Drinking tea to feel the astrigency

The bitterness of tea species all over the world is bound to exist, and there is a significant and insignificant relationship between them. From the point of view, bitterness in tea is accompanied by it. The bitter substances that appear in the tea itself are polyphenols, fatty catechins, catechins, caffeine, theophyl saponin, anthocyanins, catechins, etc. The caffeine contained in alkaloids makes tea soup at high temperatures When dissolved in water, about 85%.

    Due to its richer content than other teas, the leafy greens of Yunnan Province have relatively bitter taste. The bitterness of the tea itself can be slower for Pu-erh tea for several years.  It is slow to sweet.

 Astringency is the main flavor in tea soup. Tea soup has no astringent taste, such as the human body loses bone, called weak and boneless. However, a "astringent" word, it is literally difficult to understand the richness of the main flavor of tea soup. In the sensory terms of tea, such as "thick", "alcohol", "strong", "and", they mainly refer to the intensity and type of astringency. The same is astringent, but behaves differently:

    Some astringent, bright and energetic, while some astringent are rough;

    Some are astringent, the tea soup is shown immediately at the entrance, while others are not shown until a while later;

    Some are astringent, the tea soup gradually strengthens and stays untouched after being imported, while others are like electric current, fleeting, or return to sweetness;

    Some are astringent, expressed in the upper jaw, some in different parts of the tongue, and some are only in the throat.

    Astringency is a diffusing, non-stationary feeling.
    Appropriate astringent feeling is acceptable to those who have tasted it, because astringent will cause the muscles in the mouth to converge, and it will act as a stimulant. Astringent can increase the stiffness of Pu-erh tea soup and also satisfy those who have a heavy taste.

    Therefore, when buying Pu-erhtea, I mainly feel whether bitterness can be changed in the mouth, bitterness can be sweetened, astringency must be changed, and levels must be changed. This is normal bitterness. On the other hand, the bitterness stays in the oral cavity, the convergence is strong, the lock is not changed, and the bitterness without sweetness then the bitterness is a problem.

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Drink several teas leads to tea drunk

Tea mixed drinking easily leads to "tea drunk"

Drinking a variety of teas at one time will result in low blood sugar due to excessive tea drinking, making people feel dizzy. If such a physiological response occurs, it is likely to be "tea drunk ".



When you drink different kinds of tea together, you are likely to drink too much tea, and then you are easily drunk. If "tea drunk" phenomenon occurs, you can immediately eat some sweets, drink warm water or eat some dishes to relax.

People with severe "tea drunkenness" can develop muscle dysfunction, heart rate disorders, and even convulsions and convulsions. This is a dangerous signal from the central nervous system and should be immediately sent to the hospital to prevent accidents.



Therefore, it is generally not advisable to drink tea together. A very disrespectful way for the tea itself. If you want to taste the essence of each tea, if the tea is mixed, the taste will be impure, then the flavor of the tea itself will not be tasted.

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Pu-erh tea returns to sweetness and watering

Just drinking Pu-erh tea feels bitter. Basically after a few bubbles, I will feel more and more fragrant after getting used to it, but after the tea throat drops, there will be a return to sweetness.
 
    One of the most important factors in judging whether a Pu-erh tea raw tea (especially new tea) is worth storing is to look back at sweetness and watering. This is also one of the most fascinating characteristics of Pu-erh tea. Good tea is long and sweet, and its teeth and cheeks are still fragrant within hours, which makes people shout wonderful!

The elements of Pu-erh tea returning to sweetness are determined by its workmanship and tea nature. Whether it is raw tea or cooked tea, high-quality products will immediately pan throat after drinking, and then rise to spread throughout the mouth, which will last forever; There are short and long. Generally speaking, the returning to sweetness is superior, but as long as it can be clearly felt, this kind of returning sweetness feels very natural; the key lies in how durable it is. Some Pu-erh teas perform well in terms of tea aroma, taste and other indicators, but the time to return to sweetness is basically short, and it is basically finished, and the grade of this tea will not be high.

After drinking good tea, there will be obvious watering. Even after drinking for a few hours, the mouth is still a source of the source, it feels very beautiful, but not all teas are like this, only a few good quality products will have this Performance; the better the quality, the more lasting. If you are fortunate enough to drink authentic Pu-erh tea, you will find that after a few hours of drinking, the mouth is filled with sweet scent, and the body fluid is born. Most of the first contact with this tea is unforgettable.

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Why does ancient tree Pu-erh tea taste more and more sweet

People who often drink Pu-erh tea know that Pu-erh tea is divided into arbor ancient tree tea and tea leaves of other shrubs. When we drink tea made from arbor ancient trees, we can feel that the more you drink the sweeter the taste behind, the more you drink those shrubs. The taste of the Pu-erh tea is not so long, and it will soon fade. Why is this?

The sweetness in tea soup is mainly derived from the monosaccharides, disaccharides and polysaccharides in tea. These trace sugar elements dissolve in water under high temperature brewing and enter the human mouth with tea soup. This is why we can drink tea with a sweet taste, because the ancient tree tea is rich in sugar Elemental.

As the older trees of the ancient teas grow older, the more sugar elements there are in Pu-erh tea. When we brew Pu-erh tea, normally, the tea polyphenols are first dissolved in the tea soup, and then Slowly the caffeine and amino acids also slowly dissolve out, and finally comes out a lot of sugar elements.

These large amounts of sugar elements make the tea soup sweet with the effect of enzymes in saliva. And those bush tea trees have a lower sugar content, and the brewed sweetness is certainly not as good as that of the ancient tree tea. Because the sugar content is low, the tea soup will have a clear bitter taste. Because of the high content of sugar in tea, the bitterness of tea soup is not so obvious compared to terrace drink.

This is why the sweetness of the ancient tree tea is so lasting, and it is still so sweet after a dozen bubbles. Of course, this is also a very effective reference method to distinguish the ancient tree tea from others.

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Pu-erh tea price factors

First. Location of the tea materials: Since ancient times, the tea materials of the ancient six major tea mountains have been the most popular among consumers. The current tea materials in Banzhang, Jingmai, and Qianjiazhai District of Zhenyuan County, Pu-erh City are also very popular. The sought after, followed by the tea materials in the original Simao, Pu-erh, Jiangcheng and Lincang areas, the price is generally arranged in this way.

Second. The grade of materials: As for Pu-erh loose tea, it is generally divided into 12 grades (special grade, 1-10 grade, extra-grade grade). Etc.) The general rules of use are: cake tea is better than gourd and tuo tea, followed by brick tea, etc. (of course, this is only the majority and cannot be considered in isolation). The higher the grade, the higher the cost.

Third. The historical significance of the development of finished products: In each period, there are some finished teas such as "regular products", "made-to-order products", "souvenirs", "collectibles", "limited products" and so on. Under the premise of ensuring their quality Because of their historical significance and their small sales volume, their prices should be higher.

Forth. The way of storage after the finished product: Puer tea is stored in dry and wet bins. The tea stored in the pure dry bin can effectively ensure the authenticity (natural nature) of Pu-erh tea, but the aging (fermentation after natural) is equivalently slow; wet warehouse preservation is to artificially control the humidity and temperature to make it age quickly (this will largely destroy the authenticity of Pu-erh tea). Therefore, the price of Pu-erh tea stored in dry warehouse is higher, but There may be more people drinking dry warehouses than wet warehouses.

Fifth. Year after finished product: The longer the year, the higher the price. Of course, this depends on the brand and product attributes. For example, if you have a large brand with strong liquidity and a short continuity, the tea produced by a famous factory will be very expensive after many years.

Sixth. Geographical location of the finished product: The geographical location of the product is similar to that of dry and wet warehouses because of the different climates in different places, such as the difference in humidity and temperature. Therefore, the higher the humidity, the higher the temperature. The closer the local tea is stored to the wet storage, that is, the more Pu-erhtea stored in these places, the lower the price should be.

Seventh. Cost of sales determined by region: Region is an incentive for the product price system. For example, the famous camellia prices are generally very high. However, there are also increased transportation costs due to labor costs and inconvenient transportation, as well as the accumulation of publicity costs. When the original products are not very high, the price is much higher when sold to consumers.

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