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普洱茶有一个特殊现象,市场习惯将生产年代稍远并留存下来的普洱茶称为“老茶”。其中以“号级茶”“印级茶”为代表。一个有意思的现象是,对于这些茶没有采用“陈茶”的称谓,而是冠以“老茶”头衔,不仅仅是将普洱茶保质期无限延长,更有赋予更高品质的含义。实质上,“老茶”已成为最高品质或品茶最高境界的同义词。“老茶”概念的出现,其实与普洱茶“后发酵”有关。
Pu’er tea has a special phenomenon, the market is accustomed to producing the older and retained Pu’er tea called “old tea.” Among them, “grade tea ” “Indian tea ” as the representative. An interesting phenomenon is that instead of adopting the title of “Chen Cha” for these teas, the title “old teas” is not only an extension of the guarantee period of Pu-erh tea but also gives a higher quality meaning . In essence, “old tea” has become synonymous with the highest quality or the highest state of tea. The emergence of the concept of “old tea” is actually related to Puerh “post-fermentation ”.