1976, in order to meet the export needs, Yunnan Tea Company standardized the logo number of Pu 'er tea, and used four digits for cake tea. The first two are the year of making tea, the third is the grade of raw tea, and the fourth is the number of tea factory (Kunming 1, Menghai 2, Xiaguan 3 and Pu 'er 4). There are five loose teas, and the third and fourth are raw tea grades. The earliest marks of Pu 'er tea are 7452, 7562, 7572, 7567 1, 76563 and so on. The problem of "Pu 'er tea grade" cannot be generalized. Different grades of Pu 'er tea have different tastes. High-grade tea tastes delicate and smooth, belonging to the mild type, while low-grade Chaze is often full of tea flavor and domineering, belonging to the rough type. Secondly, because Pu 'er tea is more fragrant with age, low-grade tea with long storage time will taste better than high-grade new tea, and the price will be much more expensive. The ideal tenderness of Pu 'er tea raw materials is better than mature raw materials in tea making practice, aging experience, taste and physical and chemical analysis. In the process of enzyme fixation, because the raw materials are old and tender, the degree of enzyme fixation can not be consistent. When the green leaves are fixed at that time, the buds that are too tender have been slightly fixed, and because of the differences in components, the wood is easy to be acidified during the transformation. Old leaves are difficult to soften, which is not conducive to the formation of tight knots during kneading. In the process of heap fermentation of cooked tea, due to high temperature, fast fermentation speed, too tender wood, easy to ripen and burn quickly. Old leaves are easy to lignify because of their coarse fibers. Therefore, in the finished cooked tea, the raw materials with moderate tenderness are often three to six grades, which are better than the old ones in all aspects. In drinking raw tea, young tea is weak because of its immature growth and development, rich amino acid content and insufficient accumulation of other substances; Old leaves, due to the aging of leaf quality, the sugar content increases but other contents decrease, and the water content is thin, which can not stand brewing; The green and strong raw materials have mellow aroma, and the tea is full and heavy, which is the best in all aspects.
Pu 'er tea is graded. When choosing Pu 'er tea, we should first look at the appearance, whether it is tea cake, Tuo tea, brick tea or other kinds of tea. First of all, it depends on the strip shape of tea, whether the strip shape is complete, whether the leaves are old leaves or young leaves, the old leaves are larger and the young leaves are thinner. If you can't see obvious stripes (lines formed by tea fragments) on the outside of a tea cake, it looks broken and thin, which is a second-rate product.
Second, it depends on the color of tea, whether it is dark or light, including how bright. The authentic color is pig liver color, and all Pu 'er teas of Chen Fang's over five years have this black and reddish color.
Third, look at the color of the soup. Good Pu 'er tea, the tea soup is transparent and shiny, and there seems to be a film of oil beads on the soup. No, the tea soup is black.
Fourth, smell the smell. Whether there is a fragrance escaping, whether there is a sweet return. Old tea depends on whether it has a unique old taste. It is a very sweet taste, not a "smelly servant taste".
If you can try soaking, you can also see if the leaf bottom after soaking is complete and whether it remains soft.
As far as tea cakes are concerned, we should also pay attention to whether the internal and external quality is consistent, rather than the kind of "covering tea" with tea dregs.
According to the Yunnan Local Standard of Pu 'er tea, the basic quality of Pu 'er tea must meet the following conditions: normal quality, no deterioration and no peculiar smell; Pu 'er tea must be clean and free of non-tea inclusions; Pu 'er tea shall not be colored and contains no additives; The shape of Pu 'er tea cake should be smooth, neat and symmetrical.
At present, there are not many aged teas on the market, so it is difficult to judge. In principle, the smell of Pu 'er tea cake can be used as one of the references to judge the year. There should be five to ten years of Chen Fang's sweet taste, three to five years of mediocre taste without miscellaneous taste, and all raw and miscellaneous tastes belong to new cakes. Finally, you can also look at the looseness of tea cakes, because tea cakes will be loose after long-term exposure to air.
The famous Pu 'er tea products are located in the ancient "Six Tea Mountains" in Xishuangbanna today. In the heyday of the past, tea merchants opened tea shops and teahouses all over Chashan, and the traditional craft of Pu 'er tea reached its peak. The produced Pu 'er tea and its brand remain fragrant in ancient and modern times. Because of its high quality, it was very popular and won the Ping Award of the Qing Palace.
Types of Pu 'er tea: Jinguagong tea.
Pu 'er Jinguagong tea is a unique product of existing aged Pu 'er tea. Hong Kong, Macao and Taiwan tea circles call it "Pu 'er Tea Emperor". The production of this kind of tea began in the seventh year of Qing Dynasty (1729), and the best daughter tea in Xishuangbanna was selected to make group tea, loose tea and tea cream Gongjingchao cigarettes. Jinguatou tribute tea or Jinguatou tribute tea is said to be the first-class bud tea picked by unmarried girls. Generally, the picked bud tea is put in the girl's arms, accumulated to a certain amount, and then taken out and placed in a bamboo basket. This kind of bud tea will turn golden yellow after long-term storage, so the first tribute tea is also called Jinguatou tribute tea or Jinguatou tribute tea. It has been made for more than 200 years. The processor of this product is Pu 'er Gong Tea Factory, and the raw materials and preliminary processing are all from Yibang Tea Mountain in Xishuangbanna.
Fu Chang yuan yuan cha
The two major tea mountains, Yibang and Yiwu, once performed the most brilliant chapter of Pu 'er tea in Qing Dynasty. Founded in the early years of Guangxu, the two teahouses, Song and Changyuan, are located in the two tea mountains of Yibang and Yiwu respectively. This tea factory named "Yuanchangye" is located in Yiwu, and it is called "Fuyuan Changye". It is a specially refined Yiwu Shanda leaf tea, which is different from Yibang Xiao Ye tea. At present, the oldest "Fuyuan Changyuan Tea" was produced in Guangxu period, about 100 years ago. The Story of Pu 'er Tea says: "Centennial Fuyuan Changyuan Tea enjoys the reputation of' Pu 'er Tea King'.
Tong Qing Hao Lao yuan cha
In the middle and late Qing Dynasty, Yibang Tea Mountain declined and Yiwu Tea Area rose, which gathered many tea merchants in Yunnan at that time. They set up a factory to make tea, introduced advanced tea-making technology, and made tea with the tender white tip of big leaf tea, making Yiwu the first of the six tea mountains in Xishuangbanna in terms of tea output and tea quality. Tongqing Tea House set up a factory in Yiwu on 1736 to make tea, which has a history of more than 100 years.
Tongqing tea is divided into two types: internal ticket and internal flight. 1920 was preceded by "Malone trademark" and followed by "double lion flag map". Tea before 1920 is the best. It is packed with the best bamboo pole, and the surface is light golden yellow. The color of bamboo pole and bamboo skin used for binding is similar to that of bamboo pole. Tongqing tea for the aged is characterized by elegance and introversion, which is extremely soft and beautiful. It is regarded as a national boutique and enjoys the reputation of "Queen of Pu 'er Tea".
Jing Chang yuan cha
During Guangxu period of Qing Dynasty, individual tea merchants intervened in Pu 'er tea export business. Tea-making technology is comparable to that of Jingchang (later changed to Xinchang) Tea House in Tongqing. First-class and high-quality tea cyanines are taken from Mansan, and "Qizi cake tea" is mainly made, and then transported to Laos by cattle gangs or caravans, and then shipped to Vietnam, Dai countries and Hong Kong for sale. The reason why Jingchangyuan tea has a price and no market is because it can be met but not sought. The reason is not only excellent quality, but also fascinating manufacturing technology and packaging. Jingchangyuan tea, with first-class pressing technology, is full and full of charm, with uneven edges, but strong sense of rhythm and pleasing to the touch. Its shape is convex and concave, and its leaves are clearly arranged and beautiful. There is no Pu 'er tea in the world that can match the beauty of its form. Most of its existing products are from the 1940s. Each cake is 20.5 cm in diameter and weighs 330 grams. It is a wild camphor flavor, extremely delicate in water, melts in the mouth, and is the smoothest in Pu 'er tea.
Yangyuan tea
In the early Qing Dynasty and the long years before, it was Yibang Tea Mountain, which occupied an important position in the history of tea culture and was famous for planting lobular tea. Yang Pinhao Teahouse was built in the early years of the Republic of China, with Yibang Xiao Ye tea as the raw material. The number of "Yang Renyuan Tea" made by it is small, the cake body is small, the diameter is about 19 cm, and each cake weighs about 280 grams. Each cake has a 5 X 6.8 cm vertical fly, and the red letter on the white background reads "This number is Kaiyibang Street to refine the heart and give it to your customers. Please mark the inner ticket as "". According to experts' research and evaluation, the oldest existing "Yang Renyuan Tea" has a history of about 60 years. Its tea soup is fragrant, thin and slightly sour, and it is a typical Yibang lobular Pu 'er tea.
Tongxin yuancha
Tongxin tea can be divided into "prophase" and "anaphase". This is made by Tongxin Teahouse. Tongxin Tea House was founded in 1733, formerly known as Shunxianghao, also known as China CITIC Bank, and its factory is in Yiwu Town. At present, the tea products produced in Qing dynasty have been extinct, and all the existing tea products belong to the round cake tea between 192 1- 1949. Tongxin Xingyuan tea produced during 192 1 ~] 934 is called Tongxin Zaoyuan tea. From 1935 to 1949, it is called "Tongxing Late Round Tea". At this time, the output of Tongxing round tea is very small, and they are all excellent.
No matter in the early or late stage, Tongxingyuan tea has such a saying: "There is no white-pointed tender tea on the top of Yiwu Yibang Mountain Pine" (Mansongshan Tea Garden was synonymous with high-quality tea in the old society).
192l or so, Tongxinghao Teahouse produced 500 tons of tea, which was one of the tea giants at that time. Set up a factory in Yiwu, taking Yibang's tea cyanine as raw material. Tongxingyuan tea is available for sale. Early tea has an aging period of more than 70 years, and late tea has more than 60 years. The tea-like nature between them is the representative of relying on Pu 'er tea, and it can also show the extraordinary tea-making skills of Tongxinghao Teahouse.
Tong Chang yuan cha
Tongchang Tea House was founded in Tongzhi for seven years (1869). The teahouse has changed hands several times and has three tea names. The earliest original Changhaoyuan tea is no longer available, and all the tea products that have survived to this day are marked as "Master Huang Wenxing" or "Master Tongchang Huang Ji" after 1930s. "Tongchangyuan Tea" has the best quality, with thick dark chestnut cake, flat rope and thick white hair. You can clearly see that the tea leaves are integrated, natural and beautiful, and the oil surface is excellent. Tongchang Yuancha and Tongchang Huangjiyuan Tea use Yiwu tea, but according to the tasting of tea masters, they should all be Yiwu tea.
Ding xing yuan cha
1940 produced by Menghai tea factory. Dingxinghao Tea House is famous for producing high-grade Pu 'er tea. There are three kinds of Dingxing round tea: red round tea, blue round tea and purple round tea. The difference is that the colors of the inner fly are different. The Red Wheel and the Blue Wheel are similar in quality, both are about 60 years old, and both are high-quality Pu 'er tea, but the quality of Zi Yuan is inferior. Red and blue alternate, the color of tea cake is deep red, the rope is thick, the oil surface is shiny, the cake body is thin, and the color of purple round cake body is light. Tea leaves are mostly single-leaf old tea cyanine, which is less oily, loose and mixed with many thin yellow leaves, and the cake body is the thickest in Pu 'er tea. The registered trademark of Dingxinghong and Lanyuan tea tickets is "Xingyue" pattern, and the words "This number of pre-rain bud spring tea is selected and stamped with the special anti-counterfeiting seal" are indicated. (The original meaning of "Zhengshan" is Yiwu Mountain. In the old days, Chashan in Yiwu was famous for its "tender spring and white tip". )
Keyixing brick tea
Kexing Brick Teahouse 1925 was founded by Zhou Wenqing. The middle and late 1930s was its golden age, and the annual output of tea was about 1 1,200 tons. Kexing brick tea is made of fine black rope and fine Menghai Pu 'er tea, which is a specimen of black Pu 'er tea. In Taiwan Province Province, Hongkong and other places, brick tea produced in the late 1940s was still rare. It tells people with facts that in a longer period of time, Menghai villagers have begun to write the history of brick tea.
Hong tai Chang yuan cha
Hongchanghao Tea House, founded by Yibang, is another time-honored brand that produces and manages Pu 'er tea, and it is also a deep-water area for Pu 'er tea export. In 1930s, Hongtaihao Tea House set up a branch in Thailand, named Hongtaichang, and later set up agency companies in Hong Kong and Nanyang, which was the first pampered "Pu 'er Empire" in the history of Pu 'er tea. The existing peerless products have a shelf life of 70 years, and their character is almost the same as that of any kind of big leaf tea. Hongchang Tea House has always been headquartered in Yibang. The people's commune disappeared after its establishment. Hongchang, located in Thailand, still exists today, making Hongtaichang Pu 'er tea with tea seeds from Vietnam, Thailand, Myanmar and other countries. Therefore, "Hongtai Changyuan Tea" is the representative of "Border Pu 'er Tea", which is the most common Pu 'er tea, and it is a Pu 'er tea kingdom hanging overseas. Overseas, there is the kingdom of Pu 'er tea opened by China people, which is indeed a meaningful Pu 'er spirit.
Yin hong yuan cha
Round tea, also known as modern Pu 'er tribute tea, was first made in 1940 when Fan founded Fohai Tea Factory. Both the inside of the cake and the tea are marked with red, and the front of the outer paper of the tea cake is printed with the logo of "Bazhong Tea" China Tea Company. In the circle of eight Chinese characters, there is a red word "tea". Among Pu 'er tea products produced by China Tea Company, the only products marked with the words "Bazhong Tea" and "Tea" are red printed Pu 'er round tea and red printed Yunnan Tuocha, which is unprecedented.
Besides its life experience value, the quality of Yin Hong Pu 'er tea is also the best among modern Pu 'er tea. In addition to the characteristics of full tea seeds, full strings, pink color, glossy tea surface, red tea soup and soft and fresh leaves, the tea leaves are completely buried in the center of the tea cake, which is made by old-fashioned molding and using ancient production technology. All of them are umbilical mortar round cake tea, and the tea soup is thick, fragrant with orchid flowers or wild camphor, and printed with red round tea, which is the pride of Menghai tea factory in the history of modern Pu 'er tea.
Lv yuan yin cha
Green printed round tea is a tea product made by Menghai Tea Factory in the 1940s and 1950s, and it is a sister product of "Red Seal". Menghai Qingyin round tea can be divided into early stage and late stage. The early green printed round tea was also called "green printed round tea" or "blue printed round tea". The early green-printed round tea is first-class in terms of aging fragrance, camphor fragrance, taste and tea fragrance. Late green printing refers to a large number of Pu 'er tea produced by Menghai Tea Factory in 1950s and 1960s. Some tea products, made of new tree tea seeds, are still made by raw tea, which is called "Qingyinwei" and has high collection value in the best Pu 'er tea.
Paperless green printed round tea
Menghai paperless green printed round tea is a series of products such as Pu 'er tea produced by Menghai Tea Factory in 1950s and 1960s. Paperless Green Seal Round Tea is one of the late green seals and a treasure in the eyes of collectors in Pu 'er tea industry. This product is refined from tea cyanine of Menghai arbor tea tree by raw tea, so it is also called "green printing head" and "green printing tail". The quality is different, and the best quality can be comparable to that of red printing round tea.
Hong Lian yuan cha
"Menghai Honglian Round Tea" is the best among the paperless green printed fabrics produced by Menghai Tea Factory. It takes Yiwu tea cyanine as raw material, which is three to five tender. This tea is thick and smooth, slightly sweet in taste, sweet in throat and blue in flavor, hence the name "Honglian Round Tea".
Honglian round tea is made by traditional molding technology. Tea body is wider than ordinary tea cake, but thinner. Tea cakes are irregular and round, and some are even oval. The cake body has molding marks, the tea strips are slender, and the golden buds are mixed among them. The surface of tea leaves is grayish green, but shiny. The typical color of paperless green printed tea surface is regarded as the best Pu 'er tea in the "green printed head" by Taiwan Province tea tasting masters.
Huangyinyuan Tea and Qizi Cake Tea
"Yunnan Qizi cake" is actually a modern green-printed Pu 'er tea, not produced by Menghai Tea Factory in the 1950s. It is called "Huangyinyuan Tea" and is the ancestor of modern Pu 'er tea with tea seeds. Yellow-printed round tea turns golden yellow after aging, and tea cakes are yellow, so the word "tea" in the circle composed of eight red Chinese characters marked on the outer paper is yellow, while the word "tea" is marked inside.
In the 1960s, the collocation technology of "Huangyinyuan Tea" was used. Menghai Tea Factory has introduced the "Yunnan Qizi Cake", a substitute of China tea brand round tea. Among the Seven-Piece Cakes, the Red Ribbon Seven-Piece Cake and the Yellow Seal Seven-Piece Cake produced by Menghai Tea Factory are the most representative. "Red Ribbon Wolfberry Cake" was produced in 1970s and made of raw tea, while "Blue Seal Wolfberry Cake" was produced in 1980s and mixed with slightly ripe tea.
In the Chinese world of Hongkong, Taiwan Province and Nanyang, "seven cakes with red ribbon" is often regarded as a symbol of "Mid-Autumn Festival reunion". Therefore, a piece of cake is tied to the dream of home and country, and Pu 'er tea is the sustenance. The brand of this product is priceless, and it sells well in dozens of countries and regions. It is an export inspection-free product.
Menghai daughter tea
Menghai Modern Daughter Tea is called "White Needle Golden Lotus" by Hong Kong tea merchants. This product was produced by Menghai Tea Factory in 1970s.
White needles are the best, and tea cyanine is green chestnut with golden buds, with thin hoarfrost and faint lotus fragrance. It is made of two or three portions of slightly ripe tea or raw tea, and it is one of the most advanced modern Pu 'er tea products. Tea soup is smooth, sweet and refreshing, with rich tea fragrance and novel tea rhyme. It is the best Pu 'er tea worthy of collection, so let it continue to age. "Modern Daughter Tea" is an outstanding representative of Pu 'er loose tea.