Pu 'er tea with a long history

Bronze tea fragrance Yunnan is the birthplace of tea trees in the world, and the roots of all kinds of tea in China and even the world are all in Yunnan Pu 'er tea producing area. Pu 'er tea has a very long history. According to the earliest written records-Eastern Jin Dynasty? Chang Qu's "Huayang Guozhi" infers that as early as 3,000 years ago, during the cutting period of King Wu, Pu people, the ancestors of Yunnan tea planting, had already offered tea to Zhou Wuwang, but there was no such name as Pu 'er tea at that time.

The name of Pu 'er tea was first named in the Middle Ages, which originated from national or geographical names. In the Tang Dynasty, Pu 'er tea began to be planted and produced on a large scale, which was called "General Tea". During the Song and Ming Dynasties, the Central Plains gradually understood Pu 'er tea and began to play an important role in the country's society, economy and trade.

In the Qing Dynasty, when Pu 'er tea reached its first peak, Zhi Heng in Yuhai, Yunnan Province said, "Popular tea is famous all over the world ... the tea mountain is 800 miles in Fiona Fang, and hundreds of thousands of people went into the mountains to make tea, which was bought by tea customers and transported everywhere"; Pu' er tea began to become the national gift of royal tribute tea and foreign envoys; Puyi, the last emperor, said in his palace that "Longjing is drunk in summer and Pu 'er is drunk in winter". ..... Ruan Fu, a scholar in Qing Dynasty, recorded that Pu 'er tea is famous all over the world, especially in Beijing. In the late Qing Dynasty and the early Republic of China, the price of Pu 'er tea was the highest. Scholar Chai recorded in Brahma Lu Cong Lu that "Pu 'er tea ... is warm and delicious, especially for those who are dependent on foreign countries, and its price is both gold and gold. The tea taster said: The ratio of Pu 'er to Longjing, and the ratio of You Shaoling to Yuanming are all the same-that is to say, the price of good Pu 'er tea at that time was twice that of silver (or gold)! From the Republic of China to the Anti-Japanese War, Pu 'er tea developed to a certain extent, and many old-fashioned teas of this period still remained. Our taste is very good now, but because of the extremely high price, counterfeiters abound.

Between the outbreak of the Anti-Japanese War in modern times and the founding of New China, the whole tea industry in Yunnan was depressed and barren; But for a long time after liberation, Yunnan tea production attached importance to black tea and green tea; Did not inherit and carry forward the fine tradition of Pu 'er tea; Even large-scale felling of ancient tea gardens that have been destroyed for hundreds of years, instead of planting asexual Taiwanese tea, the traditional technology of Qizi cake tea has been interrupted for nearly half a century; However, it is worth mentioning that in 1975, Yunnan began to produce Pu 'er cooked tea.

In recent years, with the development of social economy and the improvement of living standards, Pu 'er tea has attracted people's attention for its powerful health care function and charming taste. The popularity spread from Nanyang Hong Kong and Taiwan to Guangdong, then back to Yunnan, and then quickly affected the whole country. As a result, there are many speculators who follow the trend, and fake and shoddy products appear from time to time; Mixed fish and dragons, floating clouds flying; During these three to five years, the heat was fierce and the cold was fierce. Fortunately, during this period, the traditional technology of Pu 'er tea has been restored, and people's cognition of the value and quality of Pu 'er tea has become more and more rational.

Functions of Pu 'er tea. Pu 'er tea is mild and does not hurt the stomach. Modern people have a stressful life, great pressure, common stomach diseases, deficiency of qi and blood, and abnormal diet. Generally speaking, for tea lovers, light fermented tea really has the scruples of "unbearable lightness".

2. Pu 'er tea is a healthy drink with scientific basis. Modern people "make money with their lives" abound. After the anti-cancer and health-care function of Pu 'er tea was confirmed by the medical profession, the concept of "keeping a long life with little money" not only strengthened the belief of tea lovers, but also attracted many new tea friends. In addition, the pharmacological characteristics of Pu 'er tea, such as removing fat, promoting digestion, reducing weight and slimming, have swept the hearts of countless beauty-lovers and middle-aged and elderly people.

Thirdly, Pu 'er tea is easy to brew, foam and operate. Properly aged Pu 'er tea is not bitter or astringent. Even if it is soaked for a long time, it can enter the throat. You don't need to compare minutes like alpine tea, but you still have the fun of tea, even without losing the convenience of tea bags.

Fourth, Pu 'er tea is easy to preserve and its tea quality is changeable. In a certain definition, Pu 'er tea is a "living organism", which is mainly characterized by continuous "post-fermentation" (or post-ripening aging) after the tea body is completed. With the extension of time, its flavor transformation becomes more stable and restrained. Tea bodies in different aging periods have different flavors, which is also tea tasting. Tibetan tea people participated in the "production and completion of tea" to a certain extent.

5. Pu 'er tea is a drinkable antique. Few drinks or foods have the dual characteristics of "drinkable and storable" Pu 'er tea, that is, "everyone can drink it, and the older it gets, the more expensive it becomes". The new Pu 'er tea is everyone's daily drink, while the old Pu 'er tea is "equal in price and gold", which is beyond our power. If it is the "collection value" at the left end of the "Pu 'er balance", it is the "durable wealth" that only rises but does not fall. On the other hand, the right end is the "drinking value", which is the "consumption wealth" of drinking less, and "time" is the "weight" between the two. As the weight of time moves to the left, the higher the collection value of this cake tea, and vice versa. The collection of Pu 'er tea in the distance is similar to that of red wine. Both pay attention to the year, place of origin (winery, teahouse), rarity and preservation.

Second, the health function of Pu 'er tea:

1, reduce fat and lose weight

Pu 'er tea is closely related to fat metabolism. Pu 'er tea produces new chemicals through a unique fermentation process, some of which contain lipase, which can decompose fat, so Pu 'er tea has the effect of losing weight.

2. Pu 'er tea can reduce blood fat, blood pressure and prevent arteriosclerosis.

Emil Carobi of Saint Antoine Medical College in Paris, France, conducted an experiment on 40 hypertensive patients (male 13, female 27). After taking Pu 'er tea, the triglyceride content of 77% patients decreased, and the cholesterol content of 50% patients decreased. Japanese, Taiwan Province Province, China, Yunnan, Southwest Agricultural University, etc. All of them have carried out experiments of lowering blood fat by Pu 'er tea, and all of them have achieved positive results.

3, anti-cancer, anti-cancer

By comparing a large number of people, scientists have proved that the incidence of cancer among tea drinkers is low. Pu 'er tea contains a variety of rich anti-cancer trace elements, and Pu 'er tea has a strong killing effect on cancer cells.

4. Healthy teeth and tooth protection

Pu 'er tea contains a variety of physiological active components, which have the function of sterilization and disinfection, so it can remove oral odor and protect teeth.

5. Protect and nourish the stomach

At a suitable concentration, drinking mild Pu 'er tea will not irritate the stomach. Thick, sweet and mellow Pu 'er tea enters the membrane formed by the human stomach and adheres to the surface of the stomach, which will produce a beneficial protective layer for the stomach. Drinking Pu 'er tea for a long time can protect and nourish the stomach. This is the main reason why consumers who advocate drinking Pu 'er tea at home and abroad call Pu 'er tea "beauty tea" and "longevity tea".

6. Anti-aging

Studies have proved that lipid peroxidation in human body is one of the mechanisms of human aging. The vitamin C, vitamin E, tea polyphenols, amino acids and trace elements contained in Pu 'er tea have antioxidant effects and delay the aging process, so Pu 'er tea is called "Yishou tea".

7. Radiation protection: According to the research results of Pu 'er tea by He Guofan of Guangdong Sun Yat-sen University, drinking 2% Pu 'er tea can alleviate the damage caused by cobalt 60 radiation.

Step 8 wake up

Compendium of Materia Medica says: "Pu 'er tea is the best treatment for oily pericardium, first scraping the intestines to sober up." Facts have proved that tea polyphenols in tea can promote ethanol metabolism and protect the liver. So that the ethanol metabolism can be carried out normally and smoothly. Drinking tea can increase vasoconstriction. Theophylline has diuretic effect, which can promote the rapid excretion of alcohol from the body and reduce the harm after drunkenness. Drinking tea can also supplement vitamin C needed for alcohol hydrolysis and excite the brain center anesthetized by alcohol. So as to play a role in hangover. Moreover, using tea to relieve alcoholism will never hurt the spleen and stomach, nor will it make drunken people vomit a lot and cause nausea.

9. Beauty

Pu 'er tea can regulate metabolism, promote blood circulation, regulate human body and naturally balance internal functions, so it has beauty effect, and is called "beauty tea" overseas.

Health care and pharmacology of Pu 'er tea

For a long time, Pu 'er tea has been highly praised for its excellent tea quality, thirst quenching and refreshing, and special medicinal effects. The pharmacological action of Pu 'er tea has long been recorded in the ancient spectrum. Zhao Xuemin of A Qing Dynasty said in his Compendium of Materia Medica: "Pu 'er tea is warm, ... bitter, and can relieve greasy cattle and sheep poison, but it should not be used for those who are weak. Bitter expectoration, defecation. Pu' er tea paste is as black as paint. It is better to sober up first, to be green, to promote digestion and phlegm, and to clear the stomach and produce fluid. " With the change of modern living environment, carcinogenic factors are everywhere, and modern people can be said to be in the shadow of cancer. In fact, as early as ten years ago, the anti-cancer effect of Pu 'er tea was confirmed by the Cancer Institute of Kunming Medical College, Yunnan Province, and was recognized by the world at the 19 1 Asia-Pacific Cancer International Conference.

Classification of Pu 'er tea

(1) classified by law

Raw tea: After picking and fermenting in a natural way, tea leaves are more exciting and will become gentle after being left for many years. Good old Pu 'er generally does this.

Cooked tea: through scientific artificial fermentation, tea becomes gentle and soft and delicious. The demarcation point is after 1973.

The water brewed by raw tea is turquoise, and the cooked tea is golden red.

(2) Classification by storage method

Dry storage of Pu 'er refers to storage in a ventilated, dry and clean warehouse, so that tea leaves are naturally fermented and aged 10~20 years.

Wet-stored Pu 'er: Generally, it is placed in wet places, such as basements and cellars, to speed up its fermentation. Because the things in tea are destroyed more, and often have mud or musty smell. Although the aging speed of wet-stored Pu 'er is faster than that of dry-stored Pu 'er, it is easy to get moldy, which is not good for human health, so we do not advocate selling and drinking wet-stored Pu 'er.

(3) Classification by appearance

Manchu Emperor Qizi cake tea Gong-class wild ancient Qiao Mu tea raw cake 1, cake tea: flat disc shape, in which each Qizi cake has a net weight of 357 grams, which is the old unit of measurement: seven Liang, and every seven is a barrel, which means seven seven seven seven four nine, representing the meaning of having many children, hence the name Qizi cake.

2. Tuocha: The shape is about the size of a rice bowl, each with a net weight of 100g and 250g, and now there are mini small Tuocha with a net weight of 2g-5g.

3, brick tea: rectangular or square, 250 grams-1000 grams, made this shape mainly to facilitate transportation.

4. Golden melon tribute tea: pressed into semi-melon shapes of different sizes, ranging from 100 grams to hundreds of kilograms.

5. Liang Qiancha: pressed into compact strips of different sizes, each strip is relatively heavy (the smallest tea treaty 100 kg), hence the name: Liang Qiancha 6. Loose tea: Pu 'er tea in the shape of loose tea is loose tea, which can be divided into thick leaf tea made of whole tea and small buds made of bud tips.

7. The intermediate and advanced products of Pu 'er tea are mostly Tuo tea and cake tea.

Brewing and drinking of Pu 'er tea

1, Pu 'er tea should be brewed in a pot with a big belly, because the concentration of Pu 'er tea is high, and the pot with a big belly can prevent the tea soup from being too strong. Suggested materials should be clay pots and teapots.

2. Brewing amount of Pu 'er tea: When brewing Pu 'er tea, the amount of tea leaves accounts for about 20% of the pot body. After the tea bricks and cakes are separated, they are exposed in the air for 2 weeks, and then the taste is better.

3. Brewing Pu 'er tea: It is an essential process to brew Pu 'er tea with hot water first. Because good aged Pu 'er tea should be stored for at least ten years, it may contain some dust. 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, as long as the tea leaves can be washed clean, and it is not necessary to bubble out its taste; After the second time, you can decide the choice of shading 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.

4. When drinking Pu 'er tea, you must smell the fragrance while it is hot. Before raising a glass, you can feel the fragrance of the old flavor gushing from the nose like spring water, and its elegant and refreshing feeling is not under the orchid chrysanthemum.

5. Pu 'er tea needs to be tasted carefully to get its true charm. Although the entrance of the tea soup is a little bitter, when the tea soup stays in your throat for a while, you can feel the tea soup seeping through your teeth, seeping into your gums, being produced by the root of your tongue and being sent back to your tongue. At this time, the fragrance is overflowing, and the nectar "produces saliva", which is refreshing and the body fluid overflows. This is tea tasting.

Health care function of Pu 'er tea

For thousands of years, Pu 'er tea has been favored by consumers because of its excellent quality. At the same time, the unique flavor of Pu 'er tea is also related to its natural transformation process. After the cooked Pu 'er tea is processed by a special processing program, it is broken into tea balls of different sizes and shapes, which are naturally dried in the shade. Then according to the transportation requirements, put them into baskets and transport them to other places. Yunnan is located in the frontier of the motherland, and Xishuangbanna is located near Yunnan, with high mountains and dangerous clouds. In ancient times, traffic was extremely difficult, and the transportation of tea depended entirely on caravans and cattle gangs. There was a long delay on the mountain road. In some sections, caravan can only go twice a year, and cowherd can only go once a year. Tea leaves have been bumping on horses' backs and cows' backs for a long time, and the contents are slowly transformed, so that Pu 'er tea has its unique luster and mellow fragrance. The efficacy and function are doubled. The detoxification and therapeutic effects of Pu 'er tea are recorded in Brahma Record written by Chai Calyx in A.D. 1925, Compendium of Materia Medica, Interview with Simao, Tips of Physics, Herbal Mirror, News Record of Southern Yunnan and other ancient books collected in Qing Dynasty. In recent years, the physiological and pharmacological effects of Pu 'er tea have been further studied at home and abroad, and the functions of Pu 'er tea have been further developed. The new research found that Pu 'er tea has beauty efficacy, and is known as the "beauty upstart", which can deeply detoxify. Pu 'er tea can produce body fluid to quench thirst, relieve summer heat, detoxify and relieve constipation. MM especially suitable for constipation. With the help of Pu 'er tea, the stomach and intestines can be adjusted and normal functions can be restored. Completely solve the acne caused by constipation and the bad breath problem of "lady killer"; Can get rid of dull complexion. One of the greatest effects of Pu 'er tea is that it can reduce blood lipid content, relax blood vessels, accelerate blood circulation, and solve dull complexion and various annoying spots caused by poor qi and blood. Can slim down and tighten the skin. Dr Emile Carobbi, director of clinical teaching at Santoni Medical College, made a clinical trial with Yunnan Pu 'er tea, which proved that "Yunnan Pu 'er tea has a good effect on reducing the content of lipid compounds and cholesterol". Therefore, insisting on drinking Pu 'er tea can achieve the effects of losing weight, lowering blood fat and lowering blood pressure.

Ren Tian he yi gexing drink healthy drink

1. Geographical indication: Pu 'er tea is unique to Yunnan. The unique geographical location has created the rich endoplasm of Yunnan tea, which is also the root of Yunnan Pu 'er tea.

2. Rich taste: The unique climate in different days in Yunnan has made Pu 'er tea "one mountain blindly" and "ten mountains and ten flavors". There are no similarities in shape, color, fragrance and quality between different producing areas.

3. Green food: Yunnan is a frontier province with backward industrial industry, and there are basically no chemical enterprises in many tea-producing areas. This also ensures the pollution-free and pure natural green quality of Yunnan Pu 'er tea.

4. The older the tea, the more fragrant it is: the long history and unique tea-drinking culture have created the characteristics of Yunnan Pu 'er tea.

5. Harmony between man and nature: Chen Fang, a natural place, has experienced the catalysis of wind, rain and time, and sublimated the connotation and taste of Yunnan Pu 'er tea, just like life. This is also the unity of nature and man in Pu 'er tea.

6. Personalized drinks: rich internal substances, distinctive fragrance and changeable taste make Pu 'er tea better meet the multi-level drinking needs of modern people.

7. Healthy drinks: A variety of tea elements and trace elements with high content and the best water solubility and release make Pu 'er tea synonymous with health.

Yunnan Pu 'er tea is famous because of its seven unique characteristics, which makes Pu 'er tea gradually enter the market and develop into a promising industry!

Yunnan Pu 'er tea is a kind of tea with strict requirements on the origin of raw materials, production technology and hygiene requirements. However, there is no uniform standard in aroma, taste and drinking method. This is why Pu 'er tea allows people of different ages, classes, skin colors and constitutions to find their favorite Pu 'er tea. Pu 'er tea is not only an inclusive tea, but also a distinctive tea.

Pu 'er tea "mixed drink" on ancient and modern dining tables

There is also a saying circulating in Kunming: "Good-looking but plain clothes, delicious but tea soaked rice". Yunnan caravan transported Pu 'er tea to Diqing and Tibet. People in Tibetan areas use Pu 'er tea and butter to make butter tea. Herdsmen in Xinjiang and Inner Mongolia drink milk tea with milk or horse milk. In fact, they are all popular "mixed drinks" and can be used with meals. Yunnan Pu 'er tea can be developed into a "mixed beverage" with good export feeling.

Pu 'er tea as a dish

Pu 'er tea can be used as a dish besides drinking. Its main advantages are removing greasy and clearing the stomach. So Pu 'er tea is mostly used in cook the meat. On the other hand, the mellow aroma of Pu 'er tea can increase the taste of dishes and add icing on the cake. The premise of cooking with Pu 'er tea is to choose high-quality Pu 'er tea. At present, there are fewer Pu 'er dishes in Guangzhou than in Hong Kong and Taiwan. In Taiwan Province Province, a series of complicated Pu 'er dishes have been developed, such as Pu 'er chicken, Pu 'er fish, Pu 'er shell, Pu 'er egg, Pu 'er Buddha jumping wall and so on.

1. Pu 'er elbow

Soak pig's elbow in tea soup (remove tea leaves) to remove its oily smell, and then stew it in a pot. Or directly add various sauces to the tea soup, and then add pork elbow for slow stew. Until the pig's elbow is stewed and the tea is fragrant into the meat. The greasy elbow and deoiled Pu 'er tea are wonderfully blended here, which not only relieves the greasy taste but also adds tea fragrance.

2. Chrysanthemum and Pu 'er smoked pigeons

Put chrysanthemum, Pu 'er tea leaves and brown sugar into a pot to dry-burn, and smoke pigeon meat. The aroma of Pu 'er tea and caramel permeates into pigeon meat, which is sweet and delicious and does not hurt the stomach.

3. Pu 'er stewed ribs

This box of stewed ribs is made of slow steamed ribs with Pu 'er tea soup. Add rock sugar and salt, and it tastes first-class.

4. Pu 'er tea porridge

Make tea with Pu 'er tea and chrysanthemum, and cook porridge with its tea soup. But the color of Pu 'er tea determines that this porridge is red with black color.

Processing technology of Pu 'er tea

Pu 'er tea Pu 'er tea has its own unique processing procedures, which generally go through several processes such as fixing, twisting, 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. After heap fermentation, it becomes "cooked tea". After a long period of storage, it can be sold when its taste is stable and clean. Storage time usually takes 2-3 years. Chen Fang's 5-8 years' ripe tea has always been regarded as the top grade. "Raw tea" means that raw tea is completely transformed into mature tea through natural transformation without heap fermentation. The process of natural ripening is quite slow, and it takes at least 5-8 years to be suitable for eating, splashing vivid charm, and the longer the time, the more fragrant and energetic it is, thus forming the tradition that Pu 'er tea lovers love to collect 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.

It turns out that there is an unknown story behind Pu 'er tea cake. Tea people in Pu 'er area have been facing a big problem since the Tang Dynasty. They want to sell crude tea directly to Tibet, but crude tea is very dry and will break when pressed. Later, tea people in Pu 'er discovered that pressing raw tea in bulk into cake tea could completely solve the problem of long-distance transportation.

The first step in making tea cakes is to steam raw tea until it becomes soft. Then, it can be pressed into cakes with a stone mill. Pressing coarse tea into cake tea was invented by ancient tea makers to overcome the necessity of long-distance transportation, but now it has become the symbol of Pu 'er tea.

At that time, Pu 'er tea people gave tea cakes to caravans in exchange for their dream necessities and luxury goods in foreign countries. The caravan took these tea cakes across the ridge of the Asian continent. When they arrived at their destination, they were surprised to find that these weather-beaten tea leaves did not rot, but faded the original green bitterness of rough tea and became mellow and mature.

Today, it is generally believed that this accident on the ancient tea-horse road contributed to the birth of a skill and created a tea product completely different from green tea and black tea!

In the past ten years, the price of Pu 'er tea cakes in 50 years has increased at least 50 times. As for the tea cake with a history of one hundred years, it is in a hot situation with no market value, and the description of its taste depends more on the description of collectors. Because this batch is completely made by traditional technology, there are fewer and fewer naturally fermented Pu 'er tea cakes. No collector wants to drink these tea cakes which are more expensive than gold. Their collection value far exceeds their drinking value.

Pu 'er Tea-How to Choose Pu 'er Tea

The main producing area of Pu 'er tea is Yunnan Province, and it only became popular in various places in 10. Because the health department has studied the effects of Pu 'er tea on reducing blood fat, losing weight and resisting cancer,

Pu 'er tea, especially the longer it is preserved, the more effective it is, so the price changes greatly. Distinguish between old and new Pu 'er tea because Pu 'er tea can be fermented continuously. The older it is, the more fragrant it will be, and the more expensive it will be. The new Pu 'er tea refers to the newly made Pu 'er tea, which is green in appearance and rich in taste. Old Pu 'er tea refers to Pu 'er tea that has been put in Chen Fangjiu for a long time, because after a long period of post-oxidation, the appearance of tea leaves is purplish red and the white hair turns yellow-brown.

Smell the fragrance of tea

Generally, poorly preserved Pu 'er tea will have a musty smell, and some merchants will add flowers such as chrysanthemums to cover up its smell. Therefore, if you see chrysanthemums or smell flowers in Pu 'er tea, it means that the quality of tea is not pure.

Distinguish the color of tea soup

Ask the clerk or boss to try it and observe the color of the tea soup. Because the aged Pu 'er is mellow for many years, the color of tea soup is dark, but it is by no means dark. However, the tea soup of the new Pu 'er tea is lighter in color. But this can only be used as a reference, because even new tea will be deep, and the best way is to try it.

Try drinking.

Tasting tea is the most important part of purchasing tea, because a cup of tea is good or not, you can know from the tasting that a good cup of Pu 'er tea will not be moldy or bitter. The newly-made Pu 'er has white hair and has not been aged, so it will have bitterness; Pu 'er tea is mild and non-irritating, so it tastes mellow.

Will Pu 'er tea deteriorate?

If Pu 'er tea is properly preserved, it will be more fragrant with age, but when it is bought back, it will be found that there is a shelf life on the outer packaging of Pu 'er tea. This is because it is stipulated that food must be labeled. In fact, consumers can drink Pu 'er tea without paying attention. In addition, if tea is found to have a musty smell, it is generally caused by improper preservation and should not be purchased.

The taste of new Pu 'er tea is very strong and irritating, so people who are used to drinking alpine tea or Pu 'er tea are not used to it. Old Pu 'er tea has been in Chenfang for a long time. After a long period of post-oxidation, the quality of tea becomes mild and non-irritating, which can promote blood metabolism and not stimulate the stomach. It is said that it can also preserve health, help qi and replenish qi, and the longer it is stored, the higher the degree of oxidation, and the more mellow the tea soup tastes.

Know the year of Pu 'er tea: The price, grade and storage year of Pu 'er tea are an important factor. The asking price of a brick of Pu 'er tea can range from 100 yuan to 1000 yuan, mainly because Pu 'er tea has the saying that the older it gets, the more fragrant it gets, so the merchants have been moving, and the price is higher in 20, 30, even 50 and 60 years. Nevertheless, here is a simple method to identify the age of Pu 'er tea leaves for reference.

The distinguishing method between the year of Pu 'er tea and the appearance of tea: the new Pu 'er tea has fresh appearance, white fur and strong taste; Pu 'er tea is post-oxidized for a long time; The appearance of tea leaves will be purple-red, and the white hairs will turn yellow-brown.

Distinguish the color of wrapping paper: the white paper that pressed the aged Pu 'er tea has become obsolete with the passage of time, so the paper is slightly yellow. So you can start with the aging degree of hand-woven patterns and printed colors of paper, which can only be used as a reference, not as an absolute basis, because some unscrupulous businessmen may take advantage of this psychology and replace inferior products with yellowed old wrapping paper.

Know the year of tea: Generally speaking, the year of Pu 'er tea is divided as follows: 1949 Pu 'er tea produced before this period is called antique tea, such as Centennial Song Pin, Centennial Tongxing Tribute, Centennial Tongqing, Tongchanglao and Song Pinjing. Usually there is a piece of sticky rice paper in the tea cake with a name printed on it, called Feinei.

1949- 1967, the grade of tea production in China was changed from tea products, that is, the first batch was marked with red seals, the second batch was marked with green seals, and the third batch was marked with different colors on the tea characters on the packaging paper.

After 1968, the name of China Tea Company was no longer printed on the packaging of tea cakes produced at this time, but they were produced by various tea factories themselves, which were collectively called Yunnan Qizi cakes, including: Xueyin Green Cake 73 Green Cake, Big Mouth Small Green Seal, Small Yellow Seal, etc.

The appreciation of Yunnan Pu 'er tea is mainly through observing the shape, soup color, aroma, taste, leaf bottom and packaging of Pu 'er tea.

Appreciation of Yunnan Puer Sancha

1. Look at the appearance

Look at the appearance, first of all, look at the strip shape of tea, whether the strip shape is complete, whether the leaves are old or tender, the old leaves are larger and the young leaves are thinner; The smell of dry tea depends on its color and purity. The dry tea of high-quality Yunnan Pu 'er loose tea is old and fragrant (some will contain dried mushrooms, Chinese medicine, dried longan, dried mold, camphor and so on. ), there is no difference, and the taste is mixed. The color is brown or reddish brown (pig liver color), with oily luster, reddish brown (commonly known as red cooked), fat and strong, and few tea breaks. The inferior ones are slightly stale or just stale, even with sour taste or other miscellaneous taste. The rope is thin and incomplete, dark brown in color and dry and dull.

Look at the color of the soup

Mainly depends on the depth and brightness of the soup, high-quality Yunnan Pu 'er loose tea, the tea soup is red and bright, with a "golden circle", and there seems to be an oil-beaded film on the soup. The quality is inferior, the tea soup is red but not thick or bright, and there are often dust substances suspended in it, and some even turn black, commonly known as "sauce soup".

Smell

Hot sniffing and cold sniffing are mainly used, with hot sniffing to see the purity of aroma and cold sniffing to see the durability of aroma; High-quality hot-smelling aged fragrance is obviously rich and pure, with strong "gas sense", while cold-smelling aged fragrance is long, which is a sweet taste. The inferior ones are not fresh, but they are mixed with sour taste, putrid smell, rusty water smell or other miscellaneous smells, and some of them are "smelly and musty".

Step 4 taste

Mainly from the smoothness, sweetness and throat of the taste. High-quality taste is mellow, smooth, throat-moistening, sweet, and tongue root produces fluid; The inferior taste is dull, not slippery, not sweet, uncomfortable on both sides of the tongue base, and even produces a sense of "astringency".

Look at the bottom of the leaf.

Mainly depends on the color and quality of the leaf bottom, to see whether the soaked leaf bottom is complete and whether it remains soft. High-quality brown-red color, uniform and bright, few flowers, complete leaves, soft leaves, no corruption, no hardening; The inferior ones are mottled, with dark hair, or the leaves rot and harden.

Tasting of Yunnan Pu 'er Tea

1. Look at the package.

Yunnan Pu 'er pressed tea is mostly packaged with traditional packaging materials, such as cotton paper for inner packaging, bamboo leaves, bamboo baskets for outer packaging, hemp rope and silk for binding, etc., which are also accepted and recognized by the majority of Pu 'er tea lovers. Check whether the packaging materials are clean and tasteless, whether the packaging is tight, correct and firm, whether the size of the outer packaging is close to the tea body and whether it is loose; Whether the cotton paper is pure cotton, whether the handwriting is clear, etc. In addition, other innovative packaging forms and exquisite small packaging should also be carefully examined.

Step 2 show up

Mainly depends on uniformity, compactness, color, tenderness and uniformity. , to see whether the shape is correct, whether the edges and corners are neat, whether the rope is clear, and whether there is delamination or falling off. For example, Yunnan Qizi cake tea (7572,7542,7262, etc. ) It is required to have a diameter of 20cm, a medium thickness (2.5cm), a thin edge (1.0cm), and the "mortar" is located in the center of the cake, the tea cord is clear, without delamination or edge drop, and the elasticity is moderate.

Look at the color of the soup

Mainly depends on the depth and brightness of the soup, high-quality Yunnan Pu 'er pressed tea, and the tea soup is bright. Inferior, the tea soup is not bright, and there are often dust or flocculent substances suspended in it, and some even have the color of "soy sauce".

Smell

Hot sniffing and cold sniffing are mainly used, and their methods are the same as Pu 'er loose tea. The high-quality hot smell aroma is obviously rich and pure, the cold smell aroma is long, and the taste is very sweet and refreshing. The inferior ones have a low aroma, some are mixed with sour taste, rancid smell, rusty water or other miscellaneous smells, and some are "smelly and musty" and "rotten".

Step 5 taste

It is basically the same as Pu 'er loose tea, mainly from the sense of smoothness, sweetness and throat moistening. High-quality taste is mellow, smooth and sweet, and the tongue root produces saliva; The inferior taste is dull, not slippery, not sweet, uncomfortable on both sides of the tongue base, and even produces a sense of "astringency".

6. Look at the bottom of the leaves

Mainly depends on the color and quality of the leaf bottom, to see whether the soaked leaf bottom is complete, whether it remains soft and bright. High-quality brown-red color, uniform and bright, few flowers, complete leaves, soft leaves, no corruption, no hardening; The inferior ones are mottled, with dark hair, or the leaves rot and harden. In addition, to identify the quality of Yunnan Pu 'er pressed tea, we should also pay attention to whether the internal and external quality are consistent, whether it is "covering tea" or "sprinkling tea" with good tea outside and tea residue inside.

In addition, in judging the year of Pu 'er tea, there are not many teas that have been on the market for more than five years, so it is difficult to judge by the senses. Consumers should pay more attention when buying. The above points can be used as the main basis for judging the year. For example, ethylene glycol with a general aging period of five to ten years has a strong smell, clear soup color and good taste; For one to three years, the smell is dull, slightly raw, watery or green.