Scientific Reasons of Pu-erh tea into Cake

Nowadays, drinking tea in our lives has become more and more indispensable, and Pu-erh tea is loved by many people as a kind of tea. Many Pu-erh teas are cake-shaped, so there will be some people wondering why Pu-erh tea Is the tea cake pressed? The first thing we will think of is its special craftsmanship or the need for production. In fact, this is done for the convenience of storage and transportation. In fact, there are other benefits. Let’s take a look at it. 

Pu-erh tea is mainly produced in Xishuangbanna, Lincang and Pu-erh in Yunnan Province. Pu-erh Tea pays attention to brewing techniques and art of drinking, and its drinking methods are rich, both for drinking and mixing. Pu-erh tea soup is rich in orange and yellow, with high aroma and long-lasting aroma. It has a unique fragrance, rich taste and long-lasting resistance to foaming.

[1] After pressing Pu-erh tea into a cake, the absorption and evaporation of water

 will have little effect on the pressed Pu-erh tea. Therefore, the various nutrients

 and aroma contained in Pu-erh tea can be better preserved.

[2] The Pu-erh tea is pressed into a cake, so that the temperature in the air has

 little effect on the internal pressure of the pressed tea, and the microorganisms

 in the tea can survive better.

[3] The contact area between oxygen and light and Pu-erh pressed tea is much

 smaller, and the oxidation of polyphenols, ketones and chlorophyll is much 

slower, and tea quality can be better preserved. Of course, the transformation 

of Pu-erh tea in the later stage is based on the quality of the tea itself. Under 

the premise of the quality of the tea raw material itself, it is supplemented with

 excellent technology and pressed into a cake to transform the higher quality 

Pu-erh.

 For more info visit http://www.naturalpuerh.com