Abstract: Is the aged Da Hong Pao collectible? Da Hong Pao is extremely collectible, not all Da Hong Pao are suitable for Chen Fang, so what kind of aged Da Hong Pao has high collection value? Only traditional teas and arbor or semi-arbor-type teas are suitable for long-term aging, and the fire must be thorough. The poor quality of the Red Robe means little even if it is stored for a long time. The following is a detailed introduction to the old Da Hong Pao with collection value.
Da Hong Pao, produced in Wuyi Mountain, Fujian Province, belongs to oolong tea, excellent quality. Chinese specialty tea. Its shape is tightly knotted, the color is greenish brown and moist, the soup color is orange and yellow after brewing, and the leaves are red and green. The most prominent feature of the quality is that the aroma is rich and orchid, the fragrance is high and long-lasting, and the "rock rhyme" is obvious. In addition to the general tea has the health care functions of refreshing and thinking, eliminating fatigue, raw jin diuretic, antipyretic and anti-heat, sterilization and anti-inflammatory, detoxification and disease prevention, consumption and greasing, weight loss and bodybuilding, etc., it also has special effects such as anti-cancer, blood lipid lowering, anti-aging, etc. Da Hong Pao is very resistant to brewing, and it still has a fragrance after brewing seven or eight times. To taste the "Da Hong Pao" tea, you must follow the "Gongfu Tea" small pot and small cup to taste the slow drinking program, in order to truly taste the Zen tea charm of the rock tea. Pay attention to live, sweet, clear and fragrant.
First, does the old Da Hong Pao have collection value The aged Da Hong Pao has a collection value, and Ming Chongzhen Jinshi Zhou Lianggong's "Min Cha Qu" once said: "Although it was good before the rain, it was too new, the fire gas was not removed from the lips, and it was hidden three times the price of crimson, and the family showed off the next year' Chen." Here it is said that "the Great Red Robe is precious to Chen" has existed since ancient times, and now Wuyishan has a saying that "Chen Three Years is Medicine, Chen Five Years is Dan, and Chen Ten Years is Treasure".
The stewing process of Da Hong Pao determines that Da Hong Pao is "better than Chen". The traditional craftsmanship of Da Hong Pao is the first batch of intangible cultural heritage in the country, and the stewing technique is the most important. Stew is to use carbon fire to bake at low temperature for a long time, to spice with fire, to taste with fire, in order to achieve the purpose of curing aroma, improving soup color, and improving foam resistance. Wuyi new tea after stewing retains a very heavy fire taste, will cover the original taste and aroma of tea, if you drink it immediately, not only can not taste the real endoplasm of rock tea, but also the fire aroma rush, many people are difficult to accept. If you wait for a few months to drink it again, there will be an unexpected surprise: as the fire gradually recedes, the various fragrant substances of the essence of Wuyi rock tea are revealed, and the tea leaves at this time are fragrant, soft and sweet, and even feel that it is another tea. This is also the reason why rock tea does not pursue new tea like green tea, but pays attention to "chen is better".
Second, what kind of aged Da Hong Pao collection value is high Wuyi rock tea is a tea that is easier to store for a long time, in the storage process as long as it avoids adsorption odor, avoids damp mildew, avoids direct sunlight, and prevents pollution and insect pests, then the accumulation of time can achieve the effect of "fragrant long and clear, taste long and good alcohol". Which aged Da Hong Pao has a high collection value? The difference between tea green, adherence to traditional craftsmanship and storage methods determines its collection value.
1, the origin of Wuyi "three pits, two streams and one rock" tea The aged Dahongpao with high collection value must be the Big Red Robe produced by Wuyi "Three Pits, Two Streams and One Rock", and the good quality of the Da Hong Pao is rich in connotation, the taste is thick, and it will be more mellow and layered after storage. The poor quality of the Da Hong Pao itself has a thin aroma and taste, even coarse, with the passage of time, perhaps compared with its own taste will become more mellow, but can not completely change its coarse nature, and the taste will be more thin. Therefore, the poor quality of the Da Hong Pao is of little significance even if it is stored for a long time.
2, adhere to the traditional craft of the production of Da Hong Pao tea making technology for the quality of tea has a great impact, the use of traditional technology to make the Da Hong Pao tea, only has the collection value, each process must be done in strict accordance with the traditional process standards, especially the roasting fire to bake through the roasting foot. The water content of foot fire tea after repeated re-roasting of dry tea is about 5%, which tends to be stable and is not easy to return to green. Tea lovers who often drink Wuyi rock tea understand that freshly refined medium and high foot fire rock tea cannot be drunk immediately, and it is necessary to put it for one month to several months, and some even up to a year. At that time, the tea soup was more mellow and strong, and it was not hot. And light roasted fire tea, the aroma is good, if improper storage, easy to appear green. Chen Fang is not advocated.
3, the correct storage method because the shape of the Da Hong Pao is a cord-like, strong adsorption, the storage of aged Da Hong Pao tea is sealed and preserved as well. Drink the aged Da Hong Pao do not blindly pursue the year of old tea, must pay attention to the origin of tea green, production process and storage methods, and the aged Da Hong Pao does not have the unique green leaf red trim of oolong tea, many times of roasting and fermentation for many years, the unique rock bone floral fragrance of the new tea is diluted, replaced by the mellow and honey aroma of chen tea. The difference in adhering to traditional craftsmanship and storage methods determines the collection value of Da Hong Pao. Aged big red robe on the product, strips of soowu brown tight knot, the aroma of drinking overflowing, there is wood fragrance and Chen fragrance, the soup color is bright red and transparent like aged red wine, the tea soup entrance is smooth and soft, mellow and sweet, lubricated after drinking, throat rhyme is obvious, the tongue is like a spring, and the bubble resistance is extremely high, soaking to more than ten bubbles still have an aftertaste, and the more the bubble is sweeter.