What Happens from the New to Old Tea?
Posted by naturalpuerh on December 2nd, 2019
Natural Puerh Bulang highmountain tea garden co.,ltd. located in the southwestern of Yunnan province: Pu-erh city, which is commended as “Tea- city of China”,” The origin of the tea world” and ”The capital of pu’er”. This is such a place where the Dai people populated in with quite rich tea culture. The average elevation of it is about 1300 meters and Asian Corridor in Heaven had crosses the whole land of it.
In addition to the charm of Pu-erh tea, it also lies in its wonderful changes over time. Getting older and more fragrant must have two correct starting points: good raw material technology and proper storage environment. If these two conditions are not met, not only will it not taste good for long, but spoiled tea and moldy tea may be stored.
With the aging of time, Sheng Pu will slowly settle, and the outgoing personality gradually becomes a convergent inner strength, wrapped in the seemingly smooth tea soup, and what follows is "four or two pounds of pounds", seemingly lingering Full of tea.
Cooked Pu will be more gentle, not only does the dry tea become moist and shiny, the soup also becomes thick and waxy, and the sweetness is obvious, completely eliminating the initial dryness, and becoming pure and mellow and stable.
The new Pu-erh.
It has outstanding personality. The new tea has a prominent personality, and its advantages and disadvantages are clear at a glance. The raw water vapor is fading, and the tea is colder and more irritating. If it is cooked, it will have a strong pile of flavor and dryness. Drink it at this time, mainly to test the tea, but also to try new, and decide whether a tea is suitable for later storage. At this time, the difference between Shengpu and Shupu is also obvious:
The newly produced Shengpu is mainly grayish green and dark green. The soup color is generally yellow, such as golden yellow, orange yellow, or light yellow. The taste is closer to that of green tea, and the bitterness is relatively heavier.
The newly-made cooked general is dark brown or maroon. The soup color shows red, wine red, dark red, and even dark brown. The taste is generally smooth and mellow, and it is more sweet.
Three years later it has stable aging.
After three years of storage, Shengpu began to enter a stage of stable aging. During this period of life, the polyphenols, caffeine, and other substances contained in it were continuously oxidized in contact with the air, which was reflected in the color of the tea soup, showing a light yellow, dark yellow, and golden color. Generally speaking, the color of tea soup will deepen with the growth of the S & P year, and gradually change from yellow to orange-red.
The cooked dumpling flavor has almost faded, the internal substance tends to settle stably, and the sweetness and smoothness gradually appear. At this time, the cooked tea can taste its taste and feel the slow changes brought by time. It is sweet and sweet, smooth and delicate, and the defects are gradually hidden. The tea nature changes from dry to warm.
After seven years, Chen Wei will slowly appear, and the aroma will change into unlimited possibilities in the years. The original floral aroma will be transformed into fruit honey, or the original aroma will be weak. Now, with the rich floral fragrance, it is possible.
The raw and cooked foods with years are more similar to the cooked foods but never the same.
On the basis of proper storage, Pu-erh tea stored for more than ten years has entered a stable and slow transformation period, and has begun to show charming flavors: deeper soup color, mild tea flavor, mellow taste, sweet and delicious, pure aroma, sweet and smooth and plump. This old tea, you can drink years and time, and drink and cherish.
The biggest difference between Shengpu and Shupu is whether there is artificial fermentation.
The mechanism of artificial fermentation and natural aging is different. Although the results of aging seem to be similar, the tea has undergone a fundamental change. Pu-erh raw tea and cooked tea have become two different categories.
Time may shorten the distance between life and ripeness, but it cannot change its internal genes. After long-term aging, it will be closer to the appearance and soup color of cooked Pu, but it is still raw tea and will never become mature tea.
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