Pu 'er cooked tea is mild in nature and has the health care functions of nourishing stomach, protecting stomach, warming stomach, reducing blood fat and losing weight.
technology
Pu 'er tea adopts "stacking fermentation" technology, and 1973 tries again. Artificial stacking fermentation technology was successfully trial-produced in Kunming tea factory on 1975, which opened a new chapter in Pu 'er tea production. The reason why artificial fermentation technology is developed is to solve the problem that the natural fermentation time of Pu 'er tea is too long (often more than ten years), so artificial imitation of natural fermentation technology can achieve the purpose of rapidly aging Pu 'er tea. [ 1]
ferment
Preparation before fermentation: mainly including water quality inspection, land cultivation, tool making and blanking.
1. Land cultivation: the new fermentation room cannot be used for fermentation immediately, and land cultivation is needed. The main purpose is to remove the odor from the new ground and ensure the quality of fermented tea.
Ground requirements: cement floor or watermelon wood floor. Cement floor has the function of water absorption and heat preservation, and water wax gourd wood also has the function of water absorption and heat preservation. During the national period, it was used in Menghai factory, but its service life was only about two years. Almost all factories used cement floors. Therefore, we only talk about the concrete floor here.
Requirements for land cultivation: according to the size of the factory, prepare different quantities of cooked tea ash. According to the ground level of 0.5- 1cm. Then water it thoroughly, but no water can accumulate. Re-watering every two to three days, only sprinkling a little water to prevent the surface from drying. It is best to raise land in spring, 7 days in winter and 3-5 days in summer (it will stink after a long time because of the heat). It depends on the absorption of tea juice on the ground to determine the time to raise the land. Looking at the color of the ground, it is better to blacken the new cement ground. Second, smell the tea ash, stir it up and smell it. If there is no smell of tea, only cement mortar tastes good (indicating that tea absorbs the smell of the ground).
Washing the floor: after ground cultivation, remove the tea ash, and be sure to wash the floor with water to prevent the tea ash from affecting the quality of fermented tea. After the ground is completely dried, it can be piled up for fermentation.
tool
Many fermentation tools are not sold as finished products, so we need to find someone to customize them.
Fermented tarpaulin: Which side of Simao is made of canvas, and Menghai is made of woven bag. The size is customized according to the size of fermentation room.
Rake: You need two teeth, three teeth and four teeth. Two teeth and three teeth are mainly used for digging piles when removing blocks, which need to be customized, and the materials should be punched out with steel bars. General specifications: two teeth 18cm*25cm, three teeth 20cm*25cm, and four teeth are commonly found in grocery stores. Mainly used on the first day of water delivery.
Aluminum shovel: generally use 0. 5CM aluminum plate is cut into 50CM*50CM (one plate can cut 8 pieces) or 40*40 (one plate can cut 15 pieces). After cutting the aluminum plate, you have to add a 10CM wide steel plate at the front end. I think it's a relatively thin steel plate. Those who leave are called belt conveyors. Joints are riveted with iron rivets, usually 6.
Water pipe: the inner diameter is about 2-3CM. The new leather tube usually has a strong smell, so it needs to be washed with water for a long time before fermentation to reduce the smell of the tube itself.
Pressurized pump: This can be purchased according to the actual situation. If the water pressure is too low during fermentation, it can come in handy.
An essential tool for blocking removal by fermentation. Simao Tea Machine Factory sells them, and Menghai has personal tailor. (They are all old technicians of the original Menghai factory, and the drawings are the same as those used by Menghai factory during the state-run period. )
Small shovel and big shovel: Small shovel is used for trimming after fermentation and deblocking. Shovels are used for stacking.
Triangular bracket: 70CM (height) *50CM (caliber) for stacking and bagging.
Thermometer and thermometer: the former is used to measure the temperature of the reactor, and the latter is used to measure the temperature of the fermentation chamber. But many old masters don't need it, and our master is no exception. So far, these things are still sleeping in the warehouse. )
3. Water: Water quality has a great influence on the quality of fermented tea. The water quality requires no rust, no other peculiar smell, clear and sweet. Menghai is generally deep well water (below 60 meters), and the water quality is generally no problem.
4. Blanking: the last process before fermentation. It also needs to be cut and stacked, mainly to facilitate fermentation. Blanking requires wool bags to be vertically stacked in two rows, and then two bags are placed flat on it.
Wodui
There are two functions: one is the direct function of microorganisms on tea, which is mainly related to the texture of aroma, color and luster; Second, the indirect effect of extracellular enzymes produced by microorganisms on tea is mainly related to texture and taste. Microorganisms multiply in the leaf pile, and the metabolic process absorbs soluble substances from tea and releases heat, secretes metabolic products such as organic acids, and increases the temperature and acidity of leaves. The "sweet wine smell" smelled in the process of heap fermentation is produced by yeast. When the acidity of accumulated leaves reaches a certain level, it will produce a "hot and sour taste". The spicy taste may come from the sour taste produced by the oxidation of organic acids and aldehydes and ketones. Technically, this smell is considered as a symbol of moderate piling. Microbial extracellular enzymes are exogenous enzymes that act on stacked fermented leaves, which are produced by dominant molds in the late stage of stacked fermentation, such as cellulase, pectinase, oxidase, protease and so on. Enzymes secreted by microorganisms can decompose, hydrolyze and oxidize organic matter in fermented leaves. For example, the oxidative polymerization of catechin caused by oxidase can be transformed into theaflavins, thearubigins and other colored substances, which is the reason why the color of black tea soup turns red. It is one of the reasons why the taste becomes pure and harmonious; Various enzymes decompose part of cellulose. Polyphenol content decreased and soluble sugar decreased (as microbial energy). In addition, as a side effect of mass fermentation, amino acids in tea are used as nitrogen source by microorganisms, and some amino acids are reduced, while some amino acids beneficial to human body are obviously increased, such as lysine, methionine, phenylalanine, leucine, isoleucine and valine.
Pu 'er tea has an aged fragrance. Some studies believe that fatty acids and carotene in tea are the result of oxidative degradation due to initial sun exposure and accumulation of fermenting microorganisms, and some aldehydes and alcohol oxides are added.
select
The four keys to selecting Pu 'er tea are "purity, purity, righteousness and qi":
The first thing is to smell the taste. No matter whether Pu 'er tea is raw or cooked, old or new, good or bad, shape or price, the first thing to smell is tea. After aging and fermentation, Pu 'er tea will definitely smell stale, but it should not smell musty, indicating that the space in Chen Fang is humid or too humid and not ventilated. As the saying goes, aging does not mildew, and the old taste will disperse with the hot air when making tea, while the moldy taste is caused by the deterioration of tea leaves and the humidity from the inside out.
Pu 'er tea (37 sheets)
Mildew smell;
The second is to simply distinguish its color. Smell the tea before brewing to see if it is clear (no peculiar smell, no peculiar smell), and then soak it. Pu 'er tea is stored in normal environment, even if it is stored for 30 years, 50 years, or even 100 years, the color of tea (tea soup) will never turn black and will not produce strange smell;
The third is to put it in its original place, and Pu 'er is stored in a clean, ventilated and odorless environment.
Fourthly, tea is good at absorbing the nearby flavor, and the washed tea gas can judge the aging environment and oxidation time of tea.
The market of Pu 'er tea is not perfect enough. Few tea merchants have the ability to identify Pu 'er tea, and many tea shops can't tell its true quality. Driven by interests, some people take the name of an old brand, and Pu 'er, a treasure that has been circulating for twenty or thirty years or even fifty or sixty years, is getting drunk more and more. There are also many tea merchants who store their tea products in a dark and high humidity environment to accelerate aging. Artificial watering often leads to mildew and deterioration of tea leaves. After the rapid deterioration of tea leaves, the tea cake is air-dried, so that "wet storage tea" similar to aged Pu 'er can be obtained in a short time.
There is no musty smell, the tea soup is reddish brown after making tea, and there is no peculiar smell ~ then you can rest assured to taste it. It looks moldy. Maybe it's your illusion. Because the buds of Pu 'er tea are extremely rich and dense, the processed tea leaves are densely covered, which at first glance looks a little moldy.
efficacy
First of all, Pu 'er tea is mild in nature, nourishing, protecting and warming the stomach. This is especially obvious for cooked tea. Generally, light fermented tea is really unbearable for tea lovers, especially for us modern people who drink tea all day and have abnormal diets. Under the long-term immersion of caffeine and tannic acid, we often have the pain of scratching our stomachs. I believe many people have personal experience.
Second, Pu 'er tea can lower blood fat. Many medical experiments have proved that continuous drinking of Pu 'er tea can reduce blood lipid by 30% (depending on individuals). Twenty patients with hyperlipidemia take three bowls of Yunnan Tuocha every day. One month later, it was found that the patients' blood lipid almost decreased by 65,438+0/4, while the patients who drank the same amount of other tea had no obvious change in blood lipid. Jacker
Third, if the blood lipid is reduced, it will naturally bring about the effect of losing weight. In daily life, it is often mentioned that the weight loss effect of Pu 'er tea is not obvious, and some people say that the effect is remarkable. This contradiction comes from individual differences and different understandings of obesity. If the blood lipid is not high, drinking Pu 'er tea will not reduce blood lipid.
Maipu believes that the above three functions of Pu 'er tea are obvious. In fact, as early as the Compendium of Materia Medica, it was recorded that Pu 'er tea tastes bitter, relieves greasy cattle and sheep poison, relieves diarrhea, and mentions the role of Pu 'er tea in relieving greasy and losing weight.
The main active components of cooked tea (also natural fermentation of raw tea) are theanine (TR), theanine (TF), theabrownin (TB), gallic acid, vitamin C and so on. During the processing of fermented Pu 'er tea, due to the action of microorganisms, macromolecular polysaccharides are transformed into a large number of new soluble monosaccharides and oligosaccharides, and vitamin C also increases exponentially during the fermentation process, which plays an important role in improving the function of human immune system.
In addition, Chinese medicine also believes that Pu 'er tea has the functions of clearing away heat and relieving summer heat, detoxicating and promoting digestion, relieving fatigue, inducing diuresis and relaxing bowels, eliminating phlegm and expelling wind, relieving exterior syndrome, relieving cough and promoting fluid production, benefiting qi and prolonging life. These statements have been ignored. After all, it takes some processing technology to treat tea as medicine. The conclusion of modern medicine on the efficacy of Pu 'er tea is even more exaggerated. That is to say, Pu 'er tea has more than 20 functions, such as warming stomach, reducing weight, reducing blood fat, preventing arteriosclerosis, preventing coronary heart disease, lowering blood pressure, resisting aging, resisting cancer, lowering blood sugar, inhibiting bacteria and diminishing inflammation, reducing tobacco poison, relieving heavy metal poison, resisting radiation, preventing dental caries, improving eyesight, helping digestion, resisting poison, preventing constipation and relieving alcoholism, among which warming stomach, reducing weight, reducing blood fat and preventing arteriosclerosis.
1, lipid-lowering, weight-reducing, blood pressure lowering, anti-arteriosclerosis. Dr Emile Carobbi, clinical teaching director of Saint Antoine Medical College in Paris, France, used Yunnan Pu 'er tea to prove that "Yunnan Pu 'er tea has a good effect of reducing lipid compounds and cholesterol content". Kunming Medical College in China has also conducted 55 clinical trials on Yunnan Pu 'er tea in the treatment of hyperlipidemia, and 3/kloc-0 cases were treated with Antoine, a drug with good lipid-lowering effect. The curative effect of Pu 'er tea is higher than that of atropine. Drinking Pu 'er tea for a long time can reduce cholesterol and glyceride, so it has the effect of treating obesity. Drinking Pu 'er tea can cause vasodilation, blood pressure drop, heart rate slowdown, cerebral blood flow reduction and other physiological effects, so it has a good therapeutic effect on patients with hypertension and cerebral arteriosclerosis.
2. Anti-cancer. Professor Liang Mingda and Professor Hu Meiying have studied the anticancer effect of Pu 'er tea for more than ten years by means of cell culture and electron industrial microscope. It is found that Pu 'er tea has the strongest anticancer effect, and even the concentration of ordinary people drinking tea is obvious. Drinking Pu 'er tea can prevent cancer.
3. Nourish and protect the stomach. At a suitable concentration, drinking mild Pu 'er tea will not cause irritation to the stomach, but thick, smooth and mellow Pu 'er tea will enter the stomach and form a thin film attached to the stomach surface, which will produce a beneficial protective layer for the stomach. Drinking Pu 'er tea for a long time can nourish and protect the stomach.
4. Protect your teeth. Pu 'er tea contains a variety of physiologically active components, which has the function of sterilization and disinfection. Professor Cao Jin of Hunan Medical University used Pu 'er Tooth-strengthening Tea to test the ability of inhibiting the adhesion of Proteus, and found that Pu 'er Tooth-strengthening Tea had the effect of antibacterial plaque formation, and the best effect was obtained when the concentration was 65438 0%.
5. Anti-inflammatory, sterilization and treatment of dysentery. Medical research and clinical experiments have proved that Yunnan Pu 'er tea has bacteriostatic effect, and strong tea juice can treat bacillary dysentery ten times a day, which is directly related to the rich tea polyphenols in Yunnan Daye tea.
6. Anti-aging. Catechins in tea have anti-aging effects. The total catechin content of Yunnan Daye tea is higher than other tea varieties, and its anti-aging effect is better than other tea varieties. At the same time, during the processing of Pu 'er tea, macromolecular polysaccharides are transformed into a large number of new soluble monosaccharides and oligosaccharides, and vitamin C is multiplied. These substances play an important role in improving the function of human immune system, and have the effects of strengthening the body and prolonging life.
Eliminating meat, expelling wind and resolving phlegm, clearing away heat and toxic materials, promoting fluid production and quenching thirst. Treat abdominal pain, dry cholera and dysentery.
① "Ben Feng Jingyuan": promoting digestion, stopping dysentery and stopping dysentery.
(2) Addendum to the "Outline": removing greasy cattle and sheep poison, eliminating phlegm and lowering qi, scraping intestines and stopping diarrhea. There are also: Pu 'er tea cream, sober up ... digestion and phlegm elimination, clearing stomach and promoting fluid production, especially with great skill.
3 "Herbal rejuvenation": treating liver and gallbladder fever, purging lung and stomach deficiency fire, and promoting fluid production to quench thirst.
④ Resting diet spectrum: good at expelling wind and resolving phlegm, eliminating meat, treating abdominal pain, dry cholera, dysentery and other diseases.
Health care function of Pu 'er tea;
1. Helps digestion.
2. refresh your mind.
3. prolong life.
4. Reduce blood fat and lose weight.
5. Improve your eyesight.
6. diuretic and detumescence.
7. Antibacterial and anti-inflammatory.
8. Anti-arteriosclerosis.
9. Lower blood pressure and prevent hypertension.
10. Prevention and treatment of coronary heart disease.
1 1. Anti-radiation, such as TV radiation.
12. Calm down.
13. Nutrients.
14. It can treat diabetes.
15. Beauty function.
16. Prevention of anemia.
17. Anti-fatigue and anti-fatigue effects.
18. sober up and detoxify.
19. Soak raw to quench thirst.
20. Prevent and fight cancer.
2 1.
22. Antibacterial and antidiarrheal.
23. Detoxification.
24. Increase the adaptability of the human body.
25. Fight tuberculosis.
26. Remove odor and bad breath.
27. Raise white blood cells and treat leukopenia.
28. Antivirus.
29. Protect your teeth.
30. Adjust the acid-base balance of body fluids.
3 1. Anti-inflammatory and antibacterial for external use.
32. Improve immunity.
manufacture
Pu 'er tea has its own unique processing program, which generally goes through several processes such as enzyme fixation, rolling, drying and stacking.
Cooked tea bottom
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" cooked tea. After a long period of storage, it can be sold when its taste is stable and clean. Generally, it will be stored for 2-3 years, and Chen Fang's 5-8-year-old cooked tea has always been regarded as the top grade. "Raw tea" refers to the natural transformation of raw tea without composting and fermentation. The process of natural transformation is quite slow, and it takes at least 3-5 years to be suitable for drinking. However, the long-term transformation of raw tea still has fresh charm. The longer it takes, the more exposed and stable its inherent fragrance and vitality, thus forming Pu 'er tea, which is more fragrant as it ages, and also forming the tradition that Pu 'er lovers love to collect Pu 'er tea.
differentiate
Raw tea
After picking and fermenting in a natural way, the taste of tea is more exciting and will fade after many years. Good old Pu 'er generally does this.
Cooked tea
Artificial fermentation is carried out in a scientific way to make tea mild and soft and delicious. The demarcation point is after 1973.
Pu 'er raw tea and Pu 'er cooked tea are two kinds of tea with completely different qualities and styles. It is forbidden to store raw tea and cooked tea together. This is because:
type
1. The aroma types of raw tea and cooked tea are different.
The aroma types of raw tea and cooked tea are different, and both have the characteristics of changing with storage time. Pu 'er raw tea is mostly fragrant, fragrant, fragrant, chestnut and aged. Pu 'er cooked tea is mostly agarwood, douxiang, Sean, jujube and Zhangxiang. Because of the different aroma types, if Pu 'er raw tea and cooked tea are mixed and stored, the aroma substances will inevitably cross-adsorb, cover up or change each other, and it is difficult to obtain pure and natural aroma.
colour
2. The color of "tea residue" at the bottom of leaves of raw tea and cooked tea is different.
The color of "tea residue" at the bottom of raw tea and cooked tea is different. With the deepening of storage time, it gradually changes from light green-light yellow-apricot yellow-dark yellow-yellow brown-reddish brown. However, the leaf color of Pu 'er ripe tea with good fermentation degree is generally "pig liver color", which gradually turns dark brown with the increase of storage life. If Pu 'er raw tea and cooked tea are stored together, the scattered tea leaves will be mixed with each other, and even the "mixed flower" tea leaves will affect the value of the stored tea leaves.
taboo
1, it is not advisable to drink strong tea on an empty stomach, but to drink it at the right time.
2. Pu 'er tea should be soaked and drunk. It is not advisable to soak tea for too long before drinking. Avoid drinking Pu 'er tea overnight.
3. The freshly brewed Pu 'er tea is not suitable for drinking.
It is very important to keep the tea set clean. Don't forget to wash the cups frequently when drinking Pu 'er tea.
5, Pu 'er tea should be drunk at the same time, not partial eclipse.
6. Pu 'er tea should be drunk for a long time and should not be interrupted.
7. Pu 'er tea should be drunk warm, not hot and cold.
8. Pu 'er tea should be light but not strong.
9. Avoid drinking a lot of Pu 'er tea before and after meals.
10, drink Pu 'er tea in moderation before going to bed.
1 1, avoid drinking inferior tea or deteriorated tea.
12, avoid drinking Pu 'er tea with too many brewing times.
13, use cooking methods with caution.
14, drinking Pu 'er tea is not suitable for raw tea because of its weak gastrointestinal function.
drink
Pu 'er tea is known as the highest weight loss in tea. A cup of Pu 'er tea after each meal can effectively stimulate your metabolism and accelerate fat decomposition. Many medical experiments have proved that continuous drinking of Pu 'er tea can reduce blood lipid by 30%.
Pu 'er tea is closely related to fat metabolism. According to the research data, because of its unique fermentation process, it can improve the function of enzyme to decompose waist and abdomen fat. Aspergillus in Pu 'er tea contains a small amount of lipase, which is effective for lipolysis. Pu 'er tea fermented by Aspergillus can inhibit weight gain and reduce cholesterol and triglyceride in blood.
1. Want to keep fit and keep weight: make Pu 'er tea every day instead of all drinks, use tea instead of soup, use tea instead of water, and prohibit other drinks and other diets, all of which are normal.
2. Want to lose weight: Losing weight in Pu 'er tea is a long-term process, which should be maintained for a long time.
3. If you don't want to absorb too much calories in entertainment or other dinners, drink Pu 'er tea with meals. If it is inconvenient outside, please drink it as soon as possible after meals, preferably not more than two hours, the sooner the better; If you drink tea in a teahouse, you'd better use Pu 'er tea.
Drink between meals or with three meals. Be sure to soak Pu 'er tea in boiling hot water.
Breakfast:
1. Usually office workers will choose sandwiches, steamed buns, bread or steamed buns (you can choose one).
2. 10g Pu 'er tea is brewed with 250cc hot water.
3. After soaking for 5 minutes, add 500cc fresh milk (add some sugar according to personal taste).
Lunch:
1 37.5g Pu 'er tea is brewed with hot water 1500cc, and 500cc is drunk before meals.
2. Adopt a small air intake system
3. Drink 500cc after meals.
4. Drink 500cc if you are thirsty or hungry.
Dinner:
1. Take a small air intake system.
2. Drink Pu 'er tea after meals: 20g, 500cc.
At night:
1. No snacks.
You can drink ordinary bait tea when you are hungry.
Pu'er tea
3. The older Pu 'er is, the better. It can not only help digestion, but also decompose fat.
Eat three meals a day at the same time.
At noon, the absorption capacity of the stomach is the strongest, and the calories you eat will be received, so if you want to lose weight, you'd better reduce your lunch intake.
Due to the processing technology, it is suggested that the first step of losing weight by washing Pu 'er tea should not be omitted, that is, don't drink the first sip of tea after boiling water first, and then pour the water out. You should drink Pu 'er tea when you eat something very greasy. What you eat now is sweet.
Drink green tea after eating. The reason is that Pu 'er tea removes fat and oil, and green tea lowers blood sugar.
Bubble method
Cooked tea also depends on whether it is pressed tea such as cake tea, loose tea and tea head. Tea heads are usually boiled and drunk in clean pots, and the essence of tea heads is boiled. Different grades of loose tea have different impact resistance. Loose tea tastes faster, and is less resistant to impact than pressed tea and tea head. Therefore, you can generally use a large cup or a pot and bowl cover. But don't stew for too long, try to make the soup faster. Compressed tea is also the general cake tea, brick tea and Tuo tea. There are few bites of cooked tea. Most of them are tundish cores, which are scattered outside. Therefore, it is best to break it by hand when punching holes, so that the taste is relatively uniform, and there are three layers on the surface, inside and bottom. These first few bubbles can be slightly stuffy for a while, so that the tea leaves are soaked thoroughly. After about three soaks, the soup began to serve normally. And empty the water in the pot every time. Don't leave a cup of tea in it. And tea should be washed at least twice before brewing. Then the water must be boiled.
trait
sweet taste
The aroma types of Pu 'er cooked tea are basically the same as other teas, but the difference is that the aroma of Pu 'er cooked tea after "heap fermentation" is unique, and the general rule is: "Old aroma is the main one, and other plants have special aroma".
After producing Pu 'er cooked tea for about half a year, "moisture" basically disappeared, and "Chen Xiang" highlighted the gradually dominant aroma type. At this time, the aroma types are complex and diverse due to the difference of raw materials and the change of storage environment, mainly including jujube, ginseng, fruit, longan and betel nut.
Pu 'er tea, which is more than one year old, has a strong aroma and gradually becomes pure. Influenced by different storage environments, the aroma types are complex, such as "Zhangxiang", "Gui Xiang" and "Zaoxiang".
The specific aroma of Pu 'er cooked tea includes aged fragrance, lotus fragrance, caramel fragrance, sweet fragrance, ginseng fragrance, jujube fragrance and longan fragrance.
The color of tea
1, Hongyan: Tang Hongyan, not bright. It is the embodiment of the mild fermentation degree of cooked tea. Observing the bottom of leaves, most of them are dark red and turquoise, and the taste is often bitter.
2, bright red: the color of tea soup is not very strong, red is transparent and shiny. It is called "red and bright", and the one with weak luster is called "red and bright". Observing the bottom of the leaves, most of them are dark red and yellowish, and the taste is "sticky".
3, red thick: the soup is red and black, slightly black, not bright. Observing the bottom of leaves, most of them are reddish brown, and the taste is soft and mellow.
4, reddish brown: the soup is red and thick, the red is purple-black, even and bright, with a fresh feeling. Observing the bottom of leaves, most of them are brown and soft, and the taste is mellow.
5, brown: tea soup is dark purple, red and bright, fresh. Observing the bottom of leaves, the color is mostly dark brown, hard and mellow.
6, dark brown: tea soup is dark black and fresh. Observing the bottom of leaves, the color is mostly dark brown, hard and mellow.
7, yellow and white: the tea soup is yellowish and almost colorless. Observing the bottom of the leaf, it is black, hard and brittle as a "carbon strip" and tastes dull. It is an over-fermented and heartbreaking Pu 'er tea.
keep
Because the timeliness of Pu 'er tea is not so obvious, many people think that Pu 'er tea should be kept as tightly as gold, silver and jewelry. It is often said that he put the Pu 'er tea given by others in a glass sealed jar, put it in the inner layer of a locker, and some even said that it was frozen in the refrigerator.
In fact, for a small amount of Pu 'er tea, the storage method is very simple, that is, put it in a tea box or cloth bag for storing Pu 'er tea, and then put the tea box or cloth bag in a ventilated place, which has no odor and cannot be directly affected by moisture, and will not have any influence in a short time (half a year). For some Pu 'er tea lovers, sometimes they may come across their favorite tea with high cost performance and buy it in large quantities at one time. In this case, there are two storage methods:
1. If the factory date of purchased Pu 'er tea is within half a year, the storage method within one year does not need to create a storage environment space too deliberately, just like the above storage method. Because the cooked tea about half a year after leaving the factory is stored in a naturally ventilated space for about one year, there is still room for its tea properties to continue to change naturally, which will not make the tea taste dissipate.
2. If you have purchased tea for more than 2 years and the space for natural tea conversion has been used up, you can adjust the storage method appropriately, for example, in a space with natural ventilation, no odor and no moisture, but this space can be minimized. If possible, you can put the boiled tea in a clean, odorless and well-ventilated large pottery jar, so that the tea flavor will not dissipate after 5 years. And the taste quality will gradually get better.