The Differences between Old Tea and Others

Posted by naturalpuerh on November 18th, 2019

Roses have long been revered by poets and writers and have been included in songs and works of art, inspiring romance and love around the world. For thousands of years, roses have been used in the culinary arts and for healing. Rose black tea is a time-honored floral chinese tea. Traditionally, it is called rose black congou tea. Layers of fresh rose petals are placed on top of layers of tea leaves. The tea and roses are dried together, with the roses imparting their wonderful scent and flavor to the tea. Some rose petals are left in the tea after drying, providing you with this delicious and beautiful tea. Enjoy it hot or iced.

Most of the tea we know is good for drinking tea of ​​the year, and Pu-erh tea is a wonderful flower. It seems that the concept of New and Chen applies to other popular teas, but it is not suitable for use in Pu-erh tea.

The new and Chen concept of Pu-erh tea is not the same. A Pu-erh spring tea that has just been listed may be sought after by tea friends, but many people will buy more spring tea when they meet good spring tea. They all drink by themselves. One piece, and then save at least one mention, more tea lovers encounter the fine, more than a few are common. Why are people who drink Pu-erh tea more willing to drink new tea and drink it?
The new spring tea is not particularly good in terms of taste, aroma and freshness. As long as the person who loves tea can't resist the attraction of spring tea. The new tea has just been processed, and the tea polyphenols, amino acids and other elements in the tea are relatively high in content. Therefore, the taste of the tea is fresh and refreshing, the bitter taste is strong, the green taste of the mountain is still present, and the stimulation of the new tea is strong. For many people, spring tea is for drinking but not for drinking.
Chen tea is synonymous with tea in many teas, but since Pu-erh tea is post-fermented tea, the traditional situation is that after the tea is processed, it will be stored in a suitable environment, from tea. After processing, the tea leaves are oxidized with air every day. This process takes at least three to five years or even longer. After the scented Pu-erh tea, there is no bitter taste of the new tea. The tea has no green taste of the mountain. The mouthfeel is smooth and mellow, and there is a taste of Chenxiang.
The old Pu-erh tea has a completely different feeling from the newly-made Pu-erh tea, and the time gives the Pu-erh tea a new life. Speaking of the transformation of old Pu-erh tea, naturally, the better the tea, the better the taste of the tea is transformed. The content of spring tea is the most abundant, so the space for transformation is the largest, so many people who really love tea meet it. Some fine spring teas will buy more homes and store them for a few years and then drink them. The taste at that time is very different from the taste of new tea.
In the hearts of some people who are not deeply involved in tea, the tea is definitely newer and better. After two years, it is not good to drink. But this is not true here in Pu-erh tea. It is because of the more fragrant characteristics of Pu-erh tea. As a result, Pu-erh tea has the value of collection. Not only is the new tea sought after, but the old tea is also being chased by people.

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Joined: July 19th, 2019
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