Tea is so old-fashioned that it smells bad after looking at the tea in my hand.

As the number of tea drinkers increases, many tea enthusiasts have developed a habit of collecting and storing old tea. Meanwhile, some unscrupulous businessmen began to hatch a plan to make fake vintage tea to profit from it, making new entrants into the tea circle take advantage of this opportunity.

What is Lapsang souchong tea?

We often mention that artificially aging tea from the literal meaning is to make the tea leaves old, in fact, it means eliminating its unique features by special methods. The new tea itself is used to deceive the public and pass off as aged tea on the market.

How is tea aged?

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Potassium permanganate is a chemical agent with strong oxidizing properties, and some unscrupulous merchants often use potassium permanganate to soak new tea, making the new tea quickly oxidize and become old. Chemical-ripened tea may have certain harm to human bodies.

High temperature and high humidity aging

1, Spraying water to age tea in a humid environment: This is different from the traditional concept of tea storage. For pu-erh tea, the traditional method of removing warehouse aroma and impurities is "retention" (i.e., airing out or storing it in a purple clay pot). This process takes a long time.

The "wet storage" method, which involves pouring water on the tea leaves to increase moisture levels in a poorly ventilated environment, is an upgrade of the wet cellars. The new tea is placed in an area with poor ventilation, high humidity and low air exchange, relative closure and high humidity.

2. Aged with high-temperature and high-humidity drying (high-temperature sun-drying): This refers to the process of continuously sprinkling water on new tea under closed high-temperature drying conditions, allowing it to rapidly exhibit some characteristics found in old tea, such as an oily appearance and reddish-brown color, thereby achieving the goal of transforming new tea into "old tea." Iron box aging is a typical example. After placing damp fresh tea into an iron box, it is left exposed under direct sunlight where it is rolled back and forth, utilizing the high-temperature and closed environment of the iron box to achieve the effect of high-temperature drying and aging the new tea.

Three, Counterfeiting of packaging and expiration dates:

Giving tea the title of "treasured commodity" and "100-year-old tea", or claiming it is an heirloom from our ancestors, changing packaging and altering its history.

Four, fake borrowing and making do:

Blending is a tea processing method often used in Pu-erh tea, combining different origin and variety materials to complement the taste of each other, achieving an effect greater than 1+1, but now some unscrupulous merchants are adding low-quality tea to the blend for profit.

When tea counterfeiting occurs, it often follows changes over time. In a market filled with mixed and chaotic tea leaves, one must be careful when selecting to purchase it. Many times the real old tea is hard to find.