普洱茶藏茶口诀 越陈越香

优茶优艺，越陈越香。

分类分室，离地离墙。

适度通风，隔味避光。

温二三十，湿六七十。

立秋透气，上下换防。

北忌地暖，南防回南。

老要密封，新宜舒放。

每年试饮，纠偏归常。

青牛口诀，普茶安藏。

口诀释义

优茶优艺，越陈越香。

越陈越香是历史给普洱茶加的冠冕。1964年故宫博物院清理清宫贡品，发现了金瓜普洱茶（型如金瓜）等贡品普洱茶，这百多年的普洱茶竟然还完好无损，不仅汤色“红艳明亮”，更是“陈香显”韵（2007年专家品鉴评语）！真是奇迹！这也是越陈越香的由来。

但，并不是所有普洱茶都能够越陈越香。现在很多采用绿茶工艺制作的所谓＂普洱茶＂，二三年之后，便如普通绿茶一样滋味全无。

所以，优茶＝好的原料，青牛君认可的是高山古树春料；优艺＝良好的传统工艺，再加之干仓存放，才可达穿越时间，陈而香之效！

高山古树

分类分室，离地离墙。

因为茶叶本身结构原因，茶是最容易串味的，不同茶类要分在不同的物理空间中存放。如紧压熟茶，往往堆味会持续若干年才会消失，因此，如与生茶存放一起，就会大大影响生茶的滋味口感，慎之！不仅普洱生茶与熟茶要分室存放，与黑茶、绿茶等其他茶类也要分室贮存。

最近几年，各地极端天气出现得愈加频繁。各地茶叶市场水淹浸泡等新闻不在少数。存茶时，要将存茶架空离地、离墙各30CM以上，以保证特殊气候或意外发生时，存茶处在一个相对安全的环境中。

适度通风，隔味避光。

中国幅员辽阔，各地气候相差悬殊。本口诀讲的是普遍规律。收藏普洱茶的房间，大部分时间应是相对密闭的，但在雨季或大的雨水之后，房间出现过度闷、湿、不悦味道时，要选干燥天气的时候，开窗通风，换取新鲜空气。

存茶要避免阳光直晒，更要注意远离异味源。普洱茶和所有的茶一样，因为茶叶特殊的微结构，吸附能力极强。由是，异味会造成其难以逆转的重大影响。紧压茶，尤其是铁饼，对环境的变化和抵抗力就相对好很多。

原箱保存

温二三十，湿六七十。

在存茶环境控制方面，温度宜控制在20～30度。湿度控制在50～70％，一定的湿度有利于普洱茶的陈化。北方一般达不到这样的湿度，可谨慎使用加湿器增加湿度，但一定严格控制在70％以下。

有人说，存储普洱茶的环境：人待着舒服，茶也会舒服。青牛君非常认同这句话。

立秋透气，上下换防。

除了室内有闷味等情况需要通风换气外，每年立秋之后，天高晴爽之际，可开窗换气，以增加新鲜空气的流通。

在多层储存架上存储的普洱茶，在立秋后换气的同时，可以上、中、下层的存茶相互调换存放位置。

多层存储

北忌地暖，南防回南。

我国南、北都有些极端天气。北方寒冬，这些年基本均为地暖，如果茶叶放在纸箱等包装内，直接接触地暖，则茶相当于被不断加温，干燥、高温不仅影响了茶的转化，也会使茶的滋味大减。

南方则有回南天，地面出水，墙体渗流水也是有的。如果茶叶包装置于地面或者紧靠墙壁都是很危险的。因此，存茶时，至少要离地离墙各30CM以上，以保证存茶处在一个相对安全的环境中。

老要密封，新宜舒放。

按照国家团体标准，普洱茶10年～20年为中期茶，20年以上为老茶（青牛君认为30年以上才算老茶）。老要密封，是指老茶经过20年以上的陈化，可以相对密封存放。密封存放前，首先应检查其是否干燥。建议选在秋高气爽的秋季密封，不要在湿热的夏季，尤其是雨季包封。

新宜舒放，是指十年以内的普洱茶，不宜密封保存。最好就保持其整提（笋壳包装）或整件（纸箱包装）原包装不拆，分类分室、离地离墙存放。

新宜舒放-原箱保存

每年试饮，纠偏归常。

如果您收藏了很多种类普洱茶，建议每年试品1-2次，每季度1次当然更好。以便及时发现仓储中可能存在的问题，并针对性的＂纠偏＂。千万不要放任自存。如果不能做到定期试品，至少要经常检查储存空间的气味、湿度、温度等关键指标。否则，一旦出现大问题而未能及时发现，可能会让多年心血付之一误。

如果存储量少、品种少，不妨多喝几次，一方面把控存储质量，另方面多体会这款茶随着时间不断陈化的乐趣，有雅趣的可以做一书面记录，香气变化了，滋味变化了，新的口感出现了等等。普洱茶带给茶友的时间滋味，是其他茶类难以体验的。

青牛口诀，普茶安藏。

青牛君的普洱茶藏茶口诀是普洱茶储存的一般规律，也是核心要点。照此收藏，基本不会出现质的问题。以上口诀同样适用于家庭存茶。各位如果有什么藏茶秘诀，不妨留言分享。或者青牛君口诀中有何不妥，欢迎指正。

Excellent tea and excellent art, the more old it is, the more fragrant it is.

Classify the room, off the ground and away from the wall.

Moderate ventilation, odor and light.

Twenty or thirty warm, sixty or seventy wet.

Beginning of autumn to breathe, switch defenses up and down.

The north is forbidden to warm the ground, and the south is defended and returned to the south.

The old should be sealed, the new should be comfortable.

Taste the drink every year, correct the deviation and return to normal.

Qingniu formula, Pucha Anzang.

Interpretation of formulas

Excellent tea and excellent art, the more old it is, the more fragrant it is.

The more old it is, the more fragrant it is, the crown added by history to Pu-erh tea. In 1964, the Palace Museum cleaned up the tributes from the Qing Dynasty, and discovered gourd Pu'er tea (shaped like a gourd) and other tribute Pu'er teas. Pu'er tea, which has been in existence for more than a hundred years, is still intact. 2007 Expert Tasting Comments)! What a miracle! This is also the origin of the more old and more fragrant.

However, not all Pu-erh teas can become more fragrant with age. Nowadays, many so-called "Pu-erh tea" made with green tea technology will have no taste like ordinary green tea after two or three years.

Therefore, excellent tea = good raw materials, Qingniu Jun recognizes the spring materials of alpine ancient trees; excellent art = good traditional craftsmanship, coupled with dry warehouse storage, can achieve the effect of passing time and aging!

alpine tree

Classify the room, off the ground and away from the wall.

Because of the structure of tea itself, tea is the easiest to smell, and different types of tea should be stored in different physical spaces. If you press the cooked tea tightly, the smell will last for several years before disappearing. Therefore, if it is stored together with the raw tea, it will greatly affect the taste and taste of the raw tea, so be careful! Not only raw Pu'er tea and cooked tea should be stored in separate rooms, but also other teas such as dark tea and green tea should be stored in separate rooms.

In recent years, extreme weather has become more frequent everywhere. There are many news such as flooding and soaking in tea markets around the world. When storing tea, the tea should be stored above the ground and 30cm away from the wall, so as to ensure that the tea is stored in a relatively safe environment in the event of a special climate or accident.

Moderate ventilation, odor and light.

China is a vast territory, and the climate varies greatly from place to place. This formula speaks of general laws. The room where Pu-erh tea is stored should be relatively closed most of the time, but in the rainy season or after heavy rain, when the room is too stuffy, wet, and unpleasant, choose dry weather, open the window to ventilate, and exchange for fresh air .

Store tea to avoid direct sunlight, but also pay attention to keep away from the source of odor. Pu-erh tea, like all teas, has a strong adsorption capacity because of the special microstructure of tea leaves. As a result, odors can have significant effects that are difficult to reverse. Squeeze tea, especially discus, is relatively much more resistant to environmental changes and resistance.

Keep in original box

Twenty or thirty warm, sixty or seventy wet.

In terms of tea storage environment control, the temperature should be controlled at 20 to 30 degrees. The humidity is controlled at 50-70%, a certain humidity is conducive to the aging of Pu'er tea. In the north, such humidity is generally not reached. A humidifier can be used cautiously to increase the humidity, but it must be strictly controlled below 70%.

Some people say that the environment for storing Pu-erh tea: when people are comfortable, the tea will be comfortable. Qingniujun agrees with this sentence very much.

Beginning of autumn to breathe, switch defenses up and down.

In addition to the need for ventilation when there is a stuffy smell in the room, after the beginning of autumn every year, when the sky is high and sunny, you can open the windows for ventilation to increase the circulation of fresh air.

The Pu-erh tea stored on the multi-layer storage racks can be exchanged for the storage positions of the upper, middle and lower layers of tea while ventilating after the beginning of autumn.

multi-tier storage

The north is forbidden to warm the ground, and the south is defended and returned to the south.

There are some extreme weather in the south and north of my country. In the cold winter in the north, these years are basically under floor heating. If tea leaves are placed in cartons and other packaging and directly contact the floor heating, the tea is equivalent to being continuously heated. Drying and high temperature not only affect the transformation of tea, but also greatly reduce the taste of tea. .

In the south, there is Huinantian, where water flows from the ground and seepage water from the walls. It is dangerous if the tea packaging is placed on the ground or close to a wall. Therefore, when storing tea, it should be at least 30CM from the ground and the wall to ensure that the tea is stored in a relatively safe environment.

The old should be sealed, the new should be comfortable.

According to the national group standard, Pu-erh tea is considered to be medium-term tea for 10 to 20 years, and old tea for more than 20 years (Qingniujun believes that more than 30 years old tea is considered old tea). It is necessary to seal the old tea, which means that the old tea can be stored in a relatively sealed manner after being aged for more than 20 years. Before storing in an airtight container, first check that it is dry. It is recommended to choose to seal in the autumn when the autumn is high and cool, not in the hot and humid summer, especially the rainy season.

Xinyishufang refers to Pu-erh tea within ten years, which should not be sealed and stored. It is best to keep the original packaging of the whole package (bamboo shell packaging) or the whole piece (carton packaging) without dismantling, and store them in separate rooms, away from the ground and away from the wall.

Xinyishufang-Preserved in the original box

Taste the drink every year, correct the deviation and return to normal.

If you have a collection of many kinds of Pu-erh tea, it is recommended to try 1-2 times a year, and once a quarter is of course better. In order to find out the possible problems in the warehousing in time, and "correct deviation" in a targeted manner. Never let it go. If it is not possible to test the product regularly, at least check the key indicators of the storage space such as odor, humidity, temperature, etc. frequently. Otherwise, once a major problem occurs and is not discovered in time, it may cost years of hard work.

If the storage volume and varieties are small, you might as well drink it a few times. On the one hand, you can control the quality of the storage, and on the other hand, you can experience the fun of this tea's continuous aging over time. If you are interested, you can make a written record. The aroma has changed. The taste has changed, new tastes have appeared and so on. The taste of time that Pu-erh tea brings to tea lovers is difficult to experience with other teas.

Qingniu formula, Pucha Anzang.

Qingniujun’s formula for storing Pu’er tea is the general rule of Pu’er tea storage, and it is also the core point. According to this collection, there will be basically no qualitative problems. The above formulas also apply to family tea storage. If you have any secrets to Tibetan tea, please leave a message to share. Or if there is anything wrong in Qingniujun's formula, please correct me.