What's Matter of Cups to the Tea Soup?

The key to the selection of tea cups is the suitability of the mouth, followed by the selection of materials, thickness, and curvature, which will affect the taste of the tea soup.

Some tea friends asked, does the thickness of the cups of the tea cup have any effect on the quality of the tea soup? The hot cups before the tea cup have different effects on the tea cups of these two kinds of cups. Now let me answer them.

Effect of cup wall thickness:
To explore this issue, you need to set some conditions in advance:
Because the material, shape, glaze, and sintering temperature of the cup are different, they all have a certain effect on the tea soup. Therefore, we set the thickness and other factors of the cup to be exactly the same.

The general principle-the thinner the cup wall, the more conducive to the aroma.
Therefore, Ruo Chen in the four treasures of Chaoshan Kungfu Tea should be a small porcelain cup with a thin wall and a small cup of oolong tea. This guarantees a high aroma, rich flavor, and not too much drinking water, which becomes a burden. Conversely, a cup with a thick wall is not conducive to expressing aroma, but it is conducive to expressing a thick soup. It is suitable for drinking teas such as Pu-erh cooked tea and black tea that do not win with aroma.
Therefore, in the process of tasting, we should combine different tea products and configure different tea cups to better perform the best effect of tea soup.

The necessity of boiling water for hot cups.
Regarding the boiling water cup before the product, I think it has the same effect regardless of the thickness of the cup wall. In addition to the high temperature, it is more conducive to the aroma and helps the aroma to evaporate.

Injecting 100 ° boiling water into a tea cup at room temperature will lower the boiling water temperature in the cup to 80-90 °. At this time, pour the boiling water, and then inject the boiling water into the tea soup. After the effect, interested friends may wish to try.

As far as health and safety is concerned, does boiling water hot cups have a sterilizing effect? ​​Considering that the time of hot scalding is too short, it should not have much effect. On the contrary, it is "customers want new tea, hot people want hot tea." Customs are good footnotes.

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

Pu-erh Spring Tea

With the popularity of Pu-erh tea in recent years, some tea friends will habitually apply other tea concepts, such as "spring tea", "autumn tea", and "rainy tea", to the puer tea. How should these definitions of different teas according to seasonal seasons be interpreted in the field of Pu-erh tea?
Spring tea:
Spring tea in the Jiangnan tea area is harvested from February to April in the solar calendar, and the spring tea collected within 15 days after the Chingming Festival is top grade. Yunnan should have no spring, summer, autumn, or winter seasons, only the dry rainy season. Due to the influence of the Central Plains culture, there are four seasons of tea. Due to the special climate of Yunnan, the seasons of the so-called spring tea and the general Jiangnan tea area are slightly different. The so-called spring tea in Yunnan refers to the spring tea after the Lunar New Year and before the rainy season, that is, the fresh leaves picked from February to mid-May belong to spring tea leaves.

Kariya flower tea:
On the third day of the third month of the lunar calendar, the Jiangnan tea area reached the beginning of the millet blossom, and the rice fields were in a golden season. Following the spring tea and Ershui (summer tea), the third tea picked was called "guhua tea". Yunnan calls autumn tea "guhua tea".
For the same reason as spring tea, there should be no so-called "guhua tea" in Yunnan. Because the so-called autumn tea in Yunnan should be harvested after the rainy season stops, that is, it should be from late September to the end of November, and it is very different from the "Valley" season in the Jiangnan region. From a personal point of view, according to the climate characteristics of Yunnan, the third season tea of ​​Pu-erh tea should still be the tea in the rainy season, and the last one picked in the fourth season, which is called "autumn tea".

Tea before the rain:
There are no four seasons in Yunnan, only dry and rainy seasons. During the dry season from October to the end of May next year, spring rain will occur around early April. The tea greens picked before this time are called "the tea before the rain". Due to climatic factors, low temperature and low rainfall, "Before the Rain" is characterized by thin and short leaves, strong aroma, slightly bitter taste, and strong sex.
Some people think that the quality before the rain is better, this concept is derived from the concept of Jiangnan tea area. In Yunnan, because of the relatively low temperature and dryness in February and March, it has a negative impact on the growth of tea trees and the quality of tea cyanine. In Pu-erh tea area of ​​Yunnan, from the end of February to May, before the rainy season, there are 3 to 4 times of picking. The best time for the tea quality is the second picking after the spring rain in early April, which is the third picking after the spring. Because it helps to transport nutrients in the soil after the rain, the temperature rise and the sun are good for the growth of tea trees, and the leaves are relatively thick and flexible.

Rain Water Tea:
Strictly speaking, it can only be called "rain tea", not "rainy tea". Yunnan's climate is divided into dry season and rainy season, but it does not rain every day during the rainy season, and the dry season is not the sun every day. The spring harvest in April is also called rain tea. The so-called "rain water tea" refers to the collection and production of tea when it rains. The characteristics of rain tea are usually dim and not bright, the tea soup is green, the taste is bitter, light and not thick, the aroma is not strong, and the leaf stalk is easy to rot and not flexible.

The process of Pu-erh tea is divided into two stages. The first stage is from picking to completion of sun-cured green tea, and the second stage is from sun-cured green tea to compacted finished product packaging. In the first stage, if it encounters rain, it will face the problems of tea cyanide raw materials, greening temperature, and dryness of wool tea. In the second stage, it will face the problem of how to dry the pressed product. With modern concepts and technology, we can overcome most problems and maintain a certain level of tea quality.

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

Pu-erh Tea Natural Warehouse

As we mentioned earlier that Yunnan, the origin of Pu-erh tea, has three core values ​​of "tea tree resources, processing technology, and natural storage." What can be said is the core value, first of all the subjective and objective conditions of special existence, a sentence "you don't have what I have". How is the core value reflected? How can it be transformed into existing productivity and economic value? As long as there are ancient tea mountains and famous tea mountains in Yunnan, it has become a hot spot for tea mountain tours, self-driving tours, and tea mountain experience tours, and is favored by domestic and foreign tourists and tea people. It has become a new bright spot and new growth point of Yunnan tourism, which is the embodiment of the core price of tea tree resources. The processing technology includes the primary processing technology and intensive processing industrial clusters of various ethnic groups on the tea mountains, such as Erhai County, Banna Prefecture, Simao District, Pu-erh City, and Shuangjiang County, Lincang City, etc. Capacity base.

Pu-erh Tea Natural Storage:

The value conversion of "natural storage"
Today, we will focus on the value transformation of Yunnan's "natural storage". A new concept and new system can change the development direction and trajectory of an industry and form a new business format. "Natural warehouse" is the concept first proposed by Bao Zhonghua in 2013. Pu-erh tea warehouse is divided into wet warehouse and dry warehouse, and dry warehouse is divided into natural warehouse, technology warehouse and sealed warehouse. Natural warehouse is to store Pu-erh tea under natural temperature, humidity, and air conditions; the optimal temperature of natural warehouse is 10 to 35 degrees, and the optimal relative humidity is 30 to 75, which requires clean air and standard warehouses; advantages It is because the storage cost is low, and the essence of Pu-erh tea is returned. The weakness is that the conversion is slower, that is, the conversion of tea polyphenols into theaflavin, theaflavin and other substances is slower than that of wet and scientific warehouses.

Technology warehouse:
The science and technology warehouse uses scientific and technological means to set a certain humidity and temperature for humidity and humidity control.

The sealed warehouse is to preserve the original aroma of tea and keep the tea sealed, but it lacks the temperature, humidity and oxygen required for Pu-erh tea conversion , Conversion is slow. This is based on the storage value and development trend of Pu-erh tea. At that time, the storage system was chaotic, there were many opinions and there was no standard system.
Leming National Tea Factory:
With a group of tea culture scholars such as Baima Feima, Ai Wenhua, Fang Shuizi, and tea culture propaganda, they have been continuously digging and enriching their internal letters and promoting them. Nowadays, in Pu-erh tea industry, Yunnan has formed a "natural warehouse". As a mainstream warehousing theory system and demonstration enterprise, the "natural warehouse" has also been recognized by competent authorities at all levels. Some cities have incorporated the construction of "natural warehouse" into the support scope of the tea industry, and a certain scale has been formed in Pu-erh City, such as the "Leming State" The natural warehouse of tea "," the natural warehouse of Jinggu Tea Masi "," the natural warehouse of Pu-erh Tea Group "and a number of enterprises. For many years, Puer tea has formed a pattern of “Yunnan, Guangdong Tibetan”. As the origin of Puer tea, Yunnan has long lacked the right to speak and set prices. I think when a large number of Yunnan natural warehouses are in the form of Yunnan, at least in the middle period Tea has gradually increased the right to speak and set prices.

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

The special aroma of cooked Pu

Pu-erh tea is a long-term fermented tea. The original fragrance left by it should be very weak. However, people who often drink Pu-erh tea can taste and find that Pu-erh tea's unique scent of fragrant, Portuguese, honey, sugar, and jujube are formed by natural aging and fermented Pu-erh tea with unique aroma.

This aroma is the result of the final evolution of the aromatic substances in tea under the action of enzymes, photochemistry, automatic oxidation and microorganisms during the entire processing: the aromatic content of tea is 0.03% to 0.05%, which has passed the Pu-erh tea special process In the chemical action, catechins and polyphenols are reduced during the fermentation process.
 
But also formed many specific aroma compounds, such as nonanal, aromatic alcohols, oxidized aromatic alcohols, decanal-ethyl-2-methylphthaloylpyrrole, phenylacetaldehyde, etc., creating the quality of "more old and more fragrant" There are also many changes. Due to the slight differences in each manufacturing process, there are various aromas that accompany Chen Xiang.

The fragrant history of Pu-erh tea reveals a strong historical charm, showing the natural uniqueness of returning to the true nature of the park, and its variety of tea fragrances also show mellow and intimate characteristics, giving people an endless joy. This is the unique scent of traditional Pu-erh tea naturally brewed, which makes it possess these precious special aromas.
 
Pu-erh tea is famous all over the world, so it is recognized, accepted and loved by more and more people. You can enjoy it by yourself. When your friends come, you can enjoy it.

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

Key factors to pu-erh tea taste

The taste of Pu-erh tea is affected by many factors. But what are the specific factors? After finishing Xingyu's side, they are summarized into the following points, which are: origin climates, raw materials, technology, storage environment and brewing method. We will take a closer look at the details.

I. Climate of the place of production: The place where the tea tree grows, its environmental, geographic, altitude, and topographical shapes determine the climatic conditions for the growth of the tea tree. The temperature and humidity of the rainwater have an impact on the tea tree itself, such as the old Banzhang, Lincang Iceland, Puer The tea mountain in each tea area such as Jingmai Mountain has its own characteristics. The climatic conditions, topography, and whether there is sufficient rain or not will have a greater decisive effect on the nature of tea, such as: the nature of tea in places with heavy rain and drought and arid places Has a very different taste.

 
2. The origin of raw materials: The age of tea trees and the different varieties of tea trees will also affect the taste of tea. Taiwan tea, small tree tea, ancient tree tea, old tree tea, big tree tea, fifty-year, 100-year-old arbor tea tree, and Taiwan tea and other fresh leaves themselves have different tastes. Spring tea and autumn tea are also fundamentally different. Taking Yunnan tea as an example, spring tea absorbs a large amount of nutrients in the soil in winter. The leaves contain more material than autumn tea and less water, so spring tea is much more tender.
 
3. Production process: It determines the appearance of tea leaves with different essences and different tastes, not only in the hilltops and raw materials. The tea making process is a further sublimation and affirmation of the essence of the fresh leaves of tea. Raw tea and cooked tea, cooked tea and Yunnan black tea, cake tea and loose tea, and even Koito tea have different tea processes that determine the taste of these teas. There are also differences.
 
4. Storage environment: The storage environment after the production of tea also affects the taste of Pu-erh tea. There are differences between tea warehouses stored in Kunming and Guangdong, so the storage conditions also have a decisive influence on the taste of Pu-erh.

5. Brewing method: A good cup of tea requires better brewing skills and brewing methods. One person has a thousand Hamlet. In the same way, one thousand people have one thousand brewing methods. The taste of tea is also very different. Even the tea that is brewed today is different from the one that was brewed yesterday. The food you eat before drinking tea is different, and the food and tea are different. Glass is still used for tea, purple sand, bowl or elegant cup, these have very distinct taste.

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