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?