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.
老茶被称为能喝的古董，以陈为贵。如果将新茶比喻作仪态万千、风情万种的青春女子，那么老茶则如历经磨炼、神通广大之得道高人。
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.
自上世纪九十年代开始，喝老茶的风气逐渐盛行，茯茶以其特殊的陈香韵味一直以来受到不少茶友的追捧。对于爱品老茶的人而言，老茶是一种带有记忆沉淀的茶品，是时间堆积的味道。
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.
古谚云：“腥肉之食，非茶不消;青稞之热，非茶不解”，“一日无茶则滞，三日无茶则病”。老茶在储藏过程中，各种内含成分发生了缓慢而复杂的变化，如多酚类物质的氧化，茶黄素与咖啡因、氨基酸等物质等缓慢分解，这些都改变了茯茶内含物质的组成，导致香气、汤色、滋味的改变。
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.
老茶醇和陈香，“茶气”效应更强烈，品茶的人有一种轻汗沸面、身轻如燕的感受，被形容为如药的效用。
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.
由于茶叶都具有较强的吸附性，因此储藏环境应做到"通风、干燥、无异味"，这样老茶才能在陈放过程中长久保存。老茶是后发酵茶，它存放的时间越久其味越醇厚、甘爽、陈香。随着时间的推移，年份越久的老茶其经济价值越高，并且无保质期，因此，可个性化定制，结婚纪念、庆典纪念。收藏馈赠，传情达意，长久保存。
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.
一杯好的老茶，丰富而愉悦的滋味、强烈而刚猛的茶气、持久而绵长的香气。对于倾情于老茶的人们而言，陈年老茶是一种带记忆的茶品，口感醇厚，没有一点单薄的水感，茶汤入口陈香就慢慢的散开，特别是到喉部茶汤更加顺滑、绵软，还有淡淡的余韵，回味无穷。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.
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