“普洱茶越放越好喝，可以一直放上個幾十一百年”的，這不嚴(yán)謹(jǐn)，也不科學(xué)。我們可以說，由于原料不同，普洱茶比其它茶類更耐存放，在一定條件下的存放過程中，借著微生物的幫忙，還有可能越放越好喝。只是這種“好喝的變化”應(yīng)該是有一個時間區(qū)間的，不會無限制的呢！
There?is?a?saying?that?“the?taste?of?Pu’er?becomes?better?with?time,?and?it?can?even?be?stored?for?several?decades?and?even?one?hundred?years”,?which?is?neither?precise?nor?scientific.?It?can?be?said?that?due?to?different?materials,?Pu’er?is?more?durable?for?storage?when?comparing?with?other?kinds?of?tea.?Under?certain?condition,?the?taste?may?be?better?with?time?because?of?microorganism.?However,?there?should?be?a?time?interval?for?“the?change?of?taste”?and?it’s?not?unlimited!?
那么，在一定時間內(nèi)，在一定的保存條件下，為什么普洱茶越放越好喝，而其它大部分茶類就不行呢？這要從它們的鮮葉選擇說起。
Why?does?the?taste?of?Pu’er?become?better?under?certain?preservation?condition?within?certain?period?of?time??It?stems?from?the?selection?of?fresh?leaves.?
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普洱茶的原料是用云南大葉種的鮮葉來制作的，采制標(biāo)準(zhǔn)有一芽一葉、一芽兩三葉到三四葉，做成毛茶后，蒸壓成型之前還要進(jìn)行拼配，就是老嫩不同的毛茶按比例拼在一起，這樣才能保證普洱茶特有的風(fēng)味。也就是說，普洱茶不追求越嫩越好，而是老嫩合理搭配，再加上其大葉種的葉片內(nèi)容物質(zhì)豐富，所以才比較耐存放。
The materials of Pu’er are fresh leaves of large-leaf trees in Yunnan. Production standards include one bud with one leaf, one bud with two leaves, one bud with three leaves and one bud with four leaves. After making rough tea, blending is required before steaming. Blend aged and tender rough tea in certain proportion to ensure particular flavor of Pu’er. In other words, it does not mean that Pu’er is better if it is more tender. With rational proportion of aged and fresh tea, abundant substances in leaves of large-leaf trees, Pu’er is more durable for storage.
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普洱茶特有的品質(zhì)和陳香是在后發(fā)酵過程中形成的，一定時間后普洱生茶中的主要化學(xué)成分茶多酚，氨基酸，糖類等各種物質(zhì)之間發(fā)生變化，使得湯色，香味趨向于理想化，但是如果儲藏條件不當(dāng)或不講科學(xué)的無限期存放，這也必然降低其品質(zhì)。品質(zhì)達(dá)到至優(yōu)的普洱茶，若無限期的存放，必然使其茶葉中的有益成分逐漸分解，氧化，進(jìn)而失去普洱茶應(yīng)有的特殊風(fēng)味。故在普洱茶的存放過程中應(yīng)視情況而定，一般新的生茶可以存放6年以上，便可以得到較為滿意的品質(zhì)。而對于發(fā)酵過的“熟茶”，一般2-3年的存放就能升到較好的品質(zhì)風(fēng)味了。
Special quality and aroma of Pu’er are formed during post-fermentation process. After certain period of time, major chemical elements such as tea polyphenol, amino acid and saccharides in Pu’er raw tea change, which make liquor color and fragrance tend to be ideal. However, improper storage conditions or unscientific storage without deadline will certainly lower the quality. For Pu’er with superior quality, storage without deadline will gradually decompose and oxidize beneficial elements in tea, then special flavor of Pu’er will lose. Consequently, the storage of Pu’er should depend on specific situation. In general, fresh raw tea can be stored for over 6 years to get satisfactory quality. As for “ripe tea” after fermentation, the flavor will be better after storage for 2~3 years.
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當(dāng)然，存放茶葉的關(guān)鍵不是時間，而是茶本身的品質(zhì)，如果茶本身品質(zhì)好的話，那么存放久了自然會變成陳年好茶，當(dāng)然也與保存方法有關(guān)，科學(xué)合理的保存條件也是重要的。
Of course, the key for storing tea is not time, but quality of tea. If the quality of tea is good, the taste will be better with time. It’s also related to preservation method, as scientific and rational storage conditions are important.?
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今天，您喝茶了嗎？
Did?you?have?tea?today?
茶
茶是好東西，更何況是每天聆聽音樂3萬秒的快樂普洱！
Tea is a good thing, not to mention the joy of Pu er, which is listening to music for 30 thousand seconds everyday.
