Old tree tea is made from the tea leaves collected from the tea tree which is older, usually over 30 years old.
Ancient tree tea refers to arbor tea that has survived for more than 100 years. There are ancient tree communities in Yunnan Banna tea area, Lincang tea area and Pu-erh tea area, and the number is scarce. In some so-called “hardcore” tea friends, tea trees that are more than 300 years old must be named “old trees”. The contents of the old tree tea and the old tree tea set aside the factors of light, temperature, water, fertilizer, soil, altitude and other factors. The main difference of the substances in the tea is the metabolism of the tea tree. Tea trees are at different ages and have different absorption and metabolism. Nitrogen metabolism is obvious when it is small, and carbon metabolism is obvious when it is old.
The metabolism of nitrogen in old tree tea is relatively strong, producing a large amount of amino acids, proteins, tea polyphenols and other nitrogen-related products, so young trees are relatively fresh but slightly sweeter.
The metabolism of carbon in ancient tree tea is obvious, producing a large amount of monosaccharides (such as glucose, fructose, ribose, etc.), oligosaccharides (such as maltose, sucrose, raffinose, etc.), polysaccharides (glycogen, starch, chitin, hyaluronic acid) Acids, hemicellulose, etc.), glycoproteins, proteoglycans, glycolipids, etc. Therefore, the bitterness is low, the sweetness is good, and the mellow thickness is good.
In terms of taste, more people prefer ancient tree tea with the feeling of years of glycol, firstly the glycol brought by the age of the tree, and secondly the aged glycol. The older the tree, the higher the caffeine content and the more irritating. Therefore, there is no need to blindly pursue ancient Pu-erh, but should choose Pu-erh tea that suits you according to your physique, preferences and cost-effectiveness!