茶越老越好，已經(jīng)算是一句老生常談的話了。經(jīng)過時(shí)間的洗禮，時(shí)間也成為茶葉的制茶大師。因?yàn)殡S著時(shí)間的沉淀，茶性變得更加溫潤柔和，帶著木質(zhì)氣息，陳香悠悠，口感飽滿醇和，略帶甜味。
The older the tea, the better. It's a cliche. After the baptism of time, time has become a master of tea making. Because with the precipitation of time, tea becomes more tender and gentle, with a woody flavor, Chen Xiangyuan, full and mellow taste, slightly sweet.
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老茶被稱為能喝的古董，以陳為貴。如果將新茶比喻作儀態(tài)萬千、風(fēng)情萬種的青春女子，那么老茶則如歷經(jīng)磨煉、神通廣大之得道高人。
Old tea is known as an antique that can be drunk, and Chen is the most valuable. If the new tea is compared to a young woman with thousands of manners and customs, then the old tea is like a person who has experienced tempering and has great ability.
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自上世紀(jì)九十年代開始，喝老茶的風(fēng)氣逐漸盛行，茯茶以其特殊的陳香韻味一直以來受到不少茶友的追捧。對于愛品老茶的人而言，老茶是一種帶有記憶沉淀的茶品，是時(shí)間堆積的味道。
Since the 1990s, the custom of drinking old tea has become more and more popular. Poria tea has been sought after by many tea friends for its special fragrance. For those who love to taste old tea, old tea is a kind of tea with memory precipitation, which is the taste of time accumulation.
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古諺云：“腥肉之食，非茶不消;青稞之熱，非茶不解”，“一日無茶則滯，三日無茶則病”。老茶在儲藏過程中，各種內(nèi)含成分發(fā)生了緩慢而復(fù)雜的變化，如多酚類物質(zhì)的氧化，茶黃素與咖啡因、氨基酸等物質(zhì)等緩慢分解，這些都改變了茯茶內(nèi)含物質(zhì)的組成，導(dǎo)致香氣、湯色、滋味的改變。
Ancient proverbs say, "The food of fishy meat is not tea, the heat of barley is not tea, but puzzling", "One day without tea is stagnant, three days without tea is disease". During the storage of old tea, slow and complex changes have taken place in various contents, such as the oxidation of polyphenols, the slow decomposition of theaflavins, caffeine, amino acids and other substances, which have changed the composition of the substances in Poria tea, resulting in changes in aroma, soup color and taste.
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老茶醇和陳香，“茶氣”效應(yīng)更強(qiáng)烈，品茶的人有一種輕汗沸面、身輕如燕的感受，被形容為如藥的效用。?
Old tea alcohol and Chen Xiang have stronger effect of "tea gas". Tea tasters have a feeling of light sweat, boiling face and body as light as swallow, which is described as the effect of medicine.
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由于茶葉都具有較強(qiáng)的吸附性，因此儲藏環(huán)境應(yīng)做到"通風(fēng)、干燥、無異味"，這樣老茶才能在陳放過程中長久保存。老茶是后發(fā)酵茶，它存放的時(shí)間越久其味越醇厚、甘爽、陳香。隨著時(shí)間的推移，年份越久的老茶其經(jīng)濟(jì)價(jià)值越高，并且無保質(zhì)期，因此，可個(gè)性化定制，結(jié)婚紀(jì)念、慶典紀(jì)念。收藏饋贈，傳情達(dá)意，長久保存。
?Because of the strong adsorption of tea, the storage environment should be "ventilated, dry and odorless", so that the old tea can be preserved for a long time in the process of storage. Old tea is post-fermented tea. The longer it is stored, the more mellow, sweet and fragrant it will be. With the passage of time, the older the tea, the higher its economic value, and there is no shelf life, therefore, personalized customization, wedding anniversary, celebration commemoration. Collection of gifts, emotional expression, long-term preservation.
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一杯好的老茶，豐富而愉悅的滋味、強(qiáng)烈而剛猛的茶氣、持久而綿長的香氣。對于傾情于老茶的人們而言，陳年老茶是一種帶記憶的茶品，口感醇厚，沒有一點(diǎn)單薄的水感，茶湯入口陳香就慢慢的散開，特別是到喉部茶湯更加順滑、綿軟，還有淡淡的余韻，回味無窮。老茶不易，且喝且珍惜。
A good cup of old tea, rich and pleasant taste, strong and vigorous tea, lasting and long aroma. For people who love old tea, old tea is a kind of tea with memory. It tastes mellow and has no slight sense of water. The fragrance of old tea at the entrance of tea soup slowly disperses, especially when it comes to the throat, it is more smooth and soft, and has a faint aftertaste and endless aftertaste. Old tea is not easy to drink and cherish.
