Pu-erh tea, the more it ages, the more fragrant it is, attracting many tea lovers to actively collect it. In the tea market, Pu-erh tea is a hot choice, whether it is sold or purchased, there are many people are keen. Tibetan tea is a good thing, but the market is mixed, if not expert, very easy to fall into the wrong zone.
Pu-erh tea collection misconceptions in brief:
Blindly pursuing the year: Puerh tea is more fragrant as it ages, and the price of Puerh tea stored for a long time is high and the quantity is scarce, so some unscrupulous merchants see this business opportunity and sell old tea as old tea.
Blindly pursuing preservation time: Puerh tea can be preserved for a long time, but this preservation time is not the longer the better. If the year is too long, the flavor will be greatly reduced and may even be as light as water. In order to pursue too long preservation time and damage the taste of tea, it is not worth the loss.
Blindly pursuing the famous mountain tea: the famous mountain tea and aged tea is similar to the situation, things are more expensive than rare. Famous tea taste excellent but limited production, the price is naturally high. Whether you are drinking tea or buying tea, should first consider their own needs, tea should make people feel good, do not make it a burden.
Blindly follow the trend of collection: worth storing Pu-erh tea, the need for raw materials, technology, storage environment is superior, in order to store a good tea. Problems in any part of the process will affect the quality of Pu-erh tea.
Precautions for Puerh Tea Storage
1.raw tea and ripe tea should be stored separately as far as possible.
2.the storage should be protected from light, moisture and odor, especially the senior ancient tree loose materials, new tea is not high in roughness and astringency, palatability is good, pay attention to the airtight. Loose tea should not be stored for a long time, storage of tightly pressed tea, pay attention to moisture, odor. It is best to have a special tea storage room.
The Process of Puerh Tea Aging
I. Enzymatic reaction. Enzymatic reaction is the good transformation that we have been pursuing. In the tea collection process, the main factors affecting the enzymatic reaction are temperature and humidity. Temperature is the key factor that determines the speed of enzymatic reaction. The temperature that the human body feels comfortable in daily life is also the temperature with higher enzymatic activity, and the appropriate temperature for tea storage is usually achievable. Humidity is a necessary condition for enzyme reaction, water is the medium between various substances, just factory Pu’er tea requirements will be controlled below 10% moisture, the environmental humidity should also be controlled at about 50%-70% when hiding tea.
2. mold, mold is the main reason for the vast majority of discarded Pu-erh tea. Molds (microorganisms) can multiply on the surface of sugar-rich Pu-erh tea in environments where the temperature is above 30 degrees Celsius and the humidity reaches 70% or more. If the temperature and humidity continue to rise, moldy Pu-erh tea will be unavoidable (high temperatures and low humidity and low temperatures and high humidity may also lead to moldy Pu-erh tea, and when any one of the indices is too high, the requirements for the other will be lower).
3.oxidation, oxidation is one of the normal transformation pathways of Pu-erh tea, but excessive oxidation will cause the tea aroma to dissipate, the tea flavor to diminish or even make the Pu-erh tea become tasteless. Therefore, loose hair tea should be kept as sealed as possible or not collect loose hair tea. Family tea storage can be achieved by sealing the environment and ventilating the small environment.
How to avoid moldy tea at home?
The more Puerh tea ages, the more flavorful it becomes. Due to its use of breathable packaging materials, microorganisms may be attached to the surface of the tea leaves. Normally, the tea cake is dry and even if microorganisms are present, they will not grow. However, as the climate changes, at a certain period of time, the environment has a higher temperature and higher humidity, which may trigger the growth of microorganisms. And then the environment changes, the surface of the cake microbial growth stops, this is the cause of the formation of tea plaque.
Moldy tea can be found in time, brush off the mold, dry in time, and then placed in a ventilated environment for a period of time after storage can be consumed. If the mold is serious and accompanied by irritating odor, it is not recommended to drink.
Regarding the storage of Puerh tea, the key lies in ventilation, and the air circulation in the storage environment must be maintained. If the tea is stored in a closed and airless environment, forced ventilation and dehumidification are required. For general home storage of Pu-erh tea, many conditions cannot be met, so regular inspection is recommended to avoid mold and deterioration!
