众所周知，普洱茶是越陈越香，越陈香就越具有收藏价值。因为新茶随着时间的推移，在良好的仓储环境下，会慢慢转化成为老茶，其滋味和功效都有很大的提升。那么，怎样辨别普洱老茶？
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、怎样辨别普洱老茶
How to distinguish Pu’er aged tea
辨别普洱老茶，可以参照五个要素：包装、外形、汤色、口感、香气。
There are five factors to distinguish Pu’er aged tea, namely packaging, appearance, soup color, taste and aroma.
2008年越陈越香
2008 More Aromatic With Time
1、包装
老茶陈放多年，包装纸会有陈旧感，有的老茶包装纸上甚至布满茶油。另外一些品牌老茶的包装纸和内飞会有自己的特点，这些可以作为不同年份老茶的参考标准。（内飞是指压在型茶饼里的印刷纸片，一般印有茶品介绍、生产厂家等信息。）
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年玉寿银毫
Yushou Silver Pekoe in 2006
2、外形
存放了有些年头的茶饼，厚度和松散度会明显好于较新的茶，这是老茶的特征之一，但并不代表松散的就是老茶。此外，生茶经转化发酵，茶叶外观呈乌褐色，熟茶则红褐油润。
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、汤色
生茶茶汤颜色较深，会呈现琥珀红、金黄等汤色，和新茶区别很大；熟茶则会更加红浓。
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.
生茶汤色
熟茶汤色
4、口感
老茶经过转化，苦涩减弱，入口顺滑，茶性温和不刺激，茶汤甘醇有厚重感。当然，想充分了解普洱茶的各种滋味特征和不同阶段的口感特征，则需要一定的普洱茶知识储备和丰富的喝茶经验。
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年海湾老同志首批班章七子饼
First batch of Banzhang Qizi Tea of Haiwan Old Comrade in 2004
5、香气
香气是判断老茶一个非常直接且重要的点。对于熟茶来说，三年以内的多少都还残留冲鼻的堆子味，6年以上的则已退尽；对于生茶而言，新茶清香气重，火烟味也会比老茶重，老生茶则是一种陈香。当然，如果有其他杂味和霉味的话，就说明此茶存放不当。
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.
