The research on how to choose Pu 'er tea shows that Pu 'er tea is not only mellow in taste, but also has a series of health-care effects such as lowering blood fat, lowering blood pressure, losing weight, resisting cancer, preventing radiation, improving eyesight and regulating qi. In particular, the longer it is preserved, the more effective it is, so Pu 'er tea, especially some old teas, is very popular in the market. But it also led to some confusion in the market. So, how to buy Pu 'er tea? Distinguish between new and old Pu 'er tea New Pu 'er tea refers to the newly made Pu 'er tea, which is green in appearance, white in fur and rich in flavor. Old Pu 'er tea refers to Chen Fang's Pu 'er tea. After a long period of post-fermentation, the appearance of tea leaves is purplish red, and the white hairs also turn yellow-brown. Tea-scented Pu 'er tea has a unique quality, which is more fragrant with aging, but there is a great difference between aging and musty taste. Usually, poorly preserved Pu 'er tea will produce a musty smell, and some merchants will add some fragrant flowers such as chrysanthemums to cover up its smell. Therefore, if you see Pu 'er tea mixed with chrysanthemum, or smell the fragrance of non-camellia, it means that the quality of tea is not pure. Distinguish the color of tea soup, try to make Pu 'er tea and observe the color of tea soup. Due to the long-term continuous fermentation of aged Pu 'er tea, the color of tea soup is dark, but it is by no means as black as paint. The new Pu 'er tea soup is lighter in color. But this can only be used as a reference, because even the new Pu 'er tea, some tea soups will be very dark in color, and the best way is to try it. Tasting is a reliable way to buy tea. Because a cup of tea is good or bad, you can know from tasting that a good cup of Pu 'er tea will not have a musty taste, let alone a bitter taste. The newly-made Pu 'er tea has white hair, which will have a bitter taste if it is not aged. Pu 'er tea is mild and non-irritating, so it tastes mellow. How to collect and store Pu 'er tea? The older Pu 'er tea gets, the more fragrant it is, and it is known as "an antique that can be drunk". Pu 'er tea has great collection value and appreciation space. The older Pu 'er tea is, the higher its price and the better its taste. Good quality Pu 'er tea can appreciate at an annual growth rate of 10% to 15%. A factory in Xishuangbanna, Yunnan produces 7542 regular teas (dry warehouse goods). At that time, a cake (seven-fen tea) was only sold at 10 yuan, but it rose to 150 yuan six years later. A piece of Pu 'er tea cake weighing 350 grams and stored for 50 years is even more expensive than a Honda car. "The older you get, the more fragrant you get" is determined by many factors. This mainly depends on the storage environment, the essential characteristics of tea and the age of Chen Fang. Because of the particularity of tea, its shelf life can only be judged by tea tasting, and there is no uniform standard. Many unscrupulous manufacturers use consumers' psychology to store tea in a damp warehouse and put tea in an environment with poor ventilation and high humidity to speed up aging and processing. According to the introduction of Pu 'er tea collectors, we must pay attention to the following issues when collecting Pu 'er tea cakes: First, we must distinguish between raw tea and old tea. Before 1970s, the old tea was mainly green cake and raw tea, that is, the cake tea and loose tea made by withering, drying in the sun, autoclaving and molding were called raw tea (green cake Pu 'er), which was fermented after being exposed to natural changes in the air. The longer the storage time, the more mellow the tea quality. However, cooked tea (cooked cake Pu 'er) is made by fermenting tea at a certain temperature and humidity by heating heap fermentation technology. The fermentation of cooked tea has been qualitative, and the storage time will not change the quality of tea itself. Second, determine the storage location. 1, must be aged in dry warehouse. Dry warehouse will not be moldy and slow to transform, but it can keep the authenticity of Pu 'er tea. "Tea likes leaves and fears fragrant medicine, but prefers warm dryness to cold and dampness". "Tea Story" Song? Cai Xiang. Dry storage refers to the storage of tea leaves after fermentation in an environment with moderate temperature and humidity and good ventilation; Wet warehouse means that tea merchants put tea leaves in an environment with poor ventilation and high humidity to accelerate aging in order to obtain profits. It is impossible for the temperature to change suddenly. If the temperature in the warehouse is too high and the temperature difference changes too suddenly, it will affect the vividness of tea soup. Even if the temperature in the warehouse is too high, it will form sultry and make the original raw tea mature. This happens from time to time in tea warehouses in Hong Kong. 3, to avoid odor infection tea is the easiest to absorb odor, sprinkle a handful of dry tea, it will absorb the odor in the air, because outside, we must strive to keep the storage environment clean and tasteless. "I like leaves and I am afraid of fragrant medicine." Song? By Cai Xiang; "Like a cool and evil steaming depression. I like to be alone and avoid the smell. " Ming? Long Wen wrote: "Tea is easy to dye. Discussion on foul-smelling things. Don't go near it That is, the name is not suitable for the other party. " Is "tea solution" clear? Luo Lin 4. Use bamboo poles to wrap "tea must be solid. It is still tightly filled with thick bricks. The urn mouth should be reopened. Wrapped in leather paper, is "tea sparse" clear? Xu Cishu. This traditional packaging material and method can help Pu 'er tea to filter off the odor in the post-fermentation process, thus ensuring its purity. People often repackage old tea leaves that have been opened with inferior plastic paper. After a long time, there will be odor, which will directly destroy the taste of Pu 'er tea. 5. Pay attention to the age and life span of tea. Whether the age and life span of Pu 'er tea is 60 years, or 100 years, or hundreds of years, there is no conclusive data, and the degree of aging can often only be judged by the intuition of tea tasters. For example, Fuyuan Chang and Tongqing Lao Pu 'er round tea have reached the highest point of aging, and must be sealed and preserved to avoid continuous rapid post-fermentation, resulting in the gradual disappearance of tea properties and poor taste. The golden melon tribute tea in the Forbidden City has a history of one or two hundred years, and it tastes the same. The soup is colored, but the tea tastes old and light. Four Essentials: Four Essentials, Six Essentials, Four Essentials:-Smell it, the taste should be clear, not musty. Pure:-distinguish its color, brown as jujube, not black as paint. Affirmation:-Keep it in place and store it in a dry warehouse, not in a damp place. Qi: Taste the soup, with a mild aftertaste, and don't mix it. 6. There is no policy 1. Don't base it on the wrong year. Secondly, it is not based on forged packaging. Third, don't use dark brown as an excuse. Fourth, don't take flavoring as an illusion. Don't take bad luck as a call. Six, regardless of the age of the leaves.