The Dark Side of Tea Being Difficult to Sell: Good Tea Must Be Expensive! Tea Leaves Just Lie in the Warehouse Sleeping All Day Long.

Some things have an irresistible charm.

Fearless of time, with a longer life cycle.

For example, wines that become more fragrant with age, and some Pu-erh teas.

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You have made the tea too old, it's not better than when it was fresh.

A literary friend who loves wine and tea tried it after drinking tea and said:

This tea is too sweet. The flowers are rich in fragrance and honey-like sweetness, with a heavy scent of the cup. Tea soup enters the mouth clear and soft, almost no bitterness, scented fragrance into the broth, tongue bottom generate fluid, down the throat smooth and fresh, like tea breath from the throat outpouring, return sweetness lingering.

He said a lot and emphasized that it was good when fresh, but not suitable for storage, and the longer you store it, the less fragrant it becomes.

Looking at the feedback from his tea friends, Old Yang also felt deeply in agreement and said:

Icelandic mixed tea, 200 leaves in one cake (tearoom material was not expensive in 2017), Talk of a luxury brand from Chen Yexiang.

This type of small tree tea, within 510 years can drink it up, not to store. Just like fermented tea from the Icelandic wall, which has a high fermentation degree and no consideration for later conversion, drinking it within several years is okay.

Brother of Art saw Old Yang so honest, promptly cut off 10 kg.

Lao Yang asked cautiously: Didn't you drink too much today? Why save so much?

This guy started shouting, "I don't drink. I sit down with friends to write poetry and trade verses in the name of tea. This is what a life should be like! Just let go!" Perhaps it was just his good mood at the moment that made him add on: And also have limited quantities of Icelandic rhubarb ( single stalk) delivered, too."

Indeed it's only cultural people who can enjoy life, especially wealthy ones.

Old Yang wasn't stingy with customers who were so kind, and he decided to send two bottles of the first-grade Pinotage from his cellar and a book.

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Tea enthusiast: Pu-erh tea is too similar to wine.

Wine enthusiasts are as excited when seeing Burgundy as tea enthusiasts are over Pu-erh tea.

He said: Pu-erh tea is too much like wine - not only with charming flavor but also become more fragrant the older it gets.

They are like twin brothers, one with passion, the other with calmness. Burgundy is like Aveyron, a destination for tastes. The grandeur of old Chablis is like that of Italian Amarone, soft and firm iron.

The Menghai Pu-erh tea is similar to the French flavor, its position cannot be shaken. German white wine, with a hint of Li Bai's lightness, it smells like the first pot of spring tea in Iceland old village.

Just as Italian wines are often impossibly confusing, so too is the Puer tea of today. But confusion or not, those who love it will still trek mountain ranges to meet ancient tea trees and savor a gift from nature in every cup.

Most of the wine in the New World, (not all; Chile's Maipo Valley, for example, has some great aged wines too), like many tea table varieties, are meant to be consumed young and at their peak, within a short period.

Although unclear, you can feel as if an invisible hand has fashioned a similar drinker's fantasy in both East and West.

You can fall in love with wine, and also fall in love with Pu-erh tea. Enjoy the beauty to the extreme of this world's affairs, only those who deeply love it can feel such soulful enjoyment.

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Some could drink stronger tea and alcohol than others.

This guy got more and more excited, bombarding old Yang's phone with calls nonstop.

He said that time destroys beauty, yet time also brings good wine and tea more fragrance.

But bitter melon seeds are rare in the world. The tea and wine that become more exquisite than a white horse running through an abyss, are also few. In front of time, all the natural fragrance of tea and wine is limited.

No matter how good the wine or Pu'er tea is, they all escape from life's cycle: New wine and new tea, maturation to peak flavor, slow decline.

However, the cycle is different in length. Most new wine reaches its peak quality within 10 years. But the like of Lafite, Latour and Château Margaux wines which have an individual terroir can last for a much longer period of time.

This time, however, is a mere four or five decades at most. Even the mighty 82 Lafite has passed its prime some 37 years later. The rough Latour that makes you want to spit it out can still show its full majesty with a 30-year-old cup.

In the future, a Lafite 82 will still be very expensive, it's also a symbol of an era and an artifact. Just like today, tea connoisseurs look at first-growth teas and second-growth teas.

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Pu-erh tea, the more it's aged the more fragrant it is.

Speaking of tea, the literary friend changed his elegant tone and directly cursed:

I first discovered Pu'er tea 15 years ago. The tea merchant told me that the longer you age it, the more aromatic it will become. I was skeptical at first, but eventually believed him and stored many teas.

Ten years later, I opened it again. The taste was terrible. I found the tea vendor and scolded him, but he had already left his hometown and closed shop for good. He wasted a huge amount of tuition fees on me.

He said: Based on ten years of tea-drinking experience, a Puer tea that tastes better as it ages must meet the three conditions of raw materials, production techniques and storage. Only then will there be changes in the soup and throat in later years.

Good tea needs good raw material.

Literary brother said: I prefer the Pu-erh tea, the pu-erh tea want to be more mellow and fragrant with age, raw materials are quite demanding, need high altitude, old tea trees as raw materials.

We need natural conditions to be good, and this year's material is acceptable. We can't take it if there are too much rain like in Mengku last year.

Good craftsmanship is indispensable.

In Mengku tea, use high-temperature quick-frying method to make the fresh leaves kill all the enzymes in a short time.

The art old brother suddenly thought back to the past, with a more serious tone: "In 2021, I just went to tea mountain to supervise because I was afraid that others' craftsmanship could not meet my requirements. I said to the tea farmers who make tea: 'The pot temperature is not enough, cannot kill green.'"

To our surprise, the old man said his craftsmanship was taught by a master. I got so angry that on the spot I recited a poem: "Cats eat fish and dogs eat meat, a traditional tea farmer's craftsmanship is like Ultraman fighting monsters."

The old Yang listened to these poems with some amusement, but he thought the story of tea was much more interesting and asked: What happened next?

Later I had planned to buy 30 kg of old tree from him but his craft was smelly and hard, I'm not happy, so I don't want it.

He also said, "Actually, adopting low-temperature long brewing can reduce the bitterness and drink it all within two or three years. This tea isn't bad." I only choose old tree material to store this way, which doesn't fit my idea of the older the stronger the aroma is.

Tea-making techniques, don't go crazy with innovation. Some people's tea-making methods are like this: after killing green the tea leaves, they don't unfold it immediately, but instead steam the tea under high temperature to enhance its aroma. Such a tea is still fine to drink in two or three days.

But I want to keep traditional craftsmanship. Those who innovate recklessly are belittling their ancestors, thinking that with three strikes, they can surpass the old masters.

After hearing Old Brother's words, I finally understood in a flash of insight: truly, the master is at home among ordinary people.

In conclusion:

There is a saying in the tea circle: Ten out of nine do not understand tea.

If tea vendors took that as a creed, they should just quit while they're ahead.

Believe it or not, tea aficionados willing to spend several thousand yuan on a kilogram of tea leaves, are often more knowledgeable about tea than the people who sell them.

They bought tea from tea merchants out of trust, but if a merchant thinks they can deceive their tea friends by selling low-quality goods as high-quality ones, that's just too naive.

Many tea enthusiasts possess a profound understanding of the price system of Tea Mountain and are able to differentiate between good tea with rich flavor and those that are inferior.

They are just the absolute force in the high-end tea market.

There lies behind it a very harsh truth of the market:

The tea market is for entry-level and drinking top brand, for high-end millionaires to drink Icelandic old village.

People who truly love and understand tea, who are interested in exploring different flavors of tea, and have the means to afford them, are more likely to consume high-end teas.

However, many of the small and medium-sized tea merchants who make high-end teas are very self-absorbed. They think that the market is chaotic, everywhere fake and true, they have their hands on truly famous mountain trees, and only their teas are the best. Earning a couple of times more profit is reasonable.

Unfortunately: there is always a group of high-end tea sellers around every tea enthusiast who is willing to pay a premium for tea. It's the middle- to high-end teas that are most sought after.

So, for tea friends, do not play tricks and pretend to be good with inferior goods. Don't think you have a genuine ancient tree, don't buy it is the loss of tea guests.

Mountain tea trees are mostly in the hands of small and medium-sized tea companies. There are a lot of people doing real ancient tree teas, and the prices are cheaper too, but you think it's just expensive for others.

Sell good tea but don't be greedy, only a small profit will lead you to success.