Seven Stages of Pu-erh Tea Transformation
With the development of the Pu-erh tea market, this "antique" that people call drinkable has attracted more and more people's attention and collection. The following editor of China Tea Factory Network introduces the seven transformation periods of collecting Pu-erh tea:
First stage: New tea period (takes 1-3 years).
At this time, 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. The experienced tea people can tell that tea The ancient tree tea in the area is roughly the age of the tree and gives a rich mountain charm.
The second stage: pre-conversion period (takes 3-10 years).
At this time, the tea soup was yellow-red, the green flavor in the aroma was weakened, the honey and sweet fragrance began to be obvious, the taste was bitter and light, the dry tea was dark green, and the bottom of the leaf was yellow after brewing. Experienced tea people can tell which tea area it is The ancient tree tea, roughly the age of the tree, tastes a strong mountain rhyme.
The third stage: mid-transformation (takes 10-20 years).
At this time, the tea soup was red, there was no green flavor in the aroma, and the honey and sweet fragrance were mixed with Chen Xiang. The taste was almost not bitter. The bitter taste at the entrance quickly changed. The tea soup was thick and a bit like rice soup. The dry tea was black and oily. After soaking, the bottom of the leaf is yellowish-brown, and the master can tell which ancient tea is in the tea area, roughly the age of the tree, and taste the chemical rhythm of the entrance.
The fourth stage: late conversion (takes 20-40 years).
At this time, the tea soup is deep red, the aroma of camphor wood is strong, the taste is not bitter, the mouth is thick, the soup is thick like rice soup, the dry tea is dark brown and oily, and the leaf bottom is light brown after brewing, it is difficult to tell which tea area is from Ancient tree tea has a more pronounced rhyme.
The fifth stage: Chen tea period (takes 40-60 years).
At this time, the tea soup is red in wine, the aroma of camphor wood is mixed with medicinal aroma, the taste is no bitter, the mouth is thick, the soup is thick like rice soup, the dry tea is dark brown, and the bottom of the leaf is brown red after brewing, it is difficult to tell which tea is The ancient tree tea in the district is very pleasant with the entrance rhyme.
The sixth stage: old tea period (requires 60-100 years).
At this time, the tea soup is like wine red and shiny, 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, and the bottom of the leaf is brown after brewing, it is difficult to distinguish which ancient tea tree Tea, the entrance melts, Chen Xiang leisurely, the vicissitudes of time condensed into the old rhyme.
The seventh stage: ancient tea period (more than 100 years across the century).
The tea soup of the time shows bright red wine, crystal clear and translucent, the aroma is strong, the entrance is melted, the soup is thick like rice soup, the dry tea is dark brown, and the bottom of the leaf is brown after brewing, it is difficult to tell which ancient tea is from which tea area , the old rhythm still exists , lips and teeth fragrant.
It can be said to drink "antique" Pu-erh tea, are inseparable from these seven transformation periods.
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