Which Is Better, New or Old tea
First of all, we have to know what is called new tea?
New tea is generally made from the processed tea leaves picked around the Qingming Festival that year, we call it new tea. The new tea is fresh and refreshing regardless of color, aroma or taste.
Old tea, although some Old tea will invade too much water or excessive sunlight due to storage for too long, resulting in a lower fragrance or darker color, and eventually become a tea with aging and reduced quality . Even so, there are still many famous teas that are better than fresh new teas precisely for this reason. What are the reasons?
For example, Puerh tea, after stored for a long time, its taste is far more than that of freshly prepared fresh tea, and the aroma is more full-bodied. Although the tea leaves have stale and musty odors during storage, when these two odors are mixed, they will form a very special scent that is very favorite, which is why Old tea is also popular. This is true not only for Old tea in Puerh tea, but also in Longjing in West Lake and Biluochun in Dongting Lake.
New tea, old tea, old tea taste.
1) New tea period (1-3 years).
The tea soup is yellow-green or yellow, with a strong green flavor in the aroma, a sweet fragrance, and a bitter taste. The dry tea is dark green. After brewing, the leaves are yellow-green. Experienced tea people can tell which tea area is tea The product has a strong mountain rhyme.
2) Pre-conversion period (3-10 years).
Tea soup is yellow-red, the green flavor in the aroma is weakened, the sweet and sweet aroma begins to be obvious, the taste is bitter and light, the dry tea is black and green, and the bottom of the leaf is yellow after brewing.
3) Mid-term transformation (10-20 years).
The tea soup is red, the fragrance is no longer green, the sweet and sweet fragrance is mixed with Old Xiang, the taste is almost no bitterness, the bitter taste at the entrance turns quickly, the tea soup is thick and a bit like rice soup, the dry tea is black and oily, and the bottom of the leaf after brewing Yellowish brown.
4) Late conversion period (20-40 years).
The tea soup is deep red, the aroma of camphor wood is rich, the taste is not bitter, the entrance is thick, the soup is thick like rice soup, the dry tea is dark brown and oily, the leaf bottom is light brown after brewing, it is difficult to tell which tea area is open, the entrance is open The rhyme is more obvious.
5) Old tea period (40-60 years).
Tea soup wine red, aroma camphor wood mixed with medicinal aroma, taste without bitterness, entrance, the soup is thick like rice soup, dry tea dark brown, after brewing, the bottom of the leaves is reddish brown, the entrance of the rhyme makes people very happy.
6) Old tea period (60-100 years).
The tea soup wine is shiny red, the aroma is strong, the taste is no bitter, the entrance is melted, the soup is thick like rice soup, the dry tea is dark brown, the bottom of the leaf is brown after brewing, the entrance is melted, the fragrance of Old is whistling, the vicissitudes of time condenses Old rhyme.
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