Many people saw the pictures of me going to help people dispense medicine during the peak of the epidemic, and I believe they became interested in learning about Pu’er tea. I’m not worried about the high-risk concentration. Who gave me the courage?
In fact, this is nothing to worry about at all, it is completely based on the relationship of history, because in history Lu Yu himself He was engaged in the tea business in the high incidence of the epidemic. He himself is not a doctor, but he can still help people to treat diseases. If there is no detailed theory and traditional Chinese medicine technology, I believe that he will not help people to cure diseases. Later generations, Rong Xi Zen master, in the record of eating tea and keeping health, it is even more impossible to recognize the text of the “Tea Classic”, nor will tea be defined as the medicine for all diseases, the category of the last generation of spiritual medicine.
And modern people believe that the past is the past and the present is the present, which cannot be confused. The medicinal properties of tea have already happened like traditional Chinese medicine. Changes, so, can’t generalize, so to speak, but if you can demonstrate Lu Yu’s technology, then what doubts do you have? So, today’s scientifically said Pu’er tea is very different from traditional Pu’er tea. How do we understand Pu’er tea?
To understand Pu-erh tea, beginners generally experience it through the existing scientific standard tea. Tea, we have said before that the purchase of Pu-erh tea is a problem. To drink real Pu-erh tea, you need to find a new raw tea that promises that Pu-erh tea will not hurt your stomach. Without such a promise, such Pu-erh tea is poisonous. It’s not good for your body, drinking more is not good for your body. What I want to say here is that I’m not forcing you to drink my standard tea. I’m just saying that I am here as a shortcut and the only way to go, because I can’t find it. A vocabulary to summarize this problem, and later to explain why it must be learned from me, not from scientific standards.
So, is there any way to learn traditional tea through existing knowledge? Regarding this issue, I have also thought of many ways, but it is very difficult, because to learn traditional tea, it is necessary to ensure that it does not hurt the stomach. This is the first point. Today’s scientific tea and raw tea are said to hurt the stomach, so here is the first question. That is, hurting the body also violates the standard of “serving tea” described by Lu Yu, that is, tea needs to have medicinal effects, and if it has an effect, it must meet the requirements of long-term consumption, strength, and joy. If it hurts the body, then what? Will it be powerful? Maybe in the short term, but in the long term? So, now that there is no tea that meets the standard, how to learn traditional tea, and how to arouse interest? In addition, it is necessary to explain that Lu Yu is a tea addict. If he is a tea addict, he must drink a lot of tea. If the quality cannot be guaranteed, the dose of 100 ml will hurt our body, right? Therefore, to practice, Pu’er tea must meet Lu Yu’s standards.
So, how do we learn? If we can’t do it in practice, we can still do it in theory, so how can we learn theory? If we follow the existing standards, the more we learn, the more crooked the Pu’er tea is. After all, the existing tea will give us a spell, the standard. The existing standard is cooked tea. The standard for recognizing raw tea was in 2007. It used to be called green cake. From 2005 to 2007, we will see the word “green cake”, so the name is not the name for drinking tea. Let’s not worry about it first. In theory, we should focus on the key points. For example, what is the difference between raw tea and cooked tea? It is also stated in my article that raw tea and cooked tea are identified by the color of the new tea soup of the year. Yellow is raw tea, red and pig liver color is cooked tea. This is the most standard, because with the Years, changes in temperature and humidity gradually turn red, but the bottom of the leaves is still dark green. To make raw tea mature tea, it is necessary to make dry tea change color under extreme temperature and humidity, and this is only what the eyes can see. , To really mature tea, it also needs to have the taste of cooked tea. This is based on normal storage. Even in Guangdong, it takes about eight to ten years.
Therefore, beginners only need to distinguish between raw tea and cooked tea. As for the aroma, taste and leaf bottom of tea, we You can get the feeling by looking at the eyes, smelling the nose, and tasting the mouth. There is no need to identify the blending of the raw materials, the mountain to which they belong, etc. Why? Because even if we can identify the aroma and taste of tea, how can we identify that the aroma and taste formed by these ingredients are healthy? Is the aroma and taste of tea healthy? Make up your mind about the scientific tea question I mentioned earlier, do you understand it? So how much is the value of such mountain tea, blended tea, no matter how good the aroma and taste are? Under such a value, how meaningful is it to expand this knowledge infinitely from this plane? Do you think that spending money, time, energy, and health on such a value is in line with your needs? So, how much money, time, and energy are you willing to spend to ensure your health?