Pu'er is still the same Pu'er, the tea is not guilty, and the bad ones are the speculators who rely on Pu'er to make black money.
A few big lies and routines about Pu'er tea, the following are revealed for you one by one.
Lie one, Pu'er was popular in the Central Plains in ancient times.
Because the origin of Pu'er tea is far away from the Central Plains, in the decades before the fame of Pu'er tea, it has only been circulated in the southwest border and Tibetan areas of China, and almost no circulation has reached the core area of the Central Plains.
In ancient times, people in the agricultural areas of the Central Plains drank the most green tea, and the tea drunk by the nomadic areas represented by Mongolia and Xinjiang was also black tea, but the vast majority of these black teas were produced in Hunan and Hubei, and then transported to the north in large quantities by waterway.
The terrain of Yunnan is rugged, the distance from the Central Plains is far away, there is no waterway, the traffic is very inconvenient, coupled with frequent wars, the horse gang alone has no possibility of transporting tea to the northern region in large quantities, so those who say that Pu'er was loved by the Central Plains in ancient times can not withstand scrutiny.
The purpose of their doing this is nothing more than to put on a prominent coat for Pu'er tea to improve pu'er's rank.
Lie two, cooked pu is better than raw pu.
Before the 1970s, Pu'er has not yet been raw and cooked, all Pu'er is through the stall drying, killing, drying made, there is no Wo Heap fermentation at all, so the tea leaves are raw Pu, these raw Pu after a long time of natural fermentation, to form a unique taste.
The history of Pu'er tea is thousands of years long, but that is the history of Raw Pu, and the history of Ripe Pu is the last fifty years.
It was not until the 1970s that the process of fermentation was invented through the experiments of some people in Hong Kong and Taiwan, which was achieved through manual intervention to shorten the natural transformation.
The emergence of Ripe Pu is not a process innovation, but a means of opportunism.
It is understandable to quickly taste the taste that has been transformed for a long time, not to mention the right and wrong of this way of pulling seedlings, and whether the taste obtained is the same as the taste of natural transformation.
It is disgusting in the implementation of the wo pile fermentation process in the specific processing process.
The development of human beings is inseparable from fermentation, and today's society is inseparable from fermentation, but the fermentation method of Pu'er ripe tea is really not generally dirty.
Some people say that green tea and black tea are not clean, the processing environment is harsh, it should not be fried by hand, it should be fried with a machine...
That is, he has not seen the fermentation of the ripe Pu'er Wodui, the fermentation process of Pu'er is, first sprinkle water on the Pu'er raw tea, then turn the pile, then sprinkle the water, and then turn the pile... It's been this way over and over again, as short as a month, as long as a few months.
Processing a few pounds at a time is fine, and the processing environment can be controlled. If it is processed in large quantities, at most a layer of cloth is laid on the ground, and then the raw tea pile is piled up, and the water tap is poured upwards like a watering tree, and then the workers wear rubber shoes and repeatedly turn the pile with a shovel.
It is exactly the same as the rural Feng Farmhouse Fertilizer.
There are many specific Wodui fermentation videos on the Internet, and you can look at it.
Some tea friends reacted that in some big-name Pu'er tea, cigarette butts, chicken feathers, hair and other debris were found, in fact, in that processing environment, it is not surprising that such debris appears.
It can be concluded that Pu'er ripe tea is the dirtiest of all tea leaves, and there is no one.
Lie three: the longer the Pu'er tea is, the better the taste, and the better for the body.
Because of its unique properties, Pu'er tea does take time to precipitate, and when stored to a certain age, the taste will reach its peak.
However, this age is not the longer the better, it is generally believed that the Pu'er raw tea of about ten years tastes the best, and then stored it is harmful to the body.
This is because the fluoride content in Pu'er tea will increase year by year with the extension of time.
Fluorine is a substance that the human body needs, but there is a limit to this amount. Studies have shown that the daily intake of fluoride by the human body cannot exceed two milligrams, and the fluoride content of each cake of the newly produced Pu'er ripe tea cake is as high as two hundred milligrams, and this content will become higher and higher over time.
Therefore, leaving aside the sense of opening, from the perspective of the degree of benefit to the body, the best drinking time of Pu'er tea is the new tea produced in that year, and the longer the time, the greater the harm to the body, which is also an important reason why Tibetan areas are high incidence of fluorosis.
Lie four, Pu'er tea has collectible value.
As early as 2007, a widely circulated saying was stocks, houses, and Pu'er tea was the investment standard of that year.
Stocks are an investment product in themselves, and this statement can never be wrong.
Because of its practicality and necessity, the house is also understandable as an investment product.
Pu'er as a food, but also a dispensable food is really unimaginable to be hyped into a wealth management product! The means of only admiring the hype are really too clever!
Therefore, the best marketing in the tea industry is not a small pot of tea, but the group of people who initially hyped Pu'er tea.
Pu'er is hyped into a wealth management product of the Dinghai Shen needle is the higher the value of The more Pu'er tea is bragged by the merchant, the higher the value, which has already been said, without any scientific basis, can not withstand half a point of scrutiny.
But the myth of sudden wealth that circulated at that time overwhelmed the minds of many people, except for the first batch of speculators who knew it, no one paid attention to this.
Of course, to this day, most Pu'er tea consumers and receivers still don't care about this.
The game of Pu'er tea drumming and passing flowers has now shown signs of collapse, and the financial attributes of Pu'er tea are slowly fading, that is because the goods of the batch of people who originally fried Pu'er tea have been sold out and have made a pot full of pots.
Poor last man, no one cares if they live or die.
The original hypeists were less sympathetic, they were busy, busy looking for another product that could be hyped up, such as white tea, which is now on fire.
So far, Pu'er tea is no longer tea, it has become a human blood steamed bun in the hands of some people.
In this farce, the initial speculators make a fortune and turn another item into a human blood bun; the receivers either scream or break their teeth and swallow it.
And the tea farmers and tea processing factories in Yunnan have also expanded the scale of planting and production because of these years, causing serious overcapacity after the speculators withdrew...
How to clean up the mess of overcapacity, the little green orange left after a few years of appearance in the ink, and now it is being continued by the broken silver (tea fossil), if the broken silver does not work, there must be another new "invented" product instead...
In short, this farce is far from over.