“After entering the old tea, it looks like the sea, and it is hard to tell whether it is true or false.” In the face of the vast market, the Pu-erh tea old tea market with mixed good and bad people is confused, blindly followed, tried, and withdrawn. The suggestion of Naturalpuerh is to be cautious, cautious, and cautious, remember not to listen to the so-called tea people, experts and masters easily! Don’t buy old tea of unknown origin, and don’t drink old tea that doesn’t know the truth!
If you have a piece of real tea in your hands, how can we tell whether it is good or bad? Let ’s talk about how to judge the quality of a piece of old tea from four principles.
The first principle is cleanness and purity: smell the taste, the taste must be clear, pure and pure, and there should be no odor. Tea horse pot head recommends that tea friends sniff the dry tea first, the dry tea tastes refreshing, without moldy and miscellaneous taste, which shows that the storage environment of this piece of tea is not a big problem. Otherwise, if you get damp and mold, even the oldest teas are a safety hazard to your health. It is not recommended to drink!
Principle two is pure: distinguish the color and appearance of Pu-erh tea. A good piece of Pu-erh old tea will change from greenish yellow and light red (raw tea from 1 to 10 years old) to tea-colored jujube (raw tea from 10 to 20 years old) with the increase of years, and it will turn into brownish black (more than 20 years old) ), But it will not be as dark as lacquer (the old black tea that is as dark as lacquer must be faked). Generally, the shape is uniform, the thickness is consistent, the elasticity is moderate, and the layer cannot fall off. The cords are neat and tight. That means the raw materials and craftsmanship of this tea are relatively good. For more than ten years, the color of cooked tea is dark brown and brown.
Principle three is dry and positive: here mainly refers to the storage environment, which must be moderately ventilated (large-ventilated convective storage is also not conducive to the later conversion of Pu-erh tea, moderate ventilation and drying is mainly to control humidity not too high), clean and not smelly . A piece of old tea, it is best to know its manufacturer, and the storage environment after leaving the factory, whether it is stored in a friend’s house, his own home or a manufacturer’s warehouse? Or in the dealer market? Good storage Pu-erh tea will not be moldy for a long time. Although the transformation is relatively slow, it can maintain the authenticity of Pu-erh tea. Some unscrupulous tea makers will leave the tea in an environment with poor ventilation and high humidity to accelerate aging. The market falsely claims years of fake old tea for high profits.
The fourth principle is qi and taste: good Pu-erh old tea and tea soup is clean, mellow and mellow, without odor or impurities. Regardless of the raw tea and cooked tea, the entrance is very smooth, the taste is comfortable, and it is spiritually pleasing. The tea soup made from high-quality Pu-erh tea is transparent and shiny, and the soup looks shiny. The soup of inferior Pu-erh tea is black and black. As long as Pu-erh tea is aged in a clean, airy space, and slowly fermented, even if it is kept for 50 or 100 years, the tea’s soup color is still unlikely to turn black or turbid. It is full of varnish and golden to jujube. That’s right. Therefore, if the seller or the “bricks” sells tea with “the dark color of the tea indicates that it is old tea”, you are advised not to believe it.