China is a large tea country with thousands of types of
tea. Tea was first used in medicine, because tea contains substances that are
beneficial to the body, and now people regard tea as a healthy drink in daily
life.
It is also very important to taste the aroma of Pu-erh tea. The aroma of Pu-erh tea is pleasant, so it is particularly important to master the factors that influence the aroma of Pu-erh tea.
1. The aroma of Pu-erh tea depends on the precursor of the aroma;
The precursors of aroma mainly refer to the terpenes, aromatic hydrocarbons and their oxides, carotenoids, amino acids, sugars, etc. contained in the fresh tea leaves and the necessary enzymes that form aroma during processing. The types and quantities of these substances are the material basis for the aroma of Pu-erh tea. The factors that affect such substances are mainly the varieties of tea trees, regional differences, temperature and humidity, light intensity, light quality, seasonal changes, growth environment, soil environment, leaf quality and other factors. For example, Assam species and Chinese species, Nannuo tea area and Bulang tea area, Pasha and Banzhang, normal bud leaves and purple buds (the content of volatile oil in green bud leaves is higher than that in purple bud leaves).
Second, the influence of the process on the aroma of Pu-erh tea;
The processing method of different tea leaves determines the difference in tea aroma; for example: Pu-erh tea made from Jingmai tea in the same tea garden is very different from the moonlight white and classical beauty. The difference in processing methods (temperature, heating time, withering time, drying method, drying temperature) in the processing method also affects the difference in aroma; for example: killing green (temperature, time), killing green temperature is too high, killing green is insufficient, normal killing green on the aroma There are obvious differences, too high killing green (bean flavor similar to green tea), insufficient killing green (green tea gas), normal killing green (new tea fragrance). This is because cis-3-hexenol (with strong grass gas) is retained excessively when cyanide is not sufficient, but cis-3-hexenol can generate addition reaction under the action of enzymes or heat to generate n-hexyl alcohol. Under the action of enzymes and heat, an isomerization reaction takes place to produce trans-3-hexene alcohol (clear fragrance / new tea fragrance). The aroma of new Pu-erh tea is formed during processing; the source of vitamin A, carotenoid, is converted into a new aroma substance of tea through the oxidation of enzymes and air.
3. The influence of different brewing methods on the aroma of Pu-erh tea;
Take Bajiaoting Tea as an example: the aroma of Pu-erh tea is proportional to the water temperature, and high brewing is conducive to the highlight of the aroma, etc.
The good aroma of Pu-erh tea can bring people a pleasant feeling. The taste and aroma of tea soup are the lifeblood of tea. From the aroma of Pu-erh tea, we can also feel the different kinds of tea from fresh leaves, processes, and storage.
It is also very important to taste the aroma of Pu-erh tea. The aroma of Pu-erh tea is pleasant, so it is particularly important to master the factors that influence the aroma of Pu-erh tea.
1. The aroma of Pu-erh tea depends on the precursor of the aroma;
The precursors of aroma mainly refer to the terpenes, aromatic hydrocarbons and their oxides, carotenoids, amino acids, sugars, etc. contained in the fresh tea leaves and the necessary enzymes that form aroma during processing. The types and quantities of these substances are the material basis for the aroma of Pu-erh tea. The factors that affect such substances are mainly the varieties of tea trees, regional differences, temperature and humidity, light intensity, light quality, seasonal changes, growth environment, soil environment, leaf quality and other factors. For example, Assam species and Chinese species, Nannuo tea area and Bulang tea area, Pasha and Banzhang, normal bud leaves and purple buds (the content of volatile oil in green bud leaves is higher than that in purple bud leaves).
Second, the influence of the process on the aroma of Pu-erh tea;
The processing method of different tea leaves determines the difference in tea aroma; for example: Pu-erh tea made from Jingmai tea in the same tea garden is very different from the moonlight white and classical beauty. The difference in processing methods (temperature, heating time, withering time, drying method, drying temperature) in the processing method also affects the difference in aroma; for example: killing green (temperature, time), killing green temperature is too high, killing green is insufficient, normal killing green on the aroma There are obvious differences, too high killing green (bean flavor similar to green tea), insufficient killing green (green tea gas), normal killing green (new tea fragrance). This is because cis-3-hexenol (with strong grass gas) is retained excessively when cyanide is not sufficient, but cis-3-hexenol can generate addition reaction under the action of enzymes or heat to generate n-hexyl alcohol. Under the action of enzymes and heat, an isomerization reaction takes place to produce trans-3-hexene alcohol (clear fragrance / new tea fragrance). The aroma of new Pu-erh tea is formed during processing; the source of vitamin A, carotenoid, is converted into a new aroma substance of tea through the oxidation of enzymes and air.
3. The influence of different brewing methods on the aroma of Pu-erh tea;
Take Bajiaoting Tea as an example: the aroma of Pu-erh tea is proportional to the water temperature, and high brewing is conducive to the highlight of the aroma, etc.
The good aroma of Pu-erh tea can bring people a pleasant feeling. The taste and aroma of tea soup are the lifeblood of tea. From the aroma of Pu-erh tea, we can also feel the different kinds of tea from fresh leaves, processes, and storage.
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