Hello poster, I usually identify the year by smelling the aroma of tea. I cannot determine the year from this picture alone. I found some information for your reference.

Generally black Tea is a term of 3-5 years. You need to check whether there is mildew and whether it is well-preserved. The tea manufacturer (there are many counterfeit aged teas) can know by confirming whether the manufacturer has produced this batch of tea.

Tea products are tight For teas with high alcohol content (such as machine-pressed black bricks and tile tea), because oxygen and moisture in the air cannot easily penetrate into the bricks, the auto-oxidation effect is weakened and the metabolism of microorganisms is also inhibited, so the storage time should be relatively long. It takes about 10 to 20 years (under Hunan's climate conditions) for the taste of tea to become mellow and mellow, while teas with looser knots (such as Tian, ??Gong, Shengjian and Hand-made Fuzhuan teas) need to be aged The speed is relatively fast, and it usually only takes 3 to 5 years for the tea flavor to be improved. The fungus and flower aroma of Fu brick tea becomes more obvious as the age goes by.

You can identify aged dark tea by looking, smelling and tasting it:

① Look at the appearance: Look at the color, strips and stem content of the dry tea, and smell the fermented aroma of the dry tea. Fragrance or fungus flower aroma, old tea has an aged aroma; the pressed tea brick surface is complete, the mold pattern is clear, the edges and corners are clear, there are no cracks on the side, and there are no old stems (wooden white stems); the loose tea has even strings and oil, which means it is of good quality. "Golden flowers" are bright, large and lush, which are important features of high-quality Fu Zhuan tea.

②Look at the soup color: bright orange-yellow; the color of old tea soup is bright red like amber.

③Smell. Aroma: sweet wine or pine smoke; old tea has an old aroma; Fu brick tea has a special fungus and flower aroma.

④Taste: mellow or slightly astringent; old tea is smooth and sweet. p>

⑤Look at the bottom of the leaves: yellowish brown or dark brown.

Old tea is durable for brewing, and about 10g of aged tea can generally be brewed more than twenty times.

Characteristics: The soup is bright red in color, like aged wine, without precipitation or turbidity, and has great ornamental value. It is brewed in household glassware for easy viewing.

Aroma: mellow and fragrant at the beginning of brewing. The rigidity is weak, the mid-term aging is both mellow, and the later aging aroma is prominent, and the mellow aroma disappears like an aged wine.

Taste: The entrance is sweet, moist, and smooth at the beginning, with a thick but not greasy taste, and a sweet aftertaste. ; In the middle stage, it is sweet, pure and refreshing, and melts in the mouth; in the later stage, after the color of the soup becomes lighter, the tea taste is still sweet and pure, without any other flavors