How to distinguish new and aged Pu er tea

To see Pu'er tea, first look at the appearance, whether it is tea cakes, Tuo tea, brick tea, or other various types of tea, first look at the shape of the tea, whether the bar shape is complete, the leaves are old or tender, the old leaves are larger, and the young leaves are thinner. If the outside of a tea cake does not have an obvious strip shape (the lines formed by a piece of tea leaves), and it appears broken and fine, it is made of secondary products.

The second depends on the color of the tea, whether it is dark or light, and how glossy it is. The authentic is the color of pork liver, and Pu'er tea that has been aged for more than five years has such a reddish color in black.

Third, look at the color of the soup. A good Pu'er tea is made in a transparent and shiny tea soup, and the soup looks like an oil bead-shaped film. It's not good, the tea soup is black and black.

Fourth, smell the smell. The fragrance can't come out, and there is no sweetness. Aged tea depends on whether there is a unique stale taste, which is a very sweet taste, rather than a "stinky taste".

First of all, I don't know if the landlord asks whether it is raw tea or ripe tea of Pu'er tea?

Because the identification method of raw tea and cooked tea of Pu'er tea is different, the taste of drinking is also very different.

And there are many variables that can be used to distinguish between old and new Pu'er teas, and we say the same

So let's start with raw tea.

So what is the raw tea of Pu-erh tea? On December 1, 2008, the national standard "Geographical Indication Product Pu'er Tea" will be implemented in this way, which defines Pu'er tea as raw tea: It is a tea with unique quality characteristics made of Yunnan large-leaf sun-dried green tea within the scope of geographical indication protection and made by specific processing technology within the scope of geographical indication protection.

So, why does the national standard emphasize that it is a large-leaf species of Yunnan sun-dried Qingmao tea?

Why not use the steaming enzyme (i.e., fried green in green tea) that Yunnan people often drink?

Why not Yunnan's famous Yunnan green (i.e., roasted green in green tea)?

That's because the last step of the green tea processing process affects the green tea processing process for fresh leaves--- --- rolling--- drying.

Because the temperature of roasting and roasting is too high when drying, the active substances in the tea have basically lost their activity, and the temperature of drying is only 20-30 degrees, and most of the active substances in the tea have been preserved.

The preserved active substances, at the right temperature, react with moisture and oxygen in the air, which we generally call post-fermentation, or natural aging.

From this, we can know that the new tea of raw tea must go through the process of natural aging in order to become old tea, so we must first know where the cake tea is stored and how long it has been stored.

Because the temperature and humidity are different in different regions, the aging time of tea will naturally be different, generally the higher the temperature and moisture, the faster the aging speed (but the premise is that the natural aging process can not be too humid and hot, otherwise the tea will deteriorate, the most suitable humidity is 50-65, and the temperature is about 20-28 degrees).

Taste: Generally, the bitterness and astringency of new tea are relatively heavy (we usually say that this tea is active).

Soup color: not very translucent, yellow-green and bright, mainly yellow (the older the raw tea, the closer his soup color is to amber).

Leaf base: The leaf base is greenish (older yellowish).

Then, taking Kunming as an example, a cake of raw tea needs to be stored for 5-7 years before it can show golden yellow, and it is slightly close to amber for more than 10 years.

The new tea is fresher and more refreshing than the old tea in terms of color, smell and taste, the water content of the new tea is lower, the tea quality is dry and hard and brittle, the fingers can pinch it into powder, and the tea stalk is also easier to break. The aged tea that has been stored for more than one year has a dull yellow color, a low aroma, a bland taste, and an old taste when drinking. Aged tea is stored for a long time, the water content is high, most of the tea is soft, and it cannot become a powder by hand, of course, the aged tea that is properly preserved cannot be generalized in this way.

(1) Color:

During the storage process of tea, due to the action of oxygen and light in the air, some pigment substances that make up the color of tea slowly and automatically decompose. As a result of the decomposition of green tea chlorophyllin, the color is made by the time of new tea. Verdant and tender green gradually turns gray, yellow-green.

The theabrownin produced by the oxidation of ascorbic acid (vitamin C), which is abundant in green tea, will make the tea soup yellow-brown.

(2) Taste:

Due to the oxidation of esters in tea, a volatile aldehyde substance, or a condensate insoluble in water, the effective ingredients soluble in water are reduced, so that the taste of tea becomes thin from mellow, and at the same time, due to the oxidation of amino acids in tea and the result of deamination and decarboxylation, the fresh taste of tea is weakened and becomes "sluggish".

(3) Aroma:

Due to the oxidation, condensation and slow volatilization of aroma substances, the tea leaves change from fragrant to turbid. The above difference is for a larger number of tea varieties. Moreover, with good storage conditions, this difference will be relatively small.

As for some teas, the quality has not decreased after storage, which is another matter.

For tea, except for fermented teas such as Pu'er tea, new tea will generally be better than old tea. However, when buying in the market, we generally find that it is sometimes difficult to distinguish between new tea and old tea. So how to distinguish between new tea and old tea?

Let's take a look.

Color: The color of new tea is brighter than that of old tea, and the color of the brewed tea soup will look brighter.

Aroma looks: new tea. The tea will smell longer and stronger. The fragrance of aged tea is relatively light, and it is not strong, and it is relatively mixed.

In terms of taste: the tea soup brewed from the tea leaves of the new tea tastes fresh and refreshing, while the old tea tastes relatively light and has no freshness.

1. Color observation method:The color of new tea is fresh and green, while the color of old tea is dark and black, and the greenness is obviously worse than that of new tea.

2. Taste identification method:The new tea has a strong fragrance, fresh and natural, and the old tea has a light fragrance and lacks umami. Individual merchants can smoke the fragrance of aged tea, but the fragrance of such tea is not pure enough, as long as it is careful, it can generally be distinguished.

3. Dry and wet discrimination method:New tea has just been put on the market, just fried out, and generally relatively dry. Due to the long time of aging tea, the influence of moisture return will make the tea feel slightly heavier, and rubbing it with your hands will find that there is no light and brittle friction sound.

4. Distinguish the fine method:After many green teas are fried into shape, they can form natural fine hairs, such tea leaves are generally bud tips, the price is relatively expensive, and the taste is refreshing, sweet and fragrant, and it is a famous product in tea. However, if it is placed for a long time, the fine hairs will condense into small balls that are not easy to detect, and the color and fragrance of such tea will be greatly reduced.

The fine hairs of the new tea are naturally attached to the leaves and have not yet fallen off.

How to distinguish between new tea and old tea?

Pu'er tea is an aged tea, and the older it is, the better.

Pu'er tea is a black tea, which is named because the origin used to belong to Pu'er Prefecture in Yunnan (now Pu'er City). Now it refers to the tea produced in the Pu'er tea area, which is a loose tea and pressed tea made from Yunnan large-leaf sun-dried green hair tea that is recognized as a Pu'er tea area, and is processed after post-fermentation. Pu'er tea is an "imported antique", unlike other teas that are expensive in Xin, Pu'er tea is expensive in "Chen" and tends to appreciate gradually over time.

Wild ancient tea tree: Zhenyuan County Qianjiazhai No. 1 ancient tea tree, the age of the tree is 2700 years. It is located at the foot of the slope of the high mountain side of Shangba, the altitude is 2450 meters, the arbor type, the tree posture is erected, the branches are sparse, the tree is 22 20 meters high, the lowest branch is 3 6 meters, the second branch is 7 3 meters, the base trunk diameter is 1 2 meters, and the diameter at breast height is 0 86 meters.

There are also 1700-year-old wild ancient tea trees in Bada and the thickest wild ancient tea trees in Xiangzhuqing.

Transitional large tea tree: The transitional large tea tree in Bangwei Village, Lancang County, which is about 1,000 years old, is an arbor type large tea tree, with erection of tree posture, dense branches, tree height meters, base trunk diameter meters, tree width of 8 2 9 0 meters, the lowest branch meter, 3 first-level branches, and 13 second-level branches. The ancient tea tree of Bangwei is 1,990 meters old in Bangwei Village, Fudong Township, Lancang County.

Cultivated ancient tea tree: Nanqi Mountain is located in the east of Menghai County, about 30 kilometers away from the county seat. Here, there is already a cultivated tea tree king that is more than 800 years old, the tree is high meters, the width of the tree is 10 meters, the main stem is circumferential meters, the shape is peculiar, the tea content is 30%, which is higher than the ordinary cultivated tea tree content, so it is called the hometown of the tea tree king.

It is a black tea, and it has the effect of getting older and more fragrant

Like many green teas (such as Bird's Tongue, West Lake Longjing, Yongchuan Xiuya) will be very dull in color through high heat, often this kind of tea has a better taste and aroma, and the cost is higher, and generally all companies sell it as high-end tea. The old tea you said is dark and dull only for the inferior tea products on the market, because it does not pass the high temperature body fragrance, contains too much water, and the general spring tea has changed color in the second half of the year, but this kind of tea looks particularly good, and consumers who don't understand often choose the appearance is better! People who really drink good tea will not pay too much attention to the appearance of dry tea, and then look at the bottom of the leaves after opening the soup.

Because the vanity of today's people is too strong, and they want to buy it cheaply, the tea they take out is tall and feels like they have more face! Once you meet someone who understands tea, the vanity can be exposed to you. The current tea factories are reluctant to make really good tea!

In short, to distinguish whether green tea is old tea, you have to taste it from the taste, old tea is generally very light and old, and new tea is very fresh to drink and has a good aroma. There are also some profiteers who blend the old tea that was not sold out last year into the new tea little by little, which ordinary consumers can't drink, so they can only distinguish it from the dry tea! Aged tea generally does not spell too much, too much will affect the taste of new tea, so look at a small amount of color difference in dry tea.

People often say that drinking tea should be new and drinking wine should be old, which has a certain truth. Tea storage time for a long time, due to the action of moisture, oxygen and light in the air, the phenols, esters, acids and vitamins in the tea are destroyed or deteriorated to form oxides, which makes the tea color darker, the aroma dull, the tea soup turbid and yellow, and the tea cord loose, thereby reducing the quality of tea. So, how to distinguish between new tea and old tea?

Method Steps: Look at the appearance: The appearance of new tea is dry, hard and loose, and the color is fresh; Aged tea is constricted and dark. Folded tea stems, new tea tea stalks, broken as soon as they are broken; Aged tea stems are not easy to break. Touching the leaves, the new tea is drier to the touch, and it becomes a powder when twisted with your fingers; Aged tea is soft and heavy, not easy to twist, brew new tea with boiling water, fragrant, buds and leaves stretch, clear brown color, green color when just brewed, slowly turn yellow, after drinking, the tongue feels mellow and clear; The aroma of aged tea is low, the buds and leaves are shriveled, the tea color is dark, the color is dull and yellow when it is just brewed, there is no fragrance and mellow feeling after drinking, and some have a slight peculiar smell.

However, not all teas are new teas that are better than old teas. Some tea varieties are better when stored properly for a period of time. As long as it is stored properly, it will not only not deteriorate, but can even improve the quality of tea.

This is because these teas mainly form two smells during storage, one is the stale gas formed when the tea leaves are slowly aged, and the other is the poisonous gas formed by a small amount of mold, the two gases are mixed and harmoniously blended, and the result is a new aroma that is welcomed by people.