Friends who have been drinking Pu-erh tea know that
good Pu-erh tea is generally shaped. There are several shapes such as cake tea,
tuo tea, brick tea, loose tea, etc. We often see tea counters in supermarkets.
Bulk Pu-erh tea, which is packed in a large glass jar, is generally Pu-erh
cooked tea. The raw tea is mostly cake-shaped, braided, and brick-like, and
there are few scattered teas.
Why do Pu-erh tea rarely see the presence of loose
tea?
First, transportation.
As early as thousands of years ago, the "Tea
Horse Road" in the southwestern region of China has begun to shoulder the
heavy responsibility of trade in the Southwest. In the caravans on the ancient
tea-horse road, a large part of China's export is Yunnan Pu-erh tea. The
ancient logistics is not developed. The transportation is basically based on
horses or donkeys. If all of them are loose tea, the volume is too large, which
will greatly reduce the amount of tea that can be transported at one time. If
the same volume of tea is steamed into cakes or bricks, this can increase the
amount of tea that the team can transport.
Second, the specification.
In ancient times, in order to reduce unnecessary troubles, the government made
some mandatory standards for standardizing tea transactions, which would
facilitate government tax collection and more convenient transactions. Such as a
cake tea is 7 tablets X each cake tea is 357 grams is equal to 2.5 kg. A box of
tea is 12 for x 2.5 kg and a lift is equal to 30 kg. This is convenient for buying
and selling, and it is convenient for collecting taxes, and it is also convenient for
the management of tea manufacturers.
Third, the transformation
This reason is of course unexpectedly discovered later. Pu-erh tea belongs to
post-fermented tea, especially raw tea. After the tea is finished, it takes a long
period of time to release, because he needs a long time to naturally transform,
so it can't be too close to the air. Otherwise, many of the microorganisms in the
tea will be oxidized too quickly. It is not conducive to the slow conversion of the
enzyme in it. Pressing into a cake shape can effectively block the contact
between the tea leaves and the air, and increase the conversion and synthesis
of the substances between the tea leaves. This will allow the tea to have a slow
conversion time and make the tea taste better in the later stages.
Fourth, moisture.
Pu-erh tea needs to be aged for a long time, but tea itself is a special kind of
strong adsorption, so if it is excessively in contact with air, it will easily absorb
the water molecules in the air. If there is too much part, it will be damp and
mildew. The phenomenon. As long as the tea of a cake is mildewed, there is
basically no value at all. The shape of the tea leaves can ensure that the area
of contact between the tea and the air is as small as possible, which may
prevent the large area of the tea from being damp and mildew.
Five, Aroma concentration.
The long-lasting Pu-erh tea will produce a unique aroma during the natural
transformation process. If the tea is placed in the air for too long, the aroma of
the tea will quickly dissipate. This will have a little bit of aroma in Pu-erh tea for
ten or twenty years. This makes Pu-erh a little less aroma smelling.
Sixth, enzymatic.
Post-fermentation of Pu-erh tea is a very slow process of oxidation. This
anomalous reaction mainly involves the action of external enzymes in the period,
thus promoting the changes in the material inside the tea. External enzymes
prefer to survive and function in the environment of pressing tea. If the tea
leaves are stored in the form of loose tea, the whole oxidation process will
become the oxidation process of the enzyme itself, which will make the
beneficial bacteria in the tea disappear quickly. Death, tea conversion results are
also very difficult to have very good results.
After reading the above articles, you should know that Pu-erh tea has been
pressed into these shapes for thousands of years, and there is still a lot of
knowledge.
For more infomation visit http://www.naturalpuerh.com
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