Is tea valued for new or for Chen? The key point is not in tea but in Tibet.
I believe that many friends who drink tea have had contradictions. Some people say that tea should be valued by the new, while others say that tea should be valued by Chen, which is right? In fact, Chen Chaxin tea is not valuable or cheap at all, but many people like to be partial to the whole. I personally think that the same tea can not be judged according to the new or bad, such as the common Oolong tea, as long as it is properly preserved, even the next year's old tea, also has the characteristics of fragrance and mellow taste. Is tea new or Chen valuable? The key point is not tea, but Tibet.
Importance of fresh leaf storage
1. After fresh leaves are picked, because of the long distance, it is necessary to store and keep them fresh in advance, otherwise the water of tea will evaporate.
2. The activity of fresh leaves is related to the quality of tea, which can not be ignored in the process of making tea.
3. Before the tea is processed, its activity is guaranteed, so that the respiration of fresh leaves can proceed normally. It can not only prevent the evaporation of water, but also ensure the later processing, so that the taste of tea reaches the final level. So whether it is old tea or new tea, the first is the storage of fresh leaves, which is the basis of Chen and Xin. If the fresh leaves deteriorate, the discussion on the new and Chen of tea will be of little significance.
The Storage Way of Tea in Late Stage
Strictly speaking, before tea is sold, the packaging of tea factory is actually a kind of storage. Tea itself has the characteristics of variability, moisture absorption and fragility. If time is not allowed to change the quality of tea, this requires that the sealing of packaging materials in tea factory must be good, followed by light, moisture and pressure resistance. Tea is meeting safety and hygiene standards. Tea factories pack tea until consumers get the finished product.
When consumers get a piece of tea, they often need to preserve it. Whether it is loose tea or cake tea, they also need a simple storage after opening it. The good flavor of stored tea remains, if not, the fragrance will dissipate in a few days.
For individual storage of bulk tea, I would recommend low temperature storage to slow down or inhibit the reaction process of substances in tea. It has been found that the browning process of tea can be inhibited by cold storage below 10 degrees Celsius, and the deterioration of tea quality can be almost prevented by cold storage at - 20 degrees Celsius. So when refrigerating, the relative humidity should be controlled below 60% and the moisture content of tea should be below 5%. Tea is difficult to deteriorate in quality.
In fact, we can easily find the way to store tea when we open the historical tea books. For example, Cai Xiang's Tea Record of the Song Dynasty recorded that "Tibetan tea: tea is suitable for mink leaves but afraid of fragrant drugs, like warm and dry but not damp and cold. Therefore, the collection house is wrapped in baking with mink leaves, once every two or three days, with fire as usual as human body temperature, it resists humidity". Simply speaking, after the tea is made, it needs to be packed with capsule leaves, and then it needs to be baked in a slight fire to remove the moisture of the tea.
Nowadays, the storage of tea is not so complicated. Tea can be prevented from oxidizing automatically under the condition of oxygen-free through nitrogen-filled packaging or air-pumped nitrogen-filled packaging or vacuum packaging, so that it can meet the requirements of fresh-keeping.
So the most important thing to do is to learn how to store tea. Even in ancient times, this is the basis for getting good tea. Even if Pu'er tea is popular nowadays, its storage is the precondition. No matter what kind of tea it is, storage is the most important thing. It has learned to store, even if it is a year's tea, it is still as fragrant as spring tea.