Why can Pu-erh tea brew many bubbles

The so-called Pu-erh tea is resistant to foaming, which means that after the tea has been brewed several times, its soup color does not change much. Pu-erh tea is indeed durable and resistant to foam. In fact, what we see is only the surface. The reason why it is resistant to foam is because the substances contained in Pu-erh tea are working.

Arbor Puer tea tree has experienced hundreds of thousands of years of growth, its leaf buds have accumulated rich nutrients, and it must be brewed many times before it can be released when drinking. This is why we feel it is durable and bubble-resistant. Generally speaking, tea stalks affect the beauty of tea leaves, so people often ignore the advantages of tea stalks and always disdain tea stalks. However, people do not know that tea stalks have a very important effect on tea quality.

Pu-erh tea is a large-leaf species in Yunnan. When picking, it is not just the young shoots that are picked. Generally, larger buds are used. In this way, the tea stalk contains a considerable amount of aroma substances. The leaves gradually fall, and the aroma of the tea stalk is highest. The aroma components of tea are mainly in the main veins of tea stalks and young leaves, and the amino acids in young stalks are higher than those in young leaves.

The vascular bundle in the stalk is the main conducting tissue for nutrients and aroma. Most of the substances contained in it are water-soluble. During the processing of tea, the aroma is transferred from the stalk to the leaves as the water evaporates. After the substances are transferred to the leaves, Combined with the effective substances of the leaves to transform and form higher and stronger aroma quality. Therefore, it is necessary to have proper tea stalks to produce fragrant and strong tea leaves. The length of tea stalks is different according to the tea variety and flower color.

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