Wednesday, June 9, 2021
Monday, June 29, 2020
Gongting Puerh tea misunderstandings
Many people say that the Gongting Puerh, especially the Puerh
cooked tea with a very young golden sprout on the market, is called the Gongting
Puerh. In fact, they are all caught in a misunderstanding.
I have repeatedly said that the so-called Gongting material of Puerh tea must be the standard two leaves and one bud. I have introduced this issue in previous articles. This time I picked a tea leaf with 2 leaves and one bud on the tea mountain and photographed it to make a concrete explanation:
I have repeatedly said that the so-called Gongting material of Puerh tea must be the standard two leaves and one bud. I have introduced this issue in previous articles. This time I picked a tea leaf with 2 leaves and one bud on the tea mountain and photographed it to make a concrete explanation:
Look, these are tea leaves with two leaves and one bud, and when picking, the stalk of the first leaf segment should not be too long, it is almost to be picked next to the first leaf segment; if they are all fried in one bite, The tea produced, for example, if it is made into Puerh cooked tea through a good fermentation process, then it can be called a veritable Puerh tea.
So now there is a loose tea of Puerh cooked tea, it seems that the single bud tea species that are all golden bud tips can be regarded as Gongting Puerh? The answer is no, how did the tea market come about?
When making the above-mentioned 2-leaf one-bud puer tea, the delicate parts of the bud tips are always inevitably broken during the process of killing, kneading and even drying. Then, the tea merchants will sift out these broken bud tips and sell them individually on the market as single-product treasures, known as the Gongting Puerh.
Let's not look for many theories to prove that it does not belong to the Gongting Puerh, it is very simple: the kind of Puerh loose tea that is all fine and bud-tip, first of all, from the degree of resistance to foam, it does not meet the long-lasting nature of Puerh.
Visit us at http://www.naturalpuerh.com/
Sunday, June 28, 2020
Gongting Puerh tea knowlege
What is the palace material in Puerh cooked tea? Is it the best? Is it
related to tribute tea?
When you first come into contact with Puerh tea, there are often a series of problems.
In our cultural background, the word "court" does give people a sense of high class, but behind this term, it is worth scrutinizing.
1. What is court material?
First of all, neither the national standard nor the terminology for tea review has the word "court".
The word court was born in the market.
In the early years, the Yunnan Tea Import and Export Company specially screened the very delicate material, named "Puerh Palace", which was a specialty commodity, which had an influence. Later, the market called this class of tea court grade.
"Court level" is now used to refer to the bitter grade of bit-level tea. Generally divided into "small palace" and "big palace", "small palace" is more delicate.
2. Gradation of cooked tea.
From the evaluation point of view, the highest-grade cooked loose tea is called a special grade, and then it is used to be first grade, third grade, fifth grade, seventh grade, and ninth grade.
The principle of grading is to classify according to the sieve hole of the sieving machine, and use the volume of tea as the basis, and different sieve holes will be sieved to different levels.
Because of the popularity of the concept of "court level", many tea factories are accustomed to sifting out the "court level" loose tea with a finer bit level.
If we are happy, we can sort out more than 20 kinds of tea from fine to coarse, but this is very troublesome in production, generally divided into seven main ingredients: small palace, grand palace, special grade, first grade, third grade, five Level, level 7.
The classification of the seven ingredients has been more refined, and many small-scale enterprises have fewer sieving grades. This is more convenient in production, and excessive emphasis on grading will result in a waste of cost.
3. The relationship between grade and quality.
Probably, the palace material is more delicate and has more buds. It is the part with the most content of the tea. There is a certain advantage in quality, it is easy to make it more concentrated.
Among the fresh leaves, the highest content of catechin is one bud and one leaf, and the content of catechin in the coarser raw materials is getting lower and lower; from the perspective of water-soluble sugar, the content of one bud and one leaf is relatively low, and then gradually improve.
Different ratios of substance content will cause different taste and style.
From the total water extract, the content of fine materials is relatively high, but it may not be in line with everyone's aesthetic; some people like the mellow taste of coarse and old materials, because the proportion of water-soluble sugar in old materials is generally higher.
Fine material and coarse material are just the difference in style, and cannot be a standard for measuring quality. "Court" is just a description of appearance, not a description of quality.
4. Is the palace material suitable for more fragrant?
Many of the representative old teas that can be found are generally coarse and old, making people think that the storage potential of fine materials is not as good as coarse materials.
In fact, the potential of Yuechen Yuexiang is not related to the level of raw materials. As long as it has enough activity, the premise of Yuechen Yuexiang is obtained.
Why do you have the impression that the court is impatient?
First, the court materials are often stored in loose tea, which is not conducive to the maintenance of micro-environments, and the conversion benefit will be discounted.
Second, the content of catechins in the tender material is more, the astringency subsides slowly, and it takes a longer time to get through the awkward period.
5. The palace material is not foam resistant?
The palace material is not resistant to foaming. Its water leaching amount is generally advantageous, but the palace material is relatively fine and the blade structure damage rate is high, so it dissolves quickly. It is easy to make the bubble thick in the front and light in the back, causing the illusion of intolerance.
So how can we make good Gongting Puerh supplies? Combining its characteristics, it mainly pays attention to two aspects: taking tea and making soup.
First, The tea-to-water ratio can be lowered slightly when taking tea, and try to take it from the tea cake in pieces instead of being too crushed.
Second, pay attention to the speed of soup when brewing.
Regarding the court materials, now make a summary:
The palace material is more of a style, which is a characteristic in appearance. Be patient when storing, and pay more attention when brewing.
When you first come into contact with Puerh tea, there are often a series of problems.
In our cultural background, the word "court" does give people a sense of high class, but behind this term, it is worth scrutinizing.
1. What is court material?
First of all, neither the national standard nor the terminology for tea review has the word "court".
The word court was born in the market.
In the early years, the Yunnan Tea Import and Export Company specially screened the very delicate material, named "Puerh Palace", which was a specialty commodity, which had an influence. Later, the market called this class of tea court grade.
"Court level" is now used to refer to the bitter grade of bit-level tea. Generally divided into "small palace" and "big palace", "small palace" is more delicate.
2. Gradation of cooked tea.
From the evaluation point of view, the highest-grade cooked loose tea is called a special grade, and then it is used to be first grade, third grade, fifth grade, seventh grade, and ninth grade.
The principle of grading is to classify according to the sieve hole of the sieving machine, and use the volume of tea as the basis, and different sieve holes will be sieved to different levels.
Because of the popularity of the concept of "court level", many tea factories are accustomed to sifting out the "court level" loose tea with a finer bit level.
If we are happy, we can sort out more than 20 kinds of tea from fine to coarse, but this is very troublesome in production, generally divided into seven main ingredients: small palace, grand palace, special grade, first grade, third grade, five Level, level 7.
The classification of the seven ingredients has been more refined, and many small-scale enterprises have fewer sieving grades. This is more convenient in production, and excessive emphasis on grading will result in a waste of cost.
3. The relationship between grade and quality.
Probably, the palace material is more delicate and has more buds. It is the part with the most content of the tea. There is a certain advantage in quality, it is easy to make it more concentrated.
Among the fresh leaves, the highest content of catechin is one bud and one leaf, and the content of catechin in the coarser raw materials is getting lower and lower; from the perspective of water-soluble sugar, the content of one bud and one leaf is relatively low, and then gradually improve.
Different ratios of substance content will cause different taste and style.
From the total water extract, the content of fine materials is relatively high, but it may not be in line with everyone's aesthetic; some people like the mellow taste of coarse and old materials, because the proportion of water-soluble sugar in old materials is generally higher.
Fine material and coarse material are just the difference in style, and cannot be a standard for measuring quality. "Court" is just a description of appearance, not a description of quality.
4. Is the palace material suitable for more fragrant?
Many of the representative old teas that can be found are generally coarse and old, making people think that the storage potential of fine materials is not as good as coarse materials.
In fact, the potential of Yuechen Yuexiang is not related to the level of raw materials. As long as it has enough activity, the premise of Yuechen Yuexiang is obtained.
Why do you have the impression that the court is impatient?
First, the court materials are often stored in loose tea, which is not conducive to the maintenance of micro-environments, and the conversion benefit will be discounted.
Second, the content of catechins in the tender material is more, the astringency subsides slowly, and it takes a longer time to get through the awkward period.
5. The palace material is not foam resistant?
The palace material is not resistant to foaming. Its water leaching amount is generally advantageous, but the palace material is relatively fine and the blade structure damage rate is high, so it dissolves quickly. It is easy to make the bubble thick in the front and light in the back, causing the illusion of intolerance.
So how can we make good Gongting Puerh supplies? Combining its characteristics, it mainly pays attention to two aspects: taking tea and making soup.
First, The tea-to-water ratio can be lowered slightly when taking tea, and try to take it from the tea cake in pieces instead of being too crushed.
Second, pay attention to the speed of soup when brewing.
Regarding the court materials, now make a summary:
The palace material is more of a style, which is a characteristic in appearance. Be patient when storing, and pay more attention when brewing.
Visit us at http://www.naturalpuerh.com/
Saturday, June 27, 2020
Which tea can be called Gongting Puerh?
As soon as I heard the word "court", I immediately felt that the
tea was taller, just like hearing the court banquet, the court snacks and the
like, as if I saw the empress and the little masters in the palace wall. I want
to go back and enjoy it. Everyone knows that the food enjoyed by the royal
family must be carefully selected. According to this logic, the Puerh named
after the word "court" must also be very powerful, right? Indeed, tea
predecessors will tell you that the palace Puerh is the highest grade Puerh
cooked tea. However, the palace Puerh must sit alone at the highest level, and
it would not work if there were no strict conditions.
What kind of tea can be called "court level".
It's better to start with the grade of cooked tea. In order to meet the needs of purchasing and blending production, the loose Puerh cooked tea will be graded according to the grading standard, and the grade will be divided into palaces from high to low, and there are seven grades of special grades, first, third, fifth, seventh, and ninth. The level, the later the level, the more sparsely the tea is. Therefore, the bud head in the raw material, that is, the most tender part of the tree, is classified as the highest court level. The bud of the cooked tea called the palace Puerh is small, with golden hairs, and the color is brown and red. Most of the ingredients in this level are made into loose tea or Tuo tea alone, and are not pressed into cakes or bricks.
This selection criteria is similar to those chosen by the tributary royal family during the Qing Dynasty. During the Daoguang years, Ruan Fu's "Puerh Tea" recorded Puerh tribute tea: "In February, the core is very fine and white, which is called the tip of the hair, as a tribute, and it is allowed to be sold by the people behind the tribute." At that time, all the Puerh tea of the tribute court was made from only the bud tips of high-quality wild trees. After the court picked all the tea buds, the rest were allowed to be picked and sold by the people. In the Qing Dynasty, this type of Puerh tea can only be enjoyed by the royal family, and ordinary people are basically blessed to see it. Because of this origin, the modern people named the Puerh tea grade with bud tips as the word "Gongting".
It is undoubtedly, the level is high, the price is high, but the palace Puerh is expensive for a reason. First of all, the buds of plants are significantly less than the leaves and stalks, so the raw materials of palace-grade Puerh buds are relatively rare. In addition, in the production process, the bud head itself does not have enough fiber for fermenting, or it is easy to "burn out" during the fermentation process, so that it is impossible to ferment alone. Therefore, "Puerh" in the strict sense is fermenting The good cooked tea is manually sieved and then picked up with tweezers.
Small freshness is in the taste.
Compared with other grades of Puerh cooked tea, the taste of palace Puerh can be described as the small freshness in cooked tea. Due to the high level of raw materials, the palace Puerh will present a unique lotus aroma, which tastes delicate and delicious. But compared with other grades of Puerh cooked tea, its bubble resistance is worse. This is mainly because the raw materials of the palace Puerh are all buds, and the content of the substance is not as high as that of the old tea stems and old leaves. This is one of the factors that cause the impure bubble of the court-grade Puerh cooked tea. Secondly, there are two kinds of fibers in general plants, one is xylem fiber and the other is xylem fiber. "Exterior xylem fiber" has large pores, and the material dissolves more and faster, and the buds are mainly composed of outer xylem fiber. So the contents of the court-grade cooked tea will dissolve faster and more. In addition, during the twisting process, the young tea cell membranes, vacuole membranes, etc., are more likely to rupture during twisting, and the ruptured cells are also more easily dissolved out by water. But the bubble resistance is not the most important attribute of palace Puerh.
When choosing tea products, tea lovers who like fresh and rich tea flavors, it is recommended to choose Puerh tea with high grade and tender materials such as palace Puerh; if you like high foam resistance and mellow taste, choose a relatively thick tea bowl Older grades of Puerh tea.
What kind of tea can be called "court level".
It's better to start with the grade of cooked tea. In order to meet the needs of purchasing and blending production, the loose Puerh cooked tea will be graded according to the grading standard, and the grade will be divided into palaces from high to low, and there are seven grades of special grades, first, third, fifth, seventh, and ninth. The level, the later the level, the more sparsely the tea is. Therefore, the bud head in the raw material, that is, the most tender part of the tree, is classified as the highest court level. The bud of the cooked tea called the palace Puerh is small, with golden hairs, and the color is brown and red. Most of the ingredients in this level are made into loose tea or Tuo tea alone, and are not pressed into cakes or bricks.
This selection criteria is similar to those chosen by the tributary royal family during the Qing Dynasty. During the Daoguang years, Ruan Fu's "Puerh Tea" recorded Puerh tribute tea: "In February, the core is very fine and white, which is called the tip of the hair, as a tribute, and it is allowed to be sold by the people behind the tribute." At that time, all the Puerh tea of the tribute court was made from only the bud tips of high-quality wild trees. After the court picked all the tea buds, the rest were allowed to be picked and sold by the people. In the Qing Dynasty, this type of Puerh tea can only be enjoyed by the royal family, and ordinary people are basically blessed to see it. Because of this origin, the modern people named the Puerh tea grade with bud tips as the word "Gongting".
It is undoubtedly, the level is high, the price is high, but the palace Puerh is expensive for a reason. First of all, the buds of plants are significantly less than the leaves and stalks, so the raw materials of palace-grade Puerh buds are relatively rare. In addition, in the production process, the bud head itself does not have enough fiber for fermenting, or it is easy to "burn out" during the fermentation process, so that it is impossible to ferment alone. Therefore, "Puerh" in the strict sense is fermenting The good cooked tea is manually sieved and then picked up with tweezers.
Small freshness is in the taste.
Compared with other grades of Puerh cooked tea, the taste of palace Puerh can be described as the small freshness in cooked tea. Due to the high level of raw materials, the palace Puerh will present a unique lotus aroma, which tastes delicate and delicious. But compared with other grades of Puerh cooked tea, its bubble resistance is worse. This is mainly because the raw materials of the palace Puerh are all buds, and the content of the substance is not as high as that of the old tea stems and old leaves. This is one of the factors that cause the impure bubble of the court-grade Puerh cooked tea. Secondly, there are two kinds of fibers in general plants, one is xylem fiber and the other is xylem fiber. "Exterior xylem fiber" has large pores, and the material dissolves more and faster, and the buds are mainly composed of outer xylem fiber. So the contents of the court-grade cooked tea will dissolve faster and more. In addition, during the twisting process, the young tea cell membranes, vacuole membranes, etc., are more likely to rupture during twisting, and the ruptured cells are also more easily dissolved out by water. But the bubble resistance is not the most important attribute of palace Puerh.
When choosing tea products, tea lovers who like fresh and rich tea flavors, it is recommended to choose Puerh tea with high grade and tender materials such as palace Puerh; if you like high foam resistance and mellow taste, choose a relatively thick tea bowl Older grades of Puerh tea.
Friday, June 26, 2020
How to distinguish real or fake Banzhang Puerh
"Ban Zhang is the king and YiWu is the second."
For Puerh tea lovers, the old Banzhang is definitely a name that sounds like
thunder. Speaking of the Puerh Tea Mountain, the old Banzhang can't avoid it.
However, most of the old-style banquets on the market are fake, which makes it
difficult for most tea customers to distinguish the old-style banquets from
true and false. So, now we come to understand the authenticity of fake Puerh
tea in the next class.
To distinguish between true and false and distinguish the quality of old Banzhang, the most direct and effective method is to identify by tasting.
First, taste the taste of pure material spring and autumn tea old Banzhang taste characteristics.
1. The most obvious difference between Lao Banzhang and other teas is that they are heavy, strong, and have a fragrant aroma. The tea gas can fall through the throat, and the whole throat clearly feels very comfortable throughout the whole drink. There is no astringent throat, Trivial feeling. Strong returning sweetness is concentrated in the middle and back of the tongue surface, and the astringency is concentrated in the tip of the tongue and the front palate. The new tea is more prominent. But the bitterness turns quickly. When the bitterness turns, the taste will be strong and lasting. So far, it has not been found that teas with the exception of Lao Banzhang have such a unique style.
2. Another unique style of Lao Banzhang is that the more soaked and sweeter after soaking.
3. The Lao Banzhang can be used as a "medicine guide" to take appropriate amounts of other ancient tree raw tea to brew together, the tea gas can also sink.
Second, the taste characteristics of the pure drink summer tea old Banzhang.
1. The tea flavor of summer Laobanzhang is thin, the aroma sinks insufficiently, and the feeling of swallowing in the throat is not obvious. It failed to fully demonstrate the characteristics of the old Banzhang, such as heavy quality, strong air, strong and stimulating taste, coordination and sinking aroma.
2. The color of some summer tea brewing soup is turbid. This is related to the season of tea picking and the process of making tea. The reason is that there is more rain in summer. Tea farmers usually have to dry the tea until it is half dry, and it is not dried in a day.
Third. The taste characteristics of tasting the fake Old Banzhang seal, the biggest difference between the fake Old Banzhang seal and the Old Banzhang seal.
1. The fragrance sinking is not strong enough, it can't be swallowed clearly in the larynx, and there is a throat knot.
2. The bitter taste is not concentrated on the tip of the tongue and the front palate, but on other parts of the mouth. If the bitter taste cannot be dissipated for a long time while drinking, this tea is most likely to be Terrace tea.
Lao Banzhang is very popular in the Puerh tea world, with its tea taste "domineering, back to sweetness and watering" rampage in the tea industry, many tea friends every year from spring tea drove from all over the country, just to see Lao Banzhang Puerh tea Experience the domineering taste, long-lasting and quick return.
This content is introduced here. Buy Laobanzhhang Puerh tea to find a regular, trustworthy merchant to avoid buying fake tea, so everyone should pay more attention when buying.
Visit us at http://www.naturalpuerh.com/
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