How to tell the difference between ancient tree tea? Is ancient tree tea really good?

How to tell the difference between ancient tree tea? The main ways to distinguish between them are the following:

First, the thick bottom of the leaf is ancient tree tea.

Second, after tearing off the bottom of the leaf, the filament can be pulled out is the ancient tree tea.

Third, the bitter and astringent taste is ancient tree tea.

Fourth, it is ancient tree tea that is resistant to brewing.

But this is not absolute, let's analyze it, does the hypertrophy at the bottom of the leaf necessarily be ancient tree tea? Of course not. The bottom of the tea leaves on the terrace that is over-fertilized will also be very thick, but the age of the tree is only a few years or more than ten years.

Moreover, some ancient tea trees themselves belong to small and medium-sized leaf species, and its leaves themselves are very thin, even if they grow for hundreds of years.

Can the filament be pulled out of the ancient tree tea? This point of view is even more far-fetched, the filaments pulled out after the leaves are torn off belong to the plant fiber category, not exclusive to tea. Just find a vegetable patch and tear off the green leaves, and you can also pull out long silks.

Could it be that the green cabbage is also hundreds of years old?

Is it ancient tree tea with a strong bitter and astringent taste? The reality is the opposite, the younger the tree, the more bitter and astringent the tea is (the bitter taste here means that it is difficult to degenerate), and the older the tree, the less bitter and astringent the tea, and the better the sweetness.

Is it ancient tree tea that is resistant to brewing? There is some truth to this view, but it cannot be absolute. Ancient tree tea must be very resistant to brewing, and if you master the brewing skills, you can brew more than 15 times in a row.

Some small tree teas can also be very resistant to brewing after post-processing, but it does not belong to ancient tree teas.

Generally speaking, it is not a simple matter to determine whether a tea belongs to ancient tree tea. It is necessary to make a comprehensive judgment from the bottom of the leaf, foam resistance, taste, body feeling and other aspects. No matter how long the ancient tree tea is brewed, the bottom of the leaves must be fresh and soft.

The foaming resistance can be brewed at least 15 times in a row, and the taste must be soft and sweet, even if it is slightly bitter, it will degrade quickly. The body sensation must be very direct, such as the body sweating slightly, and the stomach and soles of the feet feel warm; And so on these physical sensations.

The second question is that ancient tree tea has a better taste and is resistant to brewing, so if you pursue good quality, it is better to use ancient tree tea.

Ancient tree tea, you see that the leaves it brews are wider than other leaves, larger, everyone has their own different opinions, I personally think that the leaves of ancient tree tea are better than new tea, after all, the tea fragrance is more mellow.

If you want to distinguish ancient tree tea, you have to look at the shape of the tea leaves and the taste of the brewed tea, the ancient tree tea is really very delicious and has a strong taste.

Ancient tree tea is better to drink, there is no peculiar smell, it looks better with complete leaf shape, and there are more white buds.

Pu'er tea is one of the top ten famous teas in China, known for its mellow taste, the longer the year, the more aromatic, the taste is more pure, the health care value is higher, and the ancient tree tea is even more rare, ** higher, many businesses in the name of the ancient tree tea, seeking profits, so we have to distinguish the ancient tree tea. How to distinguish ancient tree tea, the following flavors are by no means ancient tree tea.

1. Hemp: In fact, hemp is not a taste, it is a feeling, when drinking tea, the tongue or tongue surface has a feeling of acupuncture or numbness, which means that there are pesticide residues on the tea, and the severity of hemp represents the amount of residual pesticides. The growth period of ancient tree tea is hundreds of years, the surrounding ecology is good, and its own insect resistance is also very strong, and there is no need to spray the slightest pesticide spray, so if you have a feeling of numbness when you drink tea, it must not be ancient tree tea.

2. Smoke taste: In fact, the smoke smell is divided into two kinds, one is a faint and very fragrant smoke smell, which is due to the fact that the production process of ancient tree tea is inherited from ancient times, so the finishing process is not well mastered, if there is a slight mistake, there will be this faint smoke smell, and this faint smoke smell has become the symbol of ancient tree tea. And another kind of wood-burning smoke smell, very strong and even some choking, that means that this kind of tea is picked in summer to regret the crack, commonly known as rain tea, the quality of this tea is not high in front of the product, and because the local rain can not be sun-green, can only take the way of burning firewood drying, and the cover will quietly carry the smoke smell of firewood.

3. Fishy, moldy, dry: these three flavors are generally caused by the poor storage environment, or it may be because the quality of the tea itself is not good, so if you smell these three flavors, it means that the quality of the tea is inferior, and the heavier it is, the worse the quality of the tea.

How to distinguish ancient tree tea, the tea with these flavors is by no means ancient tree tea, we should pay attention to distinguish when buying, we will not be fooled, so do you understand?

1. Look at the appearance.

Usually when we identify the quality of ancient tree tea, you can look at the shape of the tea, because the leaves of ancient tree tea are relatively strong, the shelving sense of the leaf surface is relatively strong, and the leaf veins are clear, its edge has toothed ripples and there are few hairs on the back, and the terrace tea is artificially cultivated, its leaf depth is relatively thin, the leaf skirt is wavy, and the back is hairy.

2. Aroma and leaf bottom.

When people identify the quality of ancient tree tea, they can also see its aroma and leaf bottom posture, the real best ancient tree tea, the aroma is deep and heavy, and the stay time is relatively long, and the remaining leaf bottom stretch after it is brewed is particularly good, and the hypertrophy is elastic, and the flexibility is strong, while other teas do not have these characteristics, they leave a small and brittle leaf bottom and relatively hard.

3. Foam resistance.

To identify the quality of ancient tree tea, you can look at its bubble resistance, that is, the sustainability is true, the best ancient tree tea is particularly strong in bubble resistance, it can continue to brew more than 8 10 times, especially good ancient tree tea, can continue to brew more than 12 times. However, the poor quality of ancient tree tea will not taste good after brewing four or five times, and the tea soup will become very thin and thin.

It can be evaluated by four aspects: color, aroma, taste, and shape.

1) Different colors and lusters have different color characteristics. The roasted green in green tea should be yellow-green, the roasted green should be dark green, the steamed green should be emerald green, and the longjing should be slightly beige in the bright green; If the green tea is dark and dark brown, the quality is not good. The vapor color of green tea should be light green or yellow-green, clear and bright; If it is dark yellow or cloudy, it is not a good tea.

Black tea should be black and oily, the soup color is red and bright, some high-grade gongfu black tea, its tea soup can form a yellow oil ring around the teacup, commonly known as "gold circle"; If the soup is dull and turbid, it must be inferior black tea. Oolong tea is better in color and brown and shiny. (2) Aroma: All kinds of tea have their own fragrance, such as green tea with fragrance, high-grade green tea with orchid fragrance, chestnut fragrance, etc., black tea with fragrance and sweet fragrance or floral fragrance; Oolong tea set ripe peach fragrance and so on.

If the aroma is low, it is determined to be inferior tea; The stale is aged tea; Those with mildew and other peculiar smells are spoiled tea. It is Kuding tea, which also smells with a natural aroma. Flower tea attracts tea customers with its strong aroma.

3) The taste is also called the taste of tea, and the taste of tea itself is composed of bitter, astringent, sweet, fresh, sour and other components. The proportion of its ingredients is appropriate, the taste is fresh and mellow, at the same time, different types of tea, the taste is not the same, the first taste of high-quality green tea has its bitter feeling, but the aftertaste is strong and mellow, so that the tongue is relished; Coarse and inferior tea is light and tasteless, and even astringent and numb. The taste of high-quality black tea is strong, strong and fresh; Low-grade black teas are bland and tasteless.

Kuding tea is very bitter in the mouth, but it has a sweet aftertaste after drinking. (4) The shape can judge the quality of tea from the shape of the tea, because the quality of the tea is directly related to the fresh leaves of the tea picking, and it is also related to the making of tea, which is reflected in the shape of the tea. For example, good Longjing tea has a light, flat, straight appearance, and resembles a bowl nail; Good pearl tea, the particles are round and tight, uniform; Good work, the black tea strips are tight, and the black broken tea particles are neat and uniform; Good Maofeng tea buds are many, bud dew and so on.

If the cords are loose, the particles are loose, the leaf surface is rough, and the body bones are light, it is not a good tea.

1. This is a controversial definition, some people say that the tea tree is more than 100 years old, some say it is 300 years, and some say it is 500 years old, all of which are said by the so-called various experts.

3. The quality of tea is studied according to the tea itself, including its clarity, aroma, color and taste of the tea soup. This is all the experience of how many years in the industry, drinking a lot of tea, not reading books, according to the book comparison, not like this, the actual tea has a lot of variability, there is no fixed answer, but just said, clarity, aroma, color, taste, this is a conventional standard. The cleaner the tea, the more pure the aroma without miscellaneous taste, the color is clear and translucent without turbidity, the taste is strong, and the taste buds are fresh.

Ancient tree tea is particularly rare, generally in the tea tree species of large trees more than 300 years old, generally grow in the old forest of the forest mountain, and the fresh ancient tree tea leaves are clearly stretched.

The aroma of ancient tree tea is deep and heavy, and it stays for a long time.

The taste of ancient tree tea will bring a rich taste, and feel a breath from the mountains and wilderness, the tea soup has a high density and body, and the penetration is smooth.

After brewing, the leaves of the ancient tree tea at the bottom of the leaves have a good degree of stretching, hypertrophy, elasticity and flexibility; The mesa tea is not easy to comfort, and the texture is thin and crispy.

The taste of the charm tree tea is mellow in the mouth, the sweetness of the bitter and astringent taste makes the mouth refreshed, the charm stays in the mouth and throat for a long time, the energy of the aged tea is released slowly, and the performance of the tea gas is slowly reflected, making the human body feel comfortable with a high index.

1. Appearance of dry tea.

Generally speaking, the cords of the ancient bucket trees are thicker and darker. But as long as you put a little effort into mesa tea, you can make a similar effect. However, relatively speaking, the buds and two leaves of ancient tree tea show a dark color through the tea, which is generally difficult to reflect in mesa tea.

2. Aroma and fragrance.

Generally speaking, the aroma of terrace tea is fluttering and short-lived, while the aroma of ancient tree tea is calm and long-lasting. Among them, we will talk about the fragrance of tea and the fragrance of the bottom of the leaves. Here is the first popularization of the concept of tea fragrance, tea fragrance does not refer to the aroma of tea soup, but refers to the aroma experienced by the mouth, such as peanut fragrance is the fragrance of eating not smelling.

A properly processed ancient tree, after a few bubbles, or even a dozen bubbles, the tea is still fragrant, and the bottom of the leaves is still fragrant. Relatively speaking, the fragrance of dry tea and the fragrance at the bottom of the cup are less convincing, but if the fragrance at the bottom of the cup is still obvious after more soaking, it can also explain some problems. In addition, the root system of ancient tree tea can obtain the mineral components deep in the soil, which can reflect the uniqueness of each mountain, such as the honey fragrance and delicate and smooth soup of Yiwu, and the fruit honey aroma rock sugar rhyme of Iceland, which is both rigid and soft, and it is difficult for mesa tea to have this kind of fragrance, and the more calm this fragrance rhyme, the more endoplasmic it is, and the older the tree.

3. Taste. Huigan Shengjin: The durability of the terrace tea is poor, while the ancient tree tea is more stable, fast and long-lasting, and sometimes it can be experienced even after an hour or two.

In addition, if you have a certain tea drinking skills, you will also experience an elegant sweetness that is different from the sweetness in the ancient tree tea, and the new tea friends need to open their eyes and practice slowly.

4. Bubble resistance: Bubble resistance is a good way to identify ancient tree tea, but the bubble resistance of tea will be affected by the tightness of tea, the amount of tea and the brewing method. Under the same conditions, ancient tree tea is generally more resistant to brewing, generally can be brewed more than a dozen bubbles, and some can be brewed more than 20 bubbles.

Terrace tea will show the lack of heritage, ten bubbles have been exhausted, the soup quality has become thinner, and the taste of leaves and water has appeared.

5. Leaf bottom. Ancient trees of the same mountain, variety and season generally have darker tea bottoms, thicker leaves, more visible veins, and better leaf elasticity and flexibility.

<> "Ancient Tree Tea. What is Ancient Tree Tea?

The concept of ancient tree tea is that with the increasing improvement of people's living standards, more and more people pursue high-quality Pu'er tea, so around 2007, it is distinguished according to the age of the tree: ancient tree tea, big tree tea, small tree tea, and terrace tea. If the tree is more than 100 years old and grows in the original ecological environment, it is called an ancient tea tree!

The high quality of ancient tree tea comes from its unique ecological environment. The first-line famous mountains of Pu'er tea ancient trees in Lincang, Yunnan are very high, but there are also other ancient trees with high quality and price, such as Xiaohusai, Zhengqitang, Mengku Snow Mountain, Xiaomeng, Zhangwai, Baka, etc. The ancient tree tea field has good fullness, balanced bitterness and astringency, high aroma and freshness, more mellow taste, rich soup quality, very good bubble resistance, and longer mountain and wild charm.

Ancient tea trees live in harmony with nature, and their own ability to resist all kinds of pests and diseases is readily available, and there is no need to use pesticides, and there are naturally no pesticide residues. Ancient tree tea is not like terrace tea, manual picking, most of the celery needs to be climbed by people, and larger ancient trees even have to set up shelves to pick. On average, a tea picker can pick 10 kg of fresh leaves a day, and in some places the environment is harsh, and the tree is too high, and only 4-5 kg of fresh leaves can be picked a day.