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How is old white tea faked, and how to identify the authenticity of old white tea?
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Let's take a look at several ways that merchants now use new white tea to make old white tea.

1, add water and knead.

Old white tea that has been stored naturally for many years is redder, thicker and mellow. In order to achieve the illusion that tea soup turns red quickly, counterfeiters will disguise old white tea by adding water and twisting it. Because the cell wall is broken by kneading, it becomes aerobic fermentation. After adding water, tea can ferment quickly and the endoplasm reacts in advance, which makes it have the characteristics of old white tea and is difficult to identify.

2. Old and new collocation

Because old white tea only began to imitate the process of making cakes with Pu 'er tea in recent years, some merchants will imitate the blending method of Pu 'er tea and mix some old white tea with new white tea to sell it as old white tea.

It mainly refers to the spreading method of pressing Pu 'er tea cakes, which takes new tea as the core, then spreads a layer of old white tea on the surface of the new tea, and then presses it into cakes. In this way, just from the appearance, it will be an old white tea cake.

3. The warehouse is artificially accelerated.

Like the storage of Pu 'er tea, the storage of white tea can also affect its transformation by changing the storage environment. Old white tea in the true sense is mostly fermented slowly and naturally in an environment with appropriate temperature and humidity, ventilation, freshness and no peculiar smell, so as to have the good quality that old white tea should have.

Artificially accelerating the transformation of white tea will lead to high temperature, high humidity and poor ventilation storage environment, accelerate the internal activities of white tea and achieve the fermentation effect close to that of old white tea. However, this kind of tea is still different from the naturally transformed old white tea, and its taste will be very different.

4. "Stacking fermentation" high temperature fermentation

Some unscrupulous merchants will use rapid fermentation to make the color of tea quickly oxidized and the tea looks darker. After natural transformation, the old white tea will be mainly yellow-brown, reddish-brown, and gray-black leaves, which can't be single black. 5. High-temperature drying fraud is different from composting, kneading, adding water and other fraud. There is something fishy in the drying process of white tea, which mainly increases the heat during drying, making white tea black and old. However, the white tea made by this process will have a burnt taste, a smoky taste and even a burnt taste, which will greatly affect the quality of tea.

6. Use "exposure" to fake "exposure" white tea. The color will be brown, rust red or even yellow-green, and the appearance will be flawless. Moreover, the aroma of this kind of tea will be mistaken for the aroma of sun exposure, which is actually caused by high temperature, but the leaves of this fake white tea are red and rusty in a large area, which can be known at a glance.

Let's teach you a few tricks to distinguish new and old white tea:

1, look at the appearance

Under normal circumstances, old white tea will be pressed into tea cakes or bricks. When we get a tea cake (brick), we must first look at its appearance. Real old white tea, due to aging, the appearance is oxidized, and the whole will be dark, but the color is uniform; When making old white tea, the color is often uneven, some places are dark, and some places are shiny.

Pry open the tea cake, both inside and outside.

Step 2 pry tea cakes

Then, we can pry open the tea cake (brick). If it is really old white tea, the surface of the pried tea is the same as that of the unopened tea. Fake old white tea is often fermented on the surface, but after being pried open, its appearance and color are completely different.

Step 3 pay attention to the color of the soup

Real old white tea, after brewing water, the soup color is yellow or amber. The longer the age, the deeper the soup color, but in any case, the color is bright and clear, and it is not turbid at all. Aged fermented white tea, especially deteriorated white tea, is often turbid.

4. Taste the fragrance of tea

The real old white tea will have a strong medicinal fragrance, which will be refreshing and will gradually strengthen with the increase of years. The entrance of tea soup is sweet and fluid-producing, and the fragrance of medicine is blended into the slippery soup, which hits the heart directly through the throat and has endless aftertaste. Fake old white tea has no taste except fermented tea soup.

5, look at the foam resistance

Really old white tea, soaked for more than a dozen times, the soup color and taste are still not much different from the initial bubble; Fake old white tea, soaked for more than a dozen times, has long been dull.

13 Old White Tea Bottom

Step 6 identify the bottom of the leaf

Real old white tea, even if it has been aged for more than ten years, can still see brown at the bottom of the leaves after repeated brewing; And fake old white tea, some because of excessive fermentation, the bottom of the leaves after brewing is often black.

White tea, not fried or rubbed, only dried. Natural technology retains the nutritional components and health care efficacy of tea to the maximum extent, with mild taste and natural aroma. The characteristics of aging and fragrance are sought after by tea lovers, but the aged white tea with good quality is very scarce, so various aged white teas emerge one after another, and pile-up fermentation is the most significant one.

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High-quality old white tea is a scarce resource. But now the market is getting more and more chaotic. People who have drunk authentic old white tea can easily find that this low-priced "old white tea" is actually a pile of old tea, which has no activity, no collection value and poor drinking experience. Compared with the real high-quality old white tea, it is completely incomparable.

Looking at the details of the picture, we can find that this kind of white tea strip is twisted, with low integrity, dim leaves and high color consistency. It can be preliminarily judged that this kind of tea is fermented in the middle and late stage of withering, and fermented when the water content of tea stems is relatively high during withering. After turning, the cable is twisted in an S-shape, so the blades can't be stretched when stacking, and there are many folds. During stacking fermentation, the moisture content was relatively high, and the discoloration degree of cut stems tended to be consistent. Obviously, this kind of tea belongs to old tea.

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In actual production, there are often two situations: one is deliberately old-fashioned and deliberately difficult. In the process of withering, it is deliberately fermented to form the appearance of old tea. Falsely report the year in the sales process and then sell it at a very low price. This kind of tea is still very attractive to new friends. Second, uncontrollable factors occurred in the process of making white tea, which led to excessive fermentation of tea leaves and darkening of finished products. This kind of tea could not bear to be poured out. When no one recognizes the new tea, simply lie about the year and raise the price, killing two birds with one stone.

Tea lovers must carefully distinguish when purchasing old tea. In normal years, tea has refreshing strips, stretched leaves and straight tea stems. Due to the natural transformation of years, different years, different shades of color, different grades and parts of color are also different. If the year is not particularly old, the old tea of Shoumei level is generally mixed with many colors, which is not as uniform as the picture.

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After all, tea is used for drinking, and the richness of tea soup and the purity of tea fragrance can best explain the problem. Basically, old tea drinkers will know when they drink it. This kind of old tea is not only light in taste and aroma, but also contains substances that have lost their activity due to excessive fermentation. It not only has low drinking value, but also has no collection value. Everyone needs to polish their eyes.

In our country of origin, we often receive some tea friends who come from afar to find tea. In their concept, white tea is dark. When I came to the country of origin, I found white tea refreshing. It can be seen that even if the information is so developed, the transmission of a lot of information is still very closed. Many people get information only through acquaintances and fixed circles around them, and once some ideas are established, it is difficult to change them after solidification. Unless there is some authoritative and shocking shock, it can be accepted.

A correct understanding of white tea is not achieved overnight. It takes a long time to study and explore, broaden your understanding and improve your understanding. Accumulate in the study of cultural theory; Explore in process practice; Progress in assessment and verification; Only by thinking seriously in the exchange and discussion can we gradually improve our understanding and have a deeper and more comprehensive understanding of white tea.

I buy Butterfly brand, COFCO.