为什么人们经常说“喝熟茶，存生茶”呢？-茶友网

导读:

为什么人们经常说“喝熟茶，存生茶”呢？

谁又能打破这种局面？

So why do people often say, "Drink cooked tea, save raw tea"?

Who can break this situation?

其实，这并不是说生茶刚生产出来不能喝，而是有可能不甚好喝——苦涩不协调或者滋味不丰富。在存储陈化的过程中，每个时间点上的发酵反应结果都不相同，表达在茶汤的色香味上就有了差异。但这些差异有的是向善的，有的是劣变的，都会给品饮者带来神奇的体验——常见常新的风情。而不同产区、不同树种树龄、不同鲜叶质量、不同毛茶初制水平、不同毛茶配方、不同紧压成型工艺、不同仓储环境甚至不同的泡茶技术等等，都会导致生茶品质特征表达上的差异。这些差异琢磨不定，无法预见，令人困惑，更令人痴迷。

In fact, this is not to say that raw tea just produced can not be drunk, but may not be very good to drink - bitter uncoordinated or not rich in taste. In the storage and aging process, the fermentation reaction results are different at each time point, and the expression is different in the color and aroma of tea soup. But some of these differences are good, some are bad, will bring magical experience to drinkers - common and often new customs. Different producing areas, different tree species, tree age, different fresh leaf quality, different initial production level of wool tea, different formula of wool tea, different compaction moulding technology, different storage environment and even different tea-making technology will lead to differences in the expression of quality characteristics of raw tea. These differences are uncertain, unpredictable, confusing and even more fascinating.

熟茶呢，短时间内强化发酵使其浴火重生，苦涩隐去了，茶汤甜润稠滑了。所以说，熟茶只要渥堆工艺好，成茶品质就差不了。熟茶存储带来的差异化没有生茶那么明显，也不大追求什么山头老树的，对冲泡技术要求也不算很高。总之，熟茶喝的就是个省心省事，而生茶呢，品的是差异，是变化，享受的是伴随它一起成长的过程。

Cooked tea, in a short period of time to strengthen fermentation so that it rebirth, bitter and astringent disappeared, the tea soup is sweet and thick. So, as long as the technology of stacking well, the quality of ripe tea can not be worse. The difference brought by the storage of ripe tea is not as obvious as that of raw tea, nor does it pursue any old trees, nor does it require very high brewing technology. In short, cooked tea is a time-saving drink, and raw tea, the product is different, is change, enjoy the process of growth with it.

不过，现实中也会存在另类！例如以下这一款银砖，甑选勐海、临沧茶区古树老树茶拼配为原料，秉承61年专注制茶大师——邹炳良先生配方，及传统制茶精髓，按现代工艺精心调制而成。茶砖形方正厚重，内含物质丰富，条索肥壮清晰，回味无穷，尽显浓郁鲜明的百年古树茶的特点。

However, in reality, there will also be alternatives! For example, the following silver brick, steamer selection Menghai, Lincang tea area ancient tree tea blending as raw materials, adhering to 61 years of dedicated tea master - Mr. Zou Bingliang formula, and the essence of traditional tea, carefully prepared according to modern technology. Tea brick square and thick, rich in substances, strong and clear lines, endless aftertaste, full of rich and distinct characteristics of centuries old tree tea.

尽管俗话说：“夏喝生普，冬饮熟普。”但是，在这寒意逼人的冬天，嘬一杯沁人心脾的生茶，别有一番滋味在心头！

Despite the old saying, "Drink raw in summer and cooked in winter." However, in this chilly winter, a cup of refreshing raw tea is also a kind of freehand brushwork!