1. How long does it take to store the old tea?  

If the old tea has no alcoholization process, it will not be able to transform the substances of the old tea for many years, which is equivalent to wasting time. The more complete the structure of the new substance after the transformation, the better the degree of alcoholization, and the warmer and richer the taste. Therefore, alcoholization is an indicator of the quality of old tea.

In the process of alcoholization of old tea, it must undergo the exercise of pure yang charcoal fire before the first sublimation of life begins. At this time, the bad substances are removed and the aroma of longan wood is added. Heart, accepted the plum sodium reaction induced by low temperature simmering, and without hesitation, decomposed its original structure and achieved the alcoholization of new substances.

After the charcoal roasting, the old tea must still be placed in the pottery urn, and the silent dialogue with the essence in the air will be transformed into a deep rhythm after time. In this way, it has undergone the transformation of essence again and again, year after year, and finally life has been transformed into precious, gentle, healthy, and zero burden. At this time, the old tea is different from the past!

Features of Old Oolong Tea

2. Characteristics of Old Oolong Tea  

1. Color – real charcoal roasted old tea, its tea surface will not be oily and shiny, it looks a little gray and foggy, and the brewed tea soup looks pure.

2. Fragrant – After the real charcoal-roasted tea is brewed, it has a slight charcoal fragrance, which is consistent from the first brew to the end.

3. Taste – good old tea does not have the stimulation of raw tea, and has a mellow and simple taste. The tea is soft and sweet and mellow, which makes people like it as soon as it is drunk!

4. Rhythm - good tea can be felt with the body, giving people a sense of joy and vitality, full of rhythm in the throat, this is the "positive" taste of tea.

3. The benefits of drinking old tea: calm and happy mind, health care, no burden on health

The "theanine" in tea is an amino acid that can bring a "relaxing effect" to the brain. "Theanine" will become "glutamic acid" and then "dopamine". The more "dopamine" , people will feel calm and happy!

After alcoholization of old tea, a large amount of "gallic acid" will be produced. It is reported that it can distinguish between good and bad cells. It has the characteristics of "strong when bad, weak when good". It is a very good substance. There is almost no coffee in old tea. Therefore, it will not cause a burden on the human body.

After the tea is roasted by hand, excess caffeine and theophylline are removed, so you can enjoy the tea soup even on an empty stomach.

Taiwan old tea can accelerate the environmental protection work in the body, remove excess oil from the body, and maintain the health and beauty of the body.

After drinking the old tea, not only will the body feel comfortable, but the mind will also gain stability from the artistic conception of the old tea's life.

4. How to tell the authenticity 

1. Smell the dried tea real Slightly sour, but very elegant and not irritating, very comfortable, you can feel the taste of Fenghua!
pseudo It has a non-tea smell, that is, flavored tea, or has a strong charcoal aroma and other stimulating tastes.
2. Look at the color real The dried tea is composed of reddish-brown + black (with red in black) + light brown, and the three colors are coordinated. The tea stems are reddish but evenly coordinated with the color of the tea leaves.
pseudo The tea is dry, black and oily, and even the tea stems turn black. The colors of the tea leaves and the tea stems are obviously opposite and incompatible.
3. View tea soup real Amber in color, clear and rosy.
pseudo It takes on a color similar to the dilution of soy sauce.
4. Smell the tea soup real The heavy and thick tea aroma or a faint sour plum flavor will also change with time, sometimes with a slight fruity aroma, sometimes with a slight fairy grass aroma, and it will turn into a slight medicine after a longer time. delicious. The aroma will never overpower the main tea aroma.
pseudo The pungent charcoal smell and the taste of spices are unnatural and not natural.
5. Drink tea soup real The entrance is smooth with rhyme and sweetness, and the articulation is fragrant, which is a luxurious feeling
pseudo Locked and dry throat, the more you drink, the more thirsty you get. Heavy-baked tea will feel slightly sweet without tea rhythm, but not sweet.

Distinguish the true and false of old tea

Really old tea – the tea soup is a collection of amber, clear and ruddy
Pseudo old tea – tea soup type soy sauce color
tea1 1
1. The 30-year-old tea from the north has a cord-shaped appearance.
There are many exports, and this type of old tea has the longest storage time.
2. Alishan 15-year-old tea, roasted and stored every year
Bake and store again...the taste is warm and sweet.
3. Alishan 10-year old tea with thick taste
Rhyme, warm and sweet.
4. Red oolong is heavy fermented tea, with a slight black tea fragrance,
Not easy to be bitter, not bad in essence, currently in eastern Taiwan
Promotion and development, but also after baking, imitation into half
Fermented oolong tea is not advisable!
5. Contains indescribable taste, but not tea taste,
Add in liquid form. 
6. Rinse through the water and quickly cool down, it looks like old tea after baking
The color, the drink is completely different, light and rhythmic.
7. Although it is called old tea after roasting black tea, it is not old.
After the tea is transformed into a healthy substance, it is an unorthodox old tea.
8. The dried tea looks white and frosted, and it is added with powder
Other substances, not pure tea. 
9. Very heavy roasting has been carbonized or nearly carbonized, and the tea is dry
No tannins, no caffeine, no bitterness
Astringent, not unpleasant to drink, but without the good substances rich in old tea,
It will not sublimate and change over time.

old teacommon sense

◎Is old tea bitter? Will it be sour?

Bitterness comes from caffeine, and astringency comes from tannins (catechins). As old tea is stored and roasted over time, these two substances will gradually decrease, so it is less likely to be bitter. If the steeping time is too long, it will still be slightly bitter and astringent, unless the heat energy is used to bake very heavily, resulting in the release of all caffeine, theophylline, and tannins, but such tea leaves have been carbonized and cannot be brewed. Astringent is not tea."

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