正思惟人古茶閣-早期收藏-90年代 一九四九建國喬木老生磚

早期收藏,建國茶磚,工序生茶,為勐海古樹茶細嫩茶菁一心兩葉一口料無切割緊壓,乾倉陳放,故茶磚表面乾淨,目前茶湯呈深栗紅色,茶葉泡開後呈咖啡色,1995年購入,陳期26年以上,就生茶而言,茶湯已溫潤好喝且回甘快,可再陳放繼續往另一層次的陳韻邁進,收藏飲用皆宜,老的好茶不怕久浸,品茗這茶我都希望對手是喝濃茶的老饕,這樣才能體現它的優點,那如何辨別25-30年陳期的老生茶.首先確認是生茶無誤,茶品是否乾淨,若白霜很重茶品屬濕倉仿老茶,則無須比對,因年份已經加工過,茶湯也許不苦澀,但加速陳化的茶,浸泡後茶葉會比較悶臭,為了仿老茶,使其腐爛漲黴也有衛生疑慮,不建議飲用,確認後以10公克茶浸泡3分鐘後,在看茶葉與茶湯顏色,是否呈咖啡色,或茶湯是否好入口,有其他老生茶兩泡同時比對更好,茶葉與茶湯較淡色者為年份較少者,口感變薄變澀,都是顯示出陳放時間較短或品質較差的表現,這就是實實在在找品質優越老茶的方法.

Identification of high-quality old tea.Yunnan Pu'er tea is a post-fermented tea, whether it is raw or cooked, it must be aged and matured to optimize its quality,How to identify the old raw tea whereif aged for 40 years.Does the tea cake look clean?If there is a lot of white mold on the surface,That means the tea has been kept in a over humid environment,hope to make older tea within a short time,Not recommended for drinking such tea.When comparing two ancient raw teas,You can steep 10 grams of tea leaves for 3 minutes in the same time to see if the tea leaves and tea soup turn dark brown and the tea soup is smooth and delicious and not taste astrigent.If the tea leaves and tea soup are lighter in color, that means the aging time is relatively short.Old tea and new tea have different tastes,New tea, mainly has a fresh aroma, the disadvantage is that it will become astringent after long-term soaking, and the taste is more irritating, so it is suitable for light soaking.Drinking old Pu-erh tea originated in Taiwan, Hong Kong and Guangdong. The concept of drinking old tea is to keep the tea softer and treat it as a kind of drink for nourishing the body. It warms the stomach and nourishes the qi. It won't hurt the stomach either優質老茶鑑定。雲南普洱茶是一種後發酵茶，無論是生的還是熟的，都必須經過陳釀和熟化才能優化其品質，如何鑑別陳年40年的老生茶。茶餅看起來乾淨嗎？如果表面有很多白色黴菌，這意味著茶已被保存在過於潮濕的環境中，希望能在短時間內做出老茶，不建議喝這種茶。在比較兩種古老的生茶時，可以將10克茶葉同時浸泡3分鐘，看茶葉和茶湯是否變成深褐色，茶湯爽滑可口，不澀。如果茶葉和茶湯顏色較淺，說明陳化時間較短。老茶和新茶口味不同，新茶，主要是香氣清新，缺點是長期浸泡會變澀，味道比較刺激，適合淡泡。喝老普洱茶起源於台灣、香港和廣東。喝老茶的概念是保持茶的柔軟，並將其視為一種滋補身體的飲料。它暖胃養氣。也不會傷胃

此茶陳放已久,無法返回新茶時的氣味,不喜歡陳茶味的請勿下標!