How to distinguish old tea of pu-erh
Added: (Thu Oct 10 2019)
Pressbox (Press Release) -
We are constructing our new organic factories(Covers an area of 32000 Square meters with value of 98000000 RMB) and bring in new machines according to food production standard regulation for organic tea processing to achieve the perfect combination of modern processing management with traditional technology.
Our tea garden and products continuously obtained China, EU, NOP and JAS organic certification since 2010. The products have been exported to Europe and United States for many years.
There are three characteristics of Yunnan organic tea: mellow and exquisite taste, obviously sweet aftertaste, and various types of aroma, thanks to the elaborately processing way of organic fresh leaves, which is a combination of traditional manual methods with modern technology and machines.
The special feature of Pu-erh tea lies in its vintage and historical traces. Pu-erh tea does not require special techniques to organize tea (such as baking), and the year has an indirect relationship with the value; while the Yuechen Yuexiang tea people have been able to experience, can leave a historical testimony on the tea, which is not possible with other tea products, and This is an important key to identifying the year of Pu-erh tea.
How to identify the year of Pu-erh tea? This is not something that can be learned overnight, and the tuition is expensive. However, there are some tips to learn from, at least you can make fewer mistakes.
1. Pu-erh tea outsourcing paper and printing.
Despite the ever-changing technology, paper and ink in every age are irreplaceable. Coupled with the weathering of paper and printing time, its speciality is even more difficult to counterfeit.
2, Pu-erh tea flying paper and printing.
It is the same as the outer paper and printing, but more special is that the inner flying is embedded in the tea, which can not be replaced under normal circumstances, which is also one of the main conditions for identification.
3, Pu-erh tea mold.
Stone molds, iron molds, wooden molds, etc., have their special appearance and process in each era, and have a profound impact on tea aging. This is also an identification aid.
4, Pu-erh tea leaf use and blending.
In each era, due to different backgrounds of the times, different tea areas and tea blending techniques will be used, and the comprehensive judgment of the pressing mold can be used as an auxiliary condition for identification.
5, Pu-erh tea cyan appearance.
After a period of ageing, within a certain range, the appearance of the tea will change at different stages, such as color, luster, tightness, and touch. This is an important subjective condition.
6. The aroma of Pu-erh tea.
The same, different tea species, tea areas, tea crystals and vintage aging, there will be different tea aroma. This is also an important subjective condition.
7, Pu-erh tea soup color.
After understanding the identification of raw and cooked tea, the color, luster, transparency and so on of the soup color are also auxiliary conditions for identification.
8, Pu-erh tea bottom.
From the bottom of the leaf, you can observe the tea species, process, warehousing, and even the quality of the tea. You can make a preliminary judgment by judging the speed of the aging. This is an important rule of thumb.
9, warehousing.
From the original, the barrel, the appearance of the exterior paper, and the color of the dried tea, the color of the soup, the bottom of the leaves, the aroma, etc., the storage environment can be identified and the year is estimated. For example, Guangdong and Guangxi warehouses only appeared after 1996. It took only a period of time after 2001 that the tea products were stored in the warehouses of Guangdong and Guangxi before they were relocated to Hong Kong. After 2001, Hong Kong's traditional warehousing disappeared a lot. The complete traditional Hong Kong warehousing was mostly before 2001.
The above is a preliminary judgment from the perspective. Pu-erh tea is still necessary to understand. From the position and retention of the aroma in the mouth, the direction of transformation, and the partiality and layering of the sweetness and charm, the tea species in the tea producing area and the storage environment can be judged. However, because the warehousing status affects fermentation¡¯s drama, if it is a warehouse, the error value judged in the year will be higher.
A single or several angles of view and basis can not accurately judge the overall profile of tea, and it is difficult to make a correct judgment from the perspective or simple tea. Judging the tea vintage and the production area requires time and experience, and more talent and persistence.
For more infomation please visit http://www.naturalpuerh.com