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