How to discover later conversion of Pu-erh

Posted by naturalpuerh on December 26th, 2019

Pu-erh tea is post-fermented. This means Pu-erh tea's processing includes both fermentation and then prolonged storage, or "aging," under high humidity. Pu-erh tea that is aged for a longer period of time is supposed to taste better.

Many tea friends have such a problem that they want to save some tea and drink it after a few years, but now the Pu-erh tea on the market does not say aging ability, it is difficult to distinguish between true and false, so I dare not go easily Buy it, so here is a brief talk on how to judge the aging potential of Pu-erh tea new tea, which is the ability of more and more fragrant as we often say.

Benefits of Preserved Tea.
Before talking about the aging potential, let me tell you the benefits of storing tea. Many tea friends don't understand the tea. In fact, basically all tea people will save some tea by themselves. The first aspect is that Pu-erh tea has a high collection value (for example: 92 square bricks should now sell for 70,000 to 80,000 pieces, as long as they are stored Good tea will definitely appreciate greatly. On the other hand, for most people who love tea, the price of many old teas is already sky-high, and the processes, authenticity, storage, etc. of old teas are also involved. Problems are often beyond sight. In the real market, the ancient cottage tea, which is famous in the market, is even more expensive, so it is smarter to store some new tea yourself.

How to judge the aging ability of new tea:
The aging potential is also the potential of growing older and more fragrant, and the potential of growing more mature depends on its ecology and craftsmanship, which is what we call "three-point ecology, seven-point craft." In this three-point ecology, raw materials account for two points.

Therefore, the tea that has good aging potential is the first to have good raw materials and good manufacturing materials, which contain rich and coordinated materials. The tea made from such raw materials is excellent in the transformation of later taste. Therefore, when judging the aging potential of tea, we must know where the raw materials come from and what kind of raw materials are used.

The second and most important factor is our production process. We must know that the "seven-point process" affects the overall quality of tea! It is also the most important reason that tea has no aging potential. Teas with excellent aging potential must be made by aging (the green tea leaves are basically longer and longer to be unpalatable). The temperature control in the process is very good, because now in order to enhance the aroma, some high-temperature aromatherapy processes will be added to the process, but if the control is not good, the aging potential will be reduced.

If you want to be able to discern the aging potential of a tea skillfully, it will not be achieved overnight, but you will need to explore and learn to achieve it. The purpose of this article is to provide a general direction for all tea lovers, let everyone know how to identify the aging potential of a tea, and also tell everyone that ecology and craftsmanship are the basis of good tea. When we choose a tea collection, , Focus on this direction, not those imaginary stories or a piece of wrapping paper.

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