Pu 'er tea generally refers to big leaf tea produced in Simao, Pu 'er, Xishuangbanna, Lincang and other places in Yunnan, which is fermented after processing. It is divided into ancient tea, old tea and new tea according to the age. Not all ancient teas are left over from ancient times. Generally speaking, they refer to ancient tea trees with wild tree shapes of more than 100 years as raw materials. In old Chaze, tree-shaped tea trees with a tree age of more than 30 years were mainly used, and most of the new teas were collected from artificially planted shrub tea gardens. Yunnan is rich in tea variety resources, with excellent tea varieties. According to historical records, Yunnan has changed from original tea (commonly known as wild tea) to domestic tea for more than 265,438+000 years. Up to now, the cultivated ancient tea trees, the wild ancient tea trees in Menghai Bada 1700 years and the transitional ancient tea trees in Lincang Bangwai 1000 years, which have grown in Nannuo Mountain, Yunnan Province for more than 800 years, are known as the "three ancient tea trees kings in the world". They are living fossils of tea trees originating in Yunnan.

Pu 'er tea is produced in Xishuangbanna, Yunnan. It has been distributed in Pu 'er since ancient times, hence the name. Pu 'er tea is the general name of all kinds of Yunnan pressed tea made by steaming green tea or black tea, including Tuo tea, cake tea, square tea and pressed tea. The excellent quality of Pu 'er tea is not only reflected in the drinking value such as aroma and taste, but also in its valuable medicinal efficacy. Therefore, overseas Chinese and compatriots in Hong Kong and Macao often regard Pu 'er tea as a wonderful health product.

The history of Pu 'er tea can be traced back to the Eastern Han Dynasty, with a history of 2000 years. There is a folk saying that "Wuhou is the legacy of Zhuge Liang, the prime minister of the Three Kingdoms period", so the cultivation and utilization of Pu 'er tea has a history of at least 1700 years.

For thousands of years, Pu 'er tea has been favored by consumers because of its excellent quality. & lt& lt Brahma Lu Cong Lu >> (Chai Calyx, dated A.D. 1925) As the saying goes, "Pu 'er tea is warm and fragrant, which can cure all diseases. Steamed and wrapped with bamboo sticks, the price is equivalent to gold. "Pu 'er tea, as a traditional beverage, can not only quench thirst, promote fluid production and refresh, but also has special medicinal effects. Pu 'er tea has its own unique processing program, which generally goes through several processes such as enzyme fixation, rolling, drying and stacking. Fresh-picked tea leaves become Pu 'er Maoqing after deactivation, rolling and drying. At this time, Mao Qing was charming, sharp and unreasonable. After making raw tea, it is divided into "cooked tea" and "raw tea" because of the different subsequent processes. A pile of stuffy cooked tea becomes "cooked tea". After a long period of storage, it can be sold when its taste is stable and clean. Storage time usually takes 3-5 years. "Raw tea" means that raw tea is completely transformed from nature into mature tea without the process of stacking and stifling. The process of natural maturation is quite slow, which takes at least 5-8 years. After the raw tea is completely cooked, its fragrance is still vivid. The longer it takes, the more its fragrance and vitality will be revealed and stabilized, thus forming the tradition of "making new tea and selling old tea" in Pu 'er tea. With the development of the times and the change of production conditions, compared with the past, the production technology of Pu 'er tea has changed, and the products are different, but its style and quality are consistent.

Historically, Pu 'er tea refers to the green-wool tea made from the big leaf tea produced in Xishuangbanna, which is the main "six tea mountains", and the pressed tea of various specifications made from the green-wool tea. Such as Pu 'er square tea, Pu 'er Tuo tea, Qizi cake tea, Tibetan pressed tea, round tea, bamboo tube tea and assembled loose tea. In the long-term production and sales process, the varieties of Pu 'er tea are constantly updated, forming its own unique product series.

Brief introduction of Pu 'er tea classified by tree species

1. arbor: the leaves of arbor are mainly used as tea cyanine, which was called big leaf tea in ancient times.

2. Shrub: Shrub leaves are mainly used as tea seeds, with small leaves, which are common dwarf tea varieties, called lobular tea.

Introduction of appearance classification of Pu 'er tea

Pu 'er tea can be subdivided into the following categories according to its different shapes:

1, cake tea: flat disc, a bit like pie or pizza.

It is said that in the Northern Song Dynasty, green tea was brewed very dark and thick, which seems to be the origin of Pu 'er tea. In fact, Pu 'er tea is pressed into various shapes. Just like brick tea, Tibet, Sichuan, Yunnan and other ethnic minorities have their own special famous teas.

2. Tuocha: The shape is almost as big as a rice bowl. The intermediate and advanced products of Pu 'er tea are mostly Tuo tea and cake tea.

Pu 'er tea is mostly sold by compression molding in advance, so it is also called compressed tea, which can be distinguished by its appearance. Tuocha is about ten centimeters in diameter and the size of a bowl.

3, brick tea: the size is about half of the brick, and it is also rectangular. Because most of the brick tea is produced in Tibet and Mongolia and shipped to other places.

Generally speaking, things like bricks or tiles are called bricks, and if they are tea, they are called brick tea. This shape is mainly for the convenience of transportation.

Pu 'er tea is classified and introduced according to its production methods.

Pu 'er tea is divided into raw tea and cooked tea according to different processing methods:

1. Raw tea: After picking, it is fermented in a natural way, and the tea fragrance is more exciting. After it is suitable for many years, tea will become gentle. Good old Pu 'er generally does this.

2. Cooked tea: After 1973 scientific artificial fermentation, the tea is mild, soft and delicious.

Pu 'er tea is classified and introduced according to its production methods.

Pu 'er tea is classified according to storage methods.

1. Dry storage of Pu 'er tea: it refers to storing it in a ventilated warehouse to make the tea naturally ferment. Best aging 10~20 years.

2. Wet-stored Pu 'er tea: It is generally placed in a humid place, such as a basement cellar, to speed up its fermentation. It has stale mud or musty smell, and the aging speed is faster than that of dried Pu 'er. 5~ 10 years is better.

How to choose Pu 'er tea?

Pu 'er tea is a kind of tea, the older the better. Therefore, some people are proud to flaunt the age of Pu 'er tea and pursue the long-standing Pu 'er tea. This involves how to identify the aging period of Pu 'er tea. The following methods are for reference only by Pu 'er tea lovers:

Before 1 and 1950, this period was called "antique tea", such as Bainian Songpin, Tongxing Gongbing, Tongqing, Tongchang Laohao and Songpinjing. There is usually a sticky rice paper with a name printed on it, which is "flying inside".

2. 1950 ~ 1968: The so-called "printing tea" means that the word "tea" is marked on the packaging paper in different colors, with red printing as the first batch, green printing as the second batch and yellow printing as the third batch.

3. After1968: At this time, the brand name of "China Tea Company" was no longer printed on the tea cake packaging, but was produced by various tea factories themselves, collectively referred to as "Yunnan Seven Pieces of Cakes", such as: Xueyin Green Cake, 73 Green Cake, Dakou, Xiaohuangyin, etc. In addition, we should pay attention to "four tips" and "six no policies" when tasting tea and identifying Pu 'er tea. This factor is based on the experience of many professionals and is only for the reference of Pu 'er tea lovers.

The four major decisions are: first, clear: smell it; The taste should be clear, not musty.

The second is purity: distinguish its color; Brown as jujube, not black as paint.

The third is positive: keep its position; Store in a dry warehouse, not in a damp place.

The fourth is qi: taste its soup; The aftertaste is mild and can't be mixed.

Six no policies: First, not taking the wrong year as the benchmark.

2. Not based on forged packaging.

Third, don't use the color of the soup as an excuse.

Fourth, don't take flavoring as an illusion.

Fifth, don't call it unlucky.

6. Leaf species regardless of tree age.

Flavor types of Pu 'er tea

Good Pu 'er tea can contain many delicate aroma substances, which are mainly divided into orchid, jujube, lotus and camphor.

1. Cinnamomum camphora: There are tall camphor trees all over Yunnan. Most of these camphor trees are ten or twenty feet high. The space under the big camphor tree is most suitable for the planting and growth of Pu 'er tea. The big camphor tree can provide suitable shade opportunities for tea trees and reduce the occurrence of pests and diseases in the camphor tree environment. What's more commendable is that the roots of Pu 'er tea tree and camphor tree grow alternately underground, giving tea a fragrance of camphor tree. At the same time, camphor tree branches and leaves will also emit camphor tree fragrance, and tea trees will directly absorb camphor tree fragrance and store it in the leaves.

2. Lotus fragrance: the tender bud tea of Yunnan Daye tea is properly aged and fermented after picking. Good bud tea removes the thick green leaf fragrance and naturally leaves a faint lotus fragrance, which belongs to the fragrance of floating soup tea.

3. Lan Xiang: Fresh Pu 'er tea is green and fragrant. After a long period of aging, it changes from green and fragrant to Qing Xiang. The tea trees planted under the camphor tree were joined by Cinnamomum camphora, which was weak and merged with Qing Xiang to form Lan Xiang, which is the most precious tea fragrance in Pu 'er tea.

4. Jujube fragrance: This fragrance can only be produced by tea trees growing in an environment where vegetation is very lush and there are often clouds and wild jujube trees. Because there are often fallen leaves, natural fertilizers are formed over time. The roots of tea trees absorb these fertilizers, and tea leaves absorb the fog, so tea leaves have formed a special jujube fragrance.

On Yunnan Pu 'er Tea

The beauty of Pu 'er tea lies in the word "Chen". "The older you get, the more fragrant you are" and "Chen Yun" are the most respected points of Pu 'er tea lovers. Modern medicine has proved that it has a good effect on lowering cholesterol, inhibiting blood lipid and heart disease, and it does not have side effects like ordinary drugs. Therefore, with the strengthening of people's health care concept, it is more and more loved by consumers. As the hometown of Pu 'er tea, Yunnan has been recognized. As the name implies, many people think that the origin of Pu 'er tea is in Pu 'er County, located in southwest Yunnan. In fact, the real main producing areas of Pu 'er tea are in the south of Changning County, Yunnan Province, on the east and west sides of Lancang River, such as Fengqing, Lincang, Shuangjiang, Yongde, Bohai, Simao, Jinghong and other counties, especially Xishuangbanna. In fact, Pu 'er County is only the distribution center of Pu 'er tea, and it does not produce tea itself.

The picking period of Pu 'er tea is from late February to 1 1 month every spring. The picking of spring tea is divided into "spring tip", "middle spring" and "late spring" according to time. The picking of summer tea is commonly known as "Ershui", and then the picking of autumn tea is also called "ancient flowers". The quality of tea varies with the picking season. Tea experts believe that Yunnan's tea should produce the best quality in two periods of a year: "spring shoots" and "valley flowers". Spring tea is fragrant and refreshing, summer tea is strong but not bitter, and autumn Chaze is bitter in fragrance and sweet in bitterness, which is worth tasting. At present, the truly advanced Pu 'er tea in Yunnan is mainly "Chunjian". The Pu 'er tea we really drink is the finished tea that has been processed and refined, and the tea that has just been picked can only be called Maocha. And almost all the raw tea is concentrated in Shimonoseki for refining. After all the raw teas are sent to the factory, experts will classify the raw teas into ten grades and three grades according to whether their moisture and the number of tea stalks meet the requirements, and then strictly suppress all kinds of finished teas according to a matching table. Pu 'er tea is a well-known tea product. In order to maintain the stability of its quality, each manufacturer must make tea in strict accordance with the unified tea preparation table to ensure that each type of Pu 'er tea has the same specifications.

How to distinguish the aging period of Pu 'er tea?

Before 1 and 1950-this period was called "antique tea", such as Centennial Song Pin, Tongxing Tribute, Tongqing, Tongchang Time-honored Brand and Song Pinjing. There is usually a sticky rice paper with a name printed on it, which is "flying inside".

2.1950 ~1968-The so-called "printing tea" means that the word "tea" is marked on the packaging paper in different colors, with red printing as the first batch, green printing as the second batch and yellow printing as the third batch.

3. After1968 —— At this time, the name of "China Tea Company" is no longer printed on the packaging of tea cakes, which are produced by various tea factories themselves and collectively referred to as "Yunnan Qizi Cake". Such as Xueyin Green Cake, 73 Green Cake, Big Mouth Small Green Seal, Small Yellow Seal, etc.

How to taste the freshness of Pu 'er tea?

1, judging from the aroma, Pu 'er cooked tea will produce cooked taste due to fermentation. Generally, there are only ten years of dry-stored cooked tea (according to the traditional saying, tea without mildew is dry-stored tea), and a smell of cooked tea can be smelled from the surface of tea. In about ten to twenty years, the surface taste of cooked tea disappears, and the cooked taste can be felt from the tea soup. 1973, the first batch of cooked brick tea, called 73 thick brick tea, was made of compacted tea materials. It has been more than 20 years now. No matter from tea or tea soup, there is no longer the feeling of cooking, but there is an agarwood. Aquilaria sinensis is the best aroma in cooked tea, which is transformed from cooked taste after a long period of dry aging. Cooked tea taste, cooked taste and agarwood are one of the most direct and effective ways to distinguish raw tea from cooked tea.

2. Judging from the color of the soup, the raw Pu 'er tea soup in the dry warehouse is chestnut red, which is close to the color of the fire oolong tea soup. Even the old tea, such as the 890' s Malong Tongqing old Pu 'er tea, is only slightly deeper than the 50-year-old red-printed Pu 'er round tea soup. The color of the boiled tea soup is dark chestnut, even close to black. Therefore, in modern tea classification, Pu 'er tea is classified as black tea because of the soup color of Pu 'er cooked tea.

3. From the bottom of leaves, the bottom of dried Pu 'er tea leaves is chestnut to dark chestnut, which is very similar to the color of Oriental Beauty tea leaves in Taiwan Province Province. The leaves are full and soft, full of freshness. A cup of tea celebrating the old Pu 'er tea can show the fresh vitality of a hundred years ago. The leaves of Pu 'er ripe tea are mostly dark chestnut or black, and the leaves are thin and hard. If it is fermented in large quantities, it will carbonize obviously, as if it had been roasted by fire. Some older leaves, the leaves are broken, and the veins are separated one by one, just like dead leaves soaked in water for a long time. However, if some cooked teas are not piled for a long time and the degree of fermentation is not heavy, the bottom of leaves will be very close to the bottom of raw tea. On the other hand, some raw teas, such as tea seeds, cannot be dried immediately after kneading, and the leaves will be dark brown at the bottom, and the soup will be thicker and deeper, which is the same as the cooked tea that has only been slightly fermented.

The taste of Pu 'er tea

Pu 'er tea often has several flavors, such as sweet, bitter, astringent, sour, water and tasteless. These flavors may exist in a certain kind of Pu 'er tea alone, or there may be multiple flavors at the same time. Among them, sweetness is the dream of Pu 'er tea drinkers. Bitterness and astringency are the unique taste of tea, especially for old tea drinkers who like to have a proper bitterness; Sour taste and water taste are disliked by everyone, so Pu 'er tea should try to avoid them. As for tasteless, it is not a taste, but a habitual taste of Pu 'er tea, which is also tasteless!

1, sweet taste is not only loved by children, but also by adults. But thick sugar is sweet and greasy, which often makes people love and fear. The indifferent sweetness in tea is so elegant, harmless to the body, and can satisfy the thirst for sweetness at the moment. At the same time, because of the indifferent sweetness, Pu 'er tea is promoted to the artistic realm. Pu 'er tea is a kind of big leaf tea, which is saturated and rich in components. After long-term aging, the bitter taste is gradually weakened or even completely absent due to oxidation, while the sugar remains in the tea and is slowly released into Pu 'er tea after brewing, which has a sweet taste.

The better the Pu 'er tea brewed in the back, the more fragrant it will be. In the ranks of Pu 'er tea, Honglian round tea and round tea discus were originally made from the same batch of Pu 'er tea, but the production methods are different. Both teas have the sweetness of honey, which is not as good as other Pu 'er teas. We Pu 'er tea lovers deeply realize that only Pu 'er tea made of raw tea seeds is pure and elegant, which can best represent the authenticity of Pu 'er tea, and the sweetness of Pu 'er tea is best expressed by old tree tea seeds, raw tea and dry storage aging.

2. Bitterness is the original taste of tea. It has long been proved that tea complained about tea in ancient times. The earliest wild tea, tea soup, is too bitter to eat. After the long-term cultivation of our ancestors, it changed from wild tea tree to transitional tea tree and became today's cultivated tea tree. Although this is a series of evolution of plant physiology, from the standpoint of tea tasting, we are more concerned about the bitter taste that is difficult to swallow, and gradually fade away, so that ordinary people can drink it and regard it as a delicious treasure. It is the revelation of truth to bring hardships to Pu 'er tea people. Pu 'er tea is bitter because it contains caffeine, so tea can refresh itself, and it is precisely because these caffeine have an exciting effect on people's nervous system. The truly healthy tasting of Pu 'er tea is not to refresh yourself through bitterness, but to achieve the effect that the slightly bitter tea soup returns to the sweet throat rhyme. Pu 'er tea, made of relatively young tea seeds, has a bitter taste. For example, Pu 'er loose tea with fragrant white needle and golden lotus, or Pu 'er tea which is more upscale and tender now is bitter. As for the treatment of bitterness, it is controlled by brewing. At the same time, according to the tea taster's acceptance of bitterness, a suitable bitter tea soup is brewed.

3, astringent I often hear that it is not bitter or astringent, but in fact, Chen Lao Pu 'er tea, which has been aged for more than 60 or 70 years, is no longer bitter. Tea that has no bitterness and can still show the taste of other teas is generally called good tea. Pu 'er tea has a masculine taste and a feminine taste. Which ones are rigid? What is flexibility? Depending on the degree of suffering, this is the most specific way to distinguish. The astringency of tea is due to the content of tea tannin. Pu 'er tea is made of tea cyanine, which contains more tea tannins than ordinary tea leaves, so Pu 'er tea with new tea is very rich and has a strong astringent taste. Proper astringency is acceptable for people who drink tea, because astringency will make the muscles in the mouth converge and promote the production of body fluid. The astringency can increase the strength of Pu 'er tea soup, and can also satisfy tea drinkers with heavy taste. According to the experience of our tea tasters, Pu 'er tea produced in central Yunnan belongs to the bitter bottom in Mengku, Mengnong and Fengqing. Pay attention to the skills and personal acceptance of brewing bitter taste.

Sour taste, water sour taste and water taste are all bad tastes of Pu 'er tea. Of course, you don't want sour taste and water taste when you taste Pu 'er tea. Poor production or storage of tea may lead to sour taste. These sour Pu 'er teas are often brewed three or five times, and some acidity will gradually decrease. Sour taste is a taste that tea tasters are unwilling to accept. Represents the inferiority of tea. Generally, fresh tea leaves will taste like water if they are not handled well in the process of running water. And why does Pu 'er tea become watery? But there is no reliable data support. Most of the lightly fermented Pu 'er brick tea produced now is watery. The taste of water gives people the feeling of weakness, corruption and stale, which is also rejected by Pu 'er tea drinkers.

5, tasteless Most Pu 'er tea tasting masters are recognized as tasteless and the best in Pu 'er tea. This may be related to the storage life. 100-200-year-old Jinguagong tea evaluates the soup color, but the tea tastes old and weak. It is tasteless and full of Zen, which is extremely noble. Among hundreds of kinds of tea, I'm afraid Pu 'er tea is unique. Although the Pu 'er Tea Road is a real participation road, it is also full of Zen machines everywhere.

Zhang Xiang of Pu 'er tea

Tea garden. Get the hoe ready. Next to the vegetation. It tastes bad and is not easy to sell. & lt Pu 'er Tea by Fu Qingruan. According to Ruan Fu's records in Qing Dynasty, although Pu 'er tea trees planted in ancient tea gardens are tall trees, they are also afraid of being mixed with weeds and miscellaneous trees, and the smell of plants and trees will endanger the taste of Pu 'er tea. However, some people use mixed growth to deliberately change the characteristics of tea. For example, in Yilan City, Taiwan Province Province, some tea farmers planted mixed tea seedlings into ginger tea. So the mixed environment can directly affect the taste of Pu 'er tea.

There are tall camphor trees all over Yunnan, most of which are as high as ten or twenty feet. The space under the big camphor tree is most suitable for the planting and growth of Pu 'er tea. The big camphor tree can provide suitable shade opportunities for tea trees and reduce the occurrence of pests and diseases in the camphor tree environment. If there are many small spiders on the branches and leaves of camphor trees, they will hang down and eat insects and diseases such as green leafhoppers on tea. What's more commendable is that the roots of Pu 'er tea tree and camphor tree grow alternately underground, giving tea a fragrance of camphor tree. At the same time, camphor tree branches and leaves will also emit camphor tree fragrance, and tea trees will directly absorb camphor tree fragrance and store it in the leaves. Yunnan big-leaf Pu 'er tea is very rich, which is integrated with camphor, presenting a noble, simple, masculine and beautiful tea beauty. Judging from the cognition of ordinary Pu 'er tea drinkers, everyone agrees that Zhangxiang Pu 'er tea must come from the tea garden under the camphor tree forest, and it must also grow on fertile land, which can enhance the vitality of human beings. Ganoderma lucidum is a very magical medicinal food. Generally speaking, the Chinese medicine community believes that Ganoderma lucidum growing on camphor trees not only has a beautiful aroma, but also has the most medicinal effect. Recently, a large number of camphor trees have been illegally cut in Taiwan Province Province, mainly for planting Ganoderma lucidum to improve medical efficacy. Pu 'er tea mixed under the camphor tree forest also has certain special effects. Therefore, the camphor fragrance of Pu 'er tea has also become a signal to provide human health and longevity. In the deep heart of Pu 'er tea drinkers, there is the beauty of life force. Because Pu 'er tea flowers are old and tender, the intensity of Cinnamomum camphora contained in them is different. Probably the fourth-grade tea cyanine began to get rid of the influence of lotus fragrance, and the seventh-grade tea cyanine was more obvious. Six or seven grades of tea seeds are the strongest, containing the strongest camphor fragrance. Nine or ten grades are old and weak leaves, and the camphor fragrance contained in them gradually fades away. Due to the mutual influence of three conditions, namely, the old and tender tea seeds, the shade of Cinnamomum camphora and the aging length, three kinds of tea seeds, namely, green Cinnamomum camphora, wild Cinnamomum camphora and light Cinnamomum camphora, were formed, and the colorful changes of Pu 'er tea Cinnamomum camphora were also formed, which were intriguing and fascinating.

Properties of Pu 'er tea

The life course of Pu 'er tea, in a narrow sense, refers to the long aging process that began after the formation of Pu 'er tea. Pu 'er tea is different from many other teas, and it must have a historical process of storage (except Pu 'er green tea). Only the history that nature has experienced can show its authenticity. Pu 'er tea naturally has to come out of the historical years to show its authenticity.

Only by understanding and distinguishing the health and growth of Pu 'er tea can we have enough ability to taste Pu 'er tea at will. Although everyone's emotional feelings are different, there is only one authenticity of Pu 'er tea. For example, if you look at red, people have different feelings about red because of physiological differences, but everyone has the knowledge that it is red. Although our standards of vision, taste and smell are very different, they also affect our feelings about Pu 'er tea. However, we have been able to obtain a stable and true self-standard from Pu 'er tea, and we should have the conditions and ability to taste Pu 'er tea!

Pu 'er tea produces saliva.

Tianjin, saliva. Body fluid is saliva secreted in the mouth. In traditional health care in China, saliva is extremely precious and has the reputation of life-prolonging syrup. As far as medical knowledge is concerned, saliva contains many beneficial components, especially in promoting digestion and enhancing nutrient absorption. On the one hand, you can quench your thirst, on the other hand, you can nourish your life. A healthy and energetic person has a lot of saliva in his mouth. I always feel thirsty and my throat is tight. There must be something wrong with my health. Drinking tea soup can not only moisten the throat rhyme, nourish the mouth and life, but also provide a spiritual and artistic environment for drinking tea. Pu 'er tea is a kind of big leaf tea with rich connotation and strong function of promoting fluid production. One of the main characteristics of Pu 'er tea is the production of body fluid.

Human beings live in this big environment and rely entirely on external nutrients and energy. Only by swallowing saliva juice can we give back to ourselves from the nutrients created by our own life. At the same time, only a healthy body and a fresh life can naturally produce body fluids. It also indirectly provides tea tasters with the strength and opportunity to participate in the art of life in the tea ceremony.

The rhythm of Pu 'er tea

Tea was originally used as medicine and then used to quench thirst. The first condition for quenching thirst is that the larynx can be moistened and the dryness of the tight belt can be relieved immediately. Throat rhyme has always been favored by tea tasters, especially experienced tea tasters, who attach great importance to its characteristics. It also advertised strong throat rhyme and raised the price of tea. The throat rhyme of Pu 'er tea can be divided into three aspects: sweetness, moistening and dryness.

1, Gan "Who said tea is bitter? Its sweet "Book of Songs"-Taifeng Gu Feng.

"It's incredible. What's the difference between sweetness and fragrance? May Yao Chen.

"Tongue this thing often stay sweet all day. No recurrent snoring at the nose "-Lu You.

"I have been sick and lazy for many years. Don't waste food and seek sweetness "-Su Zhe.

The ancients used poetry to appreciate the sweetness of tea. Tea soup can bring sweet throat rhyme and is loved by all tea tasters. Sweet taste is reserved, not as elegant as incense. Often accompanied by bitterness, it is often said that there is sweetness in bitterness. There are many people who taste tea, so they like bitter tea soup, because bitter can be sweet. But there are also things that are not bitter and sweet, such as licorice, which tastes sweet, and Pu 'er tea also has good tea that is not bitter and sweet.

Tea is bitter first and then sweet, and Fulugong tea made of Fengshan tea cyanine is bitter tea base; And the white needle lotus made of Menghai bud tea, which is also bitter tea soup, can show emotions. After nearly a hundred years of aging, the bitterness of Tongqing Laoyuan tea has completely disappeared, but it can have a slightly sweet throat rhyme after drinking, which is enduring for a long time. It's really good Pu 'er tea. Early red-printed Pu 'er round tea, with tender tea cyanine as raw material, has a blue fragrance and a little bitterness after more than 50 years of aging. After several times of brewing, the bitter taste is gone, and its sweetness comes one after another, and the effect is particularly good. It is the best in Pu 'er tea.

2. Moisten a bowl of throat. Two bowls of broken loneliness "-Lu Tong.

The first purpose of drinking tea now has changed from treating diseases in the oldest period to quenching thirst and boredom. Moistening the throat is the first step to quench your thirst, and then replenish enough water, so that the depression caused by lack of water can be eliminated immediately and your mood will be comfortable. When the throat is wet, the thirsty elephant can leave. Sometimes the weather is too dry, or the food is too salty and greasy, and the thirst will be very serious. The more you drink boiled water, the more thirsty you become. At this time, if you can drink one or two cups of good Pu 'er tea, your throat will be moistened, and your thirst will be naturally relieved, comfortable and smooth. Drinking tea soup that can moisten the throat rhyme, although there is no feeling of thirst, the more you drink, the more you want to drink, because the moist feeling makes people feel stable, full, comfortable and satisfied. Pu 'er tea from ordinary trees and old trees, after proper aging, can reach the moisturizing state of "moistening throat and breaking loneliness".

3. Dry toxic gas or some strong liquor may stimulate the muscle contraction of throat songs and make it difficult to breathe. If the water-based tea soup is too sweet or too bitter, it will also make the throat uncomfortable, produce a dry feeling, and affect swallowing difficulties. Some Pu 'er tea made of tea seeds outside or at the border of Yunnan Province is bitter, but its quality is poor, so it is called "throat lock". In addition to the extremely uncomfortable and uncomfortable throat, the feeling of dryness will also bring emotional instability, mental anxiety and anxiety to tea drinkers.

Some aged Pu 'er tea products are sealed too tightly during storage, and will dry immediately after opening. Be sure to put it in a wider container, and the dryness will naturally disappear after a period of air return. Some people put moldy Pu 'er tea in the oven for baking, in order to remove its musty smell; Sometimes, before Pu 'er tea is boiled, the tea leaves are baked in the tea cellar to obtain the fragrance. If the tea leaves are burned too much, it will also cause dryness. Generally, tea seeds picked in summer and autumn are more or less dry. As soon as tea leaves feel dry, they can't be rated as good tea. Tea tasters are the hardest to accept the feeling of dryness, which not only directly brings discomfort and anxiety, but also causes dryness, even if there are beautiful tea products, they will be rejected immediately.

Brewing method of Pu 'er tea

1. What pot should Pu 'er tea be brewed in? It is appropriate to choose a pot with a big belly, because the concentration of Pu 'er tea is high, and using a pot with a big belly can avoid the tea soup being too strong. It is suggested that pottery pots and purple sand pots be used as materials.

2. Brewing weight of Pu 'er tea When brewing Pu 'er tea, the weight of tea leaves accounts for about 20% of the pot body. It is better to open the tea bricks and cakes and expose them to the air for 2 weeks before brewing!

3. How to taste Pu 'er tea?

First, put the tea leaves into the teapot, and then inject hot water. Generally, China tea should be brewed with hot water first, which is an essential procedure for Pu 'er tea. Because unlike other teas, a good aged Pu 'er tea has to be buried underground for at least five years in addition to the general processing procedures, so I'm afraid there will be some dirt in it. Therefore, the hot water for making tea for the first time can not only awaken the taste of tea, but also wash away the impurities in tea together. The first brewing speed should be fast, because it can clean the tea leaves without soaking its taste; After the second time, because it is used for drinking, you can decide the choice of shade according to your personal preference. Pu 'er tea is full of fragrance even if it is cold. It can be herbal tea in summer and can be drunk after being chilled.