普洱茶江湖传说

1、普洱茶生茶放久了会变成熟茶

普洱生茶放久了会变成“陈茶”“老茶”，永远都不会变成熟茶。

目前普洱茶界关于“生茶”“熟茶”的定义十分详细，二者的制作工艺各有差别，成品茶在汤色、口感和叶底上差别明显，在后期储放中，茶品的转化也有很大的区别。

生茶是指新鲜的茶叶采摘后以自然的方式陈放，不经过人工“发酵”、“渥堆”处理，但普洱生茶经过加工整理、修饰饰形状的各种云南茶叶（饼茶、砖茶、沱茶）的统称。

而熟茶是以云南大叶种晒青毛茶为原料，经过渥堆发酵等工艺加工而成的茶称为普洱熟茶。

因此，普洱生茶存得再久也只会变为老生茶，并不会变成熟茶。

2、普洱熟茶有清香味

普洱熟茶不会有清香味，普洱生茶才会有清香味。

普洱生茶没经过发酵，接近茶本性，因此可以保留下茶叶的清香味。有清鲜淡然之意，与浓郁芬芳截然不同，让人嗅来有素雅之感，如深山老林、广袤草原之气，无扑鼻之香，却自然和谐，让人舒适。

茶叶的清香的气味分子构成主要是青叶醇以及一些简单脂肪族分子。

杀青初期，随着叶温上升，顺势青叶醇大量挥发以及转变成反式青叶醇，加上一些高温下降解产生的简单脂肪族分子共同形成了清香的特征。

但是普洱熟茶经历过渥堆发酵，香气和滋味早已发生了很大改变，不可能会有清香味，而是会有枣香、糯香、樟香，储放久了后甚至会有陈香、药香。

3、越苦的普洱茶越好

我们都知道，茶叶中的苦与涩，主要因为咖啡碱和茶多酚，这些物质，所有茶叶中都含有， 只不过是量多和量少的区别。

适当的茶多酚和咖啡碱，并不会让茶汤过于苦涩，反而会增强茶汤的层次感，但是茶叶中除了这些物质，还含有鲜爽清甜的氨基酸、跟茶多糖等。

这些内含物质比例均衡，是适度的苦涩，苦涩化得快，回甘迅速，带来舒适的口感。

而内含物质比例不平衡，是过度的苦涩，苦涩难化，甚至口腔会一直延续着苦涩，给人带来不适感。

所以，普洱茶并不是越苦涩越好。

4、越老的普洱茶越好

普洱茶越久越好的说法，也不是说只要老就一定更好。

好茶还是要先讲究茶质的好坏，再追求越久越好， 好茶存在于一定的条件内，并非是全部普洱茶的定律，所谓普洱茶越久越好的说法，也有一定的标准条件。

通常情况下，品质合格的普洱在一定的时间内，其品质会转化到最好的状态，超过这个时间，品质反而不好。

这是因为，普洱茶中带有丰富的茶多酚，在存储过程中会被渐渐氧化掉，并转化形成新的有益物质，逐渐达到相对稳定的状态，在此之就不适合继续氧化了。

5、普洱茶的霉味等于陈味

有人说陈香味就是霉味，这是不正确的。

霉味是某种霉变的味道，令人不愉悦的味道。仿佛下过雨后走入一间老平房里嗅到的那种湿气浓重的貌似发霉了一样的味道，或是在梅雨季节，到一趟南方的城市，也有相近的味道，这类味道是湿仓不当的典型表现。

而陈香味是普洱茶在发酵过程中，所形成的一种综合性的香气的形成，有的似桂圆香，有的似槟榔香等等，是一种令人倍感舒适的气味。

普洱茶在时间慢慢的变化与雕琢之下（最少10年），会逐渐形成一种独特的充满岁月感的陈香、陈韵，其陈感的呈现会随着茶品陈化的时间和茶品的醇化而变化无穷。

6、拼配茶全是不好的

普洱茶中，拼配茶的大致意思是把不同级别、不同年份、不同季节、不同产区的原料根据一定比例组合拼配在一起。

这样做的原本目的，并不是为了把质量上乘和不合格的茶叶混在一起来蒙骗茶友，而是为了提升茶叶的味道，让它的口感更为丰富。

因此，若单纯地说“纯料茶”好，还是“拼配茶”好，是无法令人信服的。

纯料茶有品质优劣、等级高低之分，拼配茶也有品质优劣、等级高低之分。如果基于一个概念去买茶，就是盲人摸象，以一个概念糊弄自己。

品质不好的茶，不管纯料还是拼配，都不是好茶。如果是品质好的茶，纯料、拼配都是好茶。

7、普洱茶只产于普洱市

以地理标志保护范围内的云南大叶种晒青茶为原料，并在地理标志保护范围内采用特定的加工工艺制成具有独特品质特征的茶叶，就算是普洱茶。

根据地理位置，我们将普洱茶产区主要分为三个知名产区，分别是普洱市产区、临沧产区和西双版纳产区三个。

因此，普洱茶并不是只有普洱市才有，像是西双版纳、临沧等地同样也有普洱茶的产地。

8、普洱茶受潮了就不能喝了

茶叶长时间受潮就会发霉，而对于还没有发霉的受潮茶叶要怎么处理呢？

扔掉显然不是一个好孩子应该做的事情。我们应该先看一下茶叶是否变质，如果发现霉点，就说明茶叶已经变质，不能再饮用。

如果只是单单受潮，是可以喝的，只是香气口感会受到影响。

当然如果是受潮了发霉的情况那就不能再喝了，比较吃进肚子里的茶还是安全起见。

9、普洱茶可以放冰箱储存

尽管绿茶、铁观音适宜放到冰箱里储存，但是普洱茶绝对不可以。

普洱茶在存储过程中，其实在不停地转化，和空气接触后，茶叶中的物质才会发生潜移默化的转变，滋味才会变得更好，存在冰箱中的茶由于温度过低，茶叶中的物质转化被遏制，普洱茶也就不能“越陈越香”，反而会吸收了冰箱中的其它异味。

冰箱保存只能存放要求保鲜的茶叶，而普洱茶是可以长期保存，为此，普洱茶不能放入冰箱中储存。

10、普洱生茶和熟茶能一起存放

普洱生茶和普洱熟茶是品质风格截然不同的两种茶品，应该要严格地禁止把普洱生茶和普洱熟茶混合存放在一起。

普洱熟茶自渥堆发酵后，无论是茶叶香气还是饮用滋味都跟普洱生茶存在较大差异，两种茶叶放到一块儿容易串味，破坏口感。

11、普洱熟茶没有陈化空间

在过去的十年里，相比于生茶来说，熟茶地位略显尴尬，主要是熟茶技术门槛高，导致市场上好熟茶不多的现状。

再加上很多茶友都认为熟茶经过渥堆发酵之后，后期转化空间不大，失去了普洱茶“越陈越香”的特色，让许多茶友都将其当做口粮茶对待。

其实，或许你对熟茶有了误会，普洱熟茶虽然经过渥堆后发酵，但依旧存在一定的后期转化空间，而且其茶性温和，在养生保健功效上更是值得期待。

12、高等级的普洱茶就等于好茶

所谓的品质特征，主要是根据茶叶的嫩度来划分，茶叶的嫩度越高，则级别越高。

每个人的饮食习惯不同，喜好不同，对于普洱茶中认为是好茶的标准也是因人而异的。

有的人喜欢嫩度较高的，香气和滋味皆较为平和；有的人喜欢嫩度较低的，陈香味较重，汤色更为浓厚。

而茶叶越嫩，并不意味着茶叶越好，假设一份茶叶里全部都是嫩芽，嫩度是够了，味道也够香甜了，但是茶叶会不耐喝，迅速就会没有味道。

普洱茶的质量通常由三种因素决定：原料、制作工艺、存茶情况。

除此之外，普洱茶的加工细节不同，存储环境不同，也会对普洱茶的质量产生一定的影响。因此，普洱茶并非级别高的就是好茶。

13、普洱“紧压茶”不怕异味

有的人认为茶品压制得比较紧实，所以吸不到异味，这是一种对普洱茶错误的认识。

虽然普洱“紧压茶”通过上百吨的压力，将茶叶压制成型，但是也仅仅是内部不容易吸收异味，并不代表外面表层也不能吸收异味。

存放普洱“紧压茶”的时候，一定要与异味物品隔离。

14、海拔越高，普洱茶越好

当然不是！海拔高的地方不仅有古树茶，也能种台地茶，海拔高的台地茶会比海拔低的古树品质好吗？

普洱茶的品质跟很多因素有关，先不讲制作工艺，单从普洱茶树本身来说，就和品种、树龄有关，还有生长环境、日照、温度、湿度、土壤等因数，所以普洱茶各大山头口感才会各不相同。

高海拔的自然环境意味着当地春夜温差大，茶树可以更好地进行光合作用，吸收和积累到大量营养物质，从而提高茶叶的鲜爽。

不过，凡事都需要适度。过犹不及。海拔太高，气温太低，不利于栽种茶树，容易冻坏茶叶，所以说，千万不要盲目相信“海拔越高，茶越好”。

但是可以肯定的一点是：同一片茶区的古树，海拔高的品质会表现得更好。

15、宫廷熟普是皇帝喝的茶

对于皇帝深宫，世人每多遐想：皇帝用的吃的喝的，自然都是最好的，那么皇帝喝的茶，也毫无争议要是最顶级的，非普洱熟茶不可。于是坊间有了宫廷普洱茶一说。

殊不知，这“宫廷普洱茶”的概念，1999年才首次出现。

人们在市面上看到号称宫廷普洱的，普遍是些选料非常细嫩的熟茶。而这熟茶技术，直到上世纪七十年代才诞生。也就是说宫廷普洱从没机会拿去皇宫送礼，皇帝们也真没喝过。

16、普洱茶中的“黄片“没有用

许多人把”黄片“等同于”枯叶“。其实不是，而且用处非常大。

汤色橙黄，口感不苦不涩，丝爽绵滑，香味独特，而且不像嫩叶生茶那么伤胃，由于大树叶片内含物质丰富，黄片在当年已经非常好喝，同时它也具有越陈越香醇的品质特征，陈化的黄片，更加迷人。

在储存过程中，陈化速度较为快，可使茶汤更绵甜，香气更易于转化为木香和陈香。

17、普洱茶冲泡水温都要求100℃

水温的掌控对茶性的展现非常重要。高温有助于茶味的快速浸出，但要注意的是高温也很容易泡出茶的苦涩味，所以确定泡茶水温的高低，一定要因茶而异。

一般来说，冲泡普洱茶的水温可以根据茶叶的年份来定，新生茶多用85℃左右的水温，随着年份的增长可以适度提高水温，超过五年的茶就可以尝试用沸水了。

熟茶的话一般采用沸水。

18、普洱生茶等于绿茶

普洱生茶到底是不是绿茶，也成了很多人初识普洱茶的一大疑惑。

普洱茶在过去是没有生熟之分，它不属于红茶、绿茶，更像一个独立的品种，自现代普洱茶渥堆发酵工艺成功之后，人们才对普洱茶根据不同的工艺做了细分，将自然发酵的茶定位生茶，将人工发酵的茶归为熟茶。

普洱生茶与绿茶的的颜色、味道都比较相似，在茶性方面也都偏寒，但两者却是不同的茶类，有着很多方面的不同之处。

绿茶的杀青方式有四种，晒青，烘青，炒青，蒸青，而普洱茶的定义里明确指出是用云南大叶种的晒青毛茶为原料，所以从这一点看，普洱生茶确实和晒青绿茶有相通之处。

1. Pu-erh raw tea will become mature tea after a long time

Pu'er raw tea will become "old tea" and "old tea" after a long time, and will never become mature tea.

At present, the definition of "raw tea" and "cooked tea" in the Pu'er tea industry is very detailed. The production processes of the two are different. The finished tea has obvious differences in soup color, taste and leaf base. In the later storage, the transformation of tea products There is also a big difference.

Raw tea refers to fresh tea leaves that are picked and stored in a natural way, without artificial "fermentation" and "stacking" treatment, but Pu'er raw tea has been processed and decorated with various Yunnan teas (cake tea, brick tea, Tuocha) collectively.

The cooked tea is made from Yunnan big-leaf sun-dried green tea as raw material, and the tea is processed by stacking fermentation and other processes, which is called Pu'er cooked tea.

Therefore, no matter how long the raw Pu'er tea is kept, it will only become old raw tea, and will not become mature tea.

2. Pu'er ripe tea has a clear fragrance

Ripe Pu'er tea will not have a clear fragrance, but raw Pu'er tea will have a clear fragrance.

Pu-erh raw tea has not been fermented and is close to the nature of tea, so it can retain the fragrance of tea leaves. It has the meaning of freshness and indifference, which is completely different from the rich fragrance.

The fragrance molecules of tea are mainly composed of green leaf alcohol and some simple aliphatic molecules.

In the early stage of greening, as the leaf temperature rises, the homeopathic green leaf alcohol volatilizes and transforms into trans green leaf alcohol, and some simple aliphatic molecules generated by degradation at high temperature together form the characteristic of fragrance.

However, Pu-erh cooked tea has undergone a lot of fermentation, and the aroma and taste have already changed a lot. It is impossible to have a clear fragrance, but there will be jujube, glutinous, camphor, and even old fragrance after a long storage. , medicinal fragrance.

3. The bitterer the Pu'er tea, the better

We all know that the bitterness and astringency in tea are mainly due to caffeine and tea polyphenols. These substances, which are contained in all tea leaves, are only the difference between a large amount and a small amount.

Appropriate tea polyphenols and caffeine will not make the tea soup too bitter, but will enhance the layering of the tea soup, but in addition to these substances, tea also contains fresh and sweet amino acids, tea polysaccharides, etc.

The proportions of these substances are balanced, which is moderately bitter, the bitterness dissolves quickly, and the sweetness returns quickly, bringing a comfortable taste.

The unbalanced proportion of the substances contained is excessively bitter, and the bitterness is difficult to dissolve, and even the oral cavity will continue to be bitter, which will bring discomfort to people.

Therefore, Pu-erh tea is not the more bitter the better.

4. The older the Pu'er tea, the better

The saying that the longer the Pu-erh tea is, the better, does not mean that as long as it is old, it must be better.

Good tea still needs to pay attention to the quality of tea first, and then pursue the longer the better. Good tea exists within certain conditions, which is not the law of all Pu-erh tea. The so-called Pu-erh tea, the longer the better, also has certain standard conditions.

Under normal circumstances, the quality of Pu'er with qualified quality will be transformed to the best state within a certain period of time. After this period, the quality will not be good.

This is because Pu-erh tea is rich in tea polyphenols, which will be gradually oxidized during storage, and transformed into new beneficial substances, gradually reaching a relatively stable state, which is not suitable for continued oxidation.

5. The musty smell of Pu-erh tea is equal to the old taste

Some people say that stale smell is musty, which is not true.

Musty is some kind of musty, unpleasant smell. It seems to smell like a moldy smell when you walk into an old bungalow after raining, or when you visit a city in the south during the rainy season, there is a similar smell. This kind of smell is Typical manifestations of improper wet storage.

The old aroma is the formation of a comprehensive aroma formed during the fermentation process of Pu-erh tea. Some are like longan incense, some are like betel nut incense, etc.

Under the gradual change and carving of time (at least 10 years), Pu-erh tea will gradually form a unique old fragrance and old rhythm, which will be presented with the aging time of the tea. The alcoholization of tea products changes endlessly.

6. Tea blending is all bad

In Pu-erh tea, the general meaning of blending tea is to combine the raw materials of different grades, different years, different seasons and different producing areas according to a certain proportion.

The original purpose of doing this is not to deceive tea lovers by mixing high-quality and substandard tea leaves, but to enhance the taste of tea leaves and make them richer.

Therefore, it is unconvincing to simply say that "pure tea" is better or "blended tea" is better.

Pure tea is divided into quality and grade, and blended tea is also divided into quality and grade. If you buy tea based on a concept, it is a blind man touching an elephant and fooling himself with a concept.

Poor quality tea, whether pure or blended, is not a good tea. If it is good quality tea, pure ingredients and blends are good teas.

7. Pu'er tea is only produced in Pu'er City

The tea with unique quality characteristics is made from Yunnan big-leaf sun-dried tea within the protection scope of geographical indications as raw materials, and is made of tea with unique quality characteristics within the protection scope of geographical indications, even Pu-erh tea.

According to the geographical location, we mainly divide the Pu'er tea production area into three well-known production areas, namely Pu'er city production area, Lincang production area and Xishuangbanna production area.

Therefore, Pu'er tea is not only available in Pu'er City, such as Xishuangbanna, Lincang and other places also have Pu'er tea origin.

8. Pu-erh tea cannot be drunk if it is wet

If the tea leaves are damp for a long time, it will become moldy. What should I do with the damp tea leaves that have not been moldy?

Throwing away is clearly not something a good kid should do. We should first check whether the tea leaves have deteriorated. If mildew is found, it means that the tea leaves have deteriorated and can no longer be drunk.

If it is only damp, it can be drunk, but the aroma and taste will be affected.

Of course, if it is damp and moldy, you can no longer drink it. It is safer to eat tea in your stomach.

9. Pu’er tea can be stored in the refrigerator

Although green tea and Tieguanyin are suitable for storage in the refrigerator, Pu-erh tea is absolutely not.

During the storage process of Pu-erh tea, it is actually constantly transformed. After contacting with the air, the substances in the tea will undergo a subtle transformation, and the taste will become better. If the transformation of substances is contained, Pu-erh tea will not be "more fragrant with age", but will absorb other odors in the refrigerator.

Refrigerator storage can only store tea that requires freshness, while Pu'er tea can be stored for a long time. Therefore, Pu'er tea cannot be stored in the refrigerator.

10. Pu’er raw tea and cooked tea can be stored together

Pu'er raw tea and Pu'er cooked tea are two types of tea with completely different quality and style. It should be strictly forbidden to mix and store Pu'er raw tea and Pu'er cooked tea together.

After the Pu'er ripe tea is fermented from the heap, both the tea aroma and the drinking taste are quite different from the Pu'er raw tea. The two kinds of tea leaves are easy to smell and destroy the taste.

11. Pu'er cooked tea has no room for aging

In the past ten years, compared with raw tea, the status of cooked tea is slightly embarrassing, mainly due to the high technical threshold of cooked tea, resulting in the status quo that there are not many good cooked teas in the market.

In addition, many tea lovers believe that after the cooked tea is fermented in the heap, there is not much room for transformation in the later stage, and it loses the characteristics of Pu-erh tea, which is "more fragrant with age", so many tea lovers treat it as a ration tea.

In fact, you may have misunderstood about cooked tea. Although Pu-erh cooked tea has been fermented after being piled up, there is still a certain space for later transformation, and its tea is mild, which is worth looking forward to in terms of health care effects.

12. High-grade Pu-erh tea is equal to good tea

The so-called quality characteristics are mainly divided according to the tenderness of the tea leaves. The higher the tenderness of the tea leaves, the higher the grade.

Everyone's eating habits and preferences are different, and the standards for what is considered a good tea in Pu'er tea also vary from person to person.

Some people like the ones with higher tenderness, and the aroma and taste are more peaceful; some people like the ones with lower tenderness, with heavier old fragrance and thicker soup color.

The more tender the tea leaves, the better the tea leaves. Assuming that all the tea leaves are tender buds, the tenderness is sufficient and the taste is sweet enough, but the tea leaves will not be resistant to drinking and will soon lose their taste.

The quality of Pu-erh tea is usually determined by three factors: raw materials, production process, and tea storage.

In addition, different processing details of Pu-erh tea and different storage environments will also have a certain impact on the quality of Pu-erh tea. Therefore, Pu-erh tea is not a high-grade tea, but a good tea.

13. Pu'er "pressed tea" is not afraid of peculiar smell

Some people think that the tea product is pressed relatively tightly, so it cannot absorb the odor. This is a wrong understanding of Pu-erh tea.

Although Pu-erh's "pressed tea" presses the tea leaves into shape through hundreds of tons of pressure, the fact that the inside is not easy to absorb odors does not mean that the outer surface cannot absorb odors.

When storing Pu'er "pressed tea", be sure to isolate it from odorous items.

14. The higher the altitude, the better the Pu-erh tea

of course not! High altitude places not only have ancient tree tea, but also Taiwanese tea. Is the quality of Taiwanese tea at high altitude better than that of ancient trees at low altitude?

The quality of Pu'er tea is related to many factors. Let's not talk about the production process. From the perspective of the Pu'er tea tree itself, it is related to the variety and age of the tree, as well as the growth environment, sunshine, temperature, humidity, soil and other factors. Mountain top taste will be different.

The high-altitude natural environment means that the temperature difference between the local spring nights is large, and the tea trees can better perform photosynthesis, absorb and accumulate a large number of nutrients, thereby improving the freshness of tea leaves.

However, everything requires moderation. Too much. The altitude is too high and the temperature is too low, which is not conducive to planting tea trees, and it is easy to freeze the tea leaves. Therefore, don't blindly believe that "the higher the altitude, the better the tea".

But one thing is certain: the quality of ancient trees in the same tea area will be better at higher altitudes.

15. The court tea is the emperor's tea

For the emperor's deep palace, the world is always thinking: the emperor's food and drink are naturally the best, so the emperor's tea, there is no doubt that it is the best, not Pu'er cooked tea. So there is a saying about court Pu'er tea.

As everyone knows, the concept of "Palace Pu'er Tea" first appeared in 1999.

People see the so-called imperial pu-erh in the market, and they are generally cooked teas with very delicate ingredients. And this cooked tea technology was not born until the 1970s. That is to say, the court Pu'er never had the opportunity to take it to the palace as a gift, and the emperors never really drank it.

16. The "yellow flakes" in Pu'er tea are useless

Many people equate "yellow flakes" with "dead leaves". Not really, and it's very useful.

The color of the soup is orange-yellow, the taste is neither bitter nor astringent, silky and smooth, and the fragrance is unique, and it is not as irritating to the stomach as the young leaf tea. Because the leaves of the big tree are rich in substances, the yellow flakes are already very delicious in those days. The mellow quality characteristics of Chen Yue, aged yellow flakes, are more charming.

During the storage process, the aging speed is relatively fast, which can make the tea soup more mellow and sweet, and the aroma can be easily transformed into woody and old aromas.

17. The brewing water temperature of Pu’er tea is required to be 100℃

The control of water temperature is very important for the display of tea properties. High temperature helps the rapid extraction of tea flavor, but it should be noted that high temperature can also easily brew the bitter taste of tea, so determine the level of tea water temperature, which must be different from tea to tea.

Generally speaking, the water temperature for brewing Pu-erh tea can be determined according to the year of the tea. For new-born tea, the water temperature is usually around 85°C. With the growth of the year, the water temperature can be moderately increased. For teas that are more than five years old, you can try to use boiling water.

Boiled water is generally used for cooked tea.

18. Pu'er raw tea is equal to green tea

Whether raw Pu-erh tea is green tea or not has become a big doubt for many people who first know Pu-erh tea.

In the past, Pu'er tea was not divided into raw and cooked, it did not belong to black tea or green tea, it was more like an independent variety. After the success of the modern Pu-erh tea stacking fermentation process, people have subdivided Pu-erh tea according to different processes. Naturally fermented tea is classified as raw tea, and artificially fermented tea is classified as cooked tea.

Pu-erh raw tea and green tea are similar in color and taste, and both are cold in terms of tea properties, but they are different types of tea with many differences.

There are four ways to kill green tea, drying green tea, roasting green tea, frying green tea, steaming green tea, and the definition of Pu-erh tea clearly points out that it is made of sun-dried green tea from Yunnan big-leaf species as raw material, so from this point of view, raw Pu-erh tea is It does have something in common with green tea.