Because I am very interested in Pu 'er tea, I went online to look for it and sorted out a lot of information. I'll copy it for you now. It won't exceed 10,000 words. Delete it. I can only give you some, and there are many useful things, such as how to make tea, how to make tea, how to drink it, when to drink it, how to preserve it and so on. I can't give you tea friends who love Poole as much as I do. Space is limited, Baidu won't let it, what a pity!
★ What are "raw Pu 'er" and "cooked Pu 'er"?
Raw and cooked Pu 'er tea is distinguished by fermentation.
"Raw Pu 'er" refers to all kinds of pressed tea made from sun-dried green tea, which is stored in a dry and ventilated place, but has not yet been transformed. Such as green cakes 7536 and 7546 produced by Fuhai Tea Factory.
"Cooked Pu-erh" generally refers to that the raw Pu-erh tea is used as raw material, and the conversion time is artificially shortened by pile fermentation, so that the taste of raw Pu-erh tea changes from bitter to sweet and pure, and the soup color changes from golden yellow to chestnut red, brown chestnut and so on. We usually call this kind of tea cooked tea. Such as 7266, 7576, gourmet cakes and various kinds of loose tea produced by Fuhai Tea Factory.
Raw tea can also be called cooked tea after natural transformation. In fact, raw and cooked Pu 'er tea is distinguished by whether the transformation is completed or not.
★ How to distinguish raw and cooked Pu 'er tea?
Generally, raw and cooked Pu 'er is distinguished from appearance color, taste, soup color and leaf bottom.
Raw Pu 'er tea (generally less than ten years)
Appearance: the rope is symmetrical, the color is dark green and the fragrance is fragrant.
Taste: Bitter, sweet and fluid-producing, with faint fragrance and camphor fragrance between lips and teeth.
Soup color: orange, light red, crystal clear.
Leaf bottom: light cyan or chestnut, full of vitality.
Cooked Pu 'er tea
Appearance: the rope is tight, the color is dark brown, and the fragrance is ripe.
Taste: sweet, smooth and soft. Good cooked tea also contains strong flavors such as agarwood, agarwood and jujube fragrance.
Soup color: chestnut, dark chestnut, red and clear.
Leaf bottom: dark chestnut or black, no brightness.
★ The difference between raw and cooked Pu 'er tea.
First, raw tea (also known as green cake)
1. Appearance: the tea leaves in the tea cake are mainly turquoise and dark green, some of them turn yellow-red, and white is the bud head.
2. Production process: after fresh leaves are picked, deactivating enzymes → rolling → drying to obtain loose tea or sun-dried green tea. The sun-dried green tea is steamed at high temperature, molded in a fixed mold, and dried into pressed tea products, green cakes or various types of bricks.
3. Taste: the taste is strong, the tea is full of gas, and the tea soup is fragrant, bitter and astringent. But good tea is bitter and sweet, and astringent and produces saliva. If there is always bitterness, then the quality of this tea is definitely not good or it is not Pu 'er tea at all.
4. Soup color: bluish yellow or golden yellow, which is more translucent.
5. Leaf bottom: The newly made tea products are mainly yellow-green and dark green, with high activity, flexibility and elasticity. Good tea is one that has no variegated colors, a tangible shape and leaves that remain intact when unfolded (of course, it is not the main basis, but depends on the origin and type of tea).
6. Main efficacy: Raw Pupu tea is rich in fragrance and high in tea polyphenols, so it is a good drink for cancer prevention. Drinking Shengpu during the day is refreshing, has obvious feeling of purifying body and mind, and is also obvious for dredging blood vessels.
Second, cooked tea (also known as cooked cake)
1. Appearance: the color of tea in tea cake is black or reddish brown, and some buds in Chaze are dark golden yellow, with a thick fermented smell, similar to mildew. Mildly fermented ones have a taste similar to longan, while heavily fermented ones have a smell of wet straw mats.
2. Production technology: picking fresh leaves, then deactivating enzymes → rolling → sun-drying, that is, raw loose tea, or sun-dried rough tea, which is cooked loose tea after artificial rapid post-ripening fermentation and watering and stacking. The stacking technology was successfully experimented by Kunming Tea Factory in 73 years, which means that the cooked tea before 73 years was fake, and there was no cooked tea before 73 years. The cooked loose tea is steamed and shaped to become cooked pressed tea.
3. Taste: thick and sweet, almost not bitter (except semi-cooked), with a bunch of flavors and a slight water flavor.
4. Soup color: chestnut red or dark red, slightly translucent.
5. Leaf bottom: The leaf bottom with light fermentation degree is reddish brown but not flexible, and the leaf bottom with heavy fermentation degree is mostly dark brown or black, hard and fragile.
6. Main efficacy: significant weight loss effect! After mild fermentation, mature Pu 'er has a large number of bacteria beneficial to human body, and the tea is mild, warming and nourishing the stomach. According to the theory of traditional Chinese medicine, cooked tea is basically warm and is the most suitable tea for women to drink.
★ What are dry Pu 'er tea and wet Pu 'er tea?
Fermentation after drying is also called naturally aged Pu 'er tea. Store Pu 'er tea in a dry warehouse (humidity below 80%), let it age slowly and naturally, and turn it into "aged" quality. This kind of tea is called "Gancang Pu 'er Tea".
Fermentation after wet storage is usually called moldy aged Pu 'er tea. Wet storage of Pu 'er tea is to make Pu 'er tea transform quickly, and put Pu 'er tea in a damp and unventilated place to speed up its fermentation process. However, this method will be moldy in the process of transformation and produce harmful substances, which not only tastes bad, but also is extremely harmful to health after printing.
★ How to distinguish dry Pu 'er tea from wet Pu 'er tea?
The way to distinguish dry Pu 'er tea from wet Pu 'er tea can be seen from the appearance, smell, soup color and leaf bottom:
1. Appearance: Dry-stored Pu 'er tea is compact, bright in color and shiny in oil, which fully shows the vitality of tea; However, wet Pu 'er tea is loose, dim, rough and dark green, and there are penicillium or botrytis on the surface or interlayer of tea.
2. Soup color: the soup color of raw tea in dry warehouse is chestnut red, and it becomes slightly dark chestnut red after aging for more than 70 or 80 years. For example, "Yuantie" Pu 'er tea aged in dry storage has a bright chestnut red, which is a typical soup color of dry storage raw tea, while "Tongqing" old Pu 'er tea has turned dark chestnut. The tea soup of wet Tibetan tea is as dark chestnut as cooked tea, and even turns black. Qizi cake Pu 'er tea, the tea soup is dark chestnut, which is a typical soup color of wet Tibetan tea.
3. Leaf bottom: The leaf bottom of dried Pu 'er tea is fruity yellow to dark chestnut with lively and soft texture. The color of the leaf bottom of its raw tea did not change much during long-term aging in dry storage. Pu 'er tea, which has been "Tongqing Laohao" for nearly a hundred years, can soak up the vitality of that year, and its leaves are still fresh, which makes people feel like returning to the relaxed and humanistic natural environment of Chashan in Yiwu a hundred years ago. The leaf bottom of wet Pu 'er tea is dark red or black. The bottom color of raw tea in wet warehouse is very similar to that of cooked tea, but the texture of cooked tea is dry and hard, while the bottom of raw tea in wet warehouse is inelastic and rotten.
★ Quality characteristics of Pu 'er loose tea
1. Golden bud: the shape and specifications are full bud, whole leaf, sharp seedling and full golden hair; The color is orange; The fragrance is slender and ancient; The taste is mellow and sweet; The soup is orange and bright; The leaves are bright and soft.
2. Palace: the shape and specifications are compact, even and straight, with uniform specifications, seedling tips and golden hairs exposed; The color is brown and wet; The aroma is old and fragrant; The taste is mellow and smooth; The soup is red and bright; The leaves are reddish brown, bright and soft.
3. Super grade: the shape and specifications are compact, uniform and neat, and the seedling tips and golden hairs are exposed; The color is brown and wet; The fragrance is rich and long; The taste is mellow and sweet; The soup is red and bright; The leaves are reddish brown, bright and soft.
4. Grade I: compact shape and specifications, heavy fruit, sharp seedlings and obvious buds; The color is reddish brown and moist; The fragrance is rich and exposed; The taste is mellow and sweet; The soup is dark red and bright; The leaves are reddish brown, bright and soft.
5. Grade II: the shape and specifications are fat, compact and slightly thin; The color is reddish brown and moist; The aroma is old and fragrant; The taste is mellow and sweet; The soup is red and bright; The leaves are reddish brown, bright and soft.
6. Level 3: the shape specification is thick and tight; The color is reddish brown, moist and uneven; The aroma is ancient and pure; The taste is mellow and sweet; The soup is red and bright; The leaves are reddish brown, bright and soft.
7. Level 4: the shape and specifications are thick, tight and uneven; The color is reddish brown, moist and uneven; The aroma is ancient and pure; The taste is mellow and sweet; The soup is red and bright; The leaves are reddish brown, slightly bright and soft.
Grade 8.5: the shape and specifications are thick, large, scattered and foamed; The color is reddish brown and uneven; The aroma is ancient and pure; The taste is mellow and sweet; The soup is red and bright; The leaves are reddish brown, slightly bright and soft.
★ Quality characteristics of Pu 'er tea
1. Pu 'er Tuocha: unit net weight 100 (g); The shape specification is bowl mortar, with a diameter of 8.2 cm and a height of 4.2 cm. The color is reddish brown, oily and slightly fine; The aroma is mellow and smooth; The taste is mellow and smooth; The soup is dark red and bright; The leaves are reddish brown, bright and soft.
2. Pu 'er tea: 250 (g) pieces per unit net weight; The shape specification is bowl mortar, with a diameter of 10.2 (cm and a height of 5.6 cm. The color is reddish brown and moist; The fragrance is rich and exposed; The taste is mellow and smooth; The soup is red and bright; The leaves are reddish brown, bright and soft.
3. Qizi cake tea: the unit net weight is 357 (g); The shape specification is a round cake with a diameter of 20.0±0.5(cm), a center thickness of 2.5(cm) and a side thickness of1.3 (cm); The color is reddish brown, oily and delicate; The fragrance is rich and exposed; The taste is mellow and smooth; The soup is dark red and bright; The leaves are reddish brown, bright and soft.
4. Pu 'er tea: 250 (g) pieces per unit net weight; The shape specification is rectangular, with length 14.0× width 9.0× height 3.0(cm) and length 15.0× width 10.0× height 2.5 (cm); The color is reddish brown, moist and delicate; The aroma is old and fragrant; The taste is mellow; The soup is red and bright; The leaves are reddish brown, bright and soft.
5. Pu 'er Xiaotuocha: 4 1 (g) pieces per unit net weight; The shape and specification are bowls and mortars, with diameter 1.5(cm) and height1.0 (cm); The color is reddish brown and moist; The aroma is ancient and pure; The taste is mellow; The soup is red and bright; The leaves are reddish brown, bright and soft.
6. Small Pu 'er tea fruits: 3.0 (g) pieces per unit net weight; The shape specification is rectangular, with length of 2.0× width 1.2× height of 0.8 (cm); The color is reddish brown and moist; The aroma is ancient and pure; The taste is mellow; The soup is dark red and bright; The leaves are reddish brown, bright and soft.
7. Pu 'er round cakes: unit net weight 100 (g); The shape specification is a round cake, with a diameter of10.0 0.5 (cm) and a height of1.2 (cm); Dark brown; The aroma is ancient and pure; The taste is mellow; The soup is dark red and bright; The leaves are reddish brown, bright and soft.
The appearance of Pu 'er pressed tea requires smoothness, neatness, straightness and even thickness. The tea leaves scattered on the surface and wrapped in the heart should be evenly distributed, without delamination and without exposure of the wrapped heart. The inherent quality of Pu 'er pressed tea requires red and thick soup, pure aroma, pure taste and brown and red leaves.
★ Quality characteristics of Pu 'er tea
Pu 'er tea bag: net weight per bag is 2.0 (g); The shape specification is rectangular, with length of 6.0× width of 5.0× height of 0.3(cm) and length of 6.0× width of 3.0× height of 0.6 (cm); The color is dark brown; Pure fragrance; The taste is mellow; The soup is red and bright; The leaves are reddish brown and bright.
★ Appreciation of Yunnan Pu 'er Tea Loose Tea
1. Look at the appearance
Look at the appearance, first of all, look at the strip shape of tea, whether the strip shape is complete, whether the leaves are old or tender, the old leaves are larger and the young leaves are thinner; The smell of dry tea depends on its color and purity. The dry tea of high-quality Yunnan Pu 'er loose tea is old and fragrant (some will contain dried mushrooms, Chinese medicine, dried longan, dried mold, camphor and so on. ), there is no difference, and the taste is mixed. The color is brown or reddish brown (pig liver color), oily luster, reddish brown (commonly known as red cooked), fat and strong, and less broken tea. The inferior ones are slightly stale or just stale, even with sour taste or other miscellaneous taste. The rope is thin and incomplete, dark brown in color and dry and dull.
Look at the color of the soup
Mainly depends on the depth and brightness of the soup, high-quality Yunnan Pu 'er loose tea, the tea soup is red and bright, with a "golden circle", and there seems to be an oil-beaded film on the soup. The quality is inferior, the tea soup is red but not thick or bright, and there are often dust substances suspended in it, and some even turn black, commonly known as "sauce soup".
Smell
Hot sniffing and cold sniffing are mainly used, with hot sniffing to see the purity of aroma and cold sniffing to see the durability of aroma; High-quality hot-smelling aged fragrance is obviously rich and pure, with strong "gas sense", while cold-smelling aged fragrance is long, which is a sweet taste. The inferior ones are not fresh, but they are mixed with sour taste, putrid smell, rusty water smell or other miscellaneous smells, and some of them are "smelly and musty".
Step 4 taste
Mainly from the smoothness, sweetness and throat of the taste. High-quality taste is mellow, smooth, throat-moistening, sweet, and tongue root produces fluid; The inferior taste is dull, not slippery, not sweet, uncomfortable on both sides of the tongue base, and even produces a sense of "astringency".
Look at the bottom of the leaf.
Mainly depends on the color and quality of the leaf bottom, to see whether the soaked leaf bottom is complete and whether it remains soft. High-quality brown-red color, uniform and bright, few flowers, complete leaves, soft leaves, no corruption, no hardening; The inferior ones are mottled, with dark hair, or the leaves rot and harden.
★ Yunnan Pu 'er Tea Tasting
1. Look at the package.
Yunnan Pu 'er pressed tea is mostly packaged with traditional packaging materials, such as cotton paper for inner packaging, bamboo leaves, bamboo baskets for outer packaging, hemp rope and silk for binding, etc., which are also accepted and recognized by the majority of Pu 'er tea lovers. Check whether the packaging materials are clean and tasteless, whether the packaging is tight, correct and firm, whether the size of the outer packaging is close to the tea body and whether it is loose; Whether the cotton paper is pure cotton, whether the handwriting is clear, etc. In addition, other innovative packaging forms and exquisite small packaging should also be carefully examined.
Look at the appearance
Mainly depends on uniformity, compactness, color, tenderness and uniformity. , to see whether the shape is correct, whether the edges and corners are neat, whether the rope is clear, and whether there is delamination or falling off. For example, Yunnan Qizi cake tea (7572,7542,7262, etc. ) It is required to have a diameter of 20cm, a medium thickness (2.5cm), a thin edge (1.0cm), and the "mortar" is located in the center of the cake, the tea cord is clear, without delamination or edge drop, and the elasticity is moderate.
Look at the color of the soup
Mainly depends on the depth and brightness of the soup, high-quality Yunnan Pu 'er pressed tea, and the tea soup is bright. Inferior, the tea soup is not bright, and there are often dust or flocculent substances suspended in it, and some even have the color of "soy sauce".
Smell
Hot sniffing and cold sniffing are mainly used, and their methods are the same as Pu 'er loose tea. The high-quality hot smell aroma is obviously rich and pure, the cold smell aroma is long, and the taste is very sweet and refreshing. The inferior ones have a low aroma, some are mixed with sour taste, rancid smell, rusty water or other miscellaneous smells, and some are "smelly and musty" and "rotten".
Step 5 taste
It is basically the same as Pu 'er loose tea, mainly from the sense of smoothness, sweetness and throat moistening. High-quality taste is mellow, smooth and sweet, and the tongue root produces saliva; The inferior taste is dull, not slippery, not sweet, uncomfortable on both sides of the tongue base, and even produces a sense of "astringency".
6. Look at the bottom of the leaves
Mainly depends on the color and quality of the leaf bottom, to see whether the soaked leaf bottom is complete, whether it remains soft and bright. High-quality brown-red color, uniform and bright, few flowers, complete leaves, soft leaves, no corruption, no hardening; The inferior ones are mottled, with dark hair, or the leaves rot and harden. In addition, to identify the quality of Yunnan Pu 'er pressed tea, we should also pay attention to whether the internal and external quality are consistent, whether it is "covering tea" or "sprinkling tea" with good tea outside and tea residue inside.
In addition, in judging the year of Pu 'er tea, there are not many teas that have been on the market for more than five years, so it is difficult to judge by the senses. Consumers should pay more attention when buying. The above points can be used as the main basis for judging the year. For example, ethylene glycol with a general aging period of five to ten years has a strong smell, clear soup color and good taste; For one to three years, the smell is dull, slightly raw, watery or green.
★ How to taste the freshness of Yunnan Pu 'er tea
1. Different from aroma
Pu 'er cooked tea will taste like cooked tea because it is piled up. Generally, there are only 10 years of aged dry Tibetan cooked tea (according to the traditional saying, tea without mildew is dry Tibetan tea), and a smell of cooked tea can be smelled from the surface of the molded tea. About 10 to 20 years, the surface ripe tea flavor has disappeared, and the mature taste can be felt from the tea soup. During 1973, the first batch of cooked brick tea, called 73 thick brick tea, has been more than 20 years. Neither tea nor tea soup tastes cooked, but there is an agarwood. Aquilaria sinensis is the best ripe tea fragrance in Chen Huacheng. Cooked taste and agarwood are one of the most direct and effective ways to distinguish raw tea from cooked tea.
2. Distinguish from the color of the soup
Dried raw Pu 'er tea soup is chestnut red, close to the color of Dahuo oolong tea soup. Even the old tea, such as the 890-year-old Malong brand Tongqing old Pu 'er tea, is only slightly deeper than the tea soup of the 50-year-old' Red Seal Pu 'er Round Tea'. The color of the boiled tea soup is dark chestnut, even close to black. Therefore, in modern tea classification, Pu 'er tea is classified as black tea, which is related to the soup color of Pu 'er cooked tea.
3. Distinguish from leaf bottom
The bottom of dried raw Pu 'er tea is maroon to dark maroon, which is very similar to the bottom color of Oriental Beauty Tea in Taiwan Province Province. The leaves are full and soft, full of freshness. A cup of tea celebrating the old Pu 'er tea can show the fresh vitality of a hundred years ago. The leaves of Pu 'er ripe tea are mostly dark chestnut or black, and the leaves are thin and hard. If it is fermented in large quantities, it will carbonize obviously, as if it had been roasted by fire. Some older leaves, the leaves are broken, and the veins are separated one by one, just like dead leaves soaked in water for a long time. However, if some cooked teas are not piled for a long time and the degree of fermentation is not heavy, the bottom of leaves will be very close to the bottom of raw tea. On the other hand, some raw teas, such as tea seeds, can't be dried immediately after kneading, and the leaves will be dark brown at the bottom, and the soup color will be thicker and deeper, which is the same as the cooked tea that has only been slightly fermented.
★ How to tell the year of Yunnan Pu 'er tea?
1. Look at the tea leaves.
The new Pu 'er hot tea has bright color, white hair and strong taste. After a long period of post-oxidation, the appearance of Pu 'er tea will be purplish red, and the white hair will turn yellow-brown.
Step 2 identify the color of the wrapping paper
Usually pressed aged Pu 'er tea, the white paper of its packaging has become obsolete with the passage of time, so the paper is slightly yellow. Therefore, we can start with the aging degree of paper hand printed cloth, which can only be used as a reference, not as an absolute basis, because some unscrupulous businessmen may take advantage of this psychology and replace secondary products with yellow old wrapping paper.
Step 3 know the year of tea
Generally speaking, the years of Pu 'er tea are usually divided as follows:
Pu 'er tea before 1949 is called "antique tea", such as Centennial Songpin, Centennial Tongxing Tribute, Centennial Celebration, Tongchanglao and Songpin. Usually there is a piece of sticky rice paper in the tea cake with a name printed on it, which is called "Fei Fei".
The tea products produced by1949 ——1967 are marked with different colors on the tea characters on the wrapping paper. The first one is red, the second one is green and the third one is yellow.
The tea cakes produced after 1968 are no longer printed with the name of China Tea Company, but are produced by various tea factories, which are collectively referred to as "Yunnan Qizi Cake", including: Xueyin Green Cake, Qizi Green Cake, Little Green Seal and Little Yellow Seal.
★ What are the main components and health functions of Pu 'er tea?
Main ingredients: Tree Pu 'er tea is rich in substances because of its superior growth environment and long growth time. Its main components are: protein, amino acids, alkaloids, tea polyphenols, sugars, organic acids, lipids, tea pigments, aroma components, vitamins and trace elements. These ingredients are the basis for Pu 'er tea to benefit mankind.
Health care function: 1. Reduce blood fat, lose weight and enhance immunity; 2. Reduce blood pressure and blood sugar to prevent arteriosclerosis; 3. Anti-cancer, anti-cancer and radiation protection; 4. Digestion, diuresis and prevention of constipation; 5. Anti-aging, anti-flu, anti-bacterial and anti-inflammatory; 6. Refreshing, warming the stomach and improving eyesight; 7. Solve tobacco, alcohol and drugs; 8. Prevent the toxicity of heavy metals to human body; 9. Beauty and moisturizing; 10. Prevent tooth decay.
Drinking tea can supplement some essential trace elements for human body, and also has preventive and therapeutic effects on some diseases of human body. It can reduce human serum cholesterol and increase high density lipoprotein, prevent cardiovascular and cerebrovascular diseases, and has the effects of anti-aging and increasing plague. Drinking more tea can make people excited, and has the functions of strengthening the heart, diuresis, sterilization and anti-inflammation. Drinking tea for a long time can eliminate fatigue and enhance memory.