How to store Pu 'er tea cakes?

It should be stored at 20℃~30℃, with humidity less than 75%, in a ventilated and cool environment, and isolated from foods with peculiar smell to prevent Pu 'er tea from stinking. If there is water stain on the paper bag of Pu 'er tea, the tea cake is frosted, mildewed or mildewed, and the tea soup is unclear after brewing, which may have deteriorated. It is recommended not to drink.

Extended data:

Pu 'er tea is mostly drunk every other year, even after a few years, which is easy to deposit tea powder and dust. Wash the tea leaves before making tea, that is, put the tea leaves into a small tea bowl or teapot, pour in boiling water at 100℃, and pour out the water after 10~20 seconds, which not only filters out the impurities of the tea leaves, but also makes the tea soup brewed later more mellow. Boiling water should also be used when brewing, and the ratio of tea to water is 1∶30. Raw Pu 'er tea is resistant to soaking, and it can be soaked continuously for about 10 times, and the number of cooked tea is less, which is related to the amount of tea and the time of soup.

Pu 'er tea is mostly compact, and the tea leaves are often not fully developed during the second soaking, so the essence should start from the third soaking. Generally, three to five soaking is the best time for Pu 'er tea taste. If it is an old tea brick or a tea cake, you should first cut some tea leaves with a tea knife and soak them in a ventilated place for two weeks, which will taste better.