1. Distribution and production of arbor tea

The arbor tea on the market must be marked with the mountain top from which it was produced. If there is no place of origin, the tea is just abstractly called arbor tea. , its authenticity and purity are questionable, and the quality of the tea must be selected when collecting Arbor tea. Therefore, even if the tea does not indicate the place of origin, it is not easy to identify it even if it is Arbor tea. The tea products are marked with the place of origin, and collectors can also judge the authenticity by understanding the tea leaves in various mountain producing areas.

2. What is the "mountain charm" of Pu'er tea

Old raw tea has two characteristics: one is that the ecological environment where old trees grow is good, and there are not many pesticide residue problems; This is because the tea quality, tea aroma and tea flavor of the old tea trees are good. The tea aroma and tea flavor of old tea trees exist objectively and are the most important basis for identifying tea from ancient trees.

The most intuitive way to feel the charm of the mountains and wilderness is the aroma of arbor tea. Fanshi's pure arbor tea must have a special aroma that can be smelled from the dry tea, tea soup and the bottom of the cup. This special fragrance is not found in Taiwan tea. The intensity of the aroma is directly proportional to the wild environment in which the tea trees grow. Wild tea has the strongest aroma and is easily felt. "Mountain and wild charm" is an important basis for identifying arbor tea, but it is not the only one, because the ancient tree tea growing in the corner of the village has a weaker "mountain and wild charm", but they are indeed old arbor tea.

3. Characteristics of Arbor Tea

There are differences in quality, color, aroma and flavor between Arbor Tea and Terrace Tea. Since Pu'er tea is affected by latitude, climate, soil and other conditions, the teas with the strongest tea aroma and tea flavor are almost all found in Menghai and Lancang to the west of Lancang, such as Laobanzhang, Hekai, Bada, Jingmai and Bangwei Etc., the tea aroma and tea flavor of these tea mountains are very strong, and the tea is also very mellow, resistant to brewing, has good aroma, and has a sweet aftertaste.

To identify the ancient tree tea from each mountain, you should also pay attention to the characteristics of each tea mountain. A very important thing is to collect standard tea samples from each tea mountain. Once you have the standard sample, you can brew it. , the impurity immediately manifests itself. It is best to collect standard samples from early spring tea, summer tea, and autumn tea.

4. Look at the manufacturer and price

Don’t buy old tree tea for cheap. You must first understand the raw material prices of different tea mountains, plus processing fees and profit prices to give a rough estimate. One price. If the selling price of a Pu'er tea is lower than the estimated price, it is likely to be fake or blended. Generally speaking, the famous Shantou tea produced by big factories and big brands is more reliable, but with the development of small and medium-sized Pu'er tea enterprises, there are also many conscientious small businesses making Shantou tea with high cost performance.

5. Observing tea leaves

Generally speaking, the tea leaves from old trees are black and bright, have few buds, thick old leaves and tea stems, and the tea leaves from platform are yellow-green or green. Green and black, with many buds and few tea stems and thick old leaves. For example, the dry tea of ??Jingmai old tree tea is characterized by shiny black cords and tight knots, thin buds and prominent tea aroma. The characteristics of Lao Banzhang old tea trees are that the cords are black and tight, the buds are thick and hairy, and the tea aroma is prominent and deep.

6. Identification of soup making

1. Brewing resistance

When brewing with the same proportion of tea volume, Taiwan tea is resistant to brewing due to tea age and rapid growth. The strength is obviously poor. Generally, it becomes weak after four or five brews, and there will be a flavor we call "leaf smell". Moreover, due to the age of the tree and ecological relationship, arbor tea can generally be brewed for more than 10 brews, and some even It can be brewed for more than 20 times, and the color and taste of the soup are normal, and there will be no other odors.

2. Tea soup

Arborwood tea has a special aroma, mellow taste and rich layering. Most old tree teas are not actually bitter and astringent. The soup is sweet and has a sweet aftertaste. It is long-lasting and does not smell like leaves even after soaking for more than 10 minutes. When tasting tea soup, you should also pay attention to whether it matches the characteristics of each mountain. For example, the Jingmai tea soup is sweet, has a weak bitterness, has the aroma of orchid, and has a mellow soup. However, the tea soup made from Jingmai Terrace tea as ancient tree tea has no orchid aroma, strong bitterness, and a thin soup.

3. Leaf bottom

Platform tea needs to be renovated many times a year to produce new buds and many buds. Arbor tea generally has fewer buds and more thick old leaves and tea stems. Only a few fine arbor teas will select the buds for production. After brewing, the leaves of ancient tree tea stretch well, are plump, elastic and flexible; while the leaves of platform tea are not easy to stretch, and have a thin, brittle and hard texture. (Source of this article: I am a police tea)

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