在茶葉界，人們把綠茶比喻為不知愁滋味的輕狂少年，把紅茶比喻為艷光四射的俊俏舞娘，將烏龍茶比喻為風(fēng)姿綽約的成熟貴婦，將鐵觀音比喻為剛毅果決的俠士。對(duì)于云南普洱茶，人們稱(chēng)之為猶如歷經(jīng)無(wú)數(shù)歲月的睿智智者。
In tea circle, people always compare green tea to be frivolous juvenile not understanding sorrow taste, black tea as charming dancing diva radiating brilliant light, oolong as mature lady charming in manner, Tie Guanyin as resolute and daring chivalrous person. As for Pu’er tea in Yunnan, people call it as wise man experiencing countless time and tide.
在茶人的眼中，普洱茶是攝取天地之正氣，吸收日月之精華！積歲月之磨練，得自然之造化始成的茶中圣品。它得益于時(shí)光的沉淀，受惠于歲月的洗禮。
In the eyes of tea people, Pu’er tea absorbs the goodness of heaven and earth as well as the essence of sun and moon! With time and tide, it’s the best among tea. It benefits from the sediment of time and baptism of tide.
從這個(gè)角度來(lái)說(shuō)，好的普洱茶，可堪稱(chēng)為是時(shí)間“沉淀的藝術(shù)”，而非速成時(shí)代的產(chǎn)品。
From this perspective, superior Pu’er tea can be said to be “sedimentary art” of time instead of product in fast-pace era.
普洱茶的“慢”，一個(gè)方面指的是其品質(zhì)的提高是一個(gè)緩慢的過(guò)程。與世界上的其它名茶相比，普洱茶的制作是需要花時(shí)間的，而且工序繁瑣，有許多個(gè)環(huán)節(jié)：殺青、揉捻、曬干、分揀、拼配、蒸壓，這是一個(gè)相當(dāng)復(fù)雜的過(guò)程。
On one hand, the “slowness” of Pu’er tea means that the increasing quality is a slow process. Compared with other tea in the word, the production of Pu’er tea needs time and process is complex with multiple links: fixation, rolling, drying, sorting, blending and steam-pressure, which is an extremely complex process.
就拿蒸壓來(lái)說(shuō)，表面上看只是一個(gè)毛茶成型的過(guò)程，但它卻包含稱(chēng)重、蒸軟、揉茶、壓茶等步驟，而其中的揉茶和壓茶等步驟，不僅要快，還十分講究手法，有著很高的技術(shù)含量。
For example, steam-pressure seems the forming process of primary tea superficially, but it contains many steps such as weighting, steaming for softness, rolling and pressing, etc. For some steps like rolling and pressing, it needs to be quick and particular about method, which requires high technology content.
剛剛制作完成的普洱茶，其實(shí)只具其形。要成為優(yōu)質(zhì)的普洱茶，還需要用時(shí)間沉淀來(lái)為其注入靈魂，使其富有生命。事實(shí)上，普洱茶經(jīng)過(guò)適當(dāng)?shù)馁A存以后，會(huì)提升其品質(zhì)，因此，利用時(shí)間的力量，可將普洱茶的品質(zhì)推向極至的。
Pu’er tea immediately after production is just its form. To be superior Pu’er tea, time sediment is required to infuse soul for it and make it become vital. In fact, after proper storage, the quality of Pu’er tea will promote. Therefore, the power of time can make the quality of Pu’er tea become perfect.
普洱茶在制作完成以后，有一個(gè)“后發(fā)酵”的過(guò)程。對(duì)普洱茶有所了解的人都知道，普洱茶在純自然狀態(tài)下的“后發(fā)酵”相當(dāng)緩慢。十幾年，甚至幾十年，新制的普洱茶才能完成其脫胎換骨的改造，從而消除其雜味、澀味，而存留下陳香、桂香、樟香以及蘭香。
After the production of Pu’er tea, there is an “after-fermentation” process. Those understanding Pu’er tea know that “after-fermentation” under purely natural state is very slow. Newly produced Pu’er tea requires a dozen years and even several decades to thoroughly remould, eliminate foreign flavor and astringent, thus reserving aroma, cinnamon, camphor aroma and orchid fragrance.
因此，每一餅彌漫著歲月芳香的普洱茶，都可稱(chēng)得上是“上帝之手”創(chuàng)造的藝術(shù)。從這一點(diǎn)上看，普洱茶更像美酒，有著越老越香的特性。
Consequently, every cake of Pu’er tea with the fragrance of time and tide can be called as art created by “hand of god”. From this point, Pu’er tea seems more like good wine and it will be more aromatic with time.
也正是因?yàn)檫@樣的原因，人們才將那些積淀了厚厚時(shí)光的普洱茶稱(chēng)為“能喝的古董”。而快餐文化下的飲食，是難以用“古董”來(lái)比喻的。普洱茶收藏是一個(gè)長(zhǎng)期的過(guò)程，切忌急功近利，收藏過(guò)程中的環(huán)境等因素都很重要。
Just because of this reason, people always call those Pu’er tea with aged time as “drinkable antique”. For those food and drink under fast-food culture, it’s difficult to compare them to “antique”. The collection of Pu’er tea is a long process and never seek quick success and instant benefits. Various factor such as environment during collection process are very important.
今天，您喝茶了嗎？
Did you have tea today?
茶
茶是好東西，更何況是每天聆聽(tīng)音樂(lè)3萬(wàn)秒的快樂(lè)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.
來(lái)源網(wǎng)絡(luò),版權(quán)歸作者所有，如有侵權(quán)，請(qǐng)聯(lián)系我們，立即刪除!
