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How to preserve raw Pu'er tea? Preservation of raw Pu'er tea

Pu'er tea, known as "an antique you can drink", has great collection value and value-added space. The longer the Pu'er tea is, the higher the price is and the better the taste is. Pu'er tea with good quality can appreciate by 10% to 15% every year. But how to keep raw Pu'er tea better? How to preserve Pu'er raw tea.

Preservation steps of raw Pu'er tea:

1. Must be aged in dry storage

Dry storage will not mildew, the transformation is slow, but can maintain the authenticity of Pu'er tea. "Tea likes konjac leaves and is afraid of fragrant herbs. It likes warm and dry, but avoids cold and damp.". The tea record was written by Cai Xiang of Song Dynasty. Dry storage refers to the storage of tea after fermentation in the environment of moderate humidity, temperature and ventilation; wet warehouse refers to that tea merchants put tea in the environment with poor ventilation and high humidity to accelerate the aging in order to obtain profits.

2. The temperature should not change suddenly

If the temperature in the warehouse is too high and the temperature difference changes too suddenly, it will affect the liveliness of the tea soup. Even if the temperature in the warehouse is too high, the original raw tea will be transformed into cooked tea. This kind of situation often occurs in the tea storehouses in Hong Kong.

3. Avoid contamination

Tea is the most able to absorb foreign odor, sprinkle a handful of dry tea, will absorb the odor in the air, therefore, we should strive to store the environment clean without miscellaneous smell. They like the leaves of konjac and are afraid of fragrant herbs. It was written by Cai Xiang of Song Dynasty. I like to be pure and independent, but avoid the smell of fragrance '. It is said that tea is obscene and easy to dye. Discuss the fishy, filthy, and steamy things. Not close to it. Even the famous fragrance is not suitable for Xiangjin '.

4. Packaging with bamboo reed

'Tea must be made solid. Still use thick reed to fill tightly. At the mouth of the urn, the reed was added. It was wrapped in genuine leather paper. It was written by Xu Cishu in the Ming Dynasty. This kind of traditional packaging materials and methods can help Pu'er tea to filter miscellaneous flavor during post fermentation to ensure its pure effect. It is often used to repack the opened old tea with inferior quality plastic paper. After a long time, it will emit a peculiar smell, which directly destroys the taste of Pu'er tea.

5. Pay attention to the longevity of tea

The age life of Pu'er tea is 60 years, 100 years or hundreds of years. There is no conclusive data, and the degree of aging is often judged by the intuition of tea drinkers. When the quality of Puqing tea is reduced to the highest level, it is necessary to keep the quality of old tea from deteriorating. The golden gourd tribute tea in the Palace Museum has been aged for one or two hundred years. The soup is colored, but the tea tastes stale and weak.

matters needing attention:

According to Pu'er tea collectors, the following problems must be paid attention to when collecting Pu'er tea cakes: first, distinguish raw tea from old tea. Before the 1970s, the old tea was mainly green cake and raw tea, that is, without artificial fermentation process, the cake tea and loose tea made by withering, drying and autoclaved molding were called raw tea (green cake Pu'er). The longer the storage time is, the more mellow the tea quality will be.