How to age Pu'er tea

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1, see the appearance of tea. The new Pu'er tea has a fresher appearance with a touch of whiteness and a strong taste. After a long period of post-oxidation, the Puer tea will have a reddish-brown appearance and a brownish-brown color.

2, different packaging paper color. Older pressed Pu'er tea, which has become obsolete over time, has a slightly yellowish paper, so you can start with the ageing of hand-textured and ink-printed paper. This is for reference only. Non-absolute basis, because some unscrupulous merchants may use this mentality to pack substandard products with Chen Huang’s wrapping paper.

3, to understand the year of tea. In general, the Pu'er tea is generally divided into the following categories: Pu'er tea produced before 1937 is called "antique tea" and is also referred to as number-grade tea, such as the 100-year-old Song, 100-year Tonggong, 100-year-old celebration, Tongchang old number, Song hired Jing. Usually there is a piece of paper made of glutinous rice and printed with the above name in the tea cake, which is called "flying inside."

From 1949 to 1967, China's tea industry produced “print grade changed from each” tea, that is, on tea paper in packaging paper, marking red ink in different colors as the first batch, blue printing as the second batch, and yellow printing as the first Three batches. After 1976, tea cakes produced at this time will no longer be printed with the names of Chinese tea companies and will be selected and produced by each tea factory, collectively referred to as the “Yunnan Seven-bread Pies”, including: 73 green cakes, large mouth, medium and small green prints, and small Huang Yin and so on.


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