distinguish

如何分辨台地茶及古树茶（Howtodistinguishteafromteaand

ancienttreetea）

Fromtherawmaterials,pu'erteaisdividedintothe

artificialcultivationof"platformtea"andthewildtype

"ancienttreetea".

Taiyuantea:whenweentertheteahill,wecanemanytea

ure1

Thisistenthousandmuartificialplatform,platformteaname

canbeenfromthediagram,aterraceofbushteagrownin

themountain,forthefooting,teafarmerscall"tablelandtea",

thiskindofteatreespeciesbelongto:shrubtypedivision

orimprovedclonaltreetea,advantageis:thebranchisnot

obvious,branchesandleavesandlush,highyield,artificial

cliptypemanagement,easypicking;Disadvantages:not

ecological,notgreen;Heightoftheartificialpruningcontrol

onaregularbasis,makeitsleafy,convenientpicking

extremelyproductionincrea,wecanlookatthepicture,this

kindofteagardenelevationof1000meters,notfarfromthe

teafarmersresidence,accompaniedbypeople,theenvironment

alsoisnotoriginal,theteagardenteatreeheightonlyone

legtothemiddleposition,about0.8meters,becauofthe

artificiallycontrolledgrowth,only0.8metersorsothe

positionoftherootdeepintothesoil,becauthetreetrunk,

howdeeptherootisaplantgrowthrule(ethebotanybooks),

andshrubsoftherootisfibrousrootgrowth,andonbothsides

canabsorbtotheshallowsoilmineralnutrients,atthistime

topickamonth,willcauthenutrientsupply,forteatea

farmerscanonlyfeed,fertilizerchemicalfertilizeriasy

tochangethestructureofthesoil,isdeeptheascensionof

thealkalicontentinthesoil,sotheteabitterwillincrea,

theso-calledsaybittertasteofteagasaresuddenly,dueto

thedefectandthedrinkstastetoreachfullrichpalate,so

latepuerteaisablendprocess,butissuchanaturalmaterial,

alsocannotachieveinhowtoblend"containsabundant

substance"condition,becauautoartandaudi'smaterialis

different;Andmostimportantteagardenissobig,canyou

believethatkindoforganicteatoyou,firstofall,

fertilizationhavenotgreentea,andplantdiasandinct

pestscurrentlyonlyspraypesticidetosolvethatyoualso

believetheterracedteacanalsoprovideeffectivehealthcare

efficacyandroleforyou?Inchoosingthispointwehaveto

becareful,butyoucanebelowtheprimarytypesof"tea",

thisistheembodimentofpuerteahealthbenefits,isalsothe

bestqualityofdrinksthecollection;

Ancienttea:

Pleaefigure2first.

Thiskindofteatreeislargerwildtypearbortreetea,tea

oftheancientvillageareusuallygrowsinhighaltitudeand

highaltitude,noman-madefactors,environmentcanbecalled

primarytypesofnaturalenvironment;Likeyiwuwindyvillage

ishighestintheclassvenvillage,deepinthevirginforest,

andthenaturalsceneryisverybeautifulhere,themorningmist,

atsunri,colorful,likeadreamfantasyleisurely;Ancient

tea:noartificialmanagement,ispurelynaturaldaything,

figure2isthecardofancientxishuangbannakang800ancient

teatree,teaareabymenghaicountyChaKeSuo06years,11

metershigh,treerootsintothedepthofthesoilis11meters,

atthispointitcangetmineralnutrientabsorptionisvery

rich,full,sothiskindofteanotonlytastepalateisfull,

richchange,

Ithasahigherhealtheffectandfunction,andcanalsohave

uniquecharacteristicsofregionalfeatures,whichisoften

saidofmountainheadfeatures,suchasyiwumian,exquisite,

likeamaiden'sfemininebeauty;KingMichaelmountainunique

fragranceoftheking:spearmintrhyme,theoldclasschapter

teastiffnessofstrong,uniqueheroicmettle,andsoon,each

villagetoallhavetheirownuniquecharacteristics,notonly

bringyougreathealthfunctionsandeffect,beingalsohasa

highvalueandcollectionvalue;

Summary:accordingtotheabovesomecontrastthedifference,

Ibelieveyoutolearnmoreaboutpuerteashouldhaveadeeper

understanding,whenyouhavethelettertoanyoneofthethree

majorteaareainyunnanteamorethanyoucaneallthe

difference,butafterknowthedifferencebetweenthepuertea

containsalsocannotsolveproblemsinalotofpeoplebuytea;

Sohowdoyougetthisrich,powerful,andpowerful,ancient

treetea?

Manyfriendschooteahadbeenanerrorin,alwaysliketo

smellitandhavealook,begantheiropinions,suchaperson

mustbefairlyjunioramateur,plearememberthepuerteais

udfordrinking,thatthemostaccurate"distinguishpuertea

containsmaterial"whetherhighmethodonlyone,isthe

"product";

Nowtalkawrittensummaryofpuerteatastingthepuertea

esnceofthesixflavorsgenderidentificationact,plea

besuretolearnit,oryouwanttoachievethebestshow

efficacyinpuerteamorethan13puerteaisquitedifficult

to:

Sixflavors:"sweetnessofthesixflavors,thesweetnessof

theteasoup,theconsistencyofthesoup,thereturntothe

gump,thebitternessandthethroat"

Gender:"sustainability,stability"

Thethreekeypointsofthesixflavorsare"theflavorofthe

flavor,theconsistencyoftheteasoupandtherhymingofthe

throat".

Rhyme:identifyoneoftheimportantkeys;

Differentteatreerootdepth,intakeofnutrientsisvery

different,likenuancesareworldsapart,terracedteacaud

byalackofnutrients,erisbad,canonlyrelyontheblend

tasteofascension,andfarmingfertilizerbehaviorcanonly

reflectfragrance,andthefragranceofthelatethendominated

by1-2yearswilldisappear,slowlytoChenfragrant;

Andancientteacangetdeepsoilminerals,richinendoplasm

bestwillmanifeststheuniquenessofthemountains,suchas

yiwuthicksoupofsweetandsilky,andassouthofwaxymountain

fruitlikenuances,maybetheperfecttea,inchoosingalike

nuancesitmustchooaromastrongdurable,withuniquelike

nuances,andlikenuancescompod,likenuancescompod

duringtea,theteasouppouredoutaudibleitsfairmuglike

nuances,strongandsubsiding,terracedteaisdifficultto

appearthiskindoflikenuancesintherenderingofjustice

cup,suchlikenuancesmorestablemeanndoplasmthefoot,

thegreatertheold;

Atthispoint,here

nofragrancefortheuncut,unmatchedanduntrimmedyiwu

platformtea?Becauheingestshallownutrients,thesoil

peoplesuggest,whynotmakeacombinationofancienttreetea?

Iimmediatelyaskedhim,whydoyouwanttomix?Thereisa

shortageofteainsidetheplatform,becauoneisthatpeople

donotunderstandhisquality,andtheotheristhathehaslow

price.

Publicconsumption;Andtheancientteacanriabovethetaste,

withfewerresources,canproductafewalso,heistheone

containingthefullrichandthecharacteristicsofthe

regionallandscapetreeteaneedintheblend?Historically,

theemergenceoftheblendbecauthemountainterracedtea

planting,thereistasteisnotfull,tastesbadproblem,but

thetasteofthemountainhavecomplementaryadvantages,sowe

willeachmountainteaaccordingtothedifferentproportion

ofblended,makeitscomplementaryenhanceflavor,reduceraw

materialcosts,butnomatterhowtoblendallcanonlygetbasic

richness,wereneverlikelytospelloutthefeatureofregional

characteristic;

2,sweetness:suchasweetsaidaftertheentrancetothe

performanceindirectlyonthesurfaceofthetongue,don't

confuthesweet,butthesweetforelegantsweet,often

concealedbythesweet,drinkteaafterafixednumberofyear,

canparatethevariousflavortaste,cantaste,newcustomers

arehardtoproduct,sweetnessandidentifythegoodorbad,

butnotthekey,andonlyyouslowlypractice,sothisisnot

thekeytoeveryone

Teasoup:teasoupisthekeytothedifferentiationofinner

quality;

Insufficienttablelandteateatastessocharacterizedby

yellowishgreen,weaktealiquorwater,drinkintheimportwill

beveryhotmouthfeeling,thefeelingyoucantrytocarefully,

theesnceofancientteafull,thesameheat,drinkinthe

entrance,hotmouthfeeldifferenceisverybig,tryit,I

believeyouwillreapalot;Ancientteatealiquorarehoney

yellow,brightcolor,anditisasignoftheearlytea,note:

identificationoftealiquorviscositydonotdrinkalittle

teaintheentrance,tojudge,shouldbealittletrybigtea

drinkintheentrance,inhismoutharoundaweekintheswallow,

onecanfeelthetealiquorviscosity,2thickplumpnessand

smoothfeelingcanfeelthebeverage;

4,onelfthesweet:backtoonelfandtobasictasteoftea,

platformthesweetteaandfluidarefast,butthedurability

ispoorer,general6afterthebubblebegantoabate,the

ancientteaflavorisstable,fastandpersistent,ziyun

auspicioumbodimentofzijinxiangyunisverystrong,

sustainedteaisparticularlymasculine;5,bitter,bitteris

alsothekeytotheidentificationofteaquality,thenature

ofbittertea,anytea,butthereareonlytworeasons,the

heaviertea1,ateatreeissmaller,lessabsorptionofsoil

nutrient,otherflavorweakperformance,especiallyatthis

timetheformerxis;2,theotherfortheteatree

fertilization,especiallyureacanquicklyrushlong,butit

willsoonchangethesoilstructure,intheplatformofshallow

soilalkalineteacanabsorbonlystrengthen,sowillcau

bitter;Accordingtothetworeasons,thebitternessis

definitelynotthetea,norisitthattheteaissoexciting

oplesay

thatitiswrongtosaythatitisnotbitterandnotbitter,

andthatthebitternessistheoriginal,butalsotheweakness

comestohere,isapracticalidentification

method,youistotasideacupoftea,teatodrinkafter

cooling,thelackofendoplasmicreticulumtablelandteayou

candrinktoveryheavyonlyanindicationofthebeverage,the

ancientteaafterputtingcolddrinkcanaggravatethe

bitterness,buthistea,,,sweet,etcarealsoin,thisisthe

esnceofrichteaxandstableperformance.

rhyme:thethroatrhymeisalsothekeytothequality

rhymeisformed

inthethroatofcoolandrefreshingcomfort,thisfeelingwill

makeyoubreatheissmooth,comfortabledegreeishigher,

onelfalsocanformthesweetthroat,feelinglikenuances

stay,andinbreathingwillthisflavorwithbreathingintothe

mouth,atthispointyouwillproduceanillusion,howmythroat

alsocantastesweet,rhymeoccursbecau

teatastesrich,teadrinkingwilltasteinthethroatwhenthe

accumulativerelea,insufficienttablelandteatastessono

accumulationhasbeenrelead,socan'tformthethroatrhyme,

thethroatrhymeteaafterdrinkingteacanlast20to30minutes,

theesnceofthelongerthroatrhymeismorefoot;Well,that

isthedifferencebetweenthesixflavors,accordingtothe

differencebetweenthesixflavorsyoucanchootoacangive

youtoenjoytea,butifyouweretocollect,itisnotenough,

stillhavetosuspensionsofbothxes,continuity,stability;

7,sustainability:canbeassimpleasadegreeofresistance

tobubbletea,butyoumustpayattentiontowhentoidentify

you,rawteateaamountmustbe8gofshots,butalsoaccurate

weighing,bubblemethodtothestandard,uveslatleast

Chinatureen,glassfairmug,thickteacup,theso-called"to

doagoodjob,mustfirstsharpenhis",laterwewillarrange

ancomparisonstandardofmaketeaforcustomersalloverthe

country,thismethodismainlyudforidentification,can

recommendsometastewillmanifestinplaceoftheveslfor

yourreferencesample;Udwhenwestartedtomaketea,tea,

mineralwater,waterboilsmallboilingconditionforthefirst

time,usuallyweadoptinductioncookerkettleorlightwaves

furnace,cankeepcontinuousboiling,10conds,everybubble

souptimeflushdownwhenthereisnostraightatthecupof

tea,shouldbealongtheedgeoftureensurroundedwaterslowly,

andthen10condsafterthesoup,sothatstandardofbubble

methodyoucanobjectivelytoidentify6atasteofeachand

everylastdegreewereimmerdinthewater,whendrinking,

ifitfindsonetaste,decreasinanyonebubble,itshows

thatthetealastdegreeonlyreachedthetablelandtea

generallyafter6bubblebeginstoweaken,ancientteacan

continuetomorethan8to10bubble,betterabletocontinue

tomorethan12bubble,sodon'tsayyoucanbuyteabubble20

veralbubble,20afewyoutodrinkteabacktogan,onelf

feeling,andbubblemethodstandard,notlong,aslongasthe

teawatertoaboilafterstopheating,canbubbleofmore,it

isateaintospecialrulesofart;Consistencydeterminesthe

stabilityoftea,thelongertheduration,thehigherthe

stability;

8,throughcontinuousidentificationcanbeconcludedthatthe

stabilityoftheteax,thehigherthedegreeofstability,

itshowsthatthisteatastespeciallyrich,storageoflate,

tothelateinsteadystate,Chen,sothiscanprovethatmany

customerssaycheapplacetobuybackafterexcitantstrong,

putafewyearsafteragingisnice,thatIwouldliketoask

you,wastheesnceofteawilldonothave,couldyoutell

meinwhatmaterialaging;Therefore,wehavebeenstickingto

ourconceptofteamaking,makingtea,andtakingteatotake

therichandrichinnerqualityofthetea,andtheteaisstable

andtheteaisstable.

Puerteaistohavevitality,atthesametime,tea,orwasthere

somelikepeopleincubationperiod,infancy,adolescenceand

youngadulthood,maturestage,middleageandoldage,oldage

afterteaisslowlyfading,notteacansavehundredsofyears,

thathasbecomeavintagethingintheworldhasfailed,later

Iwillarrangethecompletelifecycledatatotheteaof,tea

inadditiontoourproduction,andyourlatestorageisalso

critical,explanation,amomentlaterwedogood,thesix

flavorsgenderidentificationmethodishere,mayhavefailed

toclarify,thismethodisthroughmanyyearsofteateaprocess

validationand,hopeyoucarefullyreadafterverifiedusing;