How to preserve Puerh tea in the North?
First, the preservation of Pu'er tea needs circulation of air
He Shihua, vice president of the Pu'er Tea Culture Research Association in Simao City, Yunnan Province, said that there are more oxygen in the circulating air, which is conducive to the reproduction of some microorganisms in the tea, thus accelerating the change of tea, but it is not allowed to hang Pu'er tea on the balcony. In the above, the tea and tea gas that were placed in this manner all blown off and the tea taste was blown away. It was indifferent to drinking. Therefore, there should be moderately circulated air, but it should not be placed in the tuyere. In addition, pay attention to the surrounding environment, do not smell, or tea will be taste. Therefore, it cannot be placed in the kitchen or other environment where there is a smell of life or industrial odor.
Second, the preservation of Pu'er tea needs a constant temperature
The temperature of Pu'er tea should not be too high or too low. The temperature should be based on the local environment. No artificially created temperatures are required. The normal indoor temperature is better. It is best to maintain 20-30 degrees Celsius for many years. Too high a temperature will accelerate the fermentation and acidification of tea leaves. Relatively speaking, the change of Puer tea in spring, summer and autumn will change faster than in winter. Whenever Pu'er tea is not exposed to the sun, it is better in the shade.
Third, the preservation of Pu'er tea needs moderate humidity
"Now good Pu'er tea is all about storing in 'dry warehouse'. 'Dry warehouse' means storing in a dry environment and avoid getting wet." He Shihua said that a too dry environment will make the aging of Pu-erh tea slow. So have a certain amount of moisture. In a relatively dry environment, a small glass of water can be placed next to the stored tea leaves, so that the humidity in the air is slightly increased. However, too moist environment will lead to rapid changes in Pu'er tea, this change is often "mildew", so that tea is not drinkable. Humidity should be controlled accordingly. The average annual humidity should not exceed 75%. Due to the warm maritime climate along the coast, the humidity will be higher than 75% during the rainy season. Therefore, more attention should be paid to opening the windows and ventilating in time to distribute water.
How to save Pu'er tea?
Pu'er tea has become more and more fragrant and has been hailed as "an antique that can be drunk." Pu'er tea has a huge collection value and value-added space. The longer the Puer tea age, the higher the price and the better the taste. Good quality Pu'er tea can grow at a rate of 10% to 15% per year. A factory in Xishuangbanna, Yunnan, produced regular tea (dry goods) No. 7542. At that time, a cake (72 teas) sold for 10 yuan, and after 6 years, it rose to more than 150 yuan. A 350-gram Puerh tea cake that has been stored for 50 years is worth even more than a Honda. "Cherish more fragrant" is determined by many factors. It is mainly determined by the environment of storage, the nature of tea, the age of aging, and so on. Due to the special nature of tea, its storage period can only be determined by the tea house tasting, and there is no uniform standard. Many unscrupulous manufacturers have also used this mentality of consumers to store tea in wet stores and to accelerate the use of tea in poorly ventilated, high humidity environments.
According to Pu'er tea collectors, the collection of Pu'er tea cakes must pay attention to the following issues: The first is to distinguish between raw tea and old tea. Before the 1970s, old teas were mainly green cakes and raw teas. That is, without the artificial fermentation process, the dried tea cakes and dried teas were dried after being withered, dried, and autoclaved. It is known as raw tea (Pueraria puffer), which is exposed to air and naturally fermented. The longer the storage time, the more mellow the tea. And through heating and stacking technology at a certain temperature, a certain degree of humidity made of fermented tea called ripe tea (pupa cake). The fermentation of cooked tea has been qualitative and the length of storage does not change the quality of the tea itself. Second, identify the storage location.
1, Pu'er tea must be preserved in the dry storage
Dry storage will not be moldy, and conversion will be slow, but it will maintain the authenticity of Pu'er tea. "Tea magpie leaves and fear of fragrant drugs, like warm and dry and avoid cold and wet." "Tea recorded" song? Cai Jun. Dry storage means that tea leaves are fermented and stored in a moderate humidity, moderate temperature, and ventilated and ventilated environment. Wet storage refers to the fact that tea growers accelerate aging in a poorly ventilated, high humidity environment in order to obtain profits.
2, Pu'er tea preservation environment temperature can not suddenly change
If the temperature in the warehouse is too high, the temperature difference will change too suddenly, which will affect the liveliness of the tea soup's water-based mouthfeel. Even the temperature in the warehouse is too high and it will become hot and sultry. It will convert the original raw tea into cooked ones. This is the case in Hong Kong. The tea library happens from time to time.
3, the preservation of Pu'er tea to avoid impurity infections
Tea is the most likely to absorb miscellaneous gas odor, sprinkle a dry tea, will aspirate the odor in the air, because, outside, and strive to maintain clean storage environment without taste. "Magpie leaf and fear of fragrant medicine." Song Cai humming; "Happiness is cool and evil steamed Yu. Xiqing alone bogey smell." Ming Long heard of the dragon; "Tea is sexually obscene and is easy to be stained. There is a gas in the area. It must not be near. Namely, incense is not appropriate." "Tea Solutions" Ming Luo Jing.
4, the best preservation of Pu'er tea using bamboo packaging
"Tea must be solidified. It is still filled with thick cheeks. The rinsing is accompanied by licking. The "tea shu" in "leather paper" is made clear. The traditional packaging materials and methods help Puerh tea to filter the odor after the fermentation to ensure the pure effect. Often people turn older teas that have been opened into heavy-duty plastic paper and re-pack them over time. As time passes, it will give off an odor that will directly destroy the taste of Pu-erh tea.
5, the preservation of Pu'er tea should also pay attention to the age of tea life
The life span of Pu'er tea in the end is sixty years, or one hundred years, or several hundred years. Without conclusive information, the taste of tea is often judged only by the taste of innocent consumers. For example, Fuyuanchang and Tongqing old tea have reached the highest point, and they must be sealed and stored so as not to continue the rapid fermentation, resulting in the gradual disappearance of tea and the deterioration of taste. The Guguo Gongcha of the Forbidden City has been for a couple of hundred years and its taste is. "The soup is colored, but the tea taste is aged and thin."
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