What should we pay attention to about the year of Pu Erh tea? Which are the important years for Pu Erh tea, let's follow China Tea suppliers to find out!
Pu Erh tea is known as "drinkable antiques", and its unique quality is recognized by everyone for its unique quality. The quality of Pu Erh tea is closely related to the main chemical components of tea polyphenols, amino acids, soluble sugars, etc. The essence of the storage process of Pu Erh tea is the slow oxidation process of the chemical substances in the tea.
After Pu Erh tea is stored for a certain period, the color of the soup gradually changes from the original yellow-green or orange-yellow of raw Pu Erh tea to the red and bright red of cooked Pu Erh tea, and the taste appears mellow and smooth. Due to the decrease of oxidative ester catechins of tea polyphenols, the increase of soluble sugars. The astringency is reduced, the bitterness is eliminated, the sweetness is increased, and a special old fragrance is presented.
Generally speaking, the transformation of Pu Erh tea goes through the following seven stages:
New tea period (1-3 years)
The tea soup is yellow-green or yellow, the aroma is heavier than green and sweet, the taste is slightly bitter, the dry tea is dark green, and the bottom of the leaves is yellow-green after brewing. Experienced tea people can tell it is the tea of that tea area. The product has a strong mountain rhythm.
The early stage of transformation (3-10 years)
The tea soup is yellow-red, the green flavor in the aroma is weakened, the honey-sweet aroma begins to be obvious, the taste is less bitter, the dry tea is black and green, and the bottom of the leaves is yellow after brewing.
Mid-transformation (10-20 years)
The tea soup is red, the aroma is no longer green, or sweet and honey is mixed with an old fragrance, the taste is almost no bitterness, the bitterness in the entrance is quickly dissolved, and the tea soup is thick and a bit like rice soup, the dry tea is dark and oily, and the bottom of the leaves after brewing Yellowish brown.
Late stage of transformation (20-40 years)
The tea soup is dark red, with a strong aroma of camphor wood, no bitterness in the taste, and the mouth is melted. The soup is thick like rice soup. The dry tea is dark brown and oily. The rhythm is more obvious.
Chen tea period (40-60 years)
The tea soup is wine red, the aroma of camphor wood is mixed with the medicinal fragrance, the taste is not bitter, and the mouth is melted.
Old tea period (60-100 years)
The tea soup is bright red, the aroma is strong and the aroma is strong, the taste is not bitter, and it melts in the mouth. old rhyme.
Ancient tea period (more than 100 years)
The tea soup is bright red wine, crystal clear, strong medicinal fragrance, and melts in the mouth, the soup is thick like rice soup, dry tea is dark brown, and after brewing, the bottom of the leaves is brown, the ancient charm is full, and the lips and teeth are fragrant.
English
French