay attention to the year, origin (winehouse, tea house), rarity and preservation status.
Pu’er tea health benefits:
1. Reduce fat and lose weight
Pu’er tea is closely related to fat metabolism. Pu’er tea generates new proteins through a unique fermentation process. Chemical substances, some of which contain lipase, a lipolytic enzyme, can decompose fat, so Pu'er tea has a weight loss effect.
2. Lowering lipids, lowering blood pressure, and resisting arteriosclerosis
3. Preventing and anti-cancer
Scientists have proved through a large number of population comparisons that tea drinking people The incidence of cancer is lower. Pu'er tea contains a variety of rich anti-cancer trace elements, and Pu'er tea has a strong effect on killing cancer cells.
4. Healthy teeth and mouthguard
Pu'er tea contains many physiologically active ingredients, which have the effect of sterilization and disinfection, so it can remove oral odor and protect teeth.
5. Protect the stomach and nourish the stomach
At the appropriate concentration, drinking mild Pu'er tea will not cause irritation to the gastrointestinal tract, and the viscous, sweet, smooth and mellow Pu'er tea will enter the intestines. The membrane formed by the human gastrointestinal tract adheres to the surface of the stomach and forms a beneficial protective layer for the stomach. Long-term drinking of Pu'er tea can protect and nourish the stomach. This is the main reason why consumers at home and abroad who advocate drinking Pu'er tea call Pu'er tea "beauty tea" and "longevity tea".
6. Anti-aging
Research has proven that the lipid peroxidation process in the human body is one of the mechanisms of human aging. The vitamin C, vitamin E, tea polyphenols, amino acids and trace elements contained in Pu'er tea have antioxidant effects and delay the aging process. Therefore, Pu'er tea is called "longevity tea".
7. Radiation protection
According to the research results conducted by He Guofan of Guangdong Sun Yat-sen University and others using Pu'er tea, drinking 2 Pu'er tea can relieve the damage caused by cobalt 60 radiation.
8. Sobering up
"Compendium of Materia Medica" records: "Pu tea is the best for curing oily pericardium, scraping the intestines and sobering up." Facts and medical evidence: Tea contains a lot of tea Phenol can promote ethanol metabolism and have a protective effect on the liver. Allows ethanol metabolism to proceed normally and smoothly. Drinking tea can increase vasoconstriction function. Theophylline has a diuretic effect, which can promote the rapid excretion of alcohol from the body and reduce the harm of drunkenness. Drinking tea can also supplement the vitamin C needed for alcohol hydrolysis and stimulate the brain center that is anesthetized by alcohol. Thus it plays a hangover effect. And using tea to relieve hangover will never harm the spleen and stomach, and will not cause the drunk to vomit a lot or cause nausea.
9. Beauty
Pu'er tea can regulate metabolism, promote blood circulation, regulate the human body, and naturally balance body functions. Therefore, it has a beauty effect and is known as "beauty tea" overseas. .
(3) Classification by appearance
Manchu Qing Emperor Qizi Cake Tea Tribute Grade Wild Tree Ancient Tree Tea Raw Cake 1. Cake Tea: Flat disk shape, of which Qizi Cake has each The net weight of the piece is 357 grams, which is the old measurement unit: seven taels, and every seven is a tube, which means seven, seven, forty-nine, and represents the meaning of many children and grandchildren, so it is called Qizi cake.
2. Tuocha: The shape is about the same size as a rice bowl, with a net weight of 100 grams or 250 grams each. Now there are mini small Tuocha teas with a net weight of 2-5 grams each.
3. Brick tea: rectangular or square, mostly 250g-1000g. This shape is mainly made to facilitate transportation.
4. Pumpkin tribute tea: pressed into half-melon shapes of varying sizes, ranging from 100 grams to hundreds of kilograms.
6. Loose tea: Pu'er tea that has not been compacted during the tea making process and has loose strips of tea leaves is called loose tea. It is divided into thick and fat leaf tea with ropes made of whole tea leaves. , there are also thin strips of bud tip tea made from the bud tip part.
7. Most of the intermediate and high-grade Pu'er teas are Tuo tea and cake tea.
[Edit this paragraph] Brewing and drinking of Pu'er tea
1. It is advisable to choose a pot with a large belly for brewing Pu'er tea, because the concentration of Pu'er tea is high, and it is better to use a pot with a larger belly. The pot can prevent the tea soup from being too thick. It is recommended that the material should be pottery pot or purple clay pot.
2. The amount of Pu'er tea brewed: When brewing Pu'er tea, the amount of tea leaves accounts for about 20% of the pot body. After spreading the tea bricks and tea cakes, expose them to the air for 2 weeks, and then brew them to taste better.
3. Brewing Pu'er tea: First flush with hot water. This is an indispensable procedure for Pu'er tea. Because good aged Pu'er tea needs to be stored for at least ten years, there may be some dust in it. The hot water used when brewing tea for the first time not only awakens the flavor of the tea, but also washes away the impurities in the tea. The first brewing speed should be fast, as long as the tea leaves can be washed, and there is no need to soak out the flavor; and after the second time, the choice of intensity can be decided according to personal preference. Pu'er tea is still full of flavor even after it gets cold, so in summer it can be chilled or chilled before drinking.
4. To drink Pu'er tea, you must smell the aroma while it is hot. Hold the cup in front of your nose. At this time, you can feel the aroma of the old flavor coming to your nostrils like a spring. Its elegant and refreshing feeling is not limited to the quiet orchid. Under the chrysanthemum.
5. Pu'er tea needs to be tasted carefully and sipped in the mouth to get its true charm. Although the tea soup is slightly bitter at the entrance, you can feel the tea soup flowing through the mouthpiece after it stays for a while. It penetrates between the teeth, penetrates the gums, and produces ganjin from the root of the tongue and returns it to the surface of the tongue. At this time, the mouth is full of fragrance, and the nectar "generates fluid", making people feel refreshed and refreshed. The fluid overflows and lasts for a long time without leaving you thirsty. This is a great way to drink tea. The best feeling is "back to rhyme".
[Edit this paragraph] The health benefits 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 ripe Pu'er tea is processed through special processing procedures, it is cracked into tea balls of different sizes and shapes, and placed in a dry place to dry naturally in the shade. Then according to the transportation requirements, pack it into baskets and transport it to other places. Yunnan is located on the border of the motherland, and Xishuangbanna is located on the border of Yunnan, with high mountains and dangerous rivers. In ancient times, transportation was extremely difficult. The export of tea relied entirely on horse caravans and cattle gangs. The delays on mountain roads were very long. On some sections, caravans could only make two trips a year, while cattle gangs could only make one trip a year. The long-term bumps on the back and back of the cow, as well as exposure to the sun, wind and rain, cause the substances contained in the tea to slowly transform, resulting in a brighter color and a stronger aroma of Pu'er tea. The efficacy and function of the medicine are doubled. Chai E's "Brahma Sky Lu Cong Lu" written in 1925 AD, Qing Dynasty Zhao Xuemin's "Compendium of Materia Medica", "Simao Interview", "Physical Knowledge", "Baicao Mirror", "Southern Yunnan Hearing and Seeing Records" and other ancient books, There are records of Pu'er tea detoxifying and curing diseases. In recent years, more in-depth research has been conducted on the physiological and pharmacological functions of Pu'er tea at home and abroad, and the functions of Pu'er tea have also been further developed. New research has found that Pu'er tea has beautifying effects and is known as the "new beauty brand" because it can deeply detoxify. Pu'er tea can produce fluid, quench thirst, relieve heat, detoxify and relieve constipation. It is especially suitable for women who suffer from constipation. With the help of Pu'er tea, it can regulate the gastrointestinal function and restore normal functions. Completely solves the problem of acne caused by constipation and "lady killer" bad breath; it can get rid of dull skin tone. One of the biggest effects of Pu'er tea is that it can reduce blood lipid content, dilate blood vessels, thereby accelerating blood circulation, solving dull skin color and various annoying spots caused by poor Qi and blood; it can slim down and tighten the skin. Dr. Emile Carrobi, director of clinical teaching at Santoni School of Medicine in Paris, France, used Yunnan Pu'er tea in clinical trials to prove: "Yunnan Pu'er tea has a good effect on reducing lipid compounds and cholesterol content." Therefore, if you insist on drinking Pu'er tea, you can Achieve the effects of weight loss, lipid lowering and blood pressure lowering.
The first effect of Pu'er tea is that Pu'er tea is mild in nature and warms the stomach without hurting the stomach. This is especially obvious for cooked Pu'er tea. Generally speaking, light fermented tea does have "unbearable lightness" concerns for tea lovers, especially those of us modern people who drink tea all day long and have abnormal diets. Under the long-term immersion of caffeine and tannins, I often experience the pain of gnawing my intestines and scraping my stomach. I believe many people have experienced it personally. Therefore, Pu'er tea is especially suitable for friends who socialize a lot. Most people who drink too much have stomach problems. Pu'er tea has a unique stomach-warming effect, which makes it especially good for family members to drink it every day, and it can also make them feel caring.
Yunnan Pu'er tea is the best tea among teas. It is a sacred product that can warm the stomach, lower fat, nourish qi, prolong life and enjoy tea. Yunnan has the oldest tea tree king and is also the origin of tea. As early as the late Ming and early Qing dynasties to the Tongzhi period, emperors and royal families advocated drinking Pu'er tea. This was also the prosperous period of Pu'er tea. Pu'er tea is a kind of post-fermented tea. It has the reputation of "longevity tea" and is also called "drinkable antique". It can be stored for a long time and becomes more fragrant as it ages.
The research results on the hypoglycemic function of Pu'er tea have passed the appraisal
Pu'er City, Yunnan Province announced on the 27th: The research results on the mechanism of Pu'er tea's hypoglycemic function have recently passed the appraisal of the Yunnan Provincial Department of Science and Technology. It provides strong theoretical support for scientific drinking of Pu'er tea to prevent and treat type 2 diabetes.
It is understood that diabetes is one of the most common chronic diseases, among which type Ⅱ diabetes accounts for more than 90% of the total number of diabetic patients. 30% of obese people in my country suffer from type Ⅱ diabetes.
Research shows that type 2 diabetes is closely related to the abnormality (increased) activity of a biological enzyme in the human body. This biological enzyme has gradually become one of the important targets for the treatment of type 2 diabetes. Some domestic and foreign research institutions and companies have begun to search for inhibitors of this biological enzyme, but currently there is no safe inhibitor without toxic side effects for clinical use.
According to Zhu Feiyun, deputy secretary of the Pu'er Municipal Party Committee, currently, the Fisher Cell Signaling Laboratory, a laboratory named after the Nobel Prize winner by the Pu'er Tea Research Institute and the School of Life Sciences of Jilin University, A project completed by colleagues from Changchun University of Science and Technology has initially explained the mechanism of Pu'er tea's blood sugar-lowering function. Recently, this achievement passed the appraisal of Yunnan Provincial Department of Science and Technology. Experts believe that this result will provide strong theoretical support for the scientific drinking of Pu'er tea to prevent and treat type 2 diabetes, provide a theoretical basis for the industrial development and quality standards of Pu'er tea for lowering blood sugar, and ultimately develop a new product for the treatment of type 2 diabetes. And obesity has laid the foundation for functional Pu'er tea products with independent intellectual property rights.
Research has found that Pu'er tea can significantly inhibit diabetes-related biological enzymes. Ripe Pu'er tea produced from Yunnan large-leaf species, and solid instant Pu'er tea powder refined through modern biological fermentation technology and modern extraction technology, can inhibit diabetes-related biological enzymes by more than 90%. Diabetic animal model test results show that as the concentration of Pu'er tea increases, its blood sugar-lowering effect becomes more significant, while the blood sugar levels of normal mice do not change. Compared with the animals in the control group who did not drink Pu'er tea, the blood sugar of the experimental animal group who drank Pu'er tea for 42 consecutive days dropped by 42%, while the oral hypoglycemic drug rosiglitazone intragastric administration dropped by 36%. All diabetic model mice that drank Pu'er tea (cooked tea) water for 11 consecutive months survived without sores or infections, while 2 animals in the group that drank ordinary water for 11 months survived, with a mortality rate of 80%. Animal experiments also found that although the blood sugar of animals in the group using oral hypoglycemic drugs dropped significantly, 30% of the mice developed complications specific to diabetes.
In animal experiments, it was observed that the weight of diabetic mice in the group that drank Pu'er tea (cooked tea) for two consecutive months decreased by 28.3%, while the weight of diabetic mice in the group that took oral hypoglycemic drugs increased, indicating that Pu'er tea has significant Weight loss effect. Animal experimental research results show that the way of drinking Pu'er tea has a greater impact on the blood sugar-lowering effect. In the case of quantitative drinking of Pu'er tea, continuous drinking in batches has a better effect than drinking it all at once.
In the experience of Pu'er tea among 120 diabetic patients, it was found that patients who were severely resistant to insulin injections and oral hypoglycemic drugs drank a certain amount of Pu'er tea without stopping taking medications and changing their eating habits. Experiencers have found that 70% of diabetic patients have their blood sugar drop below 7, and their blood sugar levels have dropped by an average of 35%. Among them, 40% of type 2 diabetic patients who drank Pu'er tea (who did not stop taking medication) had their blood sugar levels drop to normal values, while the blood sugar levels of the normal people who participated in the experience did not change.
Experts have commented that scientific drinking of Pu'er tea can help prevent or assist in the treatment of type 2 diabetes and reduce complications caused by type 2 diabetes. Currently, 5 national invention patents have been applied for related discoveries and inventions related to Pu'er tea's blood sugar-lowering research.
[Edit this paragraph] Harmony between man and nature, personalized drinks, healthy drinks
1. Geographical indication: Pu'er tea is unique to Yunnan. The unique geographical location has created the rich inner quality of Yunnan tea, which is also the fundamental reason why Yunnan Pu'er tea is unique.
2. Rich taste: The unique climate of Yunnan with different weather conditions makes Pu’er tea “one flavor for one mountain” and “ten flavors for ten mountains”. Different production areas have absolutely no similar characteristics in shape, color, aroma and quality.
3. Green food: Yunnan is a border province with backward industrial industries. There is basically no chemical company in many tea areas. This also ensures the pollution-free, pure and green quality of Yunnan Pu'er tea.
4. The longer it ages, the more fragrant it becomes: The long history and unique drinking culture have created the characteristic that Yunnan Pu’er tea becomes more fragrant as it ages.
5. Harmony between man and nature: Natural aging, wind, rain, and time have 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 beverages: The rich content, numerous distinctive flavors and varied tastes make Pu'er tea better able to meet the multi-level and various drinking needs of modern people.
7. Healthy drink: The extremely high content of various tea elements, trace elements, and the best water solubility and release properties make Pu'er tea synonymous with health.
Why Yunnan Pu'er tea is famous is precisely because of its seven unique characteristics, which has allowed Pu'er tea to gradually enter the market and develop into a promising industry!
Yunnan Pu'er tea is A type of tea that has strict requirements in terms of raw material origin, production technology, and hygienic requirements. But there is no unified standard for its aroma, taste, drinking method, etc. This is why Pu'er tea allows people of different ages, different classes, different skin colors, and different physiques to find their favorite Pu'er tea. Pu'er tea is a tolerant tea, and it is also a tea with distinctive personality.
[Edit this paragraph] Pu'er tea, a "mixed drink" on ancient and modern dining tables
There is a saying in Kunming to this day: "To look good, you can't dress plainly, but to taste, you can't eat rice with tea." Yunnan caravans carry Pu'er tea to Diqing and Tibet. People in Tibetan areas use Pu'er tea with butter to make butter tea. Herdsmen in Xinjiang and Inner Mongolia drink milk tea with milk or mare's milk. In fact, they are popular with the public and can be paired with meals*** As a “mixed drink” for drinking, Yunnan Pu’er tea can completely develop a “mixed drink” that tastes delicious.
Pu'er tea can be used in dishes
In addition to drinking, Pu'er tea can also be used in dishes. Its main benefits are to remove greasiness and clear the stomach. Therefore, Pu'er tea is mostly used to cook meat. class. On the other hand, the mellow aroma of Pu'er tea blends into the flavor of the dishes and can also be the icing on the cake. The prerequisite for using Pu'er tea in dishes is to choose high-quality Pu'er tea. Nowadays, there are fewer Pu'er dishes in Guangzhou than in Hong Kong and Taiwan. In Taiwan, a series of complex "Pu'er cuisine" have been developed, such as Pu'er chicken, Pu'er fish, Pu'er clams, Pu'er eggs, Pu'er Buddha jumping over the wall, etc.
1. Pu'er elbow
First soak the pork elbow in tea soup (remove the tea leaves) to remove the oily smell, and then simmer it in the pot. Or add various sauces directly to the tea soup, then add the pork knuckle and simmer slowly. Stew until the pork knuckle is tender and the aroma of tea enters the meat. The greasy elbow and the degreasing Pu'er are wonderfully combined here, which not only relieves the greasiness but also adds the fragrance of tea.
2. Chrysanthemum and Pu'er smoked pigeon
Use chamomile flowers, Pu'er tea leaves and brown sugar, dry-cook them in a pot, and use the smoke produced to smoke the pigeon meat. The aroma of Pu'er tea and caramel penetrate into the pigeon meat, making it mellow and sweet, which tastes good without hurting the stomach.
3. Pu'er braised pork ribs
This braised pork ribs is made by slowly steaming the pork ribs in Pu'er tea soup. Add rock sugar and salt and it tastes great.
4. Pu'er tea porridge
Use Pu'er tea and chamomile flowers to make tea, and use the tea soup to cook porridge. But the color of Pu'er tea determines the porridge's red and black color.
[Edit this paragraph] Pu'er tea - processing technology
The traditional production technology of Pu'er tea: tea picking, green drying (raw and sun-dried, pan-fried), rolling (hand-made dough), drying Drying, screening and classification, autoclaving and final drying (sun drying, shade drying).
Modern production technology (artificial aging): picking tea, fixing (frying, roller), rolling (machine processing), drying (drying), humidifying and stacking (sprinkling, tea fungus), air-drying Drying, screening and classification, autoclaving and final drying (drying).
Only ripe Pu'er tea has pharmacological effects, raw tea does not, but old raw tea (raw Pu'er) can. Therefore, when purchasing Pu'er, the criteria should be to taste old tea, drink ripe tea, and preserve raw tea. Anyone who understands tea making and aging knows that the aging of raw tea requires avoiding high temperatures in three processes: greening, drying of raw tea, and drying of pressed tea. Let’s talk about several important links in the production process of Shengpu.
Good Shengpu = Moderately greening the green tea in a wok, drying the finished product in the natural sun, and drying the finished product in the shade with natural ventilation indoors
Bad Shengpu = Drying the green tea in a drum drying machine, drying the green tea in a drying chamber, and drying the finished product at high temperature
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Dianqing and Diangreen:
The main process difference between the raw material of Yunnan Pu'ercha - sun-dried green tea, also known as Dianqing, and Yunnan roasted green tea is the fixing temperature and drying method. Sun-drying or drying, that is, temperature and time control. Of course, Dianqing’s special “sun flavor” is an irreplaceable feature.
1. Greening: The traditional "Dian Qing" Pu'er tea production process is that the tea leaves are picked from Yunnan large-leaf tea trees, first briefly air-dried or withered in the sun, and then fried and greened. The temperature of modern "Dian Qing" Pu'er tea frying in green pot is around 180 degrees, and the whole process takes about six minutes. After curing, the leaf color changes from bright green to dark green or dark green. The modern "Dian Green" Pu'er tea production process is to put the fresh leaves into a drum or pan to fry them for greening.
2. Rolling: The traditional process is through manual rolling, while the modern process is through mechanical rolling. The Pu'er tea soup produced by traditional rolling is pure, but mechanical rolling leads to coarse particles and the tea soup often appears turbid.
3. Drying: Traditional Dianqing usually completes the picking, fixing, rolling and other processes around 10 o'clock in the morning. At 10 o'clock, the woolen materials are spread evenly on the bamboo mat to dry until around 4 o'clock in the afternoon. Also flip it once or twice during this period. Dian green is usually dried using a dryer with a temperature of about 100-130 degrees.
4. Autoclaving: The tea materials are pressed into cake, Tuo, brick, etc. shapes through autoclaving machinery.
5. Final drying: Dianqing is autoclaved and naturally dried in the shade for 2-3 days, or sun-dried for 2 hours and then dried in the shade for 1 day. It is naturally stored for one month before leaving the factory. Dian green is autoclaved and then sent to the drying room, where it is dried by hot air at 45 degrees Celsius before leaving the factory immediately.
Pu'er Tea - How to Buy Pu'er Tea
Pu'er tea is mainly produced in Yunnan Province. In the past 10 years, it has only become popular in various places. Due to research by the health department, Pu'er tea can lower blood lipids. Pu'er tea has the functions of slimming down, anti-cancer, etc., especially the longer it is stored, the more effective it is, so the price changes are also quite drastic. Distinguish between new and old Pu'er tea. Because Pu'er tea can be continuously fermented, it becomes more fragrant as it ages, and of course it is more expensive. New Pu'er tea refers to Pu'er tea that has just been made. It has a greener appearance with pekoe and a strong taste. Old Pu'er tea refers to Pu'er tea that has been aged for a long time. After a long period of post-oxidation, the appearance of the tea leaves becomes The color is jujube red, and the pekoe also turns to yellowish brown.
Smell the aroma of tea leaves
Pu'er tea that is not well preserved usually produces a musty smell. In order to cover up the smell, some merchants will add floral aromas such as chrysanthemums. Therefore, if you see chrysanthemums in Pu'er tea, or if it smells floral, it means the tea is not of pure quality.
Identify the color of the tea soup
Ask the clerk or boss to try it and observe the color of the tea soup. Due to the continuous fermentation of aged Pu'er tea for many years, the color of the tea soup is darker, but it is by no means as black as paint; while the color of the tea soup of new Pu'er tea is lighter. However, this can only be used as a reference, because even newly made tea will be very dark, and the best way is to try it.
Testing
Testing is the most important part of buying tea, because you can fully know whether a cup of tea is good or not and whether it suits your taste. A good cup of Pu'er can be fully known from a trial. The tea will not smell musty or bitter. Newly made Pu'er contains pekoe and has not been aged, so it will have a bitter and astringent taste; after aging, the pekoe is converted into golden needles, and the Pu'er tea is mild and non-irritating, so it tastes sweeter.
How to taste the freshness of Pu'er tea?
1. Distinguish it from the aroma: Pu'er ripe tea will have a ripe flavor because it has been piled. Generally, only dry-cang ripe tea that has been aged for less than ten years (according to traditional saying, tea that has not gone moldy is dry-cang tea) can smell a ripe tea smell from the surface of the tea. In about ten to twenty years, the surface cooked tea smell has disappeared, and the cooked tea aroma can be felt from the tea soup. The first batch of cooked brick tea made from tight tea materials in 1973 was called "73 thick brick tea". It has been more than 20 years now. No matter whether the tea or the tea soup, there is no cooked taste anymore. It feels like "agarwood".
Agarwood is the best cooked tea aroma that has been transformed from a cooked flavor after long-term dry aging. The smell of cooked tea, cooked flavor and agarwood are one of the most direct and effective ways to distinguish raw tea from cooked tea.
2. Distinguish dry Pu'er raw tea from the soup color. The tea soup is maroon red, close to the color of heavy fire oolong tea. Even old raw tea, such as Longma brand Tongqing that has a history of 80 or 90 years, is The color of the tea soup of the old Pu'er tea is only slightly darker than that of the fifty-year-old Red Seal Pu'er round tea. The color of cooked tea is dark maroon, even close to black. Therefore, in the modern tea classification, Pu'er tea is classified as dark tea, which is related to the soup color of Pu'er ripe tea.
3. Identify from the bottom of the leaves. The bottom of the Pu'er raw tea leaves in Gancang is maroon to dark maroon, which is very similar to the bottom color of Taiwan's Oriental Beauty tea. The texture of the leaves is plump and soft, full of freshness. A brew of Tongqing Lao Pu'er tea leaves reveals the freshness and vitality of a hundred years ago. The bottom of the leaves of ripe Pu'er tea is mostly dark chestnut or black, and the texture of the leaves is thin and hard. If it is heavily fermented, it will be obviously charred, as if it has been grilled by a fire. Some older leaves have cracked leaf surfaces and separated veins one by one, like dry leaves that have been soaked in water for a long time. However, if some ripe tea has not been piled for a long time and the degree of fermentation is not heavy, the bottom of the leaves will be very close to the bottom of the raw tea leaves. On the contrary, there are also some raw teas that cannot be dried immediately after being rolled, such as tea leaves, which are delayed for a long time during the production process. The bottom of the leaves will also turn dark brown, and the soup color will be thicker and darker, which is different from the slight fermentation. The cooked tea is the same.
Will Pu'er tea go bad?
If Pu'er tea is stored properly, it will become more fragrant with age. However, when purchasing, you will find a shelf life marked on the outer packaging of Pu'er tea. This is because it is stipulated that food must be labeled. In fact, consumers do not need to pay attention when drinking Pu'er tea. In addition, if you find that the tea has a musty smell, it is usually caused by improper storage and should not be purchased.
The new Pu'er tea has a strong taste and strong irritation, which is not suitable for people who are used to drinking high mountain tea or Pu'er tea. Because old Pu'er tea has been aged for a long time, after a long period of post-oxidation, the nature of the tea becomes milder and non-irritating. It can promote blood metabolism and does not irritate the stomach. It is said that it can also maintain health, help Qi, and replenish Qi, and it is stored well. The longer the time, the higher the degree of oxidation and the mellower the tea soup tastes.
Understand the age of Pu'er tea: The price, grade, and age of the tea are important factors. The price of a Pu'er tea brick can range from 100 yuan to 1,000 yuan, mainly because Pu'er tea has a saying that the older it gets, the more fragrant it becomes. , so businesses are looking for treasures and tributes that are 20, 30, or even 50 or 60 years old, and the prices are sky-high. In fact, there is no effective way to identify the age of Pu'er tea, and if it is not stored properly It will also affect the quality of tea. The only way is to drink more and compare more. Nevertheless, here is a simple method for identifying the age of Pu'er tea for reference.
How to identify the age of Pu'er tea and look at the appearance of the tea leaves: the appearance of new Pu'er tea is fresher, with pekoe, and has a strong taste; after a long period of post-oxidation, the appearance of the tea leaves will appear jujube. Red, pekoe also turns to yellowish brown.
Distinguish the color of the wrapping paper: Usually the white paper wrapped in pressed aged Pu'er tea has become old over time, so the paper is slightly yellow, so you can choose from the handmade texture and printing of the paper. We start with the aging degree of the color. This can only be used as a reference, not an absolute basis, because some unscrupulous businessmen may take advantage of this mentality and use old wrapping paper to package inferior products.
Understand the age of tea: Generally speaking, the age of Pu'er tea is usually divided as follows: Pu'er tea produced in this period before 1949 is called antique tea, such as the Centennial Song Pinhao and the Centennial Tongxing Tribute , Centenary Tongqing Hao, Tongchang Old Hao, Song Pinjing Hao. Usually, a piece of paper made of glutinous rice and printed with the above name is placed inside the tea cake, which is called Nei Fei.
From 1949 to 1967, the production seal grade of China's tea industry was changed from each tea product, that is, the word "tea" on the packaging paper was marked in different colors with red seal as the first batch and green seal as the second batch. , the yellow seal is the third batch.
1. Look at the appearance
Look at the appearance, first look at the strip shape of the tea leaves, whether the strip shape is complete, whether the leaves are old or young, the old leaves are larger, and the young leaves are thinner; smell it dry The smell of tea depends on the color and clarity of the dry tea. The dry tea aroma of high-quality Yunnan Pu'er loose tea is revealed (some may contain dried mushroom aroma, Chinese medicinal aroma, dried longan aroma, dry mold aroma, camphor aroma, etc.), which is the same. , miscellaneous flavor, color is brown or brown (pork liver color), with an oily luster, brown with reddish color (commonly known as red ripe), the cords are fat and strong, and there are few broken tea; the inferior ones have a slight aroma or only a slight aroma. It has a stale smell, even with a sour smell or other miscellaneous smells, the cords are tight and incomplete, and the color is dark brown, dull and dull.
2. Look at the color of the soup
The main thing is to look at the depth and brightness of the soup color. For high-quality Yunnan Pu'er loose tea, the tea soup brewed will be red and bright, with a "golden circle". If you look at the soup above, It has an oily bead-shaped film. If the quality is inferior, the tea soup will be red but not thick, not bright, and often have dust-like substances suspended in it, and some may even turn black and black, commonly known as "soy sauce soup".
3. Smell
Mainly use hot sniffing and cold sniffing. Hot sniffing looks at the purity of the aroma, and cold sniffing looks at the persistence of the aroma; high-quality hot smelling old fragrance is significantly richer. , and pure, with a strong "qi", a long-lasting cold aroma, and a sweet taste. The inferior ones have an old aroma, but are mixed with sour, rancid, rusty water or other miscellaneous odors, and some have a "stinky musty smell".
4. Taste
Mainly feel it from the smooth mouthfeel, sweet aftertaste and throat moistening feeling. The high-quality ones have a rich and mellow taste, are smooth in the mouth, moisturize the throat, have a sweet aftertaste, and produce saliva at the base of the tongue; the inferior ones have a bland taste, are not smooth in the mouth, have no sweet aftertaste, and may feel uncomfortable on both sides of the base of the tongue, or even produce a "stringent numbness" feeling.
5. Look at the leaf bottom
The main thing is to look at the color and texture of the leaf bottom, and see whether the soaked leaf bottom is complete and whether it still maintains softness. The high-quality ones have a brownish-red color, uniform bright color, few mixed flowers, intact leaves, soft leaves, not rotten, and not hardened; the inferior ones have mixed colors, darkened and dull colors, or the leaves are rotten and hardened.
Appreciation of Yunnan Pu'er pressed tea
1. Look at the packaging
Yunnan Pu'er pressed tea is mostly packaged with traditional packaging materials, such as tissue paper for the inner packaging, The outer packaging is made of bamboo shoots and bamboo baskets, and the binding is made of hemp rope and silk. It is also accepted and recognized by the majority of Pu'er tea lovers. Check whether the packaging material is clean and odor-free, whether the packaging is tight, straight, and firm, whether the size of the packaging closely fits the tea body and whether it is loose; whether the tissue paper is pure cotton, and whether the writing is clear, etc. In addition, other innovative packaging forms, exquisite small packages, etc. must also be carefully inspected.
2. Appearance
Mainly look at the evenness, tightness, color, tenderness, uniformity, etc., to see whether the shape is correct, whether the edges and corners are neat, whether the cords are clear, and whether there are Up and down. For example, Yunnan Qizi Cake Tea (7572, 7542, 7262, etc.) requires a diameter of 20cm, a thick middle (2.5cm), and a thin edge (1.0cm), and the "mortar" is in the center of the cake, not skewed, and the tea strips are clear and free of wrinkles. Falling noodles, falling edges, moderate tightness, and "loach" edges
I hope this can help you, and I hope you will adopt it...