How to authenticate Pu er tea, how to identify the authenticity of Pu er tea

Pu'er tea is a good tea that becomes more fragrant and beneficial to human health as it ages. Otherwise, it is impossible to explain that the Qing Dynasty has used Pu'er tea as a tribute tea for more than 200 years, from the Kangxi Emperor, the ancient emperor Qianlong to Cixi, all of whom did not like Pu'er tea. In modern times, a group of people who are not rich or expensive, take Pu'er old tea as a health must, and they can't do without Pu'er tea every day.

Therefore, it is necessary for consumers to accurately understand Pu'er tea and how to choose good Pu'er tea. According to national standards, Pu'er tea must comply with the "Four Principles".

First, the Pu'er tea protection area is the administrative area under the jurisdiction of 11 prefectures and cities and 75 counties (cities, districts, townships (towns, sub-district offices) in Yunnan Province, including Pu'er, Xishuangbanna, Lincang and Baoshan. Tea that is not produced in the above protected areas is not Pu'er tea.

The second is the large-leaved species. In the protected area of Pu'er tea in Yunnan, there are large-leaved species, medium-leaf varieties and small-leaf varieties of tea, but only large-leaf species in this area can be produced by Pu'er tea.

The third is tanning. The drying method of Pu-erh tea Qingmao tea must be "sun drying", that is, sun-drying, and the purpose of sun-drying is to maintain the activity of Pu-erh tea enzymes and ensure its post-fermentation. This is one of the key processes that distinguish Pu'er tea from other teas.

There is a long rainy season when picking fresh leaves of Pu'er tea, and whether the production enterprise has a greenhouse, and whether the fresh leaves at this time can ensure the greening, is the key to testing the quality production of Pu'er tea enterprises.

The fourth is post-fermentation. Pu'er tea is based on the sun-dried green hair tea, pressed and formed and then fermented naturally, or the sun-dried green hair tea is fermented by artificial wadding, both of which are post-fermentation, which is different from the fermentation process of black tea and black tea.

The tea that meets the above "four principles" is Pu'er tea.

Pu'er tea is a good tea and must have "three good":

The first is good raw materials. Famous mountains produce good tea. Jingmai Mountain is the raw material base of Pu'er tea.

There are 28,000 acres of well-preserved ancient tea trees in this mountain. The tea here has the aroma of dry tea, tea soup, the bottom of the cup and the sweetness of honey, which is recognized as a good tea by Pu'er tea people. The tea produced in famous mountains such as Banzhang, Nannuo Mountain, and Mengku is also good.

The second is good processing technology. The production process of each process of Pu'er tea from fresh leaf picking to finished product delivery is very important, and it is necessary to formulate enterprise production standards in strict accordance with national standards and organize production in accordance with the requirements of standardization.

The third is good storage conditions. Pu-erh tea should be stored in a clean, ventilated, dark, dry, and odorless warehouse. Under the conditions that meet the standards, it is suitable for long-term storage.

Pu-erh tea is a food, and like the selection of other foods, Pu-erh tea with good color, aroma, taste and shape is a good tea. Pu'er raw tea is dark green in color, and good raw tea soup is golden and translucent. The color of ripe Pu'er tea is reddish-brown, and the color of good ripe tea soup is red and bright.

The tea leaves are tightly knotted, the aroma is pure and odorless, and the taste is mellow and sweet. Although the aroma of good Pu'er tea dry tea and tea soup has its own characteristics, they are all very charming and will not have a peculiar smell. Some people say that Pu'er tea has a musty smell, and they also say that this is authentic old tea.

This is completely wrong. Pu'er tea with musty and peculiar smell should not be bought and should not be drunk. There are few old teas, and only reliable old tea circles can buy real Pu'er old tea.

There is no distinction between real and fake tea. It can only be said that there is a difference between quality and grade.

Look at the color of the dry tea. Smell the aroma. Then taste his taste and so on.

1.Distinguish between new and old Pu'er teas.

Since Pu-erh tea can be fermented continuously, the older it gets, the more fragrant it becomes, and of course the price is more expensive. The new Pu-erh tea refers to the freshly made Pu-erh tea, which has a greener appearance and a strong taste, and the old Pu-erh tea refers to the Pu-erh tea that has been aged for a long time, because after a long period of post-oxidation, the appearance of the tea leaves is jujube red, and the white hao has also turned yellow-brown.

2.Smell the aroma of tea leaves.

Pu-erh tea, which is usually poorly preserved, can produce a musty smell, and some merchants add floral scents such as chrysanthemums to mask its smell. Therefore, if you see chrysanthemums in Pu'er tea, or smell floral, it means that the quality of the tea is not pure.

1. Look at the packaging. Pu'er tea is a kind of large-leaf tea unique to Yunnan, and its packaging is mostly made of traditional materials, the inner packaging is generally facial paper, and the outer packaging is bamboo shoot leaves. Of course, with the continuous development of the times, many brands have now begun to use some more modern packaging, such as Jinqiao, Gantong Xianggui, etc.

But no matter how the packaging changes, we must look at the information on the outside of the package, whether the handwriting is clear, whether the year of production is ambiguous, whether there is a production license number, etc.

2. Look at the appearance. Unpack the package, to see the overall appearance of the tea cake bricks, whether the thickness is uniform and uneven, whether the edges are neat, whether there is broken tea, and whether the cords are clear. From these appearance standards, you can generally see the quality of a tea's craftsmanship, such as opening the package, picking up tea cakes, tea bricks, and a lot of broken tea, from the first impression I gave this tea a low score.

3. Look at the color of the soup. Good Pu'er tea, whether raw or cooked, is translucent, with few broken teas or other suspended impurities, and poor quality soups are a little dull, and there are often a lot of broken teas and other dusty magazines floating in it.

4. Smell the smell. The high-quality Pu'er aroma is pure and long, refreshing. Poor quality pu-erh has a low aroma and may sometimes be mixed with sour, rancid or other miscellaneous flavors, so don't buy such pu-erh.

5. Taste. Mainly from the three aspects of smoothing, sweetness and throat moistening after the entrance of tea, good Pu'er tea is smooth, sweet and long-lasting, and moistens the throat; The Pu'er entrance of the quality tea has a bitter feeling, and even the sides of the tongue will cause discomfort.

6. Look at the bottom of the leaf. The bottom of a good Pu'er tea is uniform and full, the leaves are complete, the color is bright, and there are few and no broken leaves; The tea leaves of quality tea are uniform in size, dull in color, and the leaves are hardened and not relaxed.