Rare to see ancient tree Mingqian tea
Posted by naturalpuerh on December 27th, 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. And this pu-erh tea is organic tea which satisfy the EU Standard.
There is an old saying: "Before QingMing Tea, as expensive as gold" Many famous green teas use the Qingming Festival as a time node, respecting the tea collected before and after the Qingming Festival as a treasure. However, Pu-erh tea, especially Pu-erh tea which is based on arbor and ancient tea tree tea, rarely has the concept of "Mingqian tea". Why is this?
Different picking standards.
The concept of Mingqian tea is mainly seen in green tea. Famous green teas that are familiar to everyone, such as West Lake Longjing, Xinyang Maojian, etc., pay attention to freshness. High picking takes place earlier.
Pu-erh tea is about the taste and rich taste of the years, so you need to pick one, two and three leaves of tea to make it. Naturally, it takes more time for the leaves to grow and absorb more nutrients.
Tea tree situation is different.
(1) Influence of altitude.
As we all know, the lower the altitude and the closer to the tropics, the faster the warming. The higher the temperature, the earlier the crops will germinate, otherwise the slower and later. The ancient tea trees in Yunnan mostly grew in mountainous areas, with relatively high altitudes, large temperature differences between day and night, and longer tea tree growth cycles, so they germinated later than dams with lower altitudes.
(2) Impact of planting.
Different from garden tea, ancient tree tea is rooted in the mountains and uses its own ability to extract nutrients from nature. Few people artificially apply medicine and fertilize, so it is not as early as tea garden sprouts, especially Early-maturing Terrace tea and Messy guest Pu-erh tea.
(3) Impact of tree age.
According to the statistics from 2006 to 2015, the spring of Yunnan ancient trees spring tea is picked from late March to mid May, and the older the tea tree, the later the germination tends to be.
Take the Puer tea tree in the Icelandic area of Mengku at an altitude of about 1,800 meters as an example. The early-maturing tea plantation tea was mined in late February and early March, and the decades-old tree-aged ecological tea tree was mined in mid-March, and the one or two hundred-year-old tea tree was mined in late March. For more than 100 years of ancient tea trees, the first tea picking cannot be carried out until the end of March and early April.
In short, the higher the altitude, the older the tea tree germinates later.
The production process is different.
In the impression of many tea friends, the production process of Pu-erh tea is extremely simple, it is good to bask in the sun, but it is not true. Even Pu-erh tea can be subdivided into dozens or even dozens of processes from fresh leaves to finished products, and any one of them will affect the final quality of Pu-erh tea and its prospects for transformation.
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