The tea quality of Pu 'er tea should be determined by the comprehensive results of its raw materials, production technology and storage. Modern ordinary Pu 'er raw tea production technology, ancient trees raw tea cold, terraced fields raw tea cold, newly cooked Pu 'er tea deficiency heat. In the previous Deciphering the Regularity of Pu 'er Tea Storage, it was mentioned that the tea quality of Pu 'er tea will change once every storage cycle, showing a trend of cold → cool → flat → warm. Different storage environments have different storage conversion cycles. Chinese herbal medicines will have different medicinal properties after different processing techniques. In tea transformation, the function of storage can be approximately regarded as a slow "processing" under the synergistic effect of environmental conditions and time conditions.
In addition to the tea quality of tea, tea lovers should also combine their own physical condition when drinking tea. For example, the north is dry, the average temperature is low, there is much meat, the diet is salty, and people who love tea are hot, which is not suitable for drinking new cooked tea for a long time. Daily drinking should be based on raw tea, with a small amount of cooked tea in a certain year. The annual average temperature and humidity in the south are higher, the diet is sweeter, and tea lovers in the south are colder. You can give priority to cooked tea, with old trees and raw tea, and try to drink less raw tea on the balcony. In addition to regional physical differences, tea lovers should also understand their physical fitness and choose the corresponding tea products. As for the identification of personal physique, you can consult professional Chinese medicine according to your daily physical condition.