Why can't your puer tea more aged more aroma?

The more aged more aroma is a unique characteristic of Pu'er tea, and it is also a very exclusive concept, in all the food standards of our country, includes alcohol, Pu er tea is the only food that it was labeled “Under suitable conditions, it can be stored for a long time”. Therefore, the more aged more aroma has become a proper noun of Pu'er tea. Of course, the more aged more aroma is also the core value of Pu'er tea.

“The more aged more aroma” is image description of the aging process of Pu er tea, and it is a part of the whole structure of Pu er tea, its core content is the mechanism of aging, “the more aged more aroma” is another language expression of the mechanism of the aging of Pu er tea. “the more aged” is time concept, “more aroma” is quality concept. The process of the aging of Pu er tea, it is the last word processing of Pu er tea, and it is also the key to quality improvement or reengineering.

Many people think that puer tea “the more aged more aroma” is impossible, they think that “the more aged more aroma” is just marketing behavior of Pu'er Tea Market. Because, when they get "Knowledge" from the tea shop owner, and after application to practical operation, they found that these knowledge did not make his Pu'er tea become the more aged more aroma, so many people point to the quality of Pu'er tea itself.

In fact, this knowledge is not useless, only these so-called "knowledge" too one-sided, some are relatively simple, lack of professionalism. So when such a large-scale thing happens, many people put the more aged more aroma gets better understanding for the market selling behavior.

          The more aged more aroma said beginning in the Ming Dynasty, Dali Yuanyang Li record and narrate:” The longer the collection, taste better”. To the six years of the Ming Dynasty, "Lunan county" in praise:” The longer the collection,  the better the taste”. "Lunan county" the told Yunnan small leaf tea species, it is the early Dali seven cake raw material tea. After liberation, In the last century in 80s, Yunnan Tea Import Corporation learned some things from Hongkong,  many people drink the old tea in Hongkong, "the more aged more aroma" was first used in the book for Yunnan people. By 1993, Yunnan held the first international conference of Pu'er Tea in Puer City, Mr. Deng Shihai released the paper, the paper once again referred to the concept of "Pu'er Tea the more aged more aroma" and explained, this time is the inheritance of tradition, and also is refinement and promotion, this thesis into a Book in 1996.

In 2004 the simplified Chinese version of "Pu'er Tea" (《普洱茶》)a book published and issued in mainland China, the rise of the old tea, Subsequently, "Pu'er tea continued" (《普洱茶续》)published, vigorously advocate: Drink ripe tea, treasure up raw tea, taste old tea. This concept is deeply rooted, it has a great impact on Pu'er tea.

In fact, since own tea, chinese drinking tea habits with green tea as the mainstream, always pursue fresh natural tea. From the Ming Dynasty to the present, very few document description, but the old tea habits linger on faintly, until this time is universally known.

In 2016 the Dongzheng Spring Auction, after several rounds of panic buying, the final song pinhao lanbiao Pu'er Tea, a tube of seven cake, weight 2287 grams, Spot price 8 million 800 thousand RMB. A red standard songpinhao Pu'er round tea, net weight 306 grams, spot price 2 million 600 thousand RMB. In this special auction, there are many old tea was astronomical shoot out, in recent years there are many Pu'er old tea auction was high, perhaps this is the best reflection of the core value of Pu'er tea from a capital point of view.

Because of the strong tea nature, Pu'er Tea is not suitable for drinking in the new tea period, Pu'er Tea pressed into the cake as a daily drink tea, most of them need years to conversion, however, not all people have the patience to wait for the Pu'er Tea become alcohol and palatability, and that's what it is, and that's a factor why Pu'er Tea not to convert into good tea of the more aged more aroma.

The essence of Pu'er tea storage aging, Pu'er tea is constantly happen physical and chemical reactions, a series of processes resulting from the changes in physical properties and chemical composition. The law of change is conditional, In other words, the more aged the more fragrant must be conditional.

By storage aging, it make that tea contains chemical composition carry through non enzymatic automatism oxidation, so that happen Oxidation, degradation and transformation, process of causing brown matter formation and flavor change. In the process of tea storage, ester compound oxidation, the production characteristics of volatile components of -2,4- heptadienal with aged tea smell, automatic oxidation of polyphenols, amino acids and carbohydrates, the formation of tea theabrownin and yellow brown polymer etc. make Pu'er Tea aged aroma revealed, colour browning, tea soup red brown,  decreased bitter substance, taste tends to pure and mild.

Therefore, not that all the Pu'er tea is suitable for storage aging in the market, Puer tea the more aged the more fragrant, in addition to the appropriate external storage environment, the tea itself also need good quality, of course, good process is also the key to determine the success or failure of Pu'er tea.

What is the Pu'er raw tea "gap period" ?

Pu'er raw tea hav a gap period, in the gap period of Pu'er tea, the taste is very wateriness, or that it can be called mediocre, the tea aroma is weak or almost no tea aroma, only light sweet, the taste gap is very large compared with just produced, and it has a big gap compared with aged tea, it can be said that this is the trough period of Puer raw tea.

What time the "gap period" will begin? No accurate start time; What time the "gap period" will over? There is no exact time, but there is a definite identification basis, it is that new tea high tea aroma and elegant tea aroma have faded, and before aged tea aroma had not formed, Puer raw tea between these two kinds of tea aroma, they have great gap on the taste, this is the "gap period" of Puer raw tea, the gap period start and end with the tea itself condition have the relationship, with the tea compressed shape have relationship,  it also has a relationship with the storage environment of tea.

For example, a paper box, with all the Puer raw loose tea, the above tea is in contact with air, the tea aroma lost very quickly, the taste will feel thin following truth, but the below tea, tea aroma lose very slow, the above tea will absorb the below tea aroma, so, overall, tea aroma is balanced loss, in other words, when the above tea loss tea aroma, the below tea is begining slowly aging, a aged tea aroma emanating out, the end result is that new tea tea aroma is not completely lost, but aged tea tea aroma and aged tea taste come out, the FCL tea taste tends to be a good drink state, this time we can only say that the tea "gap period" is not obvious, because the tea can complement tea aroma each other.

But if I take 7 grams of tea from the above, put in a ziplock bag, put in the other room, this room requires not infected other tea tea aroma, open the ziplock bag put there, short is 7 days, long is 3 months, you will find that high elegant tea aroma almost completely not have, but Chen aroma hasn't come out yet, the taste gap is very large at this time, give people the feeling is like rotten leaves, the soup is very wateriness, but still a little bit of sweet.

           Compressed tea is similar too, outside the tea aroma receded, because of Inside of the tea was compressed, so tea aroma will fade slowly, same principle.

      Storage conditions of tea. High temperature and humidity in the South, Chen aroma came out very quickly, maybe the tea aroma is not completely lost, Chen aroma have come out, so in the South may not feel the "gap period" of tea, and dry in the North, Chen aroma came out slowly, so the "gap period" was displayed vividly. Also, for example, the coastal areas, there is often typhoon, the wind is coming, the tea aroma receded quickly, the "gap period" taste difference may be significantly, so these are related to the region.

There's a problem with the amount of tea, if the quantity of tea is small, put in a room, it will soon fade, if there is a large amount of tea in a room, especially the warehouse of the merchants, whole is tea, the mutual infection between tea aroma, it will be very slow fade tea aroma, the "gap period" will not obvious.

So I say that Pu'er raw tea have a gap period, but it does not mean that the tea is not good, only illustrate that the new tea tea aroma receded, a great difference between the tea taste, as far as whether its taste is good, must wait until Chen aroma came out, you will can the conclusion, The "gap period" is just a transitional period. Of course, some people love to drink new tea strong taste and Intoxicating tea aroma, some people love to drink the full flavor of aged tea, each take good.

The Puer raw tea have very obvious "gap period", or a great difference between the two tea taste, must have a prerequisite, it is a very strong new tea tea aroma, so that after tea aroma receded, before Chen aroma did not come out, big taste gap. I found the obvious "gap period" old tree tea have, Jingmai mountain Mangjing, Yi Wu Guafengzhai, Yi Wu Zheng mountain(Mansa), Nannuo mountain Duoyizhai, Mengsong Huazhu Liangzi. Of course, not only these, there should be a lot of tea, especially in Lincang area, winning by tea aroma.

About the citrie peel puerh tea, everything you need to know.

Citrie peel puerh tea little and dainty, easy to brew, everybody loves, the elderly and children can drink citrie peel puerh tea, it is a treasure that people will be deeply in love with after drink it.

What is the effect of citrie peel puerh tea?

Traditional Chinese Medicine think, green peel and citrie peel are slightly warm in nature, bitter taste, with Conditioning the liver gas, pharyngitis, relieve dyspepsia, protect cardiovascular efficacy, after combined with the ripe  puer tea, naturally, its health benefits have the benefits of both: fortify the spleen and nourish the stomach, preventing phlegm from forming and stopping coughing, therapy hyperlipidemia and adiposity, maintain beauty and keep young, anti-aging and so on.

Citrie peel puerh tea volatilize more oil, slightly acidic with acid, slightly astringent with acid, the fruity is thick in the tea, fresh and sweet and back sweet, oil ketones class material can not be absorbed by the human body in the green peel, but it can play a role in the expansion of the upper respiratory tract, drinking can improve chronic pharyngitis, anti haze, the role of nasal obstruction with rhinitis and cold.

How citrie peel puerh tea flavor?

Citrie peel puerh tea tea quality pureness, fused mellow fruital and Pu'er Tea mellow sweet flavor, to form a unique taste and flavor. The soup colour orange red bright after brewing, tea soup mellow, delicate sense of soup, cool sweet aftertaste, have a strong Chen aroma smell.

How to choose a good citrie peel puerh tea?

1. Look at the appearance. Complete package, no mildew. Citrie peel colour unify and not deep, tea soup clear and transparent after brewing, no impurities.

2. Smelling the aroma. After brewing, tea with a faint aroma of fruit, fragrance quiet and beautiful, no astringency or musty.

3. Taste. Entrance tea soup smooth mellow, sweet aftertaste, no sharp sense of stimulation

4. Look at the bottom of the leaf. Gently pinch the bottom of the leaf, vivid color, flexible and flexible, and no other foreign inclusion at the bottom of the leaf.

How to brew citrie peel puerh tea?

The taste of tea is not only closely related to the quality, also can not be separated from the brewing method. Want to taste the good citrie peel puerh tea, we need to know that its brewing method.

1. Broken citrie peel brew drink(it is a common way)

The citrie peel puer tea pour out appropriate amount in the teapot, then the citrie peel breaking into several small pieces, mixed with Pu er tea, add boiling water to brew.

2. Open cover brew method(it is a easy way)

The citrie peel puerh tea filled mouth cover open, then the whole grain of citrie peel puerh tea with cover together directly into the cup or pot, add boiling water to brew, wait citrie peel the material in puer tea slowly digestion, it is okay when soup color is deep golden yellow.

3. Nine holes brewing method(it is a complex way)

A puer tea knife, with tea knife drill nine holes in the citrie peel puerh tea all around and orange bottom, the pore size should be broken in order not to leak tea. Then put it into the tea pot, pour into boiling water, tea slowly leaching, with the scent of orange peel slowly merge. Taste fresh and sweet appropriate, resistance to brew, orange peel with holes wrapped puer tea, no fannings leakage, and can prevent the tea dissolving out of the speed too fast.

How to store citrie peel puerh tea?

Stored in a ventilated, dry and clean environment. Long time collection, the citrie peel puerh tea into the sealed ceramic pot, glass jars or iron can, If that orange peel was become soft, just put it in the sun and turn it one or two times.

Please do not be a mystery of the tea gas, it is the existence of Science

Is there any tea gas in Pu er tea? What is the tea gas of Pu er tea? Where does the tea gas come from? How to experience the tea gas of Pu er tea? Such problems, a lot of Pu'er tea people confused, it has become a controversial topic of Pu er tea.

1. Tea gas principle of Pu er tea

From the experience point of view, Pu'er Tea tea gas indistinct, theoretically speaking, the traditional theory of tea can not be explained, so only from Qigong principle, even from the metaphysics perspective of trying to explain, due to the experience of the non prominence and the theory of uncertainty, cause a lot of people against the tea gas said, that tea gas is just people's imagination. it is inexistence.

In fact, tea gas really exist. The so-called tea gas is the release of energy during the decomposition process of tea. The aroma of tea is a way to release of the material energy accumulated during the decomposition of tea, tea gas is a broader category of energy release from tea, aroma is one of the most easily felt parts of tea gas.

Because of the need of growth, it is well known that plants are in the process of growth, plants from the soil absorption of the various components consist of a large number of nutrients, and through the air, sunlight, the role of the plant in the production of a lot of material, in terms of tea, rough points have tea polyphenols, catechin, cellulose, pectin, starch, amino acid, caffeine, protein, lipid, vitamin, alcohols, aldehydes, ketones, acids and phenols, and subdivision is more, according to the experimental analysis, only with tea aroma related substances amounted to hundreds of types, elements in the periodic table of elements that are related to life matter have been measured in the tea leaves, the structure and function of many substances in tea are not fully understood.

When the plant dies, the continuous evolution decomposition function of plants must be decomposing plant, many of the substances in the plant will be released in the form of heat, odor, light and other energy release, some matter is decomposed into the soil. Tea gas is a general name for the release of energy during the decomposition of tea.

Because of the growing environment of tea tree, including latitude, altitude, soil, ecology and different tea varieties, different tree age etc, there are also differences in the category, content and proportion of the accumulation of substances in tea plant, thus there is a difference in the release of energy, those who have more energy must be strong.

We found a clear relationship between tea gas strength and age, tea area in practice, it is in this principle. Why the older tree age tea gas stronger, Stronger aroma, more resistant to brew in the same tea area? Because of the longer tree age, more accumulation of material, more energy release. Why the more the more south of the tea gas stronger? Because of the time and intensity of light, stronger photosynthesis, energy accumulation and release is also more. Tree age, tea area the latitude is most likely to intuitive description, in addition, soil fraction, especially the composition of trace elements in soil can also affect the energy accumulation of tea, therefore, the same latitude, elevation of tea will also have the intensity of tea gas.

Due to tea gas is performance of energy release during decomposition of tea, therefore, any kind of tea has tea gas. Because of the Pu er tea tree species and the ecological environment is quite good, old tree tea have the advantage of tree age, the production process is suitable for the late changes of tea, all these lead to the tea gas of Pu er tea is obviously superior to other types of tea, so it is more likely to be felt, this should be reason that the other types of tea less tea gas, and puer tea has tea gas.

Tea gas is the energy release of the decomposition of tea. This explains that why the fermentation tea of complete release of energy and Wet warehouse old tea tea gas is weak or no tea gas. And natural ventilation to storage the tea, energy release to speed up, tea gas will also weaken faster.

2. The experience of puer tea gas

The tea gas of Pu er tea is the expression of energy release of tea, one of the most easily perceived by the senses is the aroma. Aroma in the various aspects of the production of tea and manufactured goods, brewing and beverage process can be experienced. In terms of Pu er tea, Recognized as tea gas the strongest tea, after processing, dry maocha or tea cake will have a strong, lasting, deep aroma, when the boiling water into the teapot,  the tea aroma began to distribute, there is sweet in the soup, the cup bottom have tea aroma after drinking. Dry tea, brew and drink, after drink, the most intuitive performance is that the bottom of the cup strong tea aroma is tea gas strength.

Second of the tea gas can experience the physical response. Drink dry preservation of ancient tree tea,  body will have a fever, sweating response, according to different people's physical sensitivity of different parts of fever, the degree of difference, If there is a face hot and rubedo and perspire, back sweating fever, palm sweating, the foot fever sweating etc.

Tea gas is able to experience the third reaction is detoxification reaction. After drinking old tree tea, a lot of people will find urine taste more heavy, more smell.

Tea gas can experience the fourth reaction is the tea soup thickness, texture, resistance to brew tea. The older the tea tree, the more energy is absorbed, the release of energy is also stronger after processed into tea, when you drink, the old age of tea trees, tea soup texture, smooth thickness, foam resistance will be stronger.

Because the tea gas is the release of energy, this energy we human body can not be directly felt, therefore, the performance and function of tea gas still have a lot of places need further study.

You love tea, Really understand the Laobanzhang?

There is a consensus in the field of Pu er tea, the Laobanzhang tea is called "the king of tea", because of its heavy tea flavor, tea gas strong, sweet feeling good, back to sweet long; King Mai tea is called "the queen of tea", because of its orchid fragrance highlights, soup slippery and sweet, back sweet long time.

The Laobanzhang belongs to the Menghai Bulang mountain tea area. At Bulang mountain tea area, the largest number of ancient tea trees are in the Laobanzhang, newbanzhang, Old man-e three Village, the Laobanzhang and newbanzhang are the Hani nationality, Old man-e is Bulang nationality. Three villages ancient tea trees are more than 90% of the whole Bulang mountain ancient tea tree.

Laobanzhang about 1700 meters above sea level, the ancient tea plantations in the villages around, there are ancient tea tree in the villages. Laobanzhang ancient tea garden ecological environment is very good, many old trees have been preserved in the tea garden, ancient tea tree and forest grow together, coarse tea tree, tree age very long, the tea tree age and growth of wild environment to ensure the quality of tea tea, tea flavor weight, strong tea gas.

Along the road before entering the Laobanzhang village, there is a part of the new tea garden about 40 years old, it is said that before 2006 year, Laobanzhang people is the ancient tea and new tea separately pick and artifactitious.

Tasting the Laobanzhang tea can be through the following steps:

1. Look at the shape of the tea

The Laobanzhang is the standard big leaf type tea, so the tea is strong, fat bud and much more fluff, there are a few other tea area tea is so fat strip, bud head.

2. Smell aroma

Laobanzhang have good ecological  and long tree age, there is a strong spirit of the wild, smell loose tea and tea cake has very prominent unique fragrance, flavor between orchid scent and nectar to incense. The Laobanzhang of the aroma is very strong, in the tea soup,tea leaf, bottom of the cup can smell, and the bottom of the cup of fragrant more long than other tea tree.

3. Soup color

The 3 years Laobanzhang color gold yellow light, more than 3 years, Gold yellow began to change to yellow red.

4. Taste of taste

Laobanzhang tea are bitter strong in the rumors, this kind of understanding is one-sided, Laobanzhang drink indeed bitter strong, and bitter is obvious than puckery, but the Laobanzhang of the bitter is bitter with sweet bitter, It is not just a simple bitter, the Laobanzhang is bitter with a clear sweet, so it is very good. In addition, the Laobanzhang of the bitter degradation soon, A minute or so to turn back to sweet, the mouth and throat will feel sweet and smooth after drinking the Laobanzhang, and time will be long, If you don't have any special food to eat, this will last for a few hours.

5. Perception of tea gas

The Laobanzhang grows in the wild，tree age very far，so the Laobanzhang the tea gas strong, you can feel it when you drink it, and after drinking, feet, head and back fever slight sweating, of course, this kind of feeling of fever due to their different physical perception will be different.

6. Degree of resistance to brew

In the case of the normal amount of tea, Laobanzhang can brew more than 10 times and still have aroma sweet and back sweet, and the bottom of leaves also have the unique aroma of tea trees, not a tree leaf smell.

7. Look at the bottom of the leaf

Laobanzhang leaf bottom should be more tidy, and leaves, buds stout, 3--5 years the leaf bottom is the yellow green.

The Laobanzhang spring, summer, autumn tea is basically the same shape, the weather is dry, so that summer tea is stuffy, shape and leaf bottom will have spend miscellaneous. Summer and autumn tea bitter taste was significantly lower than spring tea, but aroma sweet and back sweet are not lost in the spring tea, so drink the Laobanzhang will feel summer, autumn tea better.

There are about three kinds of fake Laobanzhang in the market:

One is the use old man-e and new banzhang tea trees as the Laobanzhang. Because of old man-e and new banzhang tea shape, rope, taste are very similar to the Laobanzhang, so the identification is also the most difficult, the main difference is in bitter endurance degree between old man-e, new banzhang and the Laobanzhang, the longest bitter endurance degree is the old man-e, new banzhang bitter endurance degree is weak. As for the shape and sweet, back sweet to the small difference is difficult to distinguish. Also note that the new banzhang here refers to that the old village old tree tea before new banzhang stockaded village moving out, rather than now the new banzhang stockade beside the tea.

The second is to use Mengsong bitter tea as base, mixed other tea manufacture, this approach is to use a lot of people just know Laobanzhang "bitter", but don't know its aroma sweet and back sweet. The identification of this kind of tea is relatively easy, from the exterior view, the shape don't like Laobanzhang tidy and thick strong, In particular, there is no Laobanzhang of the thick and fluffy bud head, the bitter taste is obvious but the basic no sweet feeling in the soup, bitter lasting a long time, the fragrance is not strong enough to last, back sweet general, the bottom leaves slightly complex and not fat.

The third is the direct mix, take some burly, Heavy bitter platform tea. This "Laobanzhang" from the appearance, taste and the Laobanzhang have obvious difference, very easy to distinguish.

There is Laobanzhang ripe tea in the market, If you're going to ask, "is this really the Laobanzhang fermentative tea?", It is not right, you know the Laobanzhang pure raw cake is hard to find, how will people use the Laobanzhang to make ripe tea?

The quality advantage of "Yunnan medium term tea"

The secrets of the rise of the middle tea

What kind of tea is medium term tea? The market have different saying, the most popular saying is that storage period about 10 years and have some more aged more aroma drinking tea value. For ten years, we don't have opinion, but floating range will according to everyone ideas, this caused a certain degree of confusion in the market. But it is very difficult to unify the "around", because the same tea its conversion speed is not the same in different regions. We have to consider transformation differences, but we have to be clear that the medium term tea is actually a market concept, rather than a scientific concept, therefore, we define the medium term tea is more from the market need to start.

Why there will be such a concept of mid term tea? In fact, about ten years of storage of tea, It was need to do circulation. Before in 2003 year, the yield of Pu er tea is very little, Hongkong people hold Pu er tea market, Yunnan factory production of Pu er tea is rarely sold in the mainland, It's all sale in Hongkong. At that time in Hongkong, the market situation is that new tea is very cheap, people can earn little money after put a three or four year, so most of new tea was put in storage, they will open warehouse and a large number of sales after three to four years. After the puer tea rise up, under the sudden release of the huge demand, product is in short supply relative to the demand, so from the beginning of 2003, Pu'er Tea "storage for several years to sell" mode is broken, become directly selling a lot of new tea. And a strange phenomenon has been formed, production was very low before 2003 years, then the output is dramatically enlarged, so before 2003, the tea is very rare, formed the old tea market. After 2003 year, more and more new tea was produced, at 2007 year,  the first time in the face of a serious problem of excess capacity. these was no consumed tea, has become a lot of inventory, hidden in the hands of the manufacturers in Yunnan and Dongguan, this is the historical origin of the rise of the concept of Guangdong medium term tea and Yunnan medium term tea.

About medium term tea, there are a few points need to talk about:

1. Between 2003 year to 2007 year, it is a very special time period, as time goes on, they was placed in the category of old tea, except for long periods of storage, its biggest selling point is scarcity.

Tea produced after 2008, manufacturers pay more attention to quality, many are high quality old tree tea, but its current troubles in the B goods and high price. and it is raw puer tea that storage period is not enough, cold-natured, not suitable for a large number of daily drink, in the daily drinking consumption of puer tea. this gives the medium term tea on the stage to create an excellent condition.

2. Pu er tea is a constantly swinging the agricultural products between  in the investment collection and product consumption, from 2014, Pu er tea from the investment era again to the daily consumption of drinking, this cause that a new raw tea is difficult to sell a great quantity, In the market, form ripe tea, orange tea and medium term tea good sell pattern. We can't afford to drink the old tea, also lack ability of discern the true or false, new out of the old tea is really delicious, but cold-natured, drink too much of the body can not stand, coupled with the professional knowledge of the mountain tea rhyme is still in the primary stage of universal, take old trees to consumers, most do not understand, and price is very high so that it is difficult to buy. Medium term tea have very high value of drinking, often drink the body can accept. consumers are easy to accept its taste, price benefits, it acts as main force of  provisions tea and tea tasting.

3. The emergence of a large number of medium term tea, it is shown in the future that the number of old tea scarce, the phenomenon of high prices will be corrected, because these medium-term tea can be sell after five to ten years as the old tea. Medium term tea hot sell also show that Pu er tea sales model to return before 2003, that is a small amount of selling new tea, a large number of tea put three or four years to put on the market, and manufacturers will strictly control the quality of storage, and the establishment of the storage and distribution system, let dealers, customers benefit from that.

The quality advantage of "Yunnan medium term tea"

Guangdong medium term tea to win due to its the quantity, Yunnan medium term tea to win due to its the quality, there are three points:

First, medium term tea is from 2003 year to 2007 year tea, this is the first large-scale build Pu'er tea warehouse era, at that time there is no concept of storage brands, professional operation degree is not enough, many people pursue the quantity of storage, and ignore control the quality, this caused a lot of tea storage, quality is uneven.

Secondly, Guangdong medium term tea and Yunnan medium term tea are different storage, different warehouse geographical positions, different degree of specialization, the quality of medium term tea in Yunnan is much higher than that in the Guangdong.

Warehousing is a very serious technology work, first of all, storage of tea have tea storage display value and appreciation of space, second, there must be the right professional knowledge of the warehouse, especially in Guangdong such a high temperature and high humidity must do technical processing, otherwise, the tea is very easy go bad. Guangdong storage tea is seller storage tea before 2008, many are new entrants, on the other hand is to follow suit to come in to make fast money, this caused 2003 to 2007 to pull the Dongguan storage of tea lack of quality assurance, Dongguan really form a systematic professional storage, build a storage brand, it's already a thing after 2008 year. the era of quality big upgrade and medium term tea don't have too great relationship.

Yunnan medium term tea is tea factory storage tea, most stored in the Lincang, Menghai, Pu er and Kunming of temperature and humidity of the safety, in the choice of tea storage, warehousing control and other aspects of doing more rigorous, one of the first to take the professional road, unlike in Dongguan until 2008, begin the professional operation of storage.

Why do some people say that new tea is not resistant to brew?

Usually when you try tea, first try to drink the taste of tea, how about its aroma? whether can lasting brew? It is a key point for selecting tea and drink tea. When some tea friend drink new tea, there is such a question: Tea leaves is very aroma, taste is very good too, the disadvantage is that the tea is not lasting brew.

I believe that either tea merchant or drinking tea people will have this problem, when choosing tea time, more than ten brew tea, tea soup still lasting brew. Compressed into cake tea, that has changed the taste. These one point one start, myself also very much doubt, maocha and compressed tea cake, sometimes there are great differences and disparities.

If the question from the tea contains material or processing principle say. maybe have to write a long time.

First, maocha from picking fresh leaves to complete production, and then to the dry in the sun, completion time up to 10 hours. Tea leaves from the fresh leaves to water removing, high temperature will volatilize the fragrance of fresh leaves, enzyme substance stop change in fresh leaves, at this time, tea leaves slow drying through the sun, tea nature is the most thick, no matter taste, aroma, all is very good, so most people to drink maocha, feel good will purchase in large quantities, the results found that after the steam compressed into the cake, greatly disappointed.

What is the reason? Dried tea into cake tea, first it need high temperature steam compressed, steam needs high temperature, that make tea leaves softening just a short time, easy to compressed tea into cake, high temperature steam first to increase the water content of tea, second, in the tea, the material once again transformed, at this time the tea nature is not stable.

After molding, no matter natural dry, or drying room appropriate drying, a short period of time to make the tea drying, this period of time is actually very short, tea, this is the need to precipitate, take things easy. Tea friends all know, new tea buy home, most people will choose to open the soup after half a year, tea taste will be very moderate equilibrium.

A lot of tea friends buy the new tea, they want to taste, open the new tea, pry open to drink, now maybe the cake just wrapped use paper, after high temperature steam, or moderate drying, tea nature is not gentle, usually appear rich aroma in the former four brews, strong taste. This spot you can think back. After 7 brews, tea taste began to fade.

At this time, most people for tea, more or less disappointed, therefore, you may miss the good treasured tea, after communication, some tea friends will increase brewing times of new tea, no matter how the taste of tea, after 10 brews, if there is a taste in the tea soup.

Between the several times production of Pu er tea, high temperature effect, for tea, there are good and bad, It's not inside containing substance of tea. or the tea production process out of the question, largely because of the two times high temperature, cause the tea natureis not gentle.

What is puer tea worm? Maybe 99% of them don't know

Presumably often drink old tea friends often see some small worms on the puer tea, maybe you will have a little uncomfortable in your heart, how do these little worms come from? Whether the tea can drink?

Estimate many friends are sciolistic for these worms, in order to let everyone can more intuitive to understand them, we will talk about little worms.

Accurate to say, about tea worms was divided into two kinds: One is that we often see the white worm, because they very like eat cotton paper, so they called paper worm; The other is dark gray little worm, they very like to eat tea, therefore called it a tea worm.

The paper worm: white little worm, in the tea market, we call it paper worm. Friends often drink tea is not difficult to find some Pu'er Tea cotton paper appeared a variety of small holes, people call these small holes for the wormhole in this industry, these wormhole is due to the paper worm. But this paper worm are more love eating cotton paper, so there is not too much influence on the quality of Pu er tea. If you see your own collection of tea has this kind of paper worm. first recommended to clean use brush, then put it in a place where the air is ventilated and dry.

The tea worm: really tea worm is dark gray, short life cycle, most of them died in the tea, over time, they become a part of the tea. According to the introduction of some old tea people, the tea worm is very advantage to the body, and it will only appear in the good quality of the finished product of the Pu er tea, its soup colour, taste and degree of lasting brew are more beautiful and more better drink than a world of old raw puer tea.

What are some of the characteristics of the worm excrement tea?

This kind of tea worms take advantage of aged Pu'er raw tea of Yunnan big leaf type sundried green maocha production for food, and grow the larvae through the appropriate temperature, academic probation and a specific natural environment, and after the worms ate the Pu er tea, the excluded worm excrement and puer tea merge into a single whole, has formed everyone's well-known "worm excrement tea".

You don't look down upon " worm excrement tea ", it is said that these tea not only have chen aroma of aged puer tea, and there is a unique fragrance and mellow, let you taste suddenly stretch, the throat slowly aftertaste faint sweet; More critical is his medicinal value, clearing away heat and toxic materials, gastrointestinal discomfort, indigestion and other gastrointestinal symptoms are very effective.

Because of the high quality of Pu er tea, long years, and the "worm excrement" is a pure natural works, it is a no duplicate and commendable priceless treasure,

What are the nutritional value of the worm excrement tea?

According to records, the worm tea has clearing heat, detoxification, digestion, digestion and other effects, it has good curative effect to the diarrhea, epistaxis, gingival bleeding and bleeding hemorrhoids. It is an important cool drink in the tropical and subtropical regions. Experts through the analysis to understand, tea worm contains 20 kinds of amino acids, and a certain amount of crude protein, crude fat, carbohydrates, tannins, vitamins and other nutrients. so the nutritional value is higher than the ordinary tea.

According to scientific analysis, it besides has the general tea contains tannins and various vitamins, also contains insect hormones and hemostatic substances, people often use it to treat diarrhea, epistaxis, gingival bleeding and bleeding hemorrhoids, long service on the prevention of high blood pressure, heart disease have a certain effect. Often drink wrom tea, can Zhike refreshing, antihypertensive diuretic, spleen and stomach, helping digestion, shunqihuatan, theriac etc..

But in the final analysis, this is always a worm excrement, some people will have an uncomfortable feeling for it, but if you taste the fragrance and know its health care function, you might like it. 

From the efficacy of tea to realize tea culture "way of life"

Drinking tea from Shennong tasted grass bouquet of special medicinal value evolution, development to today's tea culture. has become a "open the door seven matters", "wood rice oil salt sauce vinegar tea" one of the indispensable life content. The formation of life habits, as a kind of unique way of life, inheritance and carry forward, the most important reason is tea physical properties, the tea is good for your health. As higher animals, people on the evolution of a kind of food choice.

People drink tea is comfortable in the first place after a meal, especially fermented tea, such as Puer tea, Oolong tea, black tea and so on, then it is a way of life. From the scientific connotation, this life way is that drinking fermented tea is conducive to digestion after eating. Culture is a kind of habit special and immobilized form, or say art form with rules to follow. In the end, Tea culture is adapted to the human survival needs, "Drinking tea Comfortable" is a form of vital signs a performance good, metabolic adjustment balance. 

Why do people formed the habit that drinking fermented puer tea, black tea, oolong tea for a long time after dinner? For example, Pu-erh tea ripe tea, because of the microorganism, enzyme fermentation, enable a large increase its tea pigment, especially the tea red pigment, tea brown pigment, tea polyphenols side effects is reduced greatly; Macromolecular substance into small molecules substance, less irritation to human body, and more easy to be absorbed by human body; In the puer tea, tea Polyphenols the molecular weight is very small, after oxidation, Tea red pigment and tea brown pigment were formed, and were linked together with tea polysaccharides, formed a new composition with characteristics of surfactant, binding fatty acids, cholesterol,  ability is stronger, to inhibit or reduce the absorption of the human body.

After tea polyphenol oxidation, the formation of these new features to increase the activity of the fall hematic fat and cholesterol, so that the product of fermented tea is more suitable for the adjustment of energy metabolism, it is conducive to digestion. By the microorganisms involved, Pu-erh tea ripe tea fermentation response is a very effective life metabolic reaction process that microbial metabolism and tea cells to adapt to each other,. In the life metabolic process of plants and microorganisms, all reactions and metabolic product is suitable for the survival of microorganisms. However, the metabolic process didn't occur in green tea, In other words, the product of green tea process only applies to the tea itself, or only adapted to the metabolism of plant itself. Involved in the fermentation of Pu er tea microorganisms are the hurtless microorganisms for the people in nature, the metabolism of microbial involvement can be understood as a "pre metabolism" of the adaptation of the plant to the human body ", the formation substance can be referred to as the human body needs semi finished", that the human body a little processing can be easily absorbed, this is also an important reason why Pu er tea have small irritation for the stomach. Therefore, this "pre metabolic" complete the accumulation of the main components of meet the needs of the human body, fermented tea is also more suitable for regulating the abnormal metabolism of human body.

Green tea, due to tea polyphenolsv is not fully oxidized, therefore, green tea have anti-virus, anti-oxidation, anti-tumor and other significant effects; Because of different living habits in different regions, different diet structure, the suitable drinking tea is also different. Such as the Tibet area in the past, the food has been mainly beef and mutton, lack of vegetables, therefore, drink fermented puer tea to oily solution, this has become a kind of tea that is compatible with their life, tea has more functions to meet the physiological needs. Living well is the foundation of life good, this is what we often say, health is more important than anything.