Recently, many tea friends have asked: there are some small bugs on the tea cake, can this tea still be drunk?

Some customers also ask when buying tea leaves: This tea has so many "bug holes," can it still be drunk?

First, regarding "tea bugs," we should distinguish between two types: one is the small white bugs often seen, and the other is small gray-black bugs. In reality, we see more of the small white bugs. These small bugs are not the "tea bugs" that eat tea leaves; they are only "paper bugs" that like to eat the packaging cotton paper. The other type, the gray-black bugs, are the true "tea bugs." It is understood that these "tea bugs" only eat tea leaves. Unfortunately, very few people in the market have seen this type of bug.

【Paper Bugs】

Small white bugs. People in the market call them "paper bugs." As for what species of insect these "paper bugs" belong to, it is difficult for an layperson to identify. In the market, it's not hard to find various small holes in the cotton paper of some Pu-erh teas. People in the industry call these small holes "bug eyes." These "bug eyes" are caused by paper bugs. Fortunately, these small bugs only like to eat cotton paper, so they don't significantly affect the quality of the Pu-erh tea.

That being said, they still need to be dealt with. To handle these "paper bugs," it's simple: first, use a soft brush to clean the tea leaves, then place the tea in a ventilated, breathable, and dry location for storage. However, I personally do not agree with the more extreme methods found online, such as "sun exposure" or "freezing," because exposing the tea to sun or freezing can greatly affect its quality.

【Tea Bugs】

Characteristics of tea bugs: The small tea bugs that appeared in the past were white, moved quite fast, resembled small crickets, were very small, about the size of a mosquito. There are also small black tea bugs, also very small, which are the later stage of the original white tea bugs.

The real "tea bugs" are gray-black, have a short life cycle, and mostly die inside the tea. Over time, they become one with the tea leaves. According to some experienced tea drinkers, "tea bugs" are extremely beneficial. They appear in some high-quality finished Pu-erh tea products. They specifically eat tea and prefer good tea. After they die, they become part of the tea. It is said that the tea soup brewed from this kind of tea has a more beautiful color, better taste, and greater endurance through multiple brews than raw Pu-erh that has been aged for 50 years. When talking about "tea bugs," one must mention "Dragon Pearl Tea" (also called insect droppings tea). This tea is made from the excrement of "tea bugs" after they eat tea leaves, specially processed. The nutritional value of insect tea is higher than that of ordinary tea.

Tea bugs generally have a short life cycle and do not require other processing steps. They die in the tea and, over time, blend in with the tea.

(Friendly reminder: "Tea bugs" appear under normal storage and aging conditions. Do not confuse them with bugs attracted to Pu-erh tea stored in damp environments!)

Regardless, having bugs on tea leaves always makes people feel uncomfortable. Therefore, everyone must be careful and serious about the storage and warehousing of tea leaves, and also check regularly to avoid bug infestation. Of course, if your Pu-erh tea develops real "tea bugs," it is definitely not a bad thing!

2. The "Four Preventions" Key to Storing Pu-erh in Winter

Different types of tea have differences in different seasons, and also have different storage methods. Especially spring, summer, and winter have a relatively large impact on tea leaves. To better store tea in winter, you can learn about tea storage early to better deal with winter tea storage problems and reduce unnecessary losses.

When storing tea in winter, achieve the "Four Preventions":

First: Prevent Moisture

Tea leaves easily absorb moisture from the air, accelerating spoilage. Therefore, in winter, windows should be opened appropriately for ventilation to remove moisture and balance the internal environment.

Second: Prevent Low Temperature

Some might say, Pu-erh tea only needs protection from high temperatures, why protect it from low temperatures? It's true that preventing high temperatures is not only a habitual practice and norm for Pu-erh tea but also a management method applicable to other tea types, because high temperatures accelerate the degradation of chlorophyll in tea leaves. Only by preventing high temperatures can the inherent substances interact and maintain the characteristics of the tea.

However, preventing low temperatures should not be overlooked, especially during very cold winter temperatures. This is because excessively low temperatures are not conducive to the transformation of tea. We all know that Pu-erh tea needs certain temperature conditions to transform well. Low temperatures can make the tea transform very slowly or even stop transforming, failing to achieve a pure and mellow aroma and taste. Therefore, preventing low temperatures is particularly important. For example, you can appropriately use a heat lamp to increase the temperature, but never use an open flame in the storage area, as this is not acceptable.

Third: Prevent Odors

In winter, tea leaves can easily spoil by absorbing odors. Keep tea away from other items and isolate it from anything with an odor.

Fourth: Prevent Strong Light and Ultraviolet Rays

Actually, ultraviolet rays and light are quite strong in winter. Tea leaves exposed to strong direct light for a long time can undergo chemical reactions, causing them to spoil. This is especially important to note for dry storage in Kunming. Tea stored in high-rise buildings is easily exposed to strong light for long periods, which can degrade the tea quality or even spoil it entirely. Therefore, use curtains to shade areas easily reached by sunlight to avoid some tea spoiling due to strong light.