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Puerh Yuechen Yuexiang Has The Validation
For ordinary consumers, Pu-erh tea always seems unpredictable. Many people haven't drank Pu-erh, but know that Pu-erh has no obstacles to the shelf life, and the more they survive, the more fragrant. One of the important proofs of this law is that the price of Pu-erh is longer in some years.
People with the right to speak will push this theory. Assuming that Pu-erh is not good after decades of storage, it can be explained by two strong reasons: “poor tea quality” and “poor storage”. Moreover, this statement is indeed true. However, we make a prerequisite assumption: Is Pu-erh, which is well-storaged in the place with favorable climate and suppressed by ancient tree tea, does it really survive and become more fragrant? Is there a threshold for this "more" to make Pu-erh never pass?
When Pu-erh was popular in Taiwan in the 1990's, Hong Kong businessmen pulled out a large number of accumulated Pu-erh from the warehouse and became popular in the Taiwan market. Wet mention of the wet warehouse theory for the time being, the characteristics of Pu-erh Yuechen Yuexiang began to be generally recognized and valued. The new tea soup is yellow-green and has a strong green flavor. Depending on the raw materials, some may have sweetness and bitterness, which is normal. After 3 to 10 years of new tea, the tea soup changes subtly. The more yellow and red, the green flavor is not so heavy, there is a faint aroma, and the bitterness will be reduced. Transformed into obvious effects, about 10 to 20 years, the tea soup will undergo obvious changes, yellow will fade to red and thick and smooth mouth, green taste, honey and sweetness will show, the scent of tea will start to appear, and the bitterness of tea soup will almost disappear , Even if it can be extremely quickly, the bottom of the leaf changes from yellow to yellow with brown. After 20 years, it can be considered as the late stage of transformation. The tea soup is dark red, beautiful as red wine, fruity, full-bodied, without bitterness. The soup slips into the mouth, the tea cake is dark brown, the leaves are light brown.
The above Puer aging process has been fully verified in reality, which is similar to the time span of Puer's attention from the niche to the climate. From this perspective, Puer is indeed more mature and charming. However, the value of Pu-erh collection, which is determined by the intrinsic nature of Pu-erh, has led many people in the industry to say "Pu-erh is more and more fragrant, which is a rising curve." There is an article that states "60--100 years old Puer tea Period, more than 100 years at the bitter tea period, the ancient charm is full, lips and teeth stay fragrant. " Everyone knows that Ming Yuechen Yuexiang has a limit, but no one will come out idle and shout that the aroma will disappear for a certain period of time.
So when Pu-erh, a 60-, 80-year-old, or even a long time, made a sky-high price, ordinary consumers of laymen would be curious to ask, "How many delicious old teas are there?"
The author is fortunate to have tasted 20, 30, or even 60 or 70-year-old tea. Some dry warehouses also have wet warehouses. We will not discuss dry and wet warehouses. In terms of good storage, there are twenty or thirty. Year-old tea is full of fragrant and fruity flavors. The color of the soup is as red as red wine. It is poured into the cup with a beautiful gold ring. It is also comfortable for people to drink. The taste and body feel are in a relatively good state. To seriously measure the tea gas, the strength of the tea is weakened. And the old tea of six or seventy years, even if stored well, will inevitably be charred, full of taste, thick and slippery, but in addition to Chen Xiang, the aroma is still only Chen Xiang, the tea is basically no.
It is not unreasonable to shoot the sky-high price of the old tea that has spanned more than half a century, but it is definitely not derived from its "more and more fragrant", nor does it say how delicious it is, but the history and connotation carried on it. At that time, the taste is also given the heavy sense given by its sense of history. The spiritual level of enjoyment is indeed difficult to measure with money. Some people are willing to take the shot, and someone is willing to pay the bill. It is as simple as that.
This article is generally opposed to saying that century-old tea is also becoming more and more fragrant, but the author believes that everything in the universe follows a certain rule. Things that can be eaten in nature will inevitably deteriorate after a certain period of time and become harmful. If Puer's Yuechen Yuexiang is an eternal upward curve, then scientists should be able to study from it and find out the secret of making perpetual motion?
Visit us at http://www.naturalpuerh.com
A tea lover also general manager of Naturalpuerh company
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