The term “classic tea” or “grade tea” in pummi tea refers to the raw tea produced by private tea numbers in 1956 before the yunnan tea joint public-private partnership. The term “antiquities tea” is used to refer to its age, while the term “class tea” is used by the producers of the tea products representing the period in question in the name of “some”, such as song no. No., concubine, concubine and chang。
Precious pulpai tea has so far been very expensive and is often simply exported from the market as a collection. During this period, the tea was characterized by the fact that most of the teas were empty of overpacked paper and insider tickets and only internal flights, and that the teas were naked in the shell drums, using mainly wild and wild tea trees. However, as a result of its long history, most of the antique teas are softened, tasted less and lacked taste because of their efficacy. Thus, for preservation of antique tea, the tea should be sealed in plastic sheeting to prevent it from re-exposing to air。
Printed tea
Printed tea refers to teas such as red seals, green seals, blue-and-gal-b round teas, and subsequent blue-printed iron cakes, produced at tea factories from the early 1950s to the late 1960s. The early red, green, blue-printed round tea was misconstrued in the long-standing pummi tea books as being produced by the hae hae hae hae tea factory. Recently, however, in the history of the early sea tea factory, the shut-down tea factory and yunnan tea import and export company, only raw material purchases and distribution operations were found in the early days of the plant, while printed tea was conclusive evidence of the production of the tea factory。
The printing of the overpacked paper of the printed tea is based on the right-to-left cross word “china tea company yunnan province company” followed by the small word “china tea card round tea”, in the middle of which is the eight chinese tea trademark. The inner fly is a square piece of eight tea trademarks printed with no other words。
The overall quality of the printed tea is excellent, especially in the form of red and paperless red. The raw materials of these teas are mainly from the western twin nahai region, and from the wild, wild, old teahouses in tea mountains such as bada brown, so the teas are thick and sore. Cursing the stair tea mold. It's a silhouette。
The printed round tea has a long history. After four or five decades of stereotyping, they are now worth more than a million dollars. Not acceptable to ordinary consumers, it has gradually disappeared from the market. In the '80s, there were tea merchants who used to print. Print-based packaging of the new tea at the time was sold today by a small number of traders under the guise of printed round tea. The selection, collection of printed round teas requires a thorough understanding of the paper, printing, ink, tea mix and taste at the time in order to avoid errors。
Seven-bit tea
Seven sub-class teas are raw and ready teas produced after 1972 by the state-run tea factory represented by the sea, lower and kunming tea mills. The reason for the naming was that the text on the pummi tea wrapping paper at that time had been changed from the chinese tea card to the yunnan seven-bit tea in the print class, and the producer had been singled out as the china tea import and export company, yunnan provincial branch。
The largest amount of tea in the seventh class is in the sea tea factory and in the rest of the tea factory. The products are in the form of pie tea, tea, brick tea, tight tea, and free tea. The kunming tea factory, although also a long-standing state-owned old tea factory, was shut down as early as 1994 because of its poor operation, and the bulk of the then main product, 7581, was quickly consumed. So it can be said. The seven-grade tea in the world is in the middle of two early state-owned tea factories in the sea and closed。
The early seven-grade products are mainly raw tea. The fermentation process for cooked tea was stereotyped in 1973, with the aim of accelerating the transformation of tea to a rapid level of water soft, sweetness, so that well-cooked teas are consumed quickly after they have been made and the amount of their life is smaller。
