Misconceptions encountered in collecting Pu-erh tea:
1. Blindly pursuing age. In fact, Pu-erh teas stored for over 20 years are already scarce, and those over 30–40 years are even rarer. Some "aged cakes" priced at thousands of yuan on the market are actually steamed from teas produced just one or two years or even a few months ago.
2. Believing that collecting aged tea guarantees huge profits. Personal collection of Pu-erh tea is actually quite challenging. The aging of Pu-erh is influenced by factors such as time, light, temperature, air, humidity, and environment. Different storage conditions and temperatures can lead to significant variations in tea quality.
3. Assuming older teas are always more valuable. A century-old "Ren Tou" (human head) tuocha from the Forbidden City, dating back to the 1970s, was brewed and evaluated, revealing only a dark red liquor with no discernible flavor—a result of excessive aging.
4. Thinking moldy Pu-erh is good. Nowadays, most aspiring collectors lack tea knowledge. They often judge Pu-erh quality by external packaging, brand, or color, and some even believe that thick mold or fuzz on tea cakes indicates good Pu-erh. This is not true. Selecting Pu-erh requires personal tasting and evaluation of the tea leaves. Additionally, raw material, production techniques, and proper storage all impact tea quality.
Proper Methods for Collecting Pu-erh Tea
The essence of Pu-erh lies in its "aging," making proper storage crucial.
1. Selection: If you plan to collect for improved quality and consumption within a few years, choose ripe (shou) tea. For long-term collection and potential appreciation, opt for raw (sheng) tea. Select teas from reputable manufacturers with consistent quality and refined materials.
2. Storage: Storing premium tea demands high standards. The storage room should maintain a temperature around 25°C and humidity around 75%. For household storage, ensure ventilation, avoid direct sunlight, and keep tea away from odorous items, as tea easily absorbs surrounding smells.