The more detailed the introduction of Pu er tea and wheat number, the better

Pu'er tea is divided into "raw" and "cooked".

Pu'er tea is a loose tea and pressed tea made from Yunnan large-leaf sun-dried green hair tea in a certain area of Yunnan Province as raw material, and then fermented and processed. It is a very distinctive tea in Chinese tea, and in the current market Pu'er tea commodity classification, according to the characteristics of the product, there are natural classification and subject classification. Natural classification, that is, the finished products of sun-dried green hair tea that have not been fermented and processed by Wudui are commonly known as Pu'er raw tea.

Discipline classification: Pu'er tea is a craft tea, that is, Pu'er tea made by artificial fermentation, commonly known as ripe Pu'er tea. The key to maintaining the traditional style of natural mellowing Pu'er tea products and their quality is the selection of materials, storage conditions, and aging time will play a direct role. The quality of artificially fermented Pu'er tea is indispensable to the selection of raw materials, processing technology, storage conditions, etc.

In addition to controlling the conditions of moisture (humidity), temperature, light, air (oxygen) and other conditions, the control of beneficial microorganisms is the key measure for the formation of the good quality of this kind of Pu'er tea, and whether these factors can be controlled is an important part of the stability of the quality of fermented Pu'er tea. Whether it is a Pu'er tea product that has undergone a long period of natural mellowing or artificial fermentation process, the purpose is to make the bitter and strong flavor of the sun-dried Qingmao tea be astringent, and the miscellaneous flavor is lost, and it is transformed into a bright, mellow, smooth, warm and fragrant excellent Pu'er tea.

Pu'er tea Hu Bingyan.

I'd rather lose ten pounds of wine.

Also drink Pu-erh tea.

Invite friends to chat about the sun and the moon.

Nothing to count mulberry hemp.

Pure tea moisturizes, and leaves fragrance in the heart.

Drunken beauty Pu'er, Miaoman Pu'er.

Pu'er's true colors, gentlemanly demeanor.

A hundred years of tribute tea, the years are fragrant.

Pu'er tea, once you have it, ask for nothing else.

Pu'er starts from the heart.

There is almost no difference between a large piece of broken silver and a small piece of broken silver except for the size of the tea cube, except that the lump is large and the lump is small.

Extended information: Broken silver, some people call it "tea fossil". Although it is essentially a kind of old tea head, it is a refined product of old tea head, it can be said that its predecessor is old tea head, because the broken silver is "peeled" from the old tea head, but it is not a simple pick, but the old tea head of cooked tea is refined after repeated screening by a special cutting process. According to the statistics of senior technicians in Longyuan Tea Industry, there are generally 10 tons of ripe tea in a bunch of Wu, and the part that can be called "tea fossils" is only 100 to 200 kilograms.

Three highlights of tasting broken silver Pu'er tea:

1. The tea soup is ruddy, translucent and full, and the soup color of broken silver tea is more transparent, redder and brighter than the general ripe pu and old tea heads, which is quite ornamental.

2. The aroma is outstanding, of course, this is for this old material of some years, the glutinous rice is fragrant just right, with the bursts of aged fragrance of ten years, which is extremely charming.

3. Bubble resistance, this is the characteristics of the general old tea head, broken silver from the old tea head, has been blue out of the blue and better than the blue, twenty bubbles, that is a piece of cake, if you have patience, more than 30 bubbles can also be, if you boil it, the taste is even more absolute.

The big ones and the small ones are just the difference between the bubble-resistant ones, and the big ones can make the soup a little slower. The small ones should come out of the soup quickly, otherwise the tea soup will be too thick after brewing for a while. Size and quality don't matter much!

The quality of broken silver is mainly determined by the richness of the glutinous fragrance and the fullness of the tea soup, because in terms of appearance, he basically looks the same, and the difference will not be particularly big. The main thing is the taste, so there are a lot of broken silver at various prices in the market.

Because the raw materials are pressed into that granular form and cannot be soaked in the raw materials, there is really no way to distinguish the good from the bad in terms of appearance, and can only be judged from the taste.

I went to Banna for the New Year and spent 2180 yuan to buy 500 grams of broken silver, and after I came back, I looked at the same product and found that the difference was too big, and it was almost the same from the appearance, but the gap from dozens of yuan to tens of thousands of yuan made me confused. Will this one I buy be worth dozens of yuan a pound or the quality at the price of 2,000 yuan? How to identify the value of this tea?

Pu'er tea is not as old as possible, only products with qualified quality under suitable storage conditions, the quality of tea will be transformed in the direction of "good" within a certain period of time.

If the quality of a tea product is not up to standard at first, or it is not stored properly in the later stage, then no matter how long it is stored, the quality of the tea will not be good, and some illegal traders in the Pu'er tea market are fake and old.

The main method of counterfeiting is to speed up the aging of raw tea with wet warehouses to create the so-called "aged old tea". Or worn-out the packaging of the tea to show a sense of staleness. It is extremely difficult for ordinary consumers to identify the authenticity and quality of aged Pu'er tea.

Storage. 1. It must be aged in a dry warehouse. The dry warehouse will not be moldy, and the transformation is relatively slow, but it can maintain the authenticity of Pu'er tea. Dry warehouse refers to the fermentation and storage of tea leaves in a humidity, moderate temperature, ventilated and breathable environment; Wet warehouse refers to the tea merchants, who put the tea leaves in an environment with poor ventilation and high humidity to accelerate the aging, and sell them as old tea in the market for profit.

2. The temperature should not change suddenly. If the temperature in the warehouse is too high and the temperature difference changes too suddenly, it will affect the liveliness of the watery taste of the tea.

3. Avoid miscellaneous odor infection. Tea is the most absorbent miscellaneous odor, sprinkle a handful of dry tea, will absorb the odor in the air, should strive to store the environment clean and free of miscellaneous odors.

4. Avoid sun and wind. In sunlight, phenolic substances, chlorophyll are more likely to oxidize, which makes the tea discolored, spoiled. The elevated temperature will also accelerate the fermentation of tea leaves and become sour.

In the air, the circulating air has more oxygen, which is conducive to the reproduction of microorganisms in the tea, so it can accelerate the change of tea, but the tea can not be hung in the tuyere, otherwise the tea gas will be blown away, the tea flavor will be blown away, and the drink will be indifferent.

5. Use bamboo hoop packaging. This traditional packaging material and method helps to filter out miscellaneous flavors during the post-fermentation process of Pu-erh tea to ensure purity.

6. Pay attention to the tea age and lifespan. There is no conclusive information on the age life span of Pu'er tea, whether it is 60 years, or 100 years, or hundreds of years, and it is often only based on the intuition of tea tasters to judge the degree of aging. For example, the aging of Pu'er round tea of Fu Yuanchang and Tongqing Lao has reached the highest point, and it must be sealed and stored to avoid continuing rapid post-fermentation, resulting in the gradual disappearance of tea properties and the decline and corruption of taste.

The golden gourd tribute tea in the Forbidden City has been aged for one or two hundred years, and its taste is: "The soup is colorful, but the tea taste is aged and thin." ”

7. The humidity should not be too high or too dry. If the humidity is too high, it is easy for the tea to deteriorate and grow mold; If it is too dry, the tea will transform too slowly.

That's right! Pu'er is based on the accumulation of value over time, including monetary value and health value.

The longer it is placed, the better its taste will be, and the nourishing effect will be improved; Its value will also increase every year.

I have been drinking aged Pu'er tea and collecting aged Pu'er tea for more than 30 years, and the old tea that I saved more than 20 years ago now tastes really good! Although there are people who are willing to offer a forward price.

I am reluctant to give up the purchase at twenty or thirty times the price.

This is my experience of drinking old tea for many years for your reference.

As long as it is local to Yunnan and has the certificate of origin and QS certification, you can rely on it. It's better to sell it in a specialty store, so that it is more genuine. After you enter the store, take a look, if the store only sells a specific brand, so you can rest assured, if the store sells all brands, this is mostly the master of speculation.

The quality of Pu'er tea in the selected tea firm is good, and if you believe it, 721 in the first 3142 and 061 in the rear

By the way, let's talk about the ** aspect of things:

A friend who is very familiar with Pu'er tea gave me an account, and I think it makes sense. In Yunnan Pu'er tea, the large leaf sun-dried green platform hair tea is about 30 yuan a kilogram, plus the related costs of making 357 grams of tea cakes and the reasonable profit of the manufacturer, ** should be about 20 yuan; If it is arbor tea or ancient tree tea, it should be more than sixty or seventy yuan; If it is an ancient tree tea produced in famous mountains such as Qianjiazhai and Bangwei Mountain, the ** of each cake should be about 1780 yuan. My friend revealed the secret of those low-priced teas, one is to use "rain tea" to reduce costs, and the other is to use non-Pu'er foreign tea leaves to pass off as Pu'er tea.

If you come across the so-called aged ancient Pu'er tea that also includes postage for more than ten yuan per cake, you should pay more attention to it.

To put it simply, it is not that the longer the collection, the better, now there is a relatively long Qing Dynasty Pu'er, basically plain and tasteless, Pu'er tea contains a large number of tea polyphenols, in the collection process of slow oxidation when these substances are oxidized this tea will reach the best, in this process of change at the same time by the tea polyphenols and other substances have been transformed into other substances are also slowly transformed into other substances, and finally form a relatively stable substance, but the stable substance will also be oxidized into a bad substance with the passage of time, I know that Pu'er, which was produced in the 70s and 80s, has just reached the best, the best.

Generally speaking, Pu-erh tea does get older.

The better, but with certain prerequisites. That is, it depends on the storage environment, the essence of the tea, and the age of aging.

Fermentation has been qualitative, and the length of storage time will not change the quality of the tea itself.

In recent years, some unscrupulous tea merchants only value the immediate interests, and take advantage of the harsh environment and humid factories and warehouses to engage in old Pu'er tea, withdraw loose tea from all over the country at low prices, and add high temperature and high humidity to make Pu'er tea. This kind of old tea is basically fermented to death, and the warm, humid and unhygienic environment promotes the growth of insects and bacteria. Therefore, the older the better, which has become a misunderstanding of Pu'er tea.

The taste of tea has slowly mellowed, heavy, and wild tame over time, like an old man with rich experience and full of mulberry, so that it has reached the highest level of "tasteless taste". This kind of Pu'er tea is the older the better.

Because Pu'er is different from other tea production areas.

See if you drink it. Thirty or forty years of Chen Pu generally only has the value of collecting!

Erh tea is easy to preserve, and the tea properties are full of changes. From a certain definition, Pu'er tea is a "living organism", its main feature is that after the completion of the tea body, the continuous "post-fermentation" (or post-ripening, aging), with the extension of time, at the same time as the process changes, the things that have been transformed by tea polyphenols and other substances are also slowly transformed into other substances, and finally form a relatively stable substance, its flavor transformation is more and more stable and introverted, and the flavor of the tea body of different aging periods is not the same, which is also the taste of tea. The final completion of a cake of pu-erh tea can be as long as several.

10. For nearly a hundred years, from the time the tea leaves leave the tree until the hot water is flushed into the pot, it is in the "modern progressive style", and it is in the process of transformation all the time. Pu-erh tea is an "antique that can be drunk". Few beverages or foods have the dual characteristics of Pu'er tea, which is "drinkable and hidden", "everyone can drink, the older the higher the price", the new Pu'er tea is a daily drink that everyone can get, but the old Pu'er tea is "equal in price and gold", which is unattainable, if at the left end of the "Pu'er balance" is the "collection value", it is the "durable wealth" that only rises and does not fall; The right end is the "drinking value", is to drink a piece of less "consumer wealth", the "time" is the "weight" between the two, as the weight of time goes to the left, the higher the collection value of this cake tea, and vice versa, the collection of Pu'er tea in the distant years is similar to red wine, both pay attention to the year, origin (winery, tea house), pay attention to rarity and preservation.

Remember to adopt it.

The longer the collection, the better. If you want to taste it, it will be more than 10 years old.

It can't be too long, otherwise it won't taste good!

The taste of ripe Pu'er tea has not changed much after ten years, and it can only become more mellow. If the raw materials are good, the process is regular, and the taste changes will be very rich.

1. The color of Pu'er raw tea is mainly green and dark green, and after aging, some of them turn to yellow-green and yellow-red. The color of the soup is mainly yellow-green, yellow-red, and golden. The bottom of the new tea leaves is mainly green, yellow-green, and the old tea is red-yellow or jujube-red.

Raw tea has bitter, astringent, sweet, sweet and other tastes, the aroma is more obvious, easy to hurt the spleen and stomach, but after natural aging, the tea will slowly turn into mild, brown chestnut tea. Raw tea mainly has the effects of cleansing the intestines, lowering lipids, refreshing, lowering blood pressure and **.

2. The color of ripe Pu'er tea is mainly reddish-brown. The aroma has a distinct Worn-pile taste. Ripe tea is mild and mellow in taste.

Ripe tea with plenty of fermentation, the soup is thick, watery and smooth, almost not bitter. The fermentation degree is light, there is a sweet aftertaste, and the aroma is obvious. The soup color is mostly dark red when it is lightly fermented, and the red and black are mainly red and black when it is heavily fermented.

The underside of the leaves is mostly reddish-brown and dark brown. Ripe tea can lower lipids, lower blood pressure, prevent arteriosclerosis, prevent constipation, diuretic, and nourish the stomach.

I usually drink a little Pu'er tea every day, and I have been drinking the tea of Pu'er Suyue Tea Workshop, and I feel very good. Now I also drink tea and chat with their tea master Zhang Ci from time to time, which has benefited me a lot.