It's good to have an expert with you, but if you don't have an expert around, you'd better go to some reputable shops and try more kinds of tea. There are no experts around, but you must have experts' words in your ear, and often bubble forums to see what good teas you are discussing recently and get some information about prices. Another special feature of Pu 'er tea is that it is special to every pile, batch, year and different tea areas. Don't think that only Menghai Tea Factory, Xiaguan Tea Factory, Mengku Rongshi and Changtai have good tea. Like some lesser-known tea factories and even retail tea houses, it is possible to produce amazing tea at a very low price. It is impossible for a small factory to sell the price of tea from a big factory, otherwise, we won't have to worry about having no old tea to drink in the future (it is all in the warehouse and can't be sold). Generally, small factories launch their own high-end products, the raw materials are very good, and the materials are extremely pure, and they will not mix other teas. Explain the blending: different teas are mixed according to a certain proportion, such as: 1. Tea blending in different seasons of the year, in order to stabilize the product quality or pursue a certain taste that you think is better, tea in different periods will be blended. 2. Old tea is mixed with new tea, which is mainly to pursue the integration of the advantages between new tea and old tea. The 7742 in Menghai is about 3 years old tea mixed with new tea, and the effect is good and affordable-in fact, the price of 7742 is high, but the quality is really good. 3. The combination of different grades of tea, like the cover of Cangertuo tea in Shimonoseki, most of the tea in Menghai is covered with high-grade tea, but the relative grade is a little worse. Mainly for aesthetics. 4. Tea blending in different tea areas, such as tea blending in Chashan near Jingmai, tastes similar but costs are greatly reduced, which is more affordable. Back to the small factory just now, we generally don't mix tea: because there are not many high-end products, we don't collect much tea. Moreover, they are all bought by leaders (there are only a few people in a tea factory, all of whom are leaders), and the quality and origin of the collected tea are guaranteed. In addition, the output is small, of course, the production is more serious (own portal products), especially in the process of drying, the amount of tea is relatively guaranteed. The quality of dried tea is much better than that of baked tea. In particular, those over-baked teas are not suitable for making Pu 'er tea, because at high temperature, the active enzymes, the basis of Pu 'er tea aging, have been destroyed, and over-baked teas can only be made into Yunnan green. There is no collection value. However, the quality of these small factories is not very stable, and often a batch of good tea disappears after it comes out. Some experts choose and recommend it to you, which is the best, cheap and good.
If you want to buy Pu 'er tea, I suggest you buy better green tea, otherwise no matter how long you keep it, bad green tea will not become good old tea. Only good green tea can become good old tea, but not necessarily. The key depends on the condition of your storage.
The following are the opinions of several experts:
The four tips of "Taste Pu 'er Tea" by Liao Yirong are clear, pure, upright and vital
The first key is to smell the taste
No matter the raw and cooked Pu 'er tea, whether it is old or new, good or bad, its shape and price, the first thing to smell is that after decades of aging and fermentation, it will definitely have an old taste. The so-called stale but not moldy, the old taste will be dispelled when you wake up the tea, and the moldy taste is the smell emitted by the deterioration of tea from the inside out, which is moldy due to moisture. So the moldy tea has lost its true beauty in this way, so it is very important to smell it. If the tea in 5 years smells moldy and unnatural, it will be useless even if it is put in 1 years. Therefore,
The second trick is to distinguish its color
Before the tea is brewed, smell it to see if it is clean and clear (no peculiar smell or smelly smell), and then look at the bubbles. When Pu 'er tea is stored in normal environment, even if it is kept for 3 or 5 years or even 1 years, the color of tea (tea soup) will never turn black or produce strange taste.
At present, many businessmen or consumers in metropolis have the illusion that the color of Pu 'er tea will definitely turn black or black after it is left for a long time. In fact, there is only one truth, that is, the older it is, the more fragrant it will be. After Pu 'er Fang Chen is fermented, it will turn from light yellow to bordeaux, and the longer it is, the stronger the tea flavor will be, and it will not turn black. When the newly-made raw tea is brewed, it is as fresh and elastic as Taiwanese tea, but the soup is golden yellow and bitter and slightly astringent, which means it takes time to wait for its fermentation and oxidation. The longer the time, the lower the irritation and the more mellow the tea quality (of course, the cost is relatively increased, and in the case of drinking one cake less, the more you drink, the smoother it will be, and the more you drink, the better it will be.) Are there many good tea parties circulating in the market? Besides, isn't it the patent of those forgers to fabricate beautiful sales lies? Relative counterfeiters will naturally make up the number, so the law of color, flavor and taste will be put on first before we talk about the price, otherwise it will be the forger's favorite to meet the haggler! (Don't talk about quality first, talk about price) The truth and sustainability of business are mutually cultivated. I will raise the price for you to kill if you don't love to bargain. In fact, the richer people who know how to cherish customers. Once again, I earnestly told you that the goodness of Pu 'er tea is by no means accidental, nor is it age or%