According to Pu-erh tea collections, the following issues must be paid attention to when collecting Pu-erh tea cakes:
First, we must distinguish between raw tea and old tea. The old tea before the 1970s was mainly green cakes and raw teas, that is, cake teas and loose teas that were harvested, dried, autoclaved, and dried without artificial fermentation. It is called raw tea (green cake Pu-erh), and it is allowed to come into contact with the air. After natural changes, it is fermented. The longer the storage time, the more mellow the tea quality. The cooked tea (cooked Pu-erh) is made by fermenting tea at a certain temperature and humidity by using the warming stack technology. The fermentation of cooked tea has been qualitative, and the storage time will not change the quality of the tea itself.
Second, identify the storage location.

1. Must be aged in dry warehouses.

The dry warehouse will not mold, and the transformation is slow, but it can maintain the authenticity of Pu-erh tea. "Tea like cilantro and fragrant herbs, like warm and dry but avoid cold and wet." Song of Tea by Cai Xiang. Dry storage refers to the fermentation and storage of tea leaves in a humid, moderate temperature, ventilated environment. Wet storage refers to the tea maker's accelerated aging in an environment with poor ventilation and high humidity in order to obtain profits.

2.Temperature must not change suddenly.
If the temperature in the warehouse is too high, the temperature difference will change too suddenly, which will affect the liveliness of the water in the tea soup. Occurred in the teahouse.

3.Avoid odor infection.
Tea is the most absorbing odor. Sprinkling a handful of dry tea will absorb the odor in the air. For this reason, the storage environment should be clean and free of odors. "Magpie leaves and fear medicine". Cai Xiang said "Happiness is cool and evil steaming. Happiness is pure but avoid odor." Tea taste prostitution is easy to be dyed. District theory is dirty and energetic. It should not be close to it. Even the famous incense is not appropriate."

4.Using bamboo wrap.
"The tea must be made solid. It is still filled with thick cymbals. The mouth is then sipped. It is wrapped in leather paper." The traditional packaging materials and methods help to filter the odor during the post-fermentation of Pu-erh tea to ensure the pure effect. Often, old tea that has been opened is repackaged with lower-quality plastic paper. Over time, a strange smell will be emitted, which directly destroys the taste of Pu-erh.

5. Pay attention to tea age life.
The age of Pu-erh tea is 60 years, or 100 years, or hundreds of years. There is no conclusive data, and it is often only the intuition of the Puer tea to judge the degree of aging. For example, the senescence of Bajiao Ting and Tongqing old Pu-erh round tea has reached the highest point, and it must be sealed and stored to avoid the rapid post-fermentation, which will cause the tea to gradually disappear and the taste to deteriorate. Gonggua tea from the Forbidden City has been aged for one or two hundred years, and its taste is. "The soup is colored, but the tea taste is aging and thin." Puer tea is becoming more and more fragrant, and is known as "drinkable antiques". Puer tea has huge collection value and value-added space. The longer the age of Puer tea, the higher the price and the better the taste. Good quality Pu-erh tea can appreciate every year at a growth rate of 10% to 15%. At a factory in Xishuangbanna, Yunnan, No. 7542 regular tea (dry storage) was sold. At that time, one cake (seven tea) was sold for 10 yuan, and it rose to more than 350 yuan after 6 years. A piece of Puer tea cake that weighs 350 grams and has been stored for 50 years is worth more than a Honda car. "The older and the more fragrant" is determined by many factors. It mainly depends on the storage environment, the essential characteristics of tea, and the age of aging. Due to the special nature of tea, its shelf life can only be determined by tea house tasting, there is no uniform standard. Many unscrupulous manufacturers take advantage of the consumer's mentality to store tea in wet warehouses, and accelerate the aging process by placing the tea in an environment with poor ventilation and high humidity.

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Author's Bio: 

Salesman of Naturalpuerh company who loves tea for life!