There are four suitable drinking periods for Pu'er tea. One is within three months of new tea, the other is about one year of storage, the third is about seven years, and the fourth is about twenty years. Each period has its own characteristics and is suitable for different groups of people to drink. In the next day, it is also suitable for drinking Pu'er tea after meals, during working hours, at noon and in the afternoon, which can refresh the brain and promote digestion.
Premises for storage of Pu'er tea:
First, there is little change after the collection of cooked tea. Only raw tea can last as long as possible.
Second, it is necessary to store high-quality raw tea. There is little room for appreciation of poor quality tea.
Third, it is not that the longer the time, the better the drink. One hundred years later, it is impossible to make a final conclusion on whether the drink is good or not.
Fourth, raw tea changes every year. A small change occurs in three years. A great change in ten years will be more precious in twenty years. The taste is different every time, but it must be better and better!
Fifth, the collection cost is not high. Be careful not to get damp, smell or be exposed to the sun.
When to drink better, you should not be careless when trying Pu'er tea to decide whether it is good or bad. Pu'er tea can also be drunk in the short term, and you should keep it well in the long run.
With the passage of time, from new tea to mid tea to old tea... At each stage, the performance of Pu'er tea in aroma, taste, taste and other aspects is different, which is also the unique charm of Pu'er tea.
Drinking period of Pu'er tea
The first tasting period
It was just three months after it was made. For example, when the spring tea was just pressed and stored for two or three months, the water vapor of the new tea at this time began to fade, and the tea was heavy and strong, sharp like a teenager with sharp edges. It had a kind of aggressive and sharp forward, and the taste was both green and full. The advantages and disadvantages were clear at a glance, and the aroma was high. At this time, the tea was suitable for just tasting, Tasting new tea is more like "tasting fresh", which is more suitable for collection and can be tasted after years of polishing.
The second tasting period
After one year of pressing into cakes, after a certain period of transformation, the degree of tea fermentation deepened, the green flavor of tea declined, and the taste tended to be stable. After transformation, the taste of the tea soup is thicker and heavier, and the taste shows stronger leaf personality (such as the bitter tea is more bitter and less astringent than the new tea). It is easier to judge the true personality of a tea when drinking it at this time.
The third tasting period
Seven years later, after seven years of aging of raw tea, the stale taste will slowly appear, and the aroma will be transformed into infinite possibilities in the years. The original flower fragrance will be transformed into fruit honey fragrance, or the original fragrance will be weak, but now it has a fragrant flower fragrance, which is possible. The fun of storing tea is that it will surprise you from time to time. Tea with more than seven years of aging will turn warm, and have obvious stomach nourishing and stomach strengthening effects.
The fourth tasting period
In the past 20 years, the tea at this stage is really "hard to come by". The old tea in the dry warehouse of the past 20 years has a simple aroma, which may contain precious medicinal incense, camphor incense, ginseng incense, etc. The taste is mellow and smooth, especially with incomparable health care effects. It has a certain medicinal value, and has a good effect on reducing the three highs and nourishing the stomach. If you can drink such old tea, you should drink more quickly, This drink is all about time and time. Please drink and cherish it.