Sometimes when we brew Pu-erh tea, we will find that the
tea soup is very turbid. It may be that the buds are mostly, the tea is not too
clear, or it may be that tea polyphenols contact with the air to oxidize, so
that the tea soup is prone to discolor. The impurities attached during the
production process were not cleaned up and other reasons.
1. The majority of Pu-erh spring tea has buds, and there are more fluff on the tea, which is usually the most obvious.
2. The tea polyphenols in Pu-erh tea soup are oxidized by contact with the air, which makes the tea soup easy to change color. Therefore, it is necessary to appreciate the soup color and taste in time, mainly from the aspects of chroma, brightness, and turbidity.
3. Impurities attached to the process of making Pu-erh tea cakes have not been cleaned up and are rubbed into the tea sticks during tea kneading.
4. When prying tea, the prying is broken too much, or the tea is thrown with more crushed tea powder. During the brewing process, the Pu-erh tea is brewed and the water is flushed too quickly. You can improve the tea prying method, do not crush too much tea powder, do not flush the tea too quickly, and do not directly impact the tea leaves, but let the water down the wall of the bowl to avoid the above situation.
5. May be in the fermentation period. When conditions are suitable, there will also be concentrated fermentation. At this time, the brewing method of Pu-erh tea will be turbid. It seems that the cooked tea is suddenly brewed out during the fermentation process of Otaki, and there will be turbidity. Because a large number of fungi reproduce, the tea is in the process of transformation, so it will be cloudy. If you put it again, the taste should change more.
6. Commonly known as muddy and milky coagulation after cooling, Pu-erh tea soup is thick. After cooling, a light brown or orange milky muddy phenomenon occurs. When the cup is shaken, there are some silk-like substances floating, and there is another saying: The better the quality of Pu-erh tea, the greater the possibility of this phenomenon. After reheating, the tea soup will turn clear.
1. The majority of Pu-erh spring tea has buds, and there are more fluff on the tea, which is usually the most obvious.
2. The tea polyphenols in Pu-erh tea soup are oxidized by contact with the air, which makes the tea soup easy to change color. Therefore, it is necessary to appreciate the soup color and taste in time, mainly from the aspects of chroma, brightness, and turbidity.
3. Impurities attached to the process of making Pu-erh tea cakes have not been cleaned up and are rubbed into the tea sticks during tea kneading.
4. When prying tea, the prying is broken too much, or the tea is thrown with more crushed tea powder. During the brewing process, the Pu-erh tea is brewed and the water is flushed too quickly. You can improve the tea prying method, do not crush too much tea powder, do not flush the tea too quickly, and do not directly impact the tea leaves, but let the water down the wall of the bowl to avoid the above situation.
5. May be in the fermentation period. When conditions are suitable, there will also be concentrated fermentation. At this time, the brewing method of Pu-erh tea will be turbid. It seems that the cooked tea is suddenly brewed out during the fermentation process of Otaki, and there will be turbidity. Because a large number of fungi reproduce, the tea is in the process of transformation, so it will be cloudy. If you put it again, the taste should change more.
6. Commonly known as muddy and milky coagulation after cooling, Pu-erh tea soup is thick. After cooling, a light brown or orange milky muddy phenomenon occurs. When the cup is shaken, there are some silk-like substances floating, and there is another saying: The better the quality of Pu-erh tea, the greater the possibility of this phenomenon. After reheating, the tea soup will turn clear.
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