China is the origin of tea trees and the earliest country to discover and
use tea trees in the world. Pu-erh tea, as an indispensable element in the diet
structure of Chinese people, is often hailed as "national drink". Pu-erh
tea is one of the most common beverages among Chinese people, and it is also a
"magic weapon" for many people's health. The tea ceremony health has
always been loved by everyone.
A careful tasting of tea will reveal the sweetness of Pu-erh tea.
Pu-erh tea sweetness:
Pu-erh tea is a large-leaf tea. Its ingredients are relatively saturated and thick. After long-term aging, the bitter and astringent taste gradually weakens due to oxidation and even disappears completely, while the sugar remains in the tea. After brewing, it is slowly released in Pu-erh tea. In the ranks of Pu-erh tea, Honglian round tea and round tea discus originally used the same batch of Pu-erh tea as raw materials, but they used different manufacturing methods. Both teas have the sweet taste of honey.
The reason why Pu-erh tea is bitter is because it contains caffeine. The reason why Pu-erh tea is refreshing is because of the effect of caffeine to excite the human nervous system. The truly healthy Pu-erh tea is obtained from the slightly bitter tea soup. Pu-erh tea made from relatively young tea greens has a bitter taste. Now producing relatively high-grade young and tender Pu-erh tea, all with a bitter taste. The treatment of bitterness is controlled by brewing.
It is not tea to say that it is not bitter or astringent. In fact, Pu-erh tea that has been aged for more than sixty to seventy years is no longer bitter. The astringency of tea is because it contains tea tannin. Pu-erh tea is made from large-leaf tea green. The content of tea tannin is much more than that of ordinary tea leaves. The new Pu-erh tea is very rich and has a strong astringent taste. Astringency causes the muscles in the oral cavity to converge, thereby regenerating. Astringency can increase the rigidity of Pu-erh tea soup, satisfying those who taste heavier.
Both acidity and water taste are bad tastes of Pu-erh tea. Of course, Pu-erh tea doesn't want sour or watery taste. Poor tea production or poor storage may cause sourness. Pu-erh tea with sour taste, after brewing three or five times, some sour taste will gradually decrease.
Most masters of Pu-erh tea tasting, it is recognized that light taste is the most excellent taste of Pu-erh tea. This may be related to the age of the storage and aging. The golden gourd tea with more than one hundred and two hundred years of aging has a comment that the soup is colored, but the taste of the tea is weak. The Pu-erh tea taste has a full Zen environment, and you can experience such a state. Of the hundreds of kinds of tea, I am afraid that only Pu-erh tea is unique. It's just that it's better for me to taste tea which still has tastes!
A careful tasting of tea will reveal the sweetness of Pu-erh tea.
Pu-erh tea sweetness:
Pu-erh tea is a large-leaf tea. Its ingredients are relatively saturated and thick. After long-term aging, the bitter and astringent taste gradually weakens due to oxidation and even disappears completely, while the sugar remains in the tea. After brewing, it is slowly released in Pu-erh tea. In the ranks of Pu-erh tea, Honglian round tea and round tea discus originally used the same batch of Pu-erh tea as raw materials, but they used different manufacturing methods. Both teas have the sweet taste of honey.
The reason why Pu-erh tea is bitter is because it contains caffeine. The reason why Pu-erh tea is refreshing is because of the effect of caffeine to excite the human nervous system. The truly healthy Pu-erh tea is obtained from the slightly bitter tea soup. Pu-erh tea made from relatively young tea greens has a bitter taste. Now producing relatively high-grade young and tender Pu-erh tea, all with a bitter taste. The treatment of bitterness is controlled by brewing.
It is not tea to say that it is not bitter or astringent. In fact, Pu-erh tea that has been aged for more than sixty to seventy years is no longer bitter. The astringency of tea is because it contains tea tannin. Pu-erh tea is made from large-leaf tea green. The content of tea tannin is much more than that of ordinary tea leaves. The new Pu-erh tea is very rich and has a strong astringent taste. Astringency causes the muscles in the oral cavity to converge, thereby regenerating. Astringency can increase the rigidity of Pu-erh tea soup, satisfying those who taste heavier.
Both acidity and water taste are bad tastes of Pu-erh tea. Of course, Pu-erh tea doesn't want sour or watery taste. Poor tea production or poor storage may cause sourness. Pu-erh tea with sour taste, after brewing three or five times, some sour taste will gradually decrease.
Most masters of Pu-erh tea tasting, it is recognized that light taste is the most excellent taste of Pu-erh tea. This may be related to the age of the storage and aging. The golden gourd tea with more than one hundred and two hundred years of aging has a comment that the soup is colored, but the taste of the tea is weak. The Pu-erh tea taste has a full Zen environment, and you can experience such a state. Of the hundreds of kinds of tea, I am afraid that only Pu-erh tea is unique. It's just that it's better for me to taste tea which still has tastes!
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