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In recent years, with the continuous increase of the publicity of Liupao tea, the situation of Liupao tea, which has been famous for "flowering inside the wall and fragrant outside the wall", is also gradually changing, and is loved by more and more tea friends. And because of its characteristics of aging in a certain year, it is sought after among tea collectors. Some people only focus on the year, and pursue the older the better; others think that the year is just a number.
Opinions vary, so where is the value of aged Liupao tea?
The value of aged Liupao tea is reflected
Choose a dry warehouse and abandon a wet warehouse
The wet warehouse is a deliberate change of the temperature and humidity of Liupao tea storage, which can accelerate its aging. Wet warehouse tea, tea will not be able to pass through the air convection due to the influence of storage time and space heat, and then produce a vicious circle, the tea itself is heated, and then affected by the environment twice, resulting in tea flavor with warehouse taste and musty taste. Tea completely destroys the tea fiber, changes the original essence of tea, and violates the law of natural oxidative fermentation of tea endoplasm, which is contrary to the purpose of tea drinking health.
Dry warehouse refers to the temperature, humidity is moderate, that is, at room temperature, ventilation and ventilation, refreshing and odorless, not easy to breed harmful bacteria storage environment. Now the mainstream concept of consumption believes that dry warehouse is the best form of storage of Liupao tea, and believes that the taste of dry warehouse is authentic, which fully demonstrates the vitality of tea and is the taste of real Liupao tea.
Consolation is the excavation of the depths of culture. How similar is the realm of tea to the state of life.
Only the "year theory" is not advisable
Factors such as the storage environment and the degree of aging of tea determine its quality. In fact, liupao tea stored for more than 30 years rarely exists at present, and liupao tea that is more than 40 or 50 years old is even more negligible. A tea stored for more than 10 years, if it does not achieve the quality and intrinsic quality and taste that should be in this year, it can not be called old tea, on the contrary, if the storage conditions and the degree of aging are very ideal, the tea stored for seven or eight years has reached the effect of 10 years, then this tea can also be said to be 'old tea'. And we drink tea is the true taste of drinking tea, because it is delicious and we love to drink. If a 30-year-old six-fort is not good to drink, its value is of course not as good as a delicious tea without vintage.
For Liupao tea, don't simply think that the older the better. Only qualified products under suitable storage conditions, the quality of tea will be transformed in the direction of "good". And tea always has its reasonable life, beyond a reasonable storage time, its aroma and taste will generally decline.
Sadness, bitterness, impetuousness, and even pain. A person drinks, the most, that is, greedy cups.
Heavy quality, light packaging
Tea, no matter how much function and added value it is endowed with, its essence is still food, and quality is always the first, and the same is true for aged Liupao tea. Now some of the six-fort tea packaging is very exquisite, and even divorced from the fundamentals. A piece of tea in hand, one to see its shape, to see whether the edges and corners are clear, whether the cords are dense. Second, we must check its color, whether the color is normal, and whether it is mildew. Looking at the color of the soup, different qualities and different varieties of tea of different years, the soup color is different, and it is necessary to repeatedly brew to see its foam resistance. Three to smell its fragrance, whether there is a unique aroma of Liupao tea. Good at distinguishing between chenxiang and musty taste, and be vigilant against tea with peculiar smell and strange fragrance. Fourth, taste it and believe in your own body feelings.
Vintage is just numbers, quality and storage are king
The value of aged Liupao tea, excellent tea quality is the foundation, and suitable storage methods are guaranteed. Some people in the Liupao tea industry believe that for Liupao tea with just the right degree of fermentation, its aging time is the best in 15-20 years, and if the fermentation is light or heavy, it is appropriate to delay or advance.
Specific identification criteria and reference guides
Dry tea looks at the appearance
Liupao tea of about five to ten years old has a significantly lighter feel than newer teas. Due to long-term storage, natural aging and fermentation, the appearance of dry tea will have a very natural layer of gray "frost" (Note: wet storage will also have a layer of white frost, but the wet warehouse old tea will be blackened, the cream on the surface is more "dead" and inactive). The color of dry tea will be brownish red, or even brown, and the appearance of dry tea should be clean and free of signs of mildew. Tea more than 30 years old, more hand-picked tea, less tea cut with scissors; tea more than 50 years old, are hand-picked tea, the appearance looks like strips, because at that time it was kneaded with foot steps.
Appearance of Liupao Tea in Different Years of Traditional Craftsmanship and Modern Craftsmanship (Pictured from "Liupao Tea Grand View")
Dry tea distinguishes between pine smoke aromas
Aged Liupao tea (farmhouse tea) suitable for traditional craftsmanship.
The local tea farmers in Liupao basically use pine wood or pine leaves for cooking all year round, and the tea stored on the stove tail upstairs has been stored and smoked for decades, and there is what we call pine tobacco incense today. This method of aged Liupao tea has become a traditional culture and local characteristic. Among the same kind of aged teas, there is only one kind of Yanxuan tea. It should be noted that now some people will continue to directly accelerate the smoke of new tea day and night, hoping to achieve the effect of pine tobacco, but this can not make the tea have a pine smoke fragrance, only a smell of fire smoke that smells like a nose, so we must distinguish them.
Try the soup color
There are a certain year of tea, after brewing the tea leaves can not be opened, some will be wooded phenomenon, if the black oil is bright, it is usually the charcoal roasted "fresh old tea", not the real old tea. For example, Liupao tea has been stored for about 30 years, and the tea soup is orange and darker for more than 40 years.
Generally speaking, liupao tea due to raw materials and process reasons, some new tea is sometimes more turbid, or new tea is more muddy for one or two years. But with the passage of time, it will become clear and clear, and the older the soup, the redder and more translucent. The more it reflects the "red" and "strong" characteristics of Liupao tea. If the storage humidity is too large in the later stage, or damp or watery, or old, it will make the soup dark, dumb, and even cloudy, which is often called "soy sauce soup".
Try the drink
A really aged very good Liupao tea cooked tea, should be without the slightest miscellaneous taste, with Chen xiang, agarwood is very continuous, very calm, the entrance has a sense of softening, the mouth, tongue surface should have no obvious astringency, tea taste mellow, in the mellow reflects a long "tea atmosphere". Or because of the difference in the individuals of Liupao tea, you will feel the charm of different chen fragrances, and faintly taste in the back of the mouth and in the throat.
Old tea, there will definitely be a certain aspect, or some aspects of the problem, such as the old tea smells also has an "old taste", but after a few tea soups, the astringency is obvious; some are looking at the dry tea is very old, the tea soup is not astringent, but the tea soup is turbid, the bottom of the leaves is black, moldy, inelastic, it is obviously old and aged tea.
Look at the bottom of the leaf after drinking
The commonly used technique of making old Liupao tea is to artificially increase the humidity to accelerate the post-fermentation of Liupao tea to achieve the effect of "aging". However, after such high humidity is "aged", it is inevitable that the fibers of the tea itself will change, the color of the tea base will become dead and black, there is no elasticity, and some leaf bottoms will be sticky and thin as mud. The bottom of a well-stored aged Liupao tea is definitely not moldy and black.
Supplement: The aged tea of the traditional craft Liupao tea will have pine smoke or betel nut incense and medicinal fragrance, and the aged tea of other raw materials of the cooked tea process will have wood aroma, jujube fragrance and other aromas. A high-quality aged good Liupao tea must be bright and clear in soup color, delicate in chen fragrance, smooth and soft in cotton, mellow and sweet.
Source | Tea encyclopedia (jiaoliucha)