3 questions and 3 questions for old and old white tea, these are all fakes, whoever buys who is fooled

丨 This article is original by Xiao Chen tea

丨 First of the People's No.: Xiao Chen Tea

丨 Author: Village Grandma Chen

"1"

More than half a month ago, we went to Wuyi Mountain.

On the day of the return journey, he waved his sleeves and brought back a piece of tea.

This is the tea green tea of ​​the rock tea.

In August, the tea -tongue tea produced by the tree branches is not a standard adaptation state.

But the tongue tea tree is a leafy species, and even after the long summer, the leaves are still petite.

The edge of the leaf is clear, and the tip of the leaf is still sharp like melon seed face.

In Wuyi's name, the tongue of the tongue is rich in the fragrance of the powder, and the tea circle is alone.

However, what made many tea guests unexpectedly was that the tongue was so delicate and pleasant.

Picking off this tea is planning to be a specimen, flattened it, and placed it in the book.

After half a month, open again.

The water has been basically dry, and the color of the leaves has changed from green to dark brown.

However, the appearance characteristics of the leaves of the tongue tongue can still be fully reflected.

After plasticizing it, it can be stored in the photo frame for a long time.

"2"

In the afternoon, we were drinking white dew tea in 2019.

This is the old white tea that has just been just 3 years old.

The boiling water was rushed in, the soup was quickly produced, and the tea fragrance rose.

Divide the tea soup, taste a sip, fragrant, mellow, slippery, and delicate. It is the most authentic side of old white tea loose tea.

However, when everyone drinks tea, taste soup, and chats.

Think of the tablet again on the desktop, and is preparing to find someone to have plastic tongue tea green specimen.

Suddenly thought of a problem.

Why has Bailu tea in 2019 in 2019, and the leaves can still retain green background (Bai Lu Tea's camouflage basic color tone, the distribution is obviously green), but the tongue tea green just collected more than half month ago, Has brown and black?

The specific reason is to sell a pass here for a while.

But this green and brown contrast is an excellent realistic material.

Taking them as an example, these 3 points of processing with white tea, old tea do old, and white tea stores may be relieved again.

"3"

First, I heard that Baicha Shoumei has "green leaf crafts" and "red leaf craftsmanship"?

When it comes to white tea processing, such an alternative explanation has been heard online.

"White tea life eyebrows are divided into green leaf birthday eyebrows and Hongye Shoumei. The two are mainly because of the different craftsmanship."

Such words are confusing, but the truth cannot stand deep.

The processing of white tea is mainly withering and drying.

After the tea is made of fresh leaves, it should be dried in time and thin.

Try to keep the water content control as much as possible while retaining the nutrient flavor of the tea itself.

In addition, with the decentralization of tea and fresh leaves, the inner tea flavor can also be transformed in good flavor.

Last year on the mountain, I took such an atlas -Qiu Shoumei's past and present life.

Comparing the finished tea products with the green leaves of the tea in one place, it is obvious that except for removing a lot of water from the finished tea, the remaining places have not changed.

Although the color of the leaves is not as bright as fresh leaves, the overall color is not changed, and the greenness continues (chlorophyll is not damaged during the tea making process).

This shows that Shoumei processing is "red leaf craft"?

The so -called red -leaf craftsmanship actually deviates from the processing tradition of white tea, which is a craft failure.

Like the tea -green specimen pressed in the book, after picking up the tea, it was not processed in time in time.

Instead, it is stacked at will, exposure at will, and dry at will.

After the chlorophyll inside the tea is damaged, the dry tea will be completely discolored!

"4"

Second, white tea processing has no technical difficulty?

Making tea is processed, and it is like a mountain. This idea has long been an old yellow calendar.

Making a good tea is far more simple.

Earlier in the early years, the tea circle was full of such rumors.

The processing of rumor white tea belongs to zero difficulty.

This remark attracted a lot of tea guests and intended to try to make a tea.

Even some people had a few tea trees transplanted, specializing in the idea of ​​picking tea.

The idea is beautiful, but the reality is very skinny.

Without any processing experience, just pick up the tea and dry it/dry it.

Put the dried tea leaves into the tea set and boil water for tea.

This "self -made version" tea is often difficult to say.

Not to mention, the color of the white tea tablets will change at random processing.

The core essence changes is that the inner tea aroma and tea flavor have long been severely damaged during the exposure process.

The tea soup that I finally drink is thin and unparalleled.

Except for slightly sporadic tea, there is no difference between the rest and boiled water.

To this end, when buying white tea, the tea friends can blindly believe in the gimmicks of farmers 'self -made tea and farmers' self -exposure.

The recognition of the craftsmanship, the good aroma, and the good taste are practical.

"5"

Third, in white tea, can loose tea be used for old?

Half a month ago, the sparrow tongue leaves specimen, the color was dark brown.

But in the three years of Chen, five years, and even the older white tea, the leaves have kept green.

What is the reason behind this?

At this point, the answer can be revealed. The truth of the inside is "over -oxidation".

In a sense of excessive oxidation, it can also be regarded as old -fashioned means of white tea.

The specific method is to expose the tea in the air, and let the dry tea suffer from light and water vapor damage.

Over time, the natural pigment (mainly chlorophyll) inside the tea will be damaged. As a result, the color of dry tea became darker, fast and old, and quickly vicissitudes.

With reference to normal tea -storeing ideas, tea leaves are inseparable from sealing, drying, cooling, avoiding light, moisture -proof and so on.

The excessive oxidation runs counter to the foundation principle of white tea.

In order to make the appearance of the tea quickly "aging", the tea leaves are open, and it will be excessively oxidized.

In the previous paragraph, a foreign tea friend learned tea and encountered such over -oxidation tea.

According to the feedback of the tea friends, the 2012 Lao Shoumei she bought looked strange, and the teas and tea flavors were also blew. What is going on?

From the real shot from her, the dry tea is yellowish brown and weird.

As a fluffy birth eyebrow loose tea, after many years of storage, the leaf is still connected and complete.

In addition, individual buds can still retain two or three -pointers silver white.

Not to mention, its aroma is extremely faint.

The above weirdness shows that this year of Shoumei San Tea, who claimed to be Chen, is not true.

But tea friends do not understand. Will there be old tea in the white tea?

This is not surprising.

As long as you make dry tea in various ways (wokens, exposure, excessive oxidation, etc.), then dry tea is old, and then sells high prices in the name of Chen Lao Bai tea for 7 years and 10 years.

In this way, you can get a steady stream of "old white tea", but unfortunately it is a fake year, and the process is the old product!

"6"

In the tea circle, various concepts have been staged in turn, and controversy continues.

For example, wet warehouse deposits tea.

You can often see such rhetoric on the Internet -the southern wet warehouse has white tea, and the conversion speed will be faster.

But the truth is that the white tea storage has never been said to have dry warehouses and wet warehouses.

White tea is preserved, dry moisture -proof is the focus.

The warehouse of tea can only be dry and wet.

The indoor humidity is best controlled below 50%, or lower, which is more conducive to the moisture prevention of tea.

Only the white tea dried tea eliminates the intimate contact with the water vapor, can we prevent the tide and change the taste during the long storage process of the later period.

In addition, wet warehouses have tea or excessive oxidation.

In a sense, they are all growing up.

Under the influence of water vapor, a large amount of oxygen, and light, pigmented substances such as chlorophyll are damaged, and dry tea becomes dull and dark brown.

Since then, I have the opportunity to pretend to be old white tea.

But this color is weird, fast -growing, and quickly "urged" old white tea. The internal texture is empty.

It's true, false is false.

Even if they let them pretend to be old white tea, except that they look dull and old.

The inner aroma is a mess, the tea is delicious, the soup is not mellow, and it is not sweet.

Such old white tea, even if there is no false report in the year, the quality is bad!

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Chen Chen, the aunt Chen of Xiao Chen, the columnist, the original innovative media of the tea industry "Xiao Chen Tea" the main pen, and has published the Bai Tea monograph "White Tea Taste". From 2016 to 2020, more than 4,000 original articles have been written.

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