眾所周知，普洱茶是越陳越香，越陳香就越具有收藏價值。因為新茶隨著時間的推移，在良好的倉儲環(huán)境下，會慢慢轉(zhuǎn)化成為老茶，其滋味和功效都有很大的提升。那么，怎樣辨別普洱老茶？?
It’s widely known that Pu’er tea is more aromatic with time. The more aromatic the tea, the greater the collection value. As time goes on, fresh tea will gradually transform to aged tea under good storage environment, both the taste and effect of which will be promoted greatly.?
一、怎樣辨別普洱老茶?
How to distinguish Pu’er aged tea
辨別普洱老茶，可以參照五個要素：包裝、外形、湯色、口感、香氣。?
There are five factors to distinguish Pu’er aged tea, namely packaging, appearance, soup color, taste and aroma.
2008年越陳越香
2008 More Aromatic With Time
1、包裝?
老茶陳放多年，包裝紙會有陳舊感，有的老茶包裝紙上甚至布滿茶油。另外一些品牌老茶的包裝紙和內(nèi)飛會有自己的特點，這些可以作為不同年份老茶的參考標(biāo)準(zhǔn)。（內(nèi)飛是指壓在型茶餅里的印刷紙片，一般印有茶品介紹、生產(chǎn)廠家等信息。）
1、Packaging
After being stored for many years, the packaging of aged tea is old-fashioned and wrapping papers of some aged tea are even stained with tea oil. Besides, the wrapping papers and printing papers of some brands of aged tea have own features and they can be reference standards of aged tea with different years. (Printing papers are papers pressed on tea cakes with different information such as tea introduction and manufacturer, etc.)?
?2006年玉壽銀毫
Yushou Silver Pekoe in 2006
2、外形?
存放了有些年頭的茶餅，厚度和松散度會明顯好于較新的茶，這是老茶的特征之一，但并不代表松散的就是老茶。此外，生茶經(jīng)轉(zhuǎn)化發(fā)酵，茶葉外觀呈烏褐色，熟茶則紅褐油潤。?
2、Appearance
The thickness and looseness of the aged tea stored for some years are obviously superior than those of fresh tea, which are also one of the features of aged tea. However, it does not mean that loose tea is aged tea. Besides, through transformed fermentation, the appearance of raw tea presents black brown color and ripe tea looks reddish brown.?
2006年沱茶王
2006 Tuo Cha Wang
3、湯色?
生茶茶湯顏色較深，會呈現(xiàn)琥珀紅、金黃等湯色，和新茶區(qū)別很大；熟茶則會更加紅濃。
3、Soup color
The?soup of raw tea presents deep color such as Najran red and golden, and it’s greatly different from fresh tea. The raw tea is much redder and stronger.
?
生茶湯色
熟茶湯色
4、口感?
老茶經(jīng)過轉(zhuǎn)化，苦澀減弱，入口順滑，茶性溫和不刺激，茶湯甘醇有厚重感。當(dāng)然，想充分了解普洱茶的各種滋味特征和不同階段的口感特征，則需要一定的普洱茶知識儲備和豐富的喝茶經(jīng)驗。
4、Taste
Through transformation, the bitterness of aged tea is remitted. Being smooth and mild without irritation, the tea soup is sweet and mellow. To fully understand various taste features and flavor features at different stages of Pu’er tea, it’s essential to cultivate certain knowledge and rich tea drinking experience.?
2004年海灣老同志首批班章七子餅
First batch of Banzhang Qizi Tea of Haiwan Old Comrade in 2004
5、香氣?
香氣是判斷老茶一個非常直接且重要的點。對于熟茶來說，三年以內(nèi)的多少都還殘留沖鼻的堆子味，6年以上的則已退盡；對于生茶而言，新茶清香氣重，火煙味也會比老茶重，老生茶則是一種陳香。當(dāng)然，如果有其他雜味和霉味的話，就說明此茶存放不當(dāng)。
5、Aroma
Aroma is a very direct and important aspect to judge aged tea. For ripe tea within 3 years, there is slight fermentation taste and it will disperse totally for over 5 years. For ripe tea, the aroma of fresh tea is strong and smoke flavor is also stronger than that of aged tea. Aged tea shows another kind of aroma. If any other foreign flavor and musty taste, it indicates that the store is not stored properly.
