Seventh: Pu'er tea
Pu'er tea, one of the top ten famous teas in China, is also a business card of the south of Caiyun, which not only carries a long history, but also integrates a profound cultural charm.
In addition to its excellent taste and unique historical and cultural value, Pu'er tea also has another significant characteristic:
Compared with other teas in the mainland, the most beautiful thing about Pu'er tea is that the longer it lasts, the more mellow the taste. It can be said that Pu'er tea is the art of time.
Tea lovers who are well versed in this art also know that Pu'er tea is graded according to the length of time it has been stored.
The older the Pu-erh tea, the more expensive it tends to be. This is due to the fact that the tea leaves continue to ferment over a long period of time, resulting in a unique aroma, taste and rhyme.
However, the aging process of Pu'er tea is also very exquisite, and there are high standards and requirements for temperature and humidity.
Improper storage environment and storage methods will not only fail to enhance the aroma and tea charm of Pu'er tea, but will make it lose the protection of time, deteriorate and depreciate.
Only in the most ideal storage environment will it contain a thick and long flavor of aged Pu'er tea.
Generally speaking, the longer the tea is aged, the better the aging effect. However, over-aging will also make the storage conditions of the tea worse and the value will decrease.
Scientific studies have shown that during the long-term storage of Pu-erh tea, the chemicals inside the tea will undergo complex reactions to form many beneficial nutrients.
And these ingredients have a good nourishing effect on the human body, which is what people often call the principle of Pu'er health.
However, it is necessary to be vigilant that in the field of Pu'er tea, there has been a lingering shadow in the past two decades, that is, the ubiquitous speculation.
The financial bubble has made Pu'er tea "taste" countless times and has become a tool for a few people to harvest leeks.
For the average person,
Unless you have a strong collection vision, funds and sufficient anti-risk ability, you must not get involved in Pu'er tea collection, there are too many and too big pits.
Some time ago, in the Fangcun tea market in Guangzhou, didn't there be another case of "financial tea" thunderstorm?
It's okay to buy it and collect it for yourself, don't follow the trend to invest.
Sixth: sauce-flavored liquor
At an auction in 2011, a 1956 clay bottle of Moutai was auctioned for 1.84 million yuan.
But that's not the most expensive liquor in China!
More than ten years ago, it became the most expensive liquor in China to date.
According to statistics, in the list of the top ten sky-high liquors in China, soy sauce liquor occupies 6 seats, far exceeding the sum of other flavor types, and the collection value of soy sauce liquor can be seen.
Why has soy sauce wine always been sought after by collectors and investors? Because the older it is, the more fragrant it becomes, and the longer it is stored, the more mellow it tastes and the more valuable it is.
There is a proverb in the Chinese liquor industry: ". It means that the old wine that has been aged for many years has a fragrant taste, ten miles of fragrance, and a long aftertaste when drinking.
Mainland folk have always had the saying of "", and the quality and flavor of soy sauce wine are also closely related to the degree of storage and maturity.
Liquor experts revealed that the chemical changes of high-quality soy sauce wine will gradually slow down during storage, so that the quality of the wine will become more and more mellow and long-lasting.
However, the aging process of soy sauce wine requires a long period of precipitation, in other words, soy sauce wine is an art of time.
After a long period of cave storage, the miscellaneous flavor substances of soy sauce wine will naturally seep out, so that the wine will reduce the pungency and give it a unique aroma, softness and harmony.
Such an old wine has a mellow entrance and a long aftertaste.
However, not all soy sauce liquor follows this principle, and only those high-quality soy sauce liquor brewed from pure grains without any additives will become more fragrant as they age.
Although time has magic, it cannot "turn waste into treasure".
Not only that, strong flavor liquor, especially low-intensity strong flavor liquor, is theoretically not suitable for long-term storage.
There is a general consensus in the liquor industry: the stronger the aroma liquor is within 5 years, the better it is, and within 5-10 years, it is worse and worse year by year, so it is suitable to drink it as soon as possible.
As for the strong flavor liquor that is more than 10 years old, it can generally only be used as a "flavored liquor".
Choosing wine is like choosing people, and it is very important to have a pure nature.
Fifth: tangerine peel
As the saying goes: one tael of tangerine peel and one tael of gold.
In the field of tangerine peel, there has always been a consensus among the people: the longer it is stored, the higher the value and the more valuable it is.
The price of 15-year-old tangerine peel is more expensive than that of 10-year-old tangerine peel, and the price of 20-year-old tangerine peel is more expensive than 15 years.
Tangerine peel is the peel of citrus, which is a traditional food made after steaming, drying and other processes.
The southern part of the mainland has always had a tradition of using tangerine peel in dishes.
Of course, the most common way to eat tangerine peel is to soak it in water, which is the same as drinking tea.
In last year's popular drama "Hurricane", the black boss Gao Qiqiang likes to drink old tangerine peel at home.
He also persuaded his younger brother Gao Qisheng to drink tangerine peel too, saying, "Tangerine peel is a good thing and good for the body." ”
Why does tangerine peel become more and more valuable?
Scientific studies have shown that the content of volatile oils in tangerine peel gradually decreases during the continuous aging process.
The active ingredients contained in it, such as flavonoids, will increase over time and will be converted into a more stable material component.
Therefore, in theory, it is refreshing to drink and has a long aftertaste.
Of course, the storage of tangerine peel is the same as Pu'er tea, which is also quite elegant, and even a science.
Tangerine peel is easily affected by the external environment, and external factors such as temperature, humidity, and light exposure may bring subtle changes to the quality of old tangerine peel.
In addition, the amount of tangerine peel stored for a long time is becoming more and more rare, and rare is expensive.
Some experts revealed that if you want to receive the old tangerine peel that is 25 or 30 years old, you can only hold the mentality of "Taobao".
However, for ordinary consumers, buying tangerine peel is a university question, and if you don't pay attention to it, you will step on the pit.
The most common way to identify tangerine peel is to look at its appearance.
Normally, the surface of the tangerine peel is dark brown or black-brown, which means that the storage time is long enough, which means that the quality is higher and it is more worth the money!
Some connoisseurs revealed that in addition to looking at the color of the skin, the texture on the surface of tangerine peel can also reflect the length of storage time.
Theoretically, the clearer the texture of the tangerine peel, the longer the storage time. When encountering this kind of tangerine peel, as long as you pinch it with your hand, you will find that it has a soft texture.
However, just like Pu'er tea,
It's okay to drink it yourself, but if you want to play collection and investment, it's still the same sentence, financial strength, vision, and anti-risk ability are all indispensable.
Otherwise, there's a good chance that this thing will empty your wallet.
Fourth: high-end red wines
Why is Lafite '82 expensive?
Think about it, 20 years ago, '82 Lafite was more expensive than it is now? Inflation aside.
Red wine is also a kind of food that "the more you put it, the more valuable it is", with the changes of the years, gradually improving its intrinsic quality, giving it an incomparable taste.
As long as it is stored under the right storage conditions, high-quality red wine will become better and better over time, which is basically the consensus of the industry.
Some of the top red wines, such as Lafite in Bordeaux and Romanée Conti in Burgundy, often sell for tens or even millions of dollars.
Of course, there is another key reason why these top wines are so expensive, in addition to their excellent intrinsic quality: the huge market rarity.
It is well known that the production of top red wines is very limited, and there are only a handful of high-end red wines of the Romanée Conti level, which need to be stored for a long time.
For the average wine consumer,
Red wine is a fermented beverage with the right temperature and humidity to allow it to slowly oxidize with oxygen, thus giving it a fuller taste and aroma.
Some of the finest wines, aged for decades, have been degraded over time to reveal the most unique flavors and complex layers.
The high-end red wine of the elderly is a witness of the years and a gift of time. Such a wine not only tastes great, but also means a greater collection value.
Of course, low-quality red wine is not on the table.
Third: aged vinegar
Why is bassamik vinegar comparable to gold?
Answer: It has a long storage time.
In Italy, there is a traditional condiment that sells for a lot of money, Basamic vinegar, which is produced in the Monad region.
According to the official Italian version, traditional bassamique vinegar needs to be fermented for 12-25 years, and the longer the vintage, the higher the concentration, the stronger the sweetness, and the rounder finish.
As for the kind of basamik vinegar that is more than 25 years old, ordinary people can't even think about it, it's too expensive and too out of stock.
Experience also tells us that the longer the aged vinegar, the more mellow the taste, the higher the quality, and the more worthy of people's ownership, the more expensive the price will naturally be.
Many people have doubts: vinegar will also be more and more valuable?
Before answering this question, it needs to be explained that the vinegar mentioned here must be the kind of old vinegar, not the conventional vinegar such as white vinegar and fruit vinegar.
Normally, the aging process of aged vinegar must go through two fermentation stages: acetic acid bacteria and vinegar thick bacteria.
The long fermentation process makes the taste and flavor of the aged vinegar gradually richer, and the appearance color will gradually evolve from the initial pale yellow to an amber color.
And its taste, aroma, and texture will become more and more intense and mellow over time.
In addition, because aged vinegar has been stored long enough, it is more concentrated and less likely to deteriorate, so it is obviously more valuable than ordinary vinegar.
People who cook regularly should have a deep understanding.
The aromatic old vinegar has always been the object of consumers' rush to buy, and the price has of course risen.
The older the vinegar that gets better and better, it is also the art of time.
Second: ham
Have you ever eaten 30,000 yuan/piece of ham?
This is the world-famous Spanish Iberian ham. A Spanish "noble ham" that can be eaten raw and needs to be sliced by a professional certifier on site.
In the Iberian region of Spain, in order to cure the extremely expensive Iberian ham, there are extremely strict entry barriers and technical standards.
From the selection of raw materials, the pickling technique, the fermentation time and the storage environment, there are corresponding requirements.
The pigs are local Iberian black-hoofed pigs, with pure blood, eating acorns to fatten, with an annual production of less than 200,000 pigs.
Marinated in sea salt and then sent to a heated cellar to make authentic Iberian ham with a rich aroma that sells well all over the world.
In fact, not only the Spanish ham is more and more valuable, but our Chinese ham is also the same.
Someone asked on the Internet before, saying why Iberian ham is so expensive and can be eaten raw, but our domestic ham can't be eaten raw?
As we all know, such as Jinhua ham, eating it directly is the same as eating salt.
In fact, in addition to the difference in curing process, the key reason is the length of ham fermentation time.
Iberian ham is fermented for 24-48 months, and some Black Label 5J hams are stored for a longer period of time, and of course the more expensive they are.
Some domestic hams, such as Jinhua ham, are marketed in about 1 year after the fermentation time of most manufacturers, and the taste quality is of course much inferior.
But in Yunnan,
It can be seen that the longer the ham is stored, the richer and mellower the taste, and the higher the value.
According to historical records, the history of curing ham in the Xuanwei area has a long history, and the locals have mastered this skill very early.
They selected the hind legs of the excellent plateau Wujin pig and Wumeng pig, and after a series of unique and complex processes, they pickled the Xuanwei ham that is now famous all over the world.
The fermentation process of Xuanwei ham is demanding, not only requiring a unique fermentation environment, but also monitoring the humidity and temperature required for ham fermentation at all times.
According to the understanding of Xuanwei people, it is impossible to be in a hurry.
In Xuanwei, the ham that has been fermented for three years only needs to be cut with a quick knife, and it is immediately fragrant and mouth-watering.
Gently bite into a piece, the lips and teeth are fragrant, making people feel as if they have fallen into the long river of years in an instant, and they can't pull themselves for a long time.
Ham is the art of time, and the more you save, the more valuable it is.
First: earth honey
Many people report that the honey they buy today is getting worse and worse.
Is honey not working?
Answer: No! There are too many fakes.
Honey is known as the "liquid gold of ingredients", and it is also known as "the gift of nature".
Honey has a very high status in the hearts of mainland people, not only because of its sweet taste and nutritional value, but also because of its endowment of "the more you save, the more valuable it is".
Honey is made by bees collecting nectar, and different sources of honey give it different flavors.
Nutrition confirms, but it is backed by its real nutrition.
Why is honey more valuable the more it is stored?
Experts revealed that the enzymes, oxidase and other nutrients contained in honey will be continuously and stably fermented and oxidized during long-term storage.
This oxidation causes subtle changes in the color and taste of the honey, giving it a richer aroma, a better taste experience and a higher nutritional value.
Of course, we're talking about the raw wild honey, which we often call "earth honey".
Nowadays, many honeys on the market are artificially concentrated, and the water content is too high.
Some black-hearted merchants,
Of course, there are some more outrageous ones, which are directly made of fake honey, to put it bluntly, "", it is technology and ruthlessness, and it is Hextech technology.
This kind of honey, both in taste and nutritional value, is very bad, don't step on it.
Pure natural earth honey is completely different, earth honey has high osmotic pressure and all-natural antibacterial ingredients, so in theory, it is almost "not afraid of expiration".
Considering its unique scarcity, the longer it is stored, the higher its value.
Quiz you: Can you tell which bottle is fake?