CN113310912A - Method for identifying authenticity of Pu' er tea - Google Patents
Method for identifying authenticity of Pu' er tea Download PDFInfo
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- CN113310912A CN113310912A CN202010119510.6A CN202010119510A CN113310912A CN 113310912 A CN113310912 A CN 113310912A CN 202010119510 A CN202010119510 A CN 202010119510A CN 113310912 A CN113310912 A CN 113310912A
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- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
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- G—PHYSICS
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- G—PHYSICS
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- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/0001—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00 by organoleptic means
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Abstract
The invention discloses a method for identifying the authenticity of Pu 'er tea, and relates to the technical field of Pu' er tea identification. Comprises identifying dry and wet bins, observing shape and hand pinching, smelling smell, observing color, observing soup color, tasting taste and observing soup. Firstly, the storage mode of the Pu ' er tea is identified, the dry bin is superior to the wet bin, then the Pu ' er tea is pinched by hands in shape, and then the Pu ' er tea is smelled, seen in color, seen in soup color, tasted and seen in soup.
Description
Technical Field
The invention relates to the technical field of Pu 'er tea identification, in particular to a method for identifying the authenticity of Pu' er tea.
Background
Pu' er tea, big arbor, up to 16 m, with micro-hair on the tender branch and white and soft hair on the terminal bud; the leaves are thin and leather, oval, brown green after the upper surface is dry, slightly glossy, light green at the lower surface, soft hair on the middle ribs, short and soft hair on the other parts, and baldness of old leaves; 8-9 pairs of lateral veins are evident above; axillary growth, and velveteen; bud 2, early shedding; sepals 5, nearly round, without hair on the outside; 6-7 petals, inverted egg shape, no hair; stamens are 8-10 mm long, are abscission-grown and have no hair; ovary 3 room, fuzz; the length of the flower column is 8 mm, and the tip is 3 cracks; a prismoid triangular sphere; each chamber has 1 seed, which is approximately circular and has a diameter of 1 cm; pu 'er tea is mainly produced in the areas of Xishuangbanna, Lincang, Pu' er, etc. in Yunnan province; the Pu' er tea is exquisite in brewing technique and drinking art, has rich drinking method, and can be drunk clearly and mixedly; the Pu' er tea has the advantages of orange and thick soup, high and durable aroma, unique aroma, strong and mellow taste and durable soaking.
The quality level of Pu 'er tea in the market is not uniform at present, as is well known, the Pu' er tea is more old and more fragrant, so that a plurality of counterfeit vendors can use the tea with short years to come up as old tea with long years, moreover, the counterfeiting means are numerous, especially the counterfeiting of the mature common is more serious, for example, the aging effect of the Pu-erh tea is accelerated by using the wet-storehouse fermentation, so that the tea looks the same as the appearance of old tea, and as a plurality of people can not know the identification of Pu' er tea, therefore, the Pu 'er tea which is fake or not enough for years is often bought, but the identification method of some Pu' er tea needs a plurality of instruments, the cost is high, the technology can effectively identify the truth of the Pu 'er tea, by pressing special lines when the Pu' er tea is pressed, whether the Pu 'er tea cake, the tea brick and the tea lump are produced by the enterprise can be identified through scanning, the purpose of identification is achieved, and the method for identifying the authenticity of the Pu' er tea in design has good market value.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a method for identifying the authenticity of Pu 'er tea, which has the advantages of convenience and rapidness in identification, low cost and the like and solves the problem that the Pu' er tea is not easy to identify at present.
(II) technical scheme
In order to realize the purposes of convenient and quick identification and low cost, the invention provides the following technical scheme: a method for identifying the authenticity of Pu' er tea comprises the following steps:
s1, identifying a dry and wet bin: the Pu ' er tea in the dry bin is firm and black and glossy, the Pu ' er tea in the wet bin is loose and has dark color and white frost on the surface or interlayer of the tea, the tea soup made by the Pu ' er tea in the dry bin is relatively transparent and oily and glossy, if the tea soup is turbid and dark, the quality of the tea is poor, the problems of counterfeiting and fake or storage in the wet bin and the like are solved, the leaf bottom stored in the dry bin is fresh and alive and has slight green color, the tea is relatively soft by hand touch, the leaf bottom stored in the wet bin is mostly dark chestnut or black, the leaf strips are hard in texture, if the leaf bottom is complete and relatively high in softness, the phenomena of hardness, erosion and the like do not occur under rolling, and the storage can be judged under the condition of the dry bin;
s2, shape observation and hand pinching: the new tea strip is dark green, the old tea strip is yellowish brown, the pekoe on the surface of the tea is gradually turned into golden yellow, the Pu' er tea cake, the tea brick and the tea lump are pinched by two fingers, the old tea can have a loose resilience feeling after slight force is exerted, and the thickness of the new tea is lower than that of the old tea and the new tea is compacted and does not rebound when pinched;
s3, smelling the smell: the Pu 'er tea cake is placed at the tip of the nose, the smell of tea leaves is deeply drunk, then the smell emitted by the tea leaves is carefully smelled for 10-20 seconds, the heap smell of the tea leaves for making the nose is remained within three years after the Pu' er tea cake is ripe, the smell is exhausted after more than five years, the fresh tea aroma is heavier than the old tea aroma, the old tea is old, the new tea aroma is bright and quick, the honey rhyme is obvious, and the green tea has a little novel green taste;
s4, color: the tissue paper is opened to carefully watch the inner quality and color of the tea leaves, the aged tea leaves slightly return to brownish red, and the aged tea leaves have darker color and gradually turn green into yellow or even brown;
s5, soup color observation: observing whether the standard color of the old tea has a liquor color like red wine or not, if the standard color of the old tea is the old tea, the old tea is turbid within three years, the old tea has a bright liquor color, the ripe tea turns red from brown, the raw tea turns yellow from green, and the raw tea turns red from yellow for more than ten years;
s6, tasting: the fresh tea has bitter taste, strong irritation and obvious bitter taste, the aftertaste promotes the production of body fluid rapidly and violently, the old tea has a mild taste and a mellow and smooth soup quality, and the aftertaste promotes the production of body fluid without the irritation of the fresh tea;
s7, finding soup: the old tea is more resistant to soaking than the new tea, the number of times of soup making is more than 10 for more than 5 years, the number of times of soup making is more than 20 for more than 10 years, and the number of times of soup making is less than 10 for the new tea.
As a preferred technical scheme of the invention, in S1, Pu' er tea in a dry and wet bin is identified, whether mould exists on the surface of the tea is observed, and the tea cake with the mould is wet bin tea.
In a preferred embodiment of the present invention, in S2, the appearance of the new tea is more apparent than that of the old tea, and the new tea is not apparent.
In a preferred embodiment of the present invention, in S3, the old tea has jujube flavor, aucklandia root, lotus flavor or ginseng flavor when smelling the odor.
In a preferred embodiment of the present invention, in S6, the fresh and ripe tea with a heavier pile taste and the old and ripe tea with a lighter pile taste are obtained.
In a preferred embodiment of the present invention, in S7, the number of times of soup discharge is counted until the color of the tea soup changes to transparent and colorless.
As a preferred technical scheme of the invention, when the Pu ' er tea is processed, the Pu ' er tea cake, the tea lump and the tea brick are pressed with special grains, and the Pu ' er tea can be identified for the production of the enterprise by scanning, so as to achieve the identification purpose.
(III) advantageous effects
Compared with the prior art, the invention provides a method for identifying the authenticity of Pu' er tea, which has the following beneficial effects: firstly, the storage mode of the Pu ' er tea is identified, the dry bin is superior to the wet bin, then the Pu ' er tea is pinched by hands in shape, and then the Pu ' er tea is smelled, seen in color, seen in soup color, tasted and seen in soup.
Drawings
FIG. 1 is a flow chart of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, a method for identifying the authenticity of Pu' er tea comprises the following steps:
s1, identifying a dry and wet bin: the Pu ' er tea in the dry bin is firm and black and glossy, the Pu ' er tea in the wet bin is loose and has dark color and white frost on the surface or interlayer of the tea, the tea soup made by the Pu ' er tea in the dry bin is relatively transparent and oily and glossy, if the tea soup is turbid and dark, the quality of the tea is poor, the problems of counterfeiting and fake or storage in the wet bin and the like are solved, the leaf bottom stored in the dry bin is fresh and alive and has slight green color, the tea is relatively soft by hand touch, the leaf bottom stored in the wet bin is mostly dark chestnut or black, the leaf strips are hard in texture, if the leaf bottom is complete and relatively high in softness, the phenomena of hardness, erosion and the like do not occur under rolling, and the storage can be judged under the condition of the dry bin;
s2, shape observation and hand pinching: the new tea strip is dark green, the old tea strip is yellowish brown, the surface of the tea is gradually turned into golden yellow, the Pu' er tea cake is pinched by two fingers, the old tea can have a loose resilience feeling by slight force, and the thickness of the new tea is smaller than that of the old tea and the new tea is compact and does not rebound when pinched;
s3, smelling the smell: the Pu 'er tea cake is placed at the tip of the nose, the smell of tea leaves is deeply drunk, then the smell emitted by the tea leaves is carefully smelled for 10-20 seconds, the heap smell of the tea leaves for making the nose is remained within three years after the Pu' er tea cake is ripe, the smell is exhausted after more than five years, the fresh tea aroma is heavier than the old tea aroma, the old tea is old, the new tea aroma is bright and quick, the honey rhyme is obvious, and the green tea has a little novel green taste;
s4, color: the tissue paper is opened to carefully watch the inner quality and color of the tea leaves, the aged tea leaves slightly return to brownish red, and the aged tea leaves have darker color and gradually turn green into yellow or even brown;
s5, soup color observation: observing whether the standard color of the old tea has a liquor color like red wine or not, if the standard color of the old tea is the old tea, the old tea is turbid within three years, the old tea has a bright liquor color, the ripe tea turns red from brown, the raw tea turns yellow from green, and the raw tea turns red from yellow for more than ten years;
s6, tasting: the fresh tea has bitter taste, strong irritation and obvious bitter taste, the aftertaste promotes the production of body fluid rapidly and violently, the old tea has a mild taste and a mellow and smooth soup quality, and the aftertaste promotes the production of body fluid without the irritation of the fresh tea;
s7, finding soup: the old tea is more resistant to soaking than the new tea, the number of times of soup discharge is more than 10 for more than 5 years, the number of times of soup discharge is more than 20 for more than 10 years, the number of times of soup discharge is less than 10 for the new tea side, and the number of times of soup discharge is calculated until the color of the tea soup becomes transparent and colorless.
Specifically, in S1, the Pu' er tea in the dry and wet bin is identified to observe whether the tea cake has mould, and the tea with mould is the wet bin tea.
In this embodiment, the wet chamber is humid in the environment suitable for fungus growth, so if there is mould on the tea leaves, the wet chamber tea is obtained.
Specifically, in S2, the appearance of the tea is more obvious than that of the fresh tea, and the appearance of the tea is not obvious, so that the tea is old tea
In this embodiment, the new tea leaves have much vellus hair due to the lack of years, and if the vellus hair is observed clearly, the tea leaves are new tea.
Specifically, in the step S3, the old tea has jujube flavor, radix aucklandiae, lotus flavor or ginseng flavor when smelling the odor.
In the embodiment, the puer tea has different production places and different storage places, so that the tea leaves have different fragrance, old tea can gradually generate various fragrances along with the lapse of time, and new tea can not.
Specifically, in S6, the tea with heavier pile taste is the cooked common new tea, and the tea with lighter pile taste is the cooked common old tea
In this embodiment, the ripe fresh tea is the tea just taken out from the fermenting chamber and the pile taste is heavier, while the ripe old tea is stored in a ventilated place and the pile taste becomes gradually lighter.
This pu 'er tea adds man-hour, presses special line through pressing pu' er tea cake, tea lump and during the tea brick, can reach the purpose of differentiation for this enterprise's production through scanning differentiation this pu' er tea.
The principle and the beneficial effects of the invention are as follows: when the Pu 'er tea cake is taken, firstly, the storage mode of the Pu' er tea is identified, the dry bin is superior to the wet bin, then, the Pu 'er tea is pinched by hands, the old tea of the new tea is judged according to hand feeling, then, the Pu' er tea is smelled, the color is seen, the liquor color is seen, the taste of the product is matched, and the soup is seen.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The method for identifying the authenticity of the Pu' er tea is characterized by comprising the following steps:
s1, identifying a dry and wet bin: the Pu ' er tea in the dry bin is firm and black and glossy, the Pu ' er tea in the wet bin is loose and has dark color and white frost on the surface or interlayer of the tea, the tea soup made by the Pu ' er tea in the dry bin is relatively transparent and oily and glossy, if the tea soup is turbid and dark, the quality of the tea is poor, the problems of counterfeiting and fake or storage in the wet bin and the like are solved, the leaf bottom stored in the dry bin is fresh and alive and has slight green color, the tea is relatively soft by hand touch, the leaf bottom stored in the wet bin is mostly dark chestnut or black, the leaf strips are hard in texture, if the leaf bottom is complete and relatively high in softness, the phenomena of hardness, erosion and the like do not occur under rolling, and the storage can be judged under the condition of the dry bin;
s2, shape observation and hand pinching: the new tea strip is dark green, the old tea strip is yellowish brown, the pekoe on the surface of the tea is gradually turned into golden yellow, the Pu' er tea cake, the tea brick and the tea lump are pinched by two fingers, the old tea can have a loose resilience feeling after slight force is exerted, and the thickness of the new tea is lower than that of the old tea and the new tea is compacted and does not rebound when pinched;
s3, smelling the smell: the Pu 'er tea is put at the tip of the nose, the smell of the tea is deeply drunk, then the smell emitted by the tea is carefully smelled for 10-20 seconds, the heap smell of the tea for making the nose is remained within three years after the Pu' er tea is ripe, the smell is exhausted after more than five years, the fresh aroma of the raw tea is heavier than that of the old tea, the fire smoke smell is heavier than that of the old tea, the old tea is old, the aroma of the new tea is bright and quick, the honey rhyme is obvious, and the green taste is a little novel;
s4, color: the tissue paper is opened to carefully watch the inner quality and color of the tea leaves, the aged tea leaves slightly return to brownish red, and the aged tea leaves have darker color and gradually turn green into yellow or even brown;
s5, soup color observation: observing whether the standard color of the old tea has a liquor color like red wine or not, if the standard color of the old tea is the old tea, the old tea is turbid within three years, the old tea has a bright liquor color, the ripe tea turns red from brown, the raw tea turns yellow from green, and the raw tea turns red from yellow for more than ten years;
s6, tasting: the fresh tea has bitter taste, strong irritation and obvious bitter taste, the aftertaste promotes the production of body fluid rapidly and violently, the old tea has a mild taste and a mellow and smooth soup quality, and the aftertaste promotes the production of body fluid without the irritation of the fresh tea;
s7, finding soup: the old tea is more resistant to soaking than the new tea, the number of times of soup making is more than 10 for more than 5 years, the number of times of soup making is more than 20 for more than 10 years, and the number of times of soup making is less than 10 for the new tea.
2. The method according to claim 1, wherein in S1, the Pu 'er tea in the dry and wet bin is identified to see whether the mold exists on the tea cake, the tea brick and the tea lump, and the Pu' er tea with the mold is the wet bin tea.
3. The method of claim 1, wherein in S2, the appearance of the Pu 'er tea is more obvious than that of the new tea, and the Pu' er tea is not obvious and is old tea.
4. The method of claim 1, wherein in step S3, the old tea has jujube, aucklandia, lotus or ginseng scent when smelling.
5. The method of claim 1, wherein in step S6, the tea product with a heavier pile taste is a fresh, ripe tea and the tea product with a lighter pile taste is an old, ripe tea.
6. The method for authenticating Pu' er tea according to claim 1, wherein in S7, the number of times of soup extraction is calculated until the color of the tea soup becomes transparent and colorless.
7. The method for identifying the authenticity of the Pu ' er tea as claimed in claim 1, wherein the Pu ' er tea can be identified for the enterprise production by scanning through pressing special lines when pressing tea cakes, tea lumps and tea bricks during the processing of the Pu ' er tea.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010119510.6A CN113310912A (en) | 2020-02-26 | 2020-02-26 | Method for identifying authenticity of Pu' er tea |
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| CN202010119510.6A CN113310912A (en) | 2020-02-26 | 2020-02-26 | Method for identifying authenticity of Pu' er tea |
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| CN113310912A true CN113310912A (en) | 2021-08-27 |
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