Tea is one kind of ancient and civilized beverage, China is the earliest country to discover and apply “tea” in the world, tea has now become one of the three major beverages in the world. Supposed to observe the soup color in drinking the high quality Pu'er Tea tea at first: The Pu'er Tea tea appears the different change in the water color because of the deference of fermenting degree and time, if it is the new and ripe Pu'er Tea, the tea soup is thick, and the flavor is greenish in taste; the old Pu'er Tea is insufficient in the aftertaste, but the bitter and astringent flavor has already desalinated because the fermenting time is not so long as the quest; if it is the real crusted Pu'er Tea, the color, the fragrance, the flavor are all the best in testing.
The high quality Pu'er Tea needs abort 5 grams in each steep; it can continuously steep for 15 times. The length of steeping time directly affects the flavor of tea soup. Before the steep, the pressed Pu'er Tea had better first to be unwrap for 1-2 week in advance to awake the nature of tea; as for the brick tea, cake tea, ball tea the unwrap can be shorter, otherwise the density of soup that these teas steep out will too heavy to taste. Lt certainly can rest on personally favorites to steep Pu'er Tea to suit your taste is ok.
In Drinking the Pu'er Tea , besides to view soup color and to control the steeping time, to smell the fragrance is also very important, the fragrance of Pu'er Tea is deferent to the clear fragrance Taiwan high mountain tea, the fragrance of new Pu'er Tea is slightly similar to that of the Taiwan tea, only because the Pu'er Tea needs the affiliation by the air in the right amount of moisture content, which acts as the second fermentation, to achieve the crusted fragrance, therefore the fragrance Pu'er Tea is the aromatic compound which tea itself includes that affects by the length of storing time and the environment. This crusted fragrance is good or not can be identified by the smell inspiration during the steeping. Finally supposed to observe the bottom in drinks the high quality Pu'er Tea , namely to use the finger to pinches the tea bottom to identify the tea is delicate or not.
茶是一种古老且文明的饮料，我国是世界上最早发现及利用“茶”的国家，而今茶已成为世界三大饮料之一。品饮优质普洱茶首先应观汤色：普洱茶品因发酵程度轻重及时间长短而出现不同的水色变化，如果是熟茶品则新茶表现为陈化期短，茶汤水浓，新茶品有未经时间陈化时茶青味道；陈茶因陈化期不足，回味度差，但苦、涩味道已经淡化，感觉入喉顺口；而老茶因陈化期足，水性厚，茶质佳，唯回甘生津度不及生茶品强。如果是生茶品，则新茶如台湾高山茶，茶色淡黄，入口涩感强烈，而陈茶则色如铁观音之琥珀黄，入口涩感转为甘甜，如果是老茶则汤色如枣红，有如红蜜色，入口顺滑转为生津，而古董茶，则汤色浓郁且滑口，舌底鸣泉，心旷神怡。
优质普洱茶每次冲泡约需5克，可连续冲泡15回，浸泡时间的长短，直接关系着茶汤中可溶物的量与质，也会直接影响茶汤的品质，经由紧压的普洱茶，最好先在1-2周之前将其全部拨开透气，回性醒茶；1-2同后待旧味退去，使新的空气进入发醇后再置入陶罐或紫砂罐内，普洱茶之原味将会慢慢呈现。紧压茶如砖、饼、陀茶的冲泡时间可短些，不可与普洱散茶一样，否则茶汤的浓度太高而不堪入口，当然可依据个人喜好之茶汤浓淡，普洱茶品之生熟，陈期之长短，茶性之强弱，去调整茶叶用量及浸泡时间以求其适口习惯的浓度。
品饮普洱茶除观汤色，掌握浸泡时间外，闻茶香也是很重要的，普洱茶的茶香有别于台湾高山茶之清香优雅，新制成之普洱茶香味与台湾略为相似，只因普洱茶需藉由空气中之适量水分，来做后发酵之工序，达到越陈越香之效果，所以普洱茶的香气是茶品本身所含有的芳香物质，历经陈化时间之长短，仓储环境之好坏，再经沸水冲泡而散发出的自然气味；这些气味吸入鼻腔后唤醒味觉，经由大脑判别香味，判别陈化年份及发酵完整与否的感觉。最后品饮优质普洱茶还应观叶底，即以手指捏茶叶片，一般以弹性强为佳，表示茶青幼嫩，制造得宜，仓储良好发酵完整自然。
[组图]le thé «… (4月1日)
Pu-erh Tuocha (4月1日) Lochan Tea Limited (4月1日) The deferent Kinds o… (3月24日) Drink fine Pu'er… (3月11日)地址：云南省昆明市银河大道金水湾小区商铺5号 邮编：650224 电子邮件：hzlsky@126.com
联系方式：谢文怡：13708425951 黄之来：13518742060 业务QQ:
滇ICP备07500231号