Tea Analogs...oud

Discussion in 'Rising Phoenix' started by RisingPhoenix, Jun 17, 2019.

  1. RisingPhoenix

    RisingPhoenix Resident Artisan

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    Pulled this from one of the tea sites I follow. I felt it resonated a bit with some discussions we have here.

    In every industry there are Myths and Truths, Marketing and Reality. And in every industry - what is “best” is often in the eye of the beholder. I particularly like the suggestion to “drink the best tea your wallet can afford”. I might add - wear the Oud that best fits the moment.

    Don’t stress so much. Drink some tea. Swipe some Oud. After all - this stuff is about relaaaaaaxing ;)

    Enjoy!
    JK

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    17 false beliefs about puerh tea.

    Many people whose work is related to tea faced with various false beliefs about tea in general and about puerh in particular. I would like, of course, that in the tea world somewhere there would be an absolutely true source to which it would be possible to drop in and suck truth-tea truth, but alas. And in the homeland of tea there are some delusions. Many of them are also launched by marketers and smart sellers who skillfully play on the emotions of their customers. Intimidate poor-quality tea and not properly brewed or drunk at the wrong time the wrong person? Easily, in tea publics, which I look through every day, almost a third of the texts in this spirit. To arouse in a person a thirst to have an exclusive and thereby increase your status? There is such a thing. Promise fabulous enrichment, health - please. We are all human and we all have our own buttons.



    I wonder how different are the tea delusions of ordinary Chinese from ours? It was interesting to us too. Therefore, we have translated one article concerning misconceptions about puers. We tried to preserve the author’s presentation of the material, but it didn’t do without some additional explanations.



    1. Pu-erh are from large-leaf varieties and small-leaved varieties.



    Some merchants use this statement to cover up the defects of their tea, claiming that puer were made from small-leaved varieties.

    Truth: Pu-erh can be made only from Yunnan loose-leaf raw materials, tea pancakes from small-leaved raw materials are not called Pu-erh (as stated in GOST). Some trees seem to be small-leaved, but local botanists claim that all of these are population varieties of large-leaved trees. True, farmers among themselves designate trees as large-leaved and small-leaved. But as a matter of fact it is Big Big Leaf and Small Big Leaf.



    2. The emperors drank "Guntin Pu-erh" ("Palace Pu-erh").



    In fact, the emperors never drank the Gunting Pu-erh that we have under this name now. And this tea was never presented to the imperial court. In the market you can see that for the Guntins, usually very small raw materials are chosen.

    Truth: Shu Puers began to be produced in the 70s of the last century, and even more later, in the 90s.



    3. Shen puer slowly turns into shu puer.



    “After how many years, has Sheng Puerh become a shu?”

    Truth: Actually, no matter how Shen has changed, he cannot become a shu. Over time, it turns into an old sheng. Shu Pu-erh is made using wet skidding technology. Old Sheng and Shu Puer have several qualitative differences: lack of astringency and bitterness, the color of the infusion is dark red. Time cannot be replaced by technologies, for example, if you just leave the rice, it will become old rice, but not boiled.





    4. Puerny trees are divided into tall trees (qiao mu) and bushes (guan mu).



    In the Yunnan tea region, tea trees are old (lao shu), large (da shu), and plantation trees (tai di cha), but there are no differences in tree height, like the northern regions. Some argue that Pu-erh is only from tall trees. If you look at the root and the tea trunk, the plantation tea also belongs to the tall trees.

    Truth: The division into tall trees and shrubs is primarily due to sellers and their products, in order to raise the price of tea from tall trees compared to plantation teas.

    5. Puer produced only in the city of Puer.



    All produced Puer from the city of Puer.

    Truth: The main areas of production are: Puer, Lincang, Xishuangbanna, Baoshan.





    6. Plantation tea is worse than tea from big trees and worse than tea from old trees.



    Any comparison requires the same conditions, so it’s impossible to say in general that one tea is better than another, due to too many factors that can affect the growth of tea.Truth: When choosing a tea, there is no need to start from the plantation tea, or tea from large trees, or wild. Choose good tea, not expensive.

    7. Tea from plantations and tea from large trees have different prices due to the quality of the raw materials.



    But plantation tea from Banjang (a famous tea production site) costs more than tea from large trees from many other tea areas. There are two points here, the first is the quality of the initial raw material, and the second is the quantity of this raw material. The reason for the high cost of tea from large trees is a relatively small amount of production.

    Truth: It is worth moving away from the idea of drinking only tea from old trees, especially if you are not too good at what it should be. Try a different tea, buy some rare tea, expand your palette and sooner or later you will drink the best tea of your wallet.





    8. Initially, wild tea is better than planted wild.



    All the concepts of tea were established in order to distinguish between its quality and price. Due to the limited amount of wild tea, a method was developed for planting tea gardens in the wild. Generally, tea planted in the wild objectively, has a higher quality than tea growing in gardens, but this is not a prerequisite.

    Truth: Wild tea is good, planted wild is not bad either. The theory is not so important as the importance of drinking good tea of any origin.



    9. The raw material for puerh is maocha (raw tea) which has been dried in the sun.



    In general terms, this statement is true, but due to the rainy climate of Yunnan, drying all the raw materials in the sun until its full natural drying is not possible. A lot of tea goes through the process of artificial drying indoors. Although GOST claims that drying in the sun is a necessary step in the manufacture of pu-erh, it is often impossible to produce tea in accordance with this.

    Truth: Only by understanding the technological process of producing pu-erh, one can feel the taste of the differences in each individual tea-making stage. This also shows the importance of manufacturing technology.



    10. Shu Pu-erh and Sheng Pu-erh are completely different teas.



    Shu Puer and Sheng Pu-erh are different concepts regarding their technology. Often they are assigned to different groups of teas, based on the difference in their processing.

    Truth: Though the processing of shu and sheng is different and results in products differing in taste, aroma and appearance, these are all representatives of one large group. Moreover, much of the processing is the same.





    11. Large plants are better than small enterprises.



    This is a very dubious statement, it can be said that large plants have the capacity and equipment to produce good tea, however, these conditions will not necessarily lead to the production of good tea. Only after the introduction of quality standards, the production of large plants began to be appreciated, and the number of small enterprises was reduced. Small businesses that want to continue to exist, you need to make a lot of effort and improvement to bring matters in order, to meet modern standards.

    Truth: Traditionally, Pu-erh was made entirely by hand or in small enterprises, but nowadays, according to food hygiene standards, it is necessary to create a hygienically clean working environment. When viewed from the standpoint of product quality, large production is unlikely to have superiority over small ones in this respect, the main thing here is where and from whom the plants purchase raw materials, how they are stored and processed. In this connection, when choosing a tea, you should not look only at the cover and the name of the brand, you need to look at the tea itself, drink and appreciate.



    12. Pueras are divided into a dry warehouse and a wet warehouse.



    The place of storage of tea has a direct impact on its aging. Traditionally, Pu-erh was only stored in a dry warehouse. The wet warehouse was created by unscrupulous merchants who need immediate benefits. Such a warehouse is a kind of artificial sovereign, which violates the natural rules of aging.The best conditions for aging pu-erh is a clean, dry, ventilated place.

    Truth: It is better to choose cheap tea from a dry warehouse than expensive tea from a wet one.





    13. Good raw materials for Pu-erh are in great demand; many manufacturers cannot purchase it.

    Pu-erh is not a commodity that has just begun to develop in the market, it cannot be difficult to access, except for premium-grade raw materials, which really does not reach all industries. In an era of economic prosperity Puerh is not an indispensable tea, so there is no shortage of it.

    Truth: Speculating on the scarcity of raw materials is nothing but an attempt to raise the price of your tea, you should not ignore the rarity of raw materials, but you should not give it too much importance.





    14. Pu-er becomes more aromatic with age, becomes more expensive with age.

    Investing in stocks is not as good as investing in puer. Pu-erh is the only tea that has no shelf life.

    Truth: Puer, due to its processing, may become more fragrant with age, nevertheless it remains a drink and sooner or later its best time passes. It should not be used as a tool for making money. Some people can earn extra money on collecting puers, but this does not mean that any tea is suitable for this.



    15. For a long time, the Puer did not correspond to its real value, so now it has soared in price.

    There was a time when a good Puer was considered low-grade tea, but now just began to return to its real cash value.

    Truth: Like unrecognized talents, the price of a commodity depends not on something specific, but on the balance between supply and demand. Previously, Pu-erh was consumed by a small number of people, the market was oversaturated with supply, as a result of which it was sold cheaply. To date, Pu-erh has gained unprecedented popularity and a small number of scarce teas are sold for good money, but this cannot serve as an indicator of the importance and high cost of tea as a whole.

    16. The health benefits of puer are associated with high quality raw materials.

    Good ecology and good growth conditions of Pu-erh affect quality. Wet staining and post-fermentation ensure the exclusivity of the puer, including its health benefits.

    Truth: Any fermented tea may contain beneficial substances. Reduce blood lipids, blood pressure, promote weight loss, have a cosmetic effect, prevent atherosclerosis, etc., all of these properties are inherent not only puerma. At the same time, one should not expect the effectiveness of the drink to a comparable level with drugs.





    17. The older puer, the stronger its beneficial properties.

    The longer Puer is stored, the better it becomes, and every old tea has a healthy effect.

    Truth: Experts believe that old teas, which are more than 40 years old, lose all active elements. Currently, there is enough old tea on the market. Teas from the 30s, 40s, 70s and 80s are available everywhere. At the same time, a very large part of these teas is a frank fake, and some of them are completely spoiled by teas of other types. So this tea is more harmful than useful. Be careful, do not give in to the desire to get everything from tea - pleasure, health and prestige from drinking supposedly very old tea.



    Here is one of the Chinese pueru experts who shared such considerations (his name is not indicated in the article, but you can contact him at We Chat and discuss your concerns).



    And what does your experience tell you, how many false or incomplete beliefs have you encountered?

    Or maybe you disagree with something?



    Source: 茶叶知识网, https://mp.weixin.qq.com/s/GGVzvWPaGHC_FXCA0Feuzw



    Translation: Dmitry Karatanov.

    Adaptation: Anastasia Ofitserova.

    Photographer: Roman Zakrevsky.
     
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  2. Edward jay Bullock

    Edward jay Bullock True Ouddict

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    Wow! A great read. Makes me want to go have a cup of tea this morning
     
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  3. RisingPhoenix

    RisingPhoenix Resident Artisan

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    I think you’re on the right trek!
     
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  4. VPhong

    VPhong Oud Tea

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    Thanks for sharing @RisingPhoenix I couldn’t agree more – “drink the best tea your wallet can afford”, ‘wear the Oud that best fits the moment” Glad to see an interest for puerh tea reach this forum. I find the combination of tea and oud can be quite wonderful and deeply relaxing.

    As a puerh enthusiast who has been trading/collecting old teas for almost 20 years I would say the world of tea is just as confusing/layered/complex as the world of oud, perhaps more so as we don’t have such an open/sincere/knowledge sharing forum like Ouddict.

    I tend to abhor blanket statements on tea as there are too many variables at play for it to be useful. Furthermore it is too often used to push commercial interests or stems from ignorance and quick judgment. The different types/categories of puerh tea make for a diverse and wide-ranging spectrum of characteristics for the tea lover to explore and appreciate. Each has their positive/negative points and their place amongst tea lovers. It really comes down to matching an individual’s preferences and criteria with the right tea.

    I feel the article doesn’t have a balance view on the subject of wet storage and old tea. Perhaps something is lost in translation. Or perhaps it is a personal preference not unlike how the character of barn or Meroke note triggers vastly different opinions and appreciation amongst oud lovers.

    Enjoyed seeing a tea article here :):nose::nose::nose:
     
  5. powdernose

    powdernose Oud Sprite

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    Quite a bit of overlap.

     
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  6. naturalpuerh

    naturalpuerh Whats this Oud About?

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    How to Judge the Quality of Cooked and Raw Pu-erh

    Pu-erh tea is mainly divided into Pu-erh cooked tea and Pu-erh raw tea according to the process. Pu-erh cooked tea has a higher degree of fermentation and is warmer. The raw tea has a low degree of fermentation and is cold. However, Pu-erh has always said that drinking old tea and storaging new tea is because the new tea undergoes natural fermentation as the storage time increases. As the degree of fermentation increases, the tea becomes more and more mild.


    Usually it is suitable for drinking Pu-erh tea in summer, but it can reduce fire, but people with cold constitution should be careful. In winter, it is more suitable for drinking Pu-erh cooked tea or aged Pu-erh tea, which can warm the body and warm the stomach.

    [Pu-erh cooked tea identification method]


    First, soup color: bright, red thick, reddish brown


    The soup is red and thick, and it is a high quality Pu-erh tea. Its color is like red wine. The color is dark red and reddish brown is normal, but if the soup is dark red, dark and turbid is inferior.

    Second, the aroma: distinguish between musty and scent
    Pu-erh tea will form a unique scent in its fermentation process. This scent is a kind of comprehensive aroma formed by various chemical components under the action of microorganisms and enzymes. It is close to longan, jujube and betel nut. Etc. In short, it is a pleasant aroma that is absolutely different from the mildew.
    Therefore, when purchasing Pu-erh cooked tea, you must pay attention to distinguish the smell. If there is musty, sour, or other odor, it is not normal.
    Third, the taste: alcohol, smooth, sweet
    The taste of Pu-erh tea should be mellow, smooth and sweet. No smell, comfortable taste. The so-called returning sweetness means that the tea soup is thick and irritating, and the tongue root has obvious sweetness after the entrance of the tea soup.
    [Identification of raw Pu-erh Tea]
    First, dry tea: blue black
    The dry tea of authentic Pu-erh tea should be a combination of black and yellow and white. In some years, the situation is black and red, brown, and yellow and white. The line should be a high proportion of the shape of the shuttle, and less of the sheet.
    At the time of purchase, if you see any green or even green tea, then it is probably not Pu-erh.
    Second, tea soup: light yellow, yellow
    The tea soup of Pu-erh tea should be light yellow, yellow, amber, and the color of the tea soup is warm. If you see green or dim colors, then be careful.
    Third, the tea bottom: yellow green, dark green
    The leaf bottom of Pu-erh tea is generally yellow-green and dark green, and its flexibility is relatively high and elastic. Moreover, the leaf bottom of Shengpu usually maintains a whole leaf shape, strips and tangles, and no mottling. At the time of purchase, if you see that the leaf bottom of the tea can not be fully unfolded, wrinkled, or motley, then it is probably not a good tea.
    Resistant-foaming is an advantage of Pu-erh tea. Brewing aged Pu-erh tea with a bowl or teapot can be used for more than 20 cups. The taste and color of the soup will gradually decrease with the increase of the number of bubbles. How to correctly identify the Pu-erh tea you drink into your mouth is good or bad, let's analyze it from seven angles:

    1, sweetness
    This kind of sweetness is the direct expression on the tongue after the entrance. Don't talk to the back. Its sweetness is elegant and sweet, and it is often concealed by returning to sweetness. After drinking tea for a certain period of time, it can separate the tastes. It is difficult for new tea customers to taste. The sweetness is also a good or bad point, but it is not the key.
    2, tea soup
    Tea soup is one of the keys to identifying endoplasmic richness. Identification of the consistency of the tea soup should not be judged by a little bit of tea soup. The tea soup should be tried a little bit to drink some of the mouth, and then swallowed in the mouth for a week, one can feel the viscosity of the tea soup, and the second can feel the fullness of the tea soup. And its smoothness.
    3, back to sweetness and watering
    Back to sweetness and watering are the basic tastes of tea. For example, Taiwanese tea returns to sweetness and watering is relatively fast, but the persistence is poor. Generally, it begins to weaken after 6 bubbles. The taste of ancient tree tea is relatively stable, fast and lasting.
    4, bitter
    Bitterness is also the key to distinguishing tea. Bitterness is the nature of tea. Any tea has it, but there are only two reasons for it:
    1. One is that the tea tree is younger, the nutrient absorption of the soil is less, and the other tastes are weaker. At this time, the originality is particularly prominent;
    2, the other is fertilization of tea trees, especially urea can quickly promote, but it will quickly change the soil structure, so it will increase bitterness;
    According to these two reasons, you can tell everyone that bitterness is definitely not tea, nor that tea is very stimulating. If you let it go for a long time, it will not be stimulated. Others say that it is wrong to say that it is not bitter or not. Can also be said to be the shortcomings of tea.
    5, throat rhyme
    Throat is also the key to distinguishing the quality of tea. It is also very important. The throat is the cool and comfortable feeling formed in the throat. This feeling will make your breathing more smooth, more comfortable, and will form the throat. Back to sweetness and watering, the feeling of staying in the fragrance for a long time, and when breathing, this charm will follow the entrance of the breathing belt. At this time, you will have the illusion, how can the throat taste sweet and fragrant.
    The throat rhyme is produced because when the tea is rich in internal quality, the taste of the tea will be accumulated in the throat when it is drunk. Some ancient tree tea can last for 20-30 minutes after drinking tea. The longer the throat is, the longer it represents. The internal quality is more.
    6, foam resistance
    When drinking, if one of the flavors is found to be weakened in any one of the bubbles, it is proved that the tea's resistance to brewing only reaches this point. The terraced tea will generally begin to weaken after 6 bubbles, and the ancient tea will continue. To 8-10 bubbles or above, the better ones can last up to 12 bubbles, so don't say that your tea can soak 20 bubbles, 20 bubbles you drink is the return of tea, the feeling of watering, and the bubble method When it is not standard, as long as the amount of tea is increased, the water will stop heating after boiling, and it can be soaked for a long time. It is a tea shop flicker tea special language; the bubble resistance determines the stability of the tea, the better the bubble resistance, the stability is higher.
    7, stability
    Through the identification of the resistance to foam, the stability of the tea can be obtained. The higher the stability, the more abundant the endogenous quality of the tea is, and the later storage can be stabilized to obtain the late stage, so it can be proved Many tea drinkers say that cheap new teas are irritating after they are bought back. After a few years of aging, they are good to drink. When the original tea does not have the internal quality, what kind of substance is used for aging? So the tea should be taken inside. The richness of the quality is fundamental, the endogenous quality is rich and the tea is stable, and the tea is stable and can be obtained in the later stage. Pu-erh tea is vital, and tea also has a gestation period like a human, infancy, juvenile period, Adolescent, strong, middle-aged, old-age, and old-aged tea will slowly die away. In addition to production, tea is also very important for post-storage.

    Source: https://www.naturalpuerh.com/blog/how-to-judge-the-quality-or-cooked-and-raw-pu-erh/
     
  7. naturalpuerh

    naturalpuerh Whats this Oud About?

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    Yuechen Yuexiang The Classic of Pu-erh


    Yuechen Yuexiang is the most important concept of Pu-erh tea, the more the more fragrant and fragrant, the beauty of Pu-erh tea time. Under the time of quenching, the unique beauty of Pu-erh tea is achieved. However, the concept of “Yuechen Yuexiang” is not out of nothing, but In the long process of the development of Pu-erh tea, practitioners have made ingenious summaries from the experience of production and sales. When studying the history of Pu-erh tea, the texts that can find “Yuechen Yuexiang” are limited, and it is more difficult to find out about “ The word "the aged is more fragrant".

    At present, the majority of people say that the Yuechen Yuexiang, the majority of people think that the author of the book "Pu-erh Tea", Mr. Deng Shihai, presented the paper "On the Yuechen Yuexiang of Pu-erh Tea" at the International Symposium on Pu-erh Tea held in 1993. Later, it was fully elaborated in Deng Shihai's book "Pu-erh Tea". With the warming of Pu-erh tea, “Yuechen Yuexiang” has become a defining and popular word, and it has become an important reason why Pu-erh tea is deeply loved by tea consumers.

    However, by consulting a large number of Pu-erh tea books and related literatures, the author finds that the concept of “Yuechen Yuexiang” is neither the first creation of Deng Shihai nor the first time to submit it. In 1993, the data collected so far can be traced back to at least 1940s.
    The more fragrant and fragrant in the seven-cake era:
    The concept of Yunnan tea " Yuechen Yuexiang " was first seen in the Ming Dynasty Li Yuanyang wrote in "Dali Fu Zhi": "(Dian Cang) tea, the tree is high, the taste is not reduced, the age is long, the taste is more fragrant", this is the Dali Sentong tea; in 1917 "Lunan County", praised Yiliang Baohong tea "the longer the better the Tibetan", of course, these words can not be used as evidence of Pu-erh tea " Yuechen Yuexiang ", but It can be said that "Chen Tea" has its own unique taste, and some people like Chencha.

    A large-scale description of the “Yuechen Yuexiang” appeared in the article “Reminiscences of Thai-Myanmar Business” written by Ma Yuxiang in the early 1960s:
    "Our export of tea has been highly valued during the War of Resistance. It has brought us a lot of profits. The seven-cake tea produced by Yiwu and Jiangcheng is about four and a half pounds after each tube. The better brands include Song Yuan, Song Shang, Gan Lijun, etc., and later there are Tongqing, etc. There are more brands processed in Jiangcheng, but the quality is lower. The common saying is “washing horse back tea”. Unlike the taste of Yiwu tea, most of these teas are sold in Hong Kong and Vietnam, and some of them are transported from Hong Kong to Singapore, Malaya, Philippines, etc., mainly for overseas Chinese. Some teas are also sold in China. It is mainly Chinese
    New Year Tea. The most popular marketing port is Chen cha. The longer the tea is stored for a few years after storage, the longer the taste will be. The tea will even be stored for 20 to 30 years. Chen tea is the best thirst quenching and can be diverged. The climate in Hong Kong, Vietnam and Malaya is hot.
    After the overseas Chinese workers get off work, they often go to the tea house to have a cup of tea and eat snacks. This kind of tea can quench their thirst just by drinking a cup or two. ""

    Source: https://naturalpuerh.blogspot.com/2019/11/yuechen-yuexiang-classic-of-pu-erh.html
     
  8. naturalpuerh

    naturalpuerh Whats this Oud About?

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    Pu-erh tea Caffeine
    There are more than 400 kinds of substances in tea, the most important of which are: protein, alkaloids, amino acids, tea polyphenols, etc.

    Today we talk about the main ingredient in tea alkaloids, caffeine, which was first discovered in coffee. With the study of tea, the content of caffeine in tea is higher than that in coffee, and the content of caffeine in coffee is 1%-2. About %, and the content of caffeine in tea is about 2%-5%. It accounts for more than 95% of the total alkaloids of tea. Like the amino acids of tea, it is an important substance in the nitrogen cycle of tea plants. In fact, caffeine has a close relationship with the growth and metabolism of tea trees. Where is the new growth of tea, where the content of caffeine is more; the season of tea tree grows faster, and the content of caffeine in which season is more. The newer, more tender part of the tea tree contains more caffeine, and the caffeine will be decomposed as the growth time increases. Therefore, the older the raw material, the less the caffeine. The summer temperature is higher, the tea tree grows most vigorously, and the summer tea contains the highest caffeine.
    Most of Pu-erh tea belongs to large-leaf tea trees, and the sunshine time and temperature are more suitable for tea tree growth. The content of caffeine is the highest in tea, which is bitter than other regions and types of tea, especially new tea.

    The caffeine will decompose, and the caffeine that continues to grow will automatically decompose during the growth process. The main route is: caffeine or other purine----uric acid---allantoin----uric acid--- -- Urea - carbon dioxide (gas). However, the conversion of caffeine into the human body is not the same as: caffeine or other purines - jaundice - uric acid. Need to be taken out of the body through human metabolism.

    Caffeine has the effect of refreshing, clearing heat, reducing fire and relieving pain. Excessive intake of caffeine can cause excitement, convulsions and other reactions, so it is not appropriate to consume excessive caffeine. Caffeine is easily soluble in hot water. It has been proved that more than 60% of the caffeine in tea leaves is soaked in tea leaves for about 1.5 minutes. After soaking, the bitterness of tea can be reduced without affecting other ingestion of beneficial substances in tea leaves.
    Drinking tea as a healthy drink can achieve good health results through scientific and rational use.

    Source: https://naturalpuerh.blogspot.com/2019/11/pu-erh-tea-caffeine.html
     
    Last edited: Nov 7, 2019

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