Because Pu 'er cooked tea will produce a cooked taste after 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 made from pressed tea was called [73 Houbo Tea]. It has been more than 20 years now. No matter from the tea or tea soup, there is no cooked taste, but there is a kind of [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. Distinguish from the color of the soup

Dried raw Pu 'er tea soup is chestnut red, close to the color of Dahuo oolong tea soup. Even old tea, such as Malong brand Tongqing old Pu 'er tea with a history of 890 years, is only slightly deeper than the tea soup of 50-year-old red-printed Pu 'er round tea. The color of the boiled tea soup is dark chestnut, even close to black. Therefore, in the modern classification of tea, Pu 'er tea is classified as black tea because of the soup color of Pu 'er cooked tea.

3. Distinguish from leaf bottom

The bottom of dried raw Pu 'er tea is maroon to dark maroon, which is very similar to the bottom color of Oriental Beauty Tea 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 be obviously carbonized, just like being roasted in the hot sun. Some old leaves will be broken if they are 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 lighter and darker, which is the same as the cooked tea that has only been slightly fermented.

Identification method of Pu 'er tea

In Taiwan Province Province, there are many people who can judge the quality of oolong tea, but few people have the ability to judge the grade of Pu 'er tea. Wang Xiqun, general manager of Kunming Tailian Tea Company, privately revealed that most tea shops can't tell how to judge the grade of Pu 'er tea. Anyway, nobody can figure it out. Sell it casually and someone will buy it casually. Therefore, price represents quality, not quality represents price.

Ding, general manager of Kunming Yongxing Tea Factory, explained to reporters how to distinguish the quality and grade of Pu 'er tea by observing its shape, soup color and taste. General Manager Ding said that the first thing Pu 'er tea looks at is its appearance. Whether it is tea cake, Tuo tea, brick tea or other kinds of tea, the first thing to look at is whether the strips of tea are complete, whether it is old leaves or young leaves. The old leaves are bigger and the young leaves are thinner. If you can't see obvious stripes (lines formed by tea fragments) on the outside of a tea cake, it looks broken and thin, which is a second-rate product.

Second, it depends on the color of tea, whether it is dark or light, including how bright. Authentic is the color of pig liver, which is the color of Pu 'er tea that Chen Fang has been in for more than five years. Third, look at the color of the soup. Good Pu 'er tea, the tea soup is transparent and shiny, and there seems to be a film of oil beads on the soup. Not good, the tea soup is dark; Fourth, smell the smell. If you can't get the fragrance out, you can't get it back. Old tea depends on whether it has a unique old taste. It is a very sweet taste, not a "smelly servant taste". General manager Wang also added that if you can try soaking, see if the bottom of the soaked leaves is complete and still soft. As far as tea cakes are concerned, we should also pay attention to whether the internal and external quality is consistent, rather than the kind of "covering tea" with tea dregs.

According to the Yunnan local standard of Pu 'er tea formulated by General Manager Wang and others, the basic quality of Pu 'er tea must meet the following conditions: normal quality, no deterioration and no peculiar smell; Pu 'er tea must be clean and free of non-tea inclusions; Pu 'er tea shall not be colored and contains no additives; The shape of Pu 'er tea cake should be smooth, neat and symmetrical.

Mr. Ding also specially showed a white Pu 'er tea cake made entirely of bud tea, which looks different from ordinary brown-black Pu 'er tea cakes and green raw tea cakes. This kind of tea cake is the best in Pu 'er tea, which is not easy to see in general Pu 'er tea shops.

In addition, in determining the year of Pu 'er tea, General Manager Ding believes that there are not many aged teas in the market, so it is difficult to judge, so we should pay more attention when purchasing. In principle, the smell of Pu 'er tea cake can be used as one of the references to judge the year. There should be five to ten years of Chen Fang's sweet taste, three to five years of mediocre taste without miscellaneous taste, and all raw and miscellaneous tastes belong to new cakes. Finally, you can also look at the looseness of tea cakes, because tea cakes will be loose after long-term exposure to air.