Is the tea leaves of the old tea tree good, and what kind of tea is the old tea?

Some people like to drink weak tea, some people like to drink green tea, and some people like to drink black tea, and the taste of each tea may be different. Therefore, when judging whether a tea is good or not, a lot of personal factors are usually added.

First, the efficient harvesting period of tea trees is only twenty or thirty years.

In general, the so-called ancient tree tea is a large tree.

For many shrub or small tree type tea trees, basically the age of the tree is not too long. Take our normal shrub-type tea trees as an example, generally the life span of the first phase of mining is about 20 to 30 years at most, and the yield will decline if the time is too long. Therefore, in the planting process of modern tea gardens, the tea trees are generally pruned and managed every year, if they are not pruned, the buds of the tea trees will grow unevenly, the quality will also decline, and the yield is unlikely to reach a high level.

And for the old tea trees, let them grow again and restore the tree's strength. If there is a significant drop in yield, it is even necessary to dig it up and replant it with new good varieties.

Second, the taste of tea is closely related to the production process.

The raw materials of the tea tree are one aspect, but it is also very important to obtain a good tea making process. In the past, people paid attention to experience and handmade by masters.

But now the size of the tea market.

Large, strong demand, if simply by hand is impossible to meet the market demand, so most of the current tea is made by machinery, and mechanical production also has its advantages, can ensure the quality of tea. Because handmade production relies solely on personal experience, some people know that it is good and some people know that it is bad, but machinery can be precisely controlled, so that a batch of tea can ensure better quality, at least at a constant level. This is a basic requirement that must be met in the process of mass production of tea.

It is impossible to achieve this level of craftsmanship by hand alone. Moreover, the tea leaves on the same tree, different production processes, different skills, and different levels of tea taste are completely different.

My personal opinion is different, the new tea tree should taste better than the old tea tree compared to green tea, but the sweet aftertaste of the old tea tree is better than the new tea tree. Pu'er has another way of saying that the tea stamen produced by the old Pu'er tea tree is better than the new tea tree. Whether it is the taste or sweetness, or the effect is much better than that of the new tea tree.

Old tea, as the name suggests, is a type of tea that has been stored for a longer period of time.

The "old" of old tea lies in the "aging rhyme" of tea after time precipitation, tea in the long-term storage process will mainly form the old gas formed when the tea is slowly aged and the mildew produced by a small amount of mold, the two gases are coordinated with each other to produce a new aroma and improve the original quality of tea. Fully aged tea leaves fade away from greenness and have a more mellow and smooth taste.

Generally speaking, tea leaves that have been stored for more than 10 years can only be called old tea, while tea leaves that have been stored for less than ten years can only be called old tea due to insufficient aging. Due to the difference in the nature of different types of tea, the number of years that need to reach the height of "old tea" is naturally different.

Judging criteria

Any kind of tea, as long as there is enough time to precipitate, will produce a special kind of "Chen Yun", after Chen Yun, it may be a long time away from the "Shen Yun". Many people use this as a standard for judging old tea, but it is not. On the basis of "old rhyme" and "ginseng rhyme", the real "old tea" must also have the "activity of tea" of "fragrant water, fresh and penetrating".

The specific performance is: the first soaked water is fine and sweet, smooth and smooth. The tea is outstanding and full of charm.

After three bubbles, the whole body is warm and the cold fragrance is long. The main characteristics of inactive tea are: the aroma is not obvious, the taste is mixed, and the woody fragrance hangs in the throat with a sense of convergence; The shortcomings of heavy foaming are fully revealed, and the water is thin and the taste is light and lacks a sense of hierarchy; The background color of the leaves is uneven and inactive, and there is no clear change after awakening.

<> tea tree is generally shouted with orange age, the better. The roots of the tea tree are the organs of the tea tree to absorb nutrients, and the older the tea tree, the more developed its root system, the more nutrients the roots draw from the deep soil layer, and the more abundant nutrients are provided for the growth of the tea tree. Usually, after the fresh leaves of the older and better-growing tea trees are made into tea, spring tea presents a sweet and full taste, and autumn tea presents a high-fragrance and sweet taste.

There is a difference in taste between old tree tea and ancient tree tea, the metabolism of old tree tea is relatively vigorous, and it will produce related products such as amino acids, proteins, tea polyphenols, etc., and the metabolism of carbon in ancient tree tea is obvious, which will produce a large number of monosaccharides, polysaccharides, glycoproteins, glycolipids, etc., so the bitterness is low, the sweetness is good, and the mellow is good.

Old tree tea and ancient tree trembling tea are different, their growth environment and altitude and other factors are different, the metabolism of the substances contained in tea is also different, Pu'er tea old tree tea tea is in different ages, absorption and metabolism are also different.

Introduction to Old Tree Tea.

Old tree tea is a Pu'er tea that is more than 30 years old, and it is a tea made from the fresh leaves of the older tea tree, which has the effect of antioxidant, strengthening teeth, refreshing the brain, relieving stress, relieving stress, and relieving the body's metabolism, moisturizing the throat, diuretic defecation, improving digestion, and activating thinking.

Introduction to Ancient Tree Tea.

Ancient tree tea is a hundred years of arbor tea, in Yunnan Banna, Lincang, Pu'er number is scarce, there is the introduction of the concept and definition of antiques, in a hundred years ago the item is called antique, the definition of ancient tree tea is very inconsistent, in many areas is casually five hundred years or even thousands of years old, more than five hundred years is called ancient trees, artificially domesticated tea trees more than five hundred years are very rare, but wild tea trees are still large quantities in the state-owned forest.

1. Taste difference: the metabolism of old tree tea is relatively vigorous, and it will produce amino acids, proteins, tea polyphenols and other related products, and the carbon metabolism in ancient tree tea is obvious, which will produce a large number of monosaccharides, polysaccharides, glycoproteins, glycolipids, etc., so the bitterness and astringency are low, the sweetness is good, and the mellow thickness is good.

The new tea is better.

New tea refers to the processing of tea leaves from the first few batches of fresh leaves picked from tea trees in the spring of that year. In order to make it fresh and tender, some tea farmers began to pick tea before the Qingming Festival, and such tea is called Ming Qian tea; The tea picked before the rain season is called the tea before the rain. The new tea gives people a feeling of fresh color, high fragrance and mellow taste.

If it is green tea, the brewed green tea is green and green, and the soup is yellow-green and bright. With the extension of time, the aroma of the tea will change from low to high, and the fragrance will become more fragrant and rich.

New tea is best stored in the freezer compartment of the refrigerator, if the temperature is below 5 degrees, it can be stored for more than a year. Since it is easy to transfer the flavor of various foods in the refrigerator, the container in which the tea leaves are placed must be well sealed. When you need to take out the drink, it is best to take it out of the refrigerator, open the plastic bag, and not be in a hurry to drink it immediately, but put it for a period of time, so that the tea container can "return to water" in the air and adapt to the outside temperature before brewing, the effect is better.

How to tell the difference between new tea and old tea

1. Color viewing method: the color of the new tea is fresh, and the green is obvious, while the old tea is dark and black, and the greenness is obviously worse than that of the 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' old tea can be smoked with fragrance, 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 distinguishing method: the new tea has just been listed and just fried, unless the merchant is fake, it is generally dry. Due to the long storage time of old tea, the influence of re-moisture will make the tea feel slightly restarted, and rubbing it with your hands does not have that kind of light and crisp friction sound.

4. Distinguish the fine method: many green teas can form natural fine hairs after being fried, such tea is generally the tip of the bud, the price is relatively expensive, the taste is refreshing, sweet and fragrant, and it is a famous product in tea. However, if it is left 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 leaves will be greatly discounted.

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

The above content refers to Encyclopedia - New Tea.

Old tea tastes better than new tea, this is too absolute. Xiao Chen Tea believes that not all tea leaves are suitable for old tea. Among the six major tea categories, only white tea and dark tea have the value of long-term storage and fragrant fragrance as they age, while others such as green tea, yellow tea, green tea, black tea, etc., have a short shelf life.

For example, green tea, which is a tea that pays attention to the freshness of drinking, if stored for too long, it will weaken the aroma due to excessive oxidation, and the tea drinking experience is far inferior to new green tea.

Another example is the rock tea in green tea, which may fade after the expiration date, which will also lead to a decrease in flavor.

Secondly, everyone's tea taste is not the same, and not everyone likes old tea. The biggest feature of old tea is that after years of precipitation, the mellow feeling will gradually increase, and the tea soup will taste as heavy as soy milk.

Old tea drinkers prefer this kind of soup like elixir and jade liquid, but for most tea lovers, the soup is a more ethereal feeling and is not easy to understand. The aroma and taste of tea are easier to understand than the soup, and in this regard, new tea has more advantages than old tea.

Therefore, it is a wrong idea to say that "old tea tastes better than new tea". Old tea and new tea have their own characteristics, and there is no such thing as one side that is necessarily better.

The value of old tea lies in its natural taste after storage, and now many people drink old tea because it is better than new tea, such as Pu'er tea, of course, the storage conditions are very important, I don't know too much about how to store it, but the people of Shuangchen should know it very well, they have been doing it for more than 20 years.

Aged old tea, referred to as "old tea", is an active tea that is naturally fermented by raw tea for a long time under specific temperature and humidity conditions. Usually more than 10 years old tea can be called old tea, and more than one year, less than 10 years old, because the aging effect is not enough, can only be called old tea. <

Aged old tea, referred to as "old tea", is an active tea that is naturally fermented by raw tea for a long time under specific temperature and humidity conditions. Usually more than 10 years old tea can be called old tea, and more than one year, less than 10 years old, because the aging effect is not enough, can only be called old tea.

Leaves. There are many types of tea, since each kind of tea is divided into many du grades according to the quality of the grade, and the number of different types of tea is different. However, the main basis for the classification of tea is the old tenderness of tea, which is usually processed from small and tender raw materials to belong to high-grade tea, and the coarser and older the raw materials, the lower the tea grade.

Generally, the tea with good tenderness meets the shape requirements ("light, flat, flat, straight"). However, the tenderness cannot be judged only from the amount of hair, because the specific requirements of various teas are different, such as the excellent Shifeng Longjing is hairless on the body surface. The tenderness of buds and leaves is judged based on hairiness, which is only suitable for "hairy" teas such as hairy peaks, hairy tips, and silver needles.

It should be mentioned here that the most tender fresh leaves also have to be budded and leaf-by-leaf for the first time, and it is inappropriate to pick the bud heart one-sidedly. Because the bud heart is an imperfect part of growth, the content is not comprehensive, especially the chlorophyll content is very low. Therefore, it is not advisable to make tea with only buds for the sake of tenderness.

Of course, the tender leaf buds are the best, and the old ones are called aged tea, and the taste is not pure.

Young leaves are expensive Some tea leaves only take 2 leaves, and if you take more good leaves, you will be suspected of shoddy.