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.

Tea, why do not always drink the last taste?

Whether do you have this confusion: the same tea, second times brew it, third times brew it, always feel that you can't have a taste of the last time. Can't say why, but there is always a short of feeling. As buyer, I will feel regret, I can't drink the tea that have the same taste. For the seller, more miserable, obviously did not change the tea, but always be questioned! Why is that? After a lot of summary, that should be analyzed from the following aspects:

1. Affected by weather

There is a saying that :” the sun shining produces aroma, the fire baked good tea colour. ” The " the sun shining produces aroma " means: Collected tea leaves by the sun moderate exposure, withering, sunshine withering, fermentation and so on, in the leaves, enzyme constant activity, moisture content gradually disappear, continuous oxidation, the fragrant oil slowly volatile out. But if there is no good weather, the same tea leaves, because everyone is different in keeping and placing, the tea leaves endoplasm will therefore produce a change, drink up the taste is not the same.

2. Influenced by environment and mood

      Because when you tea, the environment and the mood are different, brew out of the taste will not be the same. Quiet time, Irritable time, happy time, have a request and so on different mood to drink, will be different, this should be more people are feeling, when you drink tea, mood is very important.

3. Influenced by time

      The same tea leaves, in the early morning, noon or night to taste will have a different taste, there are subtle changes in the feeling.

4. Affected by the physique

      When you get angry or have a cold to drink the tea, drink tea after smoke a cigarette, will also make tea taste distortion.

5. Affected by water quality

The water quality in different regions is different., business use of water and household water are also different, this will affect the taste of tea soup.

Above are some of the main reasons, of course, there are other reasons.

Say so, whether you never drink that you want to drink the same taste？In fact that was not the case, the same tea, although each time the taste is not the same, but it will be very similar. this is the best interpretation of the "tea raise old age guest" argument.

You like drink tea, at the same time enjoying her original taste, might as well accept her ever-changing mystery. let nature take its course, enjoy every different tea taste trip, every time your experience of using heart, have a different feeling.

Puer tea weaken metabolism syndrome

       Now the world's developed countries have the situation of excessive nutrition, with economic growth and the development of civilization, the incidence of the disease has increased. Metabolic syndrome will be the biggest enemy of human health in twenty-first Century, the culprit is the accumulation of too much nutrition, low density lipoprotein too much formation. And Pu er tea has a peculiar effect on low density lipoprotein, it can not only prevent fat absorption, accelerated discharge, at the same time, puer tea's the polyphenols can inhibit fat synthetase activity, to prevent the synthesis of fat.. And can also activate the fat-splitting enzyme, to promote resolve of formed fat. The effect of Pu'er Tea, Japan Shizuoka University professor Mr Fukuda obtained data in animal experiments, He said: "Chinese Heicha on fat metabolism《中国黑茶对脂肪的代谢影响》", It is emphasized that the effect of Pu er tea on abdominal fat metabolism.

       Pu er tea greasy solution's effect is found before a long time, China's staple meat ethnic have Tibetan, Mongolian, Uygur ethnic group and Manchu, etc, since come into contact with the fermentative brick tea, they'll never leave the tea again, there is a saying in the local”would rather three days without food, can't a day without tea”, although they live in places where they don't produce tea. However, in practice, it is not only comfortable to drink fermented tea, you will spirit when you drink it. the most important is to drink it so that can be greasy solution. These areas are mainly meat, but rarely with metabolic syndrome.

       With the abundance of material life, originally more accustomed to light food Shanghai people also due to economic growth, food structure and quantity change, diet balance is broken. Excessive accumulation of nutrients and the formation of metabolic disorders, direct harm to the health of the body, usually used to drink green tea groups have been unable to use green tea to eliminate excess nutrient accumulation, to affect the metabolism of fat. It is bound to need to find a more favorable health drinks. and Pu er tea has undoubtedly become the first choice.

The most mysterious attractive "sweet" in the tea soup

      The sweet taste is a kind of taste that human instinct like, it gives us pleasure. We will also show a good impression for the sweet taste of tea". “Back sweet mellow”, “Back sweet”, this kind of words are always used to express the high quality of tea.

      The current study of sweet taste is clear. Sweet substances in tea in addition to polysaccharides, there are some amino acids, catechin, tea red pigment. Tea contains polysaccharides and oligosaccharides, sweet taste in the tea mainly contains glucose, galactose, mannose, fructose, sucrose, and maltose formed in the process. In the tea tree, these carbohydrates increased with the growth of leaves, that is sugar content of mature leaves higher than tender leaf; In the spreading drying process, many monosaccharides was consumed as respiratory substrate. But disaccharides and oligosaccharides and polysaccharides can be hydrolyzed into monosaccharides, its content will increase; And in the subsequent high temperature process, that will happen the Maillard reaction and caramelization, and again consume a portion of the sugar. These carbohydrate after complex experience, after we brew th tea, it is the sugar we can taste. Therefore, in the finished tea, sometimes soluble sugar content of tea with high tenderness will be higher than low tenderness tea, but there's no rule.

For the mysterious "back to sweet", our ancient people began to pay attention to this feeling. Good tea often comes with "back to sweet", the strength and durability of "back to sweet" is often used as an indicator of good tea. "Back to sweet " and "promote the secretion of saliva or body fluid" also often linked in the practical experience. This is a more mysterious experience, but it is undeniable that “back to sweet” give us a pleasant experience. Relative to the inlet immediately showed the sweet taste, it is more dramatic for the after-taste of  "All sufferings have their reward(苦尽甘来)", it is more linked together with the good quality of tea.

      For "back to sweet", different people have different viewpoint.

      Some people think this is an illusion of the oral cavity, that is a type of contrast effect:

      It is “all sufferings have their reward(苦尽甘来)”. The tea soup contains a lot of bitter taste ingredient of caffeine and chlorogenic acid and catechin. These ingredient lead to bitter when the tea soup enter the mouth, but the human senses will be automatically adapted to the bitter taste. Wait until these bitter substances into the stomach, the senses still retain the illusion, so that will produce a sweet feeling. But the kind of statement don't have persuasive: One, if just is a type of contrast effect, the more bitter tea should be more obvious for the "back the sweet", but it is not the case, a lot of tea we just feel the bitter taste, but don't feel a trace back to sweet; Two, in a good tea, its bitter feeling is not strong when the tea soup enter the mouth, but its back to sweet is still obvious and lasting. But we cannot reject the true existence of this feeling. If we drink tea soup that have obvious bitter taste, immediately drink a white boiling water, you will find that the water will become sweet, this is a contrast effect. Perhaps this delusion is only a factor causing the back to sweet.

     Some people think this is a result of astringent taste transformation:

     Tea polyphenols caused a sense of astringent taste of the mouth in the tea. But the sense won't last forever. when the tea polyphenols bitter taste off, convergence transformation, oral local muscle began to recover, so that show a feel of promote the secretion of saliva or body fluid.

In addition to tea polyphenols, You also need to know theabromine

      The important role of tea polyphenols in tea is known to most people, in addition, as a result of the oxidation polymerization of many substances in Pu er tea, some new materials have been produced, such as theabromine,  tea polysaccharide, etc, so that tea soup bright red thick, mellow and smooth, lasting back sweet, the formation and increase of theabromine is an important value of Pu er tea.

      Theabromine was originally a kind of water soluble pigment, belong to polyphenols type substance, mainly formed by the oxidation polymerization of theaflavin and tea red pigment, the content is about 0.3% in the original tea of Pu er tea. The change regularity of theabromine content of Pu er tea is good in the process of storage, in addition to fermentative ripe Pu'er Tea(ripe loose tea and ripe cake tea) remained unchanged in dry warehouse storage, the rest increased, especially for the raw puer tea stored in the wet warehouse, Separately from the storage earlier stage 4.86% (raw puer tea loose tea), 4.46%(raw puer cake tea) Increased to 2 year period 10.49%(the wet warehouse raw puer loose tea), 8.62%(the wet warehouse raw puer cake tea), doubled or so, has quickly reached the general level of the fermentation Pu'er Tea.

      Theabromine as a new development puer tea competitive products, more and more medical circles and the "three high" patients with attention, theabromine in the softening blood vessels, lowering blood pressure, lowering blood fat weight loss, degradation of uric acid and other aspects of the effect is obvious, it can treat Ⅱtype diabetes mellitus complications. meanwhile, The effect of theabromine on regulating body fat metabolism, beauty skin care and delaying the aging of the body is still in the further research.

Ten truth of old tree tea

      Old trees have rich connotation, tasting space big, at the same time also the health of the original ecology, everyone likes. But do you really know about the tea tree? some wording really reliable?

1. Old tree age is not clear

      How old is old tree? Some say 300 years, some say 200 years, some say 100 years, some say 70 or 80 years, this does not have to be too tangled, all in all, it is not platform cottage, density is not so big, don't need to spray insecticide, that will think you pass it.      In fact, old tree age is actually very difficult to accurately measure, there is not a good way currently. Scientific say, C14 is not fly that was used in this, not what instrument can achieve even okay results. Not only are living unpredictable, even if cut the tree number annual rings, it may be because of the climate soil and other reasons for a greater deviation.

      By the natural environment, soil fertility, pruning degree and other factors effect. depending on the height thickness query is not accurate, can only be roughly assessed.

      More importantly, old trees are not necessarily the older the better.. relatively large tree age is more fine and smooth, more peaceful, also more precious. But 100 years may also raise the aroma, taste have characteristics, still to speak with tea. Compared to the tree aged, tree species and Soil may be more important(the premise is an old tree).

2. A hill is not a kind of tea.

      Laobanzhang and Laobanzhang, Bingdao and Bingdao is big dissimilarity. Not only is the tree aged problem, this is a easy thing to say, big trees and little trees are easy to distinguish. More important is the tree species not the same! Variety is not the same, can you drink the same? Luyv(陆羽) said, south of a hill or north of a river cliff and shade fimber(阳涯阴林)，different tea mountain high quality tea garden position and orientation is not the same, sometime there's good plenty of sunshine, sometime are good in the forest.

      Such a simple truth, how no one told me? This is because spend a lot of money to buy famous mountain tea without careful research. Of course, if you have a drink, and yourself approve, it doesn't have to study so fine, it doesn't matter. But it must be known, in fact, in the same tea mountain, different tea land, different tea farmers home, in the minds of the local people's value is not the same. Do not think that the same famous mountain is a quality, a price!

3. Early spring tea is not always better

      Early spring is green tea season concept at the south of the Yangtze River, and old trees have little relationship, In Yunnan, different tea areas and different tree species in the same tea area have different picking time. In some places only pick a small amount, some can only pick bud shoot tip, some are completely without pick tea. Most of the high quality old trees are not early spring tea.

4. New tea can not reflect the characteristics

      An embarrassing fact is that: every year there are a lot of old trees tea, including expensive famous mountains tea, in the case of failing to fully reflect its value, it is muddleheaded drank.

      How long will it take to drink? This problem relates to the proper drinking time, short storage period tea and long storage period tea have respective characteristics, can drink. But at least one-two years of transformation, you can probably see the pattern of an old tree.

      How much difference just finish a type of new tea and old trees tea stored for more than one year? This is not easy judge, on average, similarity does not exceed 30%, after one or two years, basic 60% or 70% into the feeling is there.

      Every year we will new tea tasting, but is based on the familiar with the tea, after established the corresponding relationship between the old tea and new tea, you can have a judge to the new tea. Even if the taste of thousands of varieties, drink a type of tea do not understand completely, I can only judge the craft, the tea itself still can not be concluded. Too much tea, the old tea and new tea drink up completely is two kinds of tea, and drink more much, the more feel curious and changeful regularity, this is where the charm of tea!

5. The more Chen may not be more fragrant

      The storage of old tree tea is a big problem, as long as it is good tea, if storage is reasonable, short storage period tea and long storage period tea are very good, but the transformation of Pu er tea has its own laws, it is not the more Chen more fragrant so simple.

      What is a reasonable storage? It is to meet the three requirements, avoid outside interference, Prevent Containing substance loss, appropriate temperature and humidity. This discussion is also very complicated, for the beginner of tea, the most important principle is to keep the tea seal and reasonable water content rate. So ventilate will not need, ventilate is to prevent mildew, matter can be quickly lost.

      After reasonable storage, different stages have different characteristics of flavor, not directly proportional to time, roughly speaking, earlier stage fragrant more clear and sweet, later stage fragrant more mellow, the more Chen fragrant more Chen might be more accurate.

6. Whether old trees have nothing to do with shape

      The variety of platform tea is simple, the old tea trees are just rich and colorful. Not only including big leaf species, also includes the middle leaf species, little leaf species, have long, round, flat, willow shaped, oval shaped, heart shaped; have a sharp serrated, also have fuzzy Jagged; some leaf is thick like leather, and it was as thin as paper. These differences are brought about by different varieties, It is does not matter with whether is old tree.

      In the past by Yiwu and Menghai tea mountain effect, some people think that this is authentic, now this idea has been gradually abandoned. If you're going to Kunlu mountain(困鹿山), you will find little leaf old tree much more expensive than large leaf old trees.

      There are people by the bottom wire drawing of the leaf(叶底拉丝) to judge the old trees, some terrace tea have more chemical fertilizer, wire drawing is also very powerful!

      The only condition that can judge whether an old tree can be judged by its appearance, you know the raw material is from the mountain, and there are several varieties of this mountain you completely clear. This is not a master can get, can separate out is tea farmers, of course, out of this mountain, the experience of farmers are out of order.

7. Look at the famous mountains to be rational

      About famous mountain, remember the three words: Famous mountains must have good tea, Not all the famous mountain tea is good, Good tea is not necessarily in the famous mountains.

      The first sentence, Famous mountains must have good tea. No matter how the origin of famous mountains, have a history, have a taste preference, there is speculation, but a little, Famous mountains must have good tea, and characterized is bright to make people love, cost no matter.

Second sentences, Not all the famous mountain tea is good. Famous mountain have good tea, but you go to the famous mountains buy tea not necessarily good, why? Because a hill is not a kind of tea.

      Third sentences, Good tea is not necessarily in the famous mountains. Too many good teas because of the traffic, cultural, yield, or the reason that is not clear. unknown, the level is not lower than the famous mountains.

Buy famous raw materials also need to consider the true and false, even if it is real, you have to consider the price, even if not bad money to consider the problem of excessive picking quality decline.

8. Brew old trees are not simple

      A lot of friends to see the Pu er tea, they will considered to be boiling water brewing, this is thoughtless. In fact, the vast majority of old trees are not suitable for boiling water, unless it is a deposit of more than ten years of old tea. Different old tree tea fit different tempreture, according to our long-term evaluation, most of the old trees in the short storage period(One or two years to seven or eight years), suitable brewing temperature between 85-95degrees, high temperature will cover the level of aroma.

      Brewing old tree tea utensils is not dark-red enameled pottery best, for the short storage period of old trees, the better effect of high density of white porcelain Gaiwan, more likely to play the delicate fragrance of ancient trees.         Alike, expensive firewood burning device and dark-red enameled pottery the same will suck smell, not suitable for short storage period of old trees. Relatively speaking, ripe tea and old tea have a good effect use dark-red enameled pottery.

      The core factor of brewing depend on household utensils, water, water temperature, quantity of tea, pour out soup time and technique.

9. Tasting old trees have the connotation

      A fact that can not be ignored is: Compared to wine, coffee and other cultural drinks, the old tree tea tasting overall is still in the primary stage, cause this situation is clearly not in the tea, old tree tea is more abundant than the previous two kinds of drinks have connotation, that's why it's supposed to be in person.

      A few years ago we heard Pu'er Tea most about tasting words called “domineering", the opposite is called "soft". While in fact, the aroma of Pu er tea can be divided into more than twenty, on the taste of the vocabulary is also a lot of, about the sense of the word more to be far rich than other drinks. The reason why there is no use at present, there is a relationship economic development stage and between the time and the rise of culture.

10. Tea gas is not mysterious

      Hear tea gas, some people feel the mystery, including some tea person, also known as "tea gas boycott" this kind of cultural traditions and related experience. This old fear of being cheated by the psychological is somewhat fragile.

      In fact, tea gas is the vast majority of people drinking old trees will have an experience, simply say, fever on the back, infiltration of sweat, unobstructed body, sensitive people will feel the operation of gas and blood, at some points on the body such as Baihui, springs and other will have induction. You can called it tea gas, or other, this phenomenon is the existence.

      Tea gas is the rise in recent years, but these experiences are not the discovery of the modern people, the ancients had already recorded. everyone is familiar with Lutong "seven tea" (《七碗茶》)Poems. the description of the tea gas is not only accurate, but also very beautiful.