班章七子餅介紹

中茶云南七子餅茶老班章

導讀:

眾所周知，普洱茶是越陳越香，越陳香就越具有收藏價值。因為新茶隨著時間的推移，在良好的倉儲環(huán)境下，會慢慢轉化成為老茶，其滋味和功效都有很大的提升。那么，怎樣辨別普洱老茶？?

It’s widely known that Pu’er tea is more aromatic with time. The more aromatic the tea, the greater the collection value. As time goes on, fresh tea will gradually transform to aged tea under good storage environment, both the taste and effect of which will be promoted greatly.?

一、怎樣辨別普洱老茶?

How to distinguish Pu’er aged tea

辨別普洱老茶，可以參照五個要素：包裝、外形、湯色、口感、香氣。?

There are five factors to distinguish Pu’er aged tea, namely packaging, appearance, soup color, taste and aroma.

2008年越陳越香

2008 More Aromatic With Time

1、包裝?

老茶陳放多年，包裝紙會有陳舊感，有的老茶包裝紙上甚至布滿茶油。另外一些品牌老茶的包裝紙和內飛會有自己的特點，這些可以作為不同年份老茶的參考標準。（內飛是指壓在型茶餅里的印刷紙片，一般印有茶品介紹、生產(chǎn)廠家等信息。）

1、Packaging

After being stored for many years, the packaging of aged tea is old-fashioned and wrapping papers of some aged tea are even stained with tea oil. Besides, the wrapping papers and printing papers of some brands of aged tea have own features and they can be reference standards of aged tea with different years. (Printing papers are papers pressed on tea cakes with different information such as tea introduction and manufacturer, etc.)?

?2006年玉壽銀毫

Yushou Silver Pekoe in 2006

2、外形?

存放了有些年頭的茶餅，厚度和松散度會明顯好于較新的茶，這是老茶的特征之一，但并不代表松散的就是老茶。此外，生茶經(jīng)轉化發(fā)酵，茶葉外觀呈烏褐色，熟茶則紅褐油潤。?

2、Appearance

The thickness and looseness of the aged tea stored for some years are obviously superior than those of fresh tea, which are also one of the features of aged tea. However, it does not mean that loose tea is aged tea. Besides, through transformed fermentation, the appearance of raw tea presents black brown color and ripe tea looks reddish brown.?

2006年沱茶王

2006 Tuo Cha Wang

3、湯色?

生茶茶湯顏色較深，會呈現(xiàn)琥珀紅、金黃等湯色，和新茶區(qū)別很大；熟茶則會更加紅濃。

3、Soup color

The?soup of raw tea presents deep color such as Najran red and golden, and it’s greatly different from fresh tea. The raw tea is much redder and stronger.

?

生茶湯色

熟茶湯色

4、口感?

老茶經(jīng)過轉化，苦澀減弱，入口順滑，茶性溫和不刺激，茶湯甘醇有厚重感。當然，想充分了解普洱茶的各種滋味特征和不同階段的口感特征，則需要一定的普洱茶知識儲備和豐富的喝茶經(jīng)驗。

4、Taste

Through transformation, the bitterness of aged tea is remitted. Being smooth and mild without irritation, the tea soup is sweet and mellow. To fully understand various taste features and flavor features at different stages of Pu’er tea, it’s essential to cultivate certain knowledge and rich tea drinking experience.?

2004年海灣老同志首批班章七子餅

First batch of Banzhang Qizi Tea of Haiwan Old Comrade in 2004

5、香氣?

香氣是判斷老茶一個非常直接且重要的點。對于熟茶來說，三年以內的多少都還殘留沖鼻的堆子味，6年以上的則已退盡；對于生茶而言，新茶清香氣重，火煙味也會比老茶重，老生茶則是一種陳香。當然，如果有其他雜味和霉味的話，就說明此茶存放不當。

5、Aroma

Aroma is a very direct and important aspect to judge aged tea. For ripe tea within 3 years, there is slight fermentation taste and it will disperse totally for over 5 years. For ripe tea, the aroma of fresh tea is strong and smoke flavor is also stronger than that of aged tea. Aged tea shows another kind of aroma. If any other foreign flavor and musty taste, it indicates that the store is not stored properly.

還記得這樣一句話：當我老了，頭發(fā)白了，牙齒掉了，行動笨了，手里沒有幾片老茶，不敢老??！

There is a saying that when I’m old with white hairs and clumsy action, I dare not become old without several leaves of aged tea! 

老茶，一般認為時間長的茶葉就是老茶，而為何老茶會越品越好，它的內在有些什么呢？下面就介紹一些關于普洱老茶的問題，讓大家對老茶有更好的了解。

Generally, the leaves with long time is deemed to be aged tea, but why aged tea becomes better and what is connotation. Now, we will introduce some problems about Pu’er aged tea so that you can have better understanding about aged tea.

 

 

普洱老茶之收藏

普洱老茶必須干倉儲存，避免有雜味，且數(shù)量越大越好。若茶葉的陳化感已達到了一定年份，這時候就需要密封貯存，避免繼續(xù)發(fā)酵造成茶性逐漸消失。

Collection of Pu’er aged tea

Pu’er aged tea must be stored in dry warehouse. To avoid foreign flavor, larger quantity will be better. If the sense of aging reaches certain years, it’s essential to seal them for storage, so the tea nature will not vanish gradually due to continual fermentation. 

 

 

2006年沱茶王

 

普洱老茶之時間

普洱老茶，是光陰對細節(jié)耐心的精雕細琢，至于存放時間，因人而異，一般存放6到10年的茶算舊茶，存放10至20年以上才能成為老茶。而普洱茶，新有新的滋味，老有老的陳韻，每個階段都有其迷人之處。普洱新茶喝的是香氣、湯色、口感、喉韻等感覺；普洱老茶，品的是時間、內涵、歷史等沉淀的文化。

Time of Pu’er aged tea

Pu’er tea is patient carving of time for details and storage time varies from people to people. In general, the tea being stored for 6~10 years is old tea, while those for over 10~20 years is aged tea. For Pu’er tea, the new tea has new taste and aged tea has aged charm, so the tea at each stage has its own features. Pu’er new tea lies in various feelings such as aroma, soup color, taste and charm, etc. Pu’er aged tea lies in different culture such as time and connotation, etc.

 

 

普洱老茶之品鑒

品鑒老茶是一種修行，不同的人品茶都會有不同的感受。有人說適當品飲老茶，能給善良的人以幸福，給失落的人以力量，給有緣之人健康。確實，老茶可遇不可求，老茶不像新茶一樣直白，可能當時品嘗并不太懂，然世事無常，多年后突然感悟這也許就是生活的滋味。

Appreciation of Pu’er aged tea

Appreciating aged tea is a kind of cultivation and different people has different feelings of tasting tea. Some people say that drinking aged tea properly can make good people happy, give power to depressed people and provide health for those with destiny. In fact, aged tea can’t be sought. Aged tea is not as straightforward as new tea. You may not understand when you taste, but the affairs of the world are inconstant. After many years, you may suddenly understand it may be the taste of life.

 

2004年海灣老同志首批班章七子餅

 

普洱老茶之口感

普洱老茶茶氣已經(jīng)淡了，但陳味正濃，能喝的出那種經(jīng)時間陳化的味道。老茶經(jīng)過幾十年自然發(fā)酵，基本沒有了酸、澀等雜味，口感爽滑甜蜜，喝后身輕心怡，越喝越好喝。光陰留不住，老茶不易，且喝且珍惜！

Taste of Pu’er aged tea

The aroma of Pu’er aged tea has faded, but aged flavor is strong and you can experience the taste after ageing with time. Through natural fermentation for several decades of years, there is no sour or astringent flavor, but the taste is smooth, sweet and cool. After drinking it, you will feel good in body and heart. Time can not stay, old tea is not easy, and drink and cherish!

 

2006年玉壽銀毫