1. Tea that has just been pressed for three months is left for two or three months. The tea is rich in fragrance, strong in tea flavor, green in taste, obvious in advantages and disadvantages, and rich in aroma. At this time, tea is suitable for shallow tasting, and tasting new tea is more like "early tasting", because it is too strong to hurt the stomach and is not suitable for excessive drinking.
2. After one year, the water vapor in the tea disappears, the taste tends to be stable, and the tea soup is thick and full of flavor. At this time, you can taste the true essence of a kind of tea.
After seven years of aging, the stale taste of raw tea will gradually appear, and the aroma will be transformed into infinite possibilities in the years. The original floral fragrance will be transformed into a fruity honey fragrance, or the original fragrance is relatively light, and now it is full of fragrance. It's possible. The fun of saving tea is that it will surprise you from time to time. Tea that has been used for more than seven years will warm up, and the effect of nourishing the stomach and strengthening the stomach is obvious.
Tea at this stage of 4.20 years is really "difficult to meet". Twenty years of tea, with pure aroma and mellow and smooth taste, is very rare and is the pursuit of many old tea lovers.
The temperature of raw tea in traditional technology must be quickly reduced to 60 degrees within two minutes of reaching a high temperature of 80 degrees, and it will be over in more than 10 minutes. Because 85 degrees is the critical temperature for enzyme inactivation. However, the tea made by this process will be very difficult to drink and swallow in the new tea stage. Only in the middle stage of tea, under the transformation of enzymes, the bitterness will degenerate and the taste will be mellow and smooth.
Now the new technology is delicious for new tea and beneficial to sales. Generally, the enzyme and glycoside are inactivated when the temperature of enzyme deactivation is too high and the time is too long. This kind of tea becomes green tea in essence. It's delicious, but there's no room for improvement. Must be drunk quickly in the new tea stage. It's not worth preserving. The more it is preserved, the worse it tastes. The raw pu made of green tea will have a faint bean flavor similar to Longjing when it smells dry, but the raw pu naturally transformed by traditional technology will never have this taste.
In recent years, Shantou pure tea has become very popular, such as Banzhang, Iceland, Yiwu mint pond and so on. There are still thousands of cakes. At first, I drank a lot, too. I was very proud of the famous pure ancient tree tea in Shantou. Shantou tea tastes good in the second and third years, and many people buy it and store it for transformation or appreciation. Most of these teas have not yet reached the middle tea stage, and collectors have not found that their expected transformation characteristics will not happen, but will become more and more difficult to drink.
In addition to the huge difference in the process of fixing green, the formula is also the fundamental difference between grade tea, grade tea and raw tea in this century.
Shantou pure material is a popular Pu 'er tea in recent years. No.1 grade tea was produced by the old tea merchants from the Qing Dynasty to 1956, and now it is antique tea. At that time, most tea merchants went to Guliu Chashan to purchase tea green, and the place of origin, leaves, buds and stems were prepared by special matchmakers. The unique formula of each company causes the quality characteristics of grade tea. Indian grade tea is a state-owned factory established before and after liberation, which imitates the proportion and technology of previous grade tea to make tea cakes. At the beginning of this century, there was no concept of pure commercial tea in the market.
The taste and taste of Pu 'er tea are largely composed of leaf buds and even flower buds with different proportions and qualities. Taste, taste and aroma have different levels. Indian-grade tea cannot fully reproduce the elegance of NO. Grade tea, while pure Shantou tea can't talk about hierarchy and change because of the single proportion of buds and leaves. Coupled with the variation of enzyme immobilization process, it is completely different.
Are there any traditional crafts on the market? Yes, it's just too little, or it's customized for people who know tea. For example, I have tasted the cake customized by Huang Lei for Zou Ji in 2006 (Huang Lei is said to be one of the few people who know tea in the entertainment circle). This cake uses the tea green of Zou Ji's own tea garden in Gejiu, Yuanyang, and is naturally aged by traditional green-killing technology. Generally speaking, it is moderate, and there is no particularly profound and amazing feeling. Zhang Yang's tea green may be more overbearing and distinctive in style. But overall, he is a very right student. After all, the founder of Zou Ji used to be the boss of China tea, and he took away many technicians from China tea. His blending and production skills completely copied China tea.
Pure Shantou tea is popular for another reason, that is, the price. There are three reasons for the low price of traditional technology: first, because it is made by a large factory, the sales channels and prices have always been stable and transparent. Secondly, the traditional craft raw food is extremely bad in the initial stage. Only a few people can judge the direction of the later transformation and hoard it. There are more people following the trend, so the price of the new cake is very low. Third, the taste is more determined by the matching technology than by the mountain, and there is no room for speculation in the mountain. Pure Shantou tea gives Pu 'er more obvious taste difference and scarcity, which greatly stimulates speculation and pushes up the price. In addition to consumers, tea farmers and tea merchants also benefit from this.
Another key factor about the storage and transformation of raw materials is the problem of dry and wet warehouses. The truly transformed raw materials must be stored in Guangdong warehouse in the early stage, that is, semi-dry and semi-wet warehouse, and then changed into pure dry warehouse in the later stage. In theory, families do not have suitable storage conditions, and the behavior of buying cakes at home cannot get the desired effect.