The so-called dry warehouse, refers to the six fort tea stored in a dry, cool, odorless warehouse environment, so that the six fort tea with the change of the law of temperature and humidity in the four seasons of natural aging. Generally the temperature is not too high, and the humidity is not too high.

Wet warehouse is the six fort tea stored in the humidity is relatively large, the temperature is relatively high. Generally there are two kinds: one is artificial intervention, change the natural environment, through the increase in temperature and humidity to accelerate the transformation of tea, that is, to do warehouse tea; the second is stored in the temperature and humidity of the environment is too high, is not intentionally caused by people, is the storage of anomalies.

Wuzhou has a warm climate, abundant rainfall, long summers and short winters, and the unique geographical environment is the best natural warehouse for Six Fort tea.

2, the dialectical relationship between dry warehouse and wet warehouse

The transformation of ripe tea of Liu Bao tea, in the stage of heap, is based on microbial oxidation (i.e., fermentation), and in the stage of natural aging, is based on the natural oxidation and inhibition of enzymatic oxidation. In fact, the nature of the black tea curing process is the ultimate "wet warehouse", but the curing process is controlled, on the water content, pile height, pile temperature, turning the pile of time have strict requirements, so that the undesirable bacteria in the curing and fermentation cycle, can not become the dominant flora. The participation of microorganisms makes the conversion of Liu Bao tea faster and changes more flavor. However, in the aging stage, the wet warehouse environment, is undesirable, in the case of temperature and humidity is not controllable, the tea is particularly easy to breed stray bacteria, making the tea moldy, soup taste worse, and even destroy the tea quality.

Why there will be a "wet warehouse" six fort tea, largely due to market factors, the market is overly sought after six fort tea old tea, but due to historical reasons, the real six fort tea old tea is not much, so some people use the wet warehouse to quickly do the old, new as the old, make a high return.

How to distinguish "wet warehouse" six fort tea

1, look at the appearance

Dry warehouse six fort tea cords strong, bright color, glossy, fully express the sense of vitality of the tea.

The wet warehouse tea cord color dull, rough black and green, wet warehouse over the warehouse, the tea surface or interlayer mold, can smell the pungent smell of mildew or some other non-normal aroma of the special flavor; after the warehouse treatment, the dry tea has no mildew, pungent smell of mildew also dispersed, which was transformed into a "puddle of flavor".

2, try to brew

Wet warehouse tea tea soup is generally darker than the same year of tea soup color, dark chestnut color, after baking the general soup color clarification, often mistaken for dry warehouse, but the soup is slower; not after baking the soup color is cloudy, like muddy water, but will also be red thick color.

Dry warehouse tea soup color is bright, more clarified, tea soup full, lubrication, oral irritation weak, relatively blunt, with the increase of the year, the soup color will gradually deepen, more translucent and oily. Wet warehouse tea has a sense of stimulation, tea broth is thin, relatively sharp. Wet warehouse tea taste dull, part of the bottom of the throat will appear dry, lockjaw phenomenon, serious and even regurgitation.

3, the defense of the bottom of the leaf

The dry warehouse tea texture active soft, shiny, flexible, with the growth of the year the color gradually deepens, the leaf surface unfolding larger, oily and shiny. Therefore, the bottom of the leaf of the dry warehouse will have a sense of hierarchy, that is, the fermentation of the hierarchy, from green, dark green to brown. Wet warehouse tea leaf bottom is more uniform, dark chestnut color or black, easy to appear black hard carbonization. Smell the obvious pungent odor (such as: moldy, earthy, oil consumption, etc.).

This article is edited and organized by the House of Six Fort Tea,

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