导读:“普洱茶越放越好喝，可以一直放上个几十一百年”的，这不严谨，也不科学。我们可以说，由于原料不同，普洱茶比茶类更耐存放，在一定条件下的存放过程中，借着微生物的帮忙，还有可能越放越好喝。只是这种“好喝的变化”应该是有一个时间区间的，不会无限制的呢！
Thereisasayingthat“thetasteofPu’erbecomesbetterwithtime,anditcanevenbestoredforseveraldecadesandevenonehundredyears”,whichisneitherprecisenorscientific.Itcanbesaidthatduetodifferentmaterials,Pu’erismoredurableforstoragewhencomparingwithotherkindsoftea.Undercertaincondition,thetastemaybebetterwithtimebecauseofmicroorganism.However,thereshouldbeatimeintervalfor“thechangeoftaste”andit’snotunlimited!
那么，在一定时间内，在一定的保存条件下，为什么普洱茶越放越好喝，而大部分茶类就不行呢？这要从它们的鲜叶选择说起。
WhydoesthetasteofPu’erbecomebetterundercertainpreservationconditionwithincertainperiodoftime?Itstemsfromtheselectionoffreshleaves.
普洱茶的原料是用云南大叶种的鲜叶来制作的，采制标准有一芽一叶、一芽两三叶到三四叶，做成毛茶后，蒸压成型之前还要进行拼配，就是老嫩不同的毛茶按比例拼在一起，这样才能保证普洱茶特有的风味。也就是说，普洱茶不追求越嫩越好，而是老嫩合理搭配，再加上其大叶种的叶片内容物质丰富，所以才比较耐存放。
The materials of Pu’er are fresh leaves of large-leaf trees in Yunnan. Production standards include one bud with one leaf, one bud with two leaves, one bud with three leaves and one bud with four leaves. After making rough tea, blending is required before steaming. Blend aged and tender rough tea in certain proportion to ensure particular flavor of Pu’er. In other words, it does not mean that Pu’er is better if it is more tender. With rational proportion of aged and fresh tea, abundant substances in leaves of large-leaf trees, Pu’er is more durable for storage.
普洱茶特有的品质和陈香是在后发酵过程中形成的，一定时间后普洱生茶中的主要化学成分茶多酚，氨基酸，糖类等各种物质之间发生变化，使得汤色，香味趋向于理想化，但是如果储藏条件不当或不讲科学的无限期存放，这也必然降低其品质。品质达到至优的普洱茶，若无限期的存放，必然使其茶叶中的有益成分逐渐分解，氧化，进而失去普洱茶应有的特殊风味。故在普洱茶的存放过程中应视情况而定，一般新的生茶可以存放6年以上，便可以得到较为满意的品质。而对于发酵过的“熟茶”，一般2-3年的存放就能升到较好的品质风味了。
Special quality and aroma of Pu’er are formed during post-fermentation process. After certain period of time, major chemical elements such as tea polyphenol, amino acid and saccharides in Pu’er raw tea change, which make liquor color and fragrance tend to be ideal. However, improper storage conditions or unscientific storage without deadline will certainly lower the quality. For Pu’er with superior quality, storage without deadline will gradually decompose and oxidize beneficial elements in tea, then special flavor of Pu’er will lose. Consequently, the storage of Pu’er should depend on specific situation. In general, fresh raw tea can be stored for over 6 years to get satisfactory quality. As for “ripe tea” after fermentation, the flavor will be better after storage for 2~3 years.
当然，存放茶叶的关键不是时间，而是茶本身的品质，如果茶本身品质好的话，那么存放久了自然会变成陈年好茶，当然也与保存方法有关，科学合理的保存条件也是重要的。
Of course, the key for storing tea is not time, but quality of tea. If the quality of tea is good, the taste will be better with time. It’s also related to preservation method, as scientific and rational storage conditions are important.
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今天，您喝茶了吗？
Didyouhaveteatoday?
茶
茶是好东西，更何况是每天聆听音乐3万秒的快乐普洱！
Tea is a good thing, not to mention the joy of Pu er, which is listening to music for 30 thousand seconds everyday.