1, smell the taste of Pu 'er tea first: Old Pu 'er tea has a natural fragrance after a long period of aging. There is no smell of other impurities. The older Pu 'er tea is, the better, and the less peculiar smell it has.
2. Look at the shape of dried Pu 'er tea: old tea has been stored for a long time, the color of cooked tea turns reddish brown, oily, and raw tea turns yellow-green, turquoise, but yellow-red, reddish brown and uniform in color. Old tea is pinched with fingers, which is swollen due to oxidation and fermentation, with natural color and aged smell. For more than 30 years of tea, more tea is picked by hand and less scissors are cut; For more than 50 years, Chaze has been picking tea leaves by hand. The tea leaves look like strips of tea because they are not twisted when making tea.
3, open soup tea: old tea, tea leaves can not be opened after brewing, and some will be lignified. If it is black and bright, it is usually carbon-baked "fresh old tea", not real old tea. Wulong old tea has been stored for about 30 years, and the tea soup is light amber; For more than forty years, the color is darker. Sometimes, due to the storage location or the original fermented tea, the tea soup will be dark amber, bright and shiny, with plant aromatic fat on the surface. The old tea soup is red and bright, and the soup is not black or turbid. Even after 30 years, 50 years or even 100 years, the soup color is still clear and bright. When making old tea, Chaze soup, a fast antique, is turbid.
4, taste its taste: the taste is rich and mellow, slightly sour. Real old tea doesn't need charcoal roast, because charcoal roast tea will get angry after drinking, so old Pu 'er tea should not have charcoal taste. Due to long-term natural fermentation, old tea is smooth and natural, sweet and non-irritating, moist and bubble-resistant. Old tea has a mellow aroma and a warm aftertaste. The taste of new tea is not pure, or it is not completely aged, and it has a "new taste". If there is a mixed, peculiar or pungent taste when drinking, it is bad tea or new tea.
5, look at the bottom of the taste: the old tea bottom is elastic and shiny. Under good preservation conditions, tea within 2 to 5 years is called aged tea, tea within 5 to 10 years is called aged tea, and tea over 10 years is called aged tea. It can be identified by the following points. If the tea soup turns sour soon after the old tea is opened, it is caused by the contact between the activity of the old tea and the air, and it will recover its original fragrance after a few weeks, which is a real old "living old tea".
The above five methods are to identify the age of aged Pu 'er tea, hoping to help you!