Aged Means a lot to Pu-erh

Posted by naturalpuerh on December 8th, 2019

Puerh tea function: Diuresis, Prevent arteriosclerosis, Anti-aging and anti-influenza,anti-cancer and anti-radiation, Lose weight and improve immunity Decrease the blood fat, lose weight, decline blood pressure and resist arteriosclerosis.

Production Process:Picking Fresh Buds→Fixing fresh leaves→Rooling leaves →Drying→Piling→Airing→Screening.

Pu-erh tea is a kind of post-fermented tea. After aging, it can become the real Pu-erh tea. Therefore, time is a must for Pu-erh tea. Without aging, Pu-erh tea cakes can only Be considered a semi-finished product. How long is aging? There seems to be no standard answer. In a scientific research report, it is pointed out that Pu-erh raw tea must be placed for 15 to 30 days before it can be tasted, because the new tea just processed contains higher contents of tea polyphenols and caffeine. It ’s irritating, so it is not suitable for drinking. In addition, in the tasting, the new cake tea has just been made. After the second pressing of the cake, the higher moisture content suppresses the original aroma of the tea.  The taste of the tea will slowly appear, so many experienced tea sellers will be put on the shelf after 1-3 months after the tea is pressed into cakes, so that even if customers directly taste the taste after purchase There will be no aroma, and the taste of the water is too heavy. Customers can enjoy the tea without having to wait for time.
Pu-erh tea has always been spread by more and more fragrant. "Chen" is the function of time. The expression of Puer tea at different times is a change in taste. From the beginning, the grassy fragrance (the green flavor after killing the green) To various kinds of incense such as: honey, orchid, rock sugar, etc., and then with time, there will be: such as chestnut, lotus, sweet, etc., and then it will be like: camphor, wood Incense, ginseng and so on. In addition to the change in aroma, the color of the tea soup changed from greenish yellow to golden translucent to yellowish red.  The taste also changes from bitter and refreshing to sweet and moist.  The fascination of changing taste is vividly reflected by the time.

But the year is also a double-edged sword, with positive aging and reverse catalysis. The development of many things has such a rule. The reverse effect of time in Pu-erh tea is also countless. The fiery heat of the old tea market has also led to the "catalytic effect" of time on Pu-erh tea. Through high-temperature and high-humidity environment, the aging of Pu-erh tea can be accelerated, and the effect of normal time on Pu-erh tea can be shortened. Catalysis promotes seedling growth, which not only destroys tea quality, but also causes various microorganisms in tea to exceed standards. Long-term consumption will cause great harm to the human body.

2. There are no standards for the definition of false years. The standards of the Pu-erh tea industry were very irregular before 2005. It is a common phenomenon that there is no production date. However, this also leaves a lot of "operation space" for many old tea years.  The year can be said according to demand.

3. The year is just a selling point. The year should have been a record of tea aging, and it is indeed a mark of Pu-erh tea. However, there are also some that use the year as a selling point. The time involved is totally inconsistent. Of course, this happens from time to time. It is just a marketing method and it has no use.
Having said so much about the good or bad of the year in Pu-erh tea, what I really want is the positive aging effect on Pu-erh tea. I save some of my favorite Pu-erh tea every year. As time goes by, change with us In addition to a handful of age, the old and lovely tea leaves.

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