6 Points to be good tea?

First of all, a good tea must be safe!
 
We often say that drinking tea is good. One of the purposes of drinking tea is also for health. The pesticide residues and heavy metal substances in tea should not exceed the standard. This is the most basic. All good tea comes from safe tea quality, mature technology, if the safety of tea cannot be guaranteed, excessive application of chemical fertilizers or excessive pesticides, or the addition of something in the production to improve the quality of tea, these deceive the rights of every consumer , Is a phenomenon that must be eliminated. In a previous article, Naturalpuerh focused on the three "original" principles, and today Naturalpuerh will elaborate on the five indicators of good tea.
On the basis of tea safety, what else can we judge the quality of tea?



 
First, the soup color is translucent.
 
The color of soup mainly starts from the aspects of chroma, brightness, turbidity, etc., to distinguish the color of the tea soup, whether it is normal, whether it is dark, clear or turbid. Therefore, it is the most intuitive way to observe tea by making tea. When we taste tea, we will evaluate a good tea like this. The color of this tea soup is transparent, clear, not turbid and so on. It can be seen from this that no matter what kind of tea, the transparent soup color is very important.
 
The translucent tea soup indicates that this tea has superior tea quality and excellent production process, and the tea leaves are complete without broken impurities. And the content of this tea is relatively rich, and it is released well under good storage space. The tea polyphenols in the tea soup will oxidize quickly when contacted with the air, so that the tea soup easily changes color, so you should appreciate the soup color in time.

Second. Honey fragrance.
 
Naturalpuerh mentioned the source of the aroma of white tea before. There are many professional terms used to describe the aroma of white tea. People describe the aroma of a good white tea in this way: scented honey, clear and long-lasting, fresh and pure, fresh and pure, etc., An inferior tea will have unpleasant odors such as green, turbid, and unpleasant smells during the brewing process.
 
So the smell during tea making is also an important factor in determining whether the tea is good or bad, whether it is the smell in the cup or the smell in the bowl. However, some factories will improve the aroma through high-temperature baking. The first few bubbles are full of aroma, and after a few bubbles, the aroma will be gone immediately, which is not lasting. This scent is only temporary, and it disappears after passing.
 
Third. No smell.
 
The basic flavors of tea are divided into: sweet, bitter, astringent, sour and watery, and tasteless. There are odors, sourness, and water in the tea, which are all bad tastes of white tea. Of course, odors, sours, and water are not expected during tea tasting. First of all, the odors of tea are mostly due to the absorption of other flavors such as smoke and other odors during the storage of tea. If the tea is poorly made and the dryness is insufficient or the storage is not good, it may form a sour taste. These sour teas will gradually decrease in sourness after every three or five brews. Sourness is a taste that tea tasters are unwilling to accept. It represents the inferiority of tea. Generally, fresh tea is made, and if it is not handled properly in the "walking water" procedure, the tea will also have a watery taste.

Forth, tea bubble resistance.
 
Tea foam resistance is affected by many factors, including the age and ecological environment of the tea tree, the tenderness and integrity of the leaves, the degree of twisting and fermentation in tea making, the proportion of tea water when brewing tea, the brewing time, the water temperature, and the storage time and many more.
 
When watching tea, we should also pay attention to the change of soup color. During the brewing of tea, the color of the tea soup gradually fades, instead of being light and tasteless after a few bubbles. Changes in tea soup should be stable and should not be ups and downs.
 
Of course, you must pay attention to the brewing method of the tea, the proportion of tea, water temperature, storage, etc. According to the most basic glass ratio, the ratio of white tea in the brewing process should be 1:50, different tools, different The amount of tea control is different. In the standard storage process of white tea, after the conversion of internal enzymes or external enzymes, the content of the content becomes more abundant, so the foam resistance becomes better and better, which is why the old tea is more resistant to foam .
 
Fifth. Bitter but not astringent.
 
Bitterness is the original taste of tea. In ancient times, tea was called "bitter tea", which has already been confirmed. In the earliest wild tea, tea soup was too bitter to import. After long-term cultivation by our ancestors, the 'wild type' tea tree and the 'transitional' tea tree became the 'cultivated' tea tree today. Although this is a series of evolutionary processes of plant physiology, from the standpoint of tasting tea, we are more concerned about the bitter taste that is difficult to import, and the bitter taste is gradually weakened, so that ordinary people can drink it and treat it as a delicious treasure.
 
Astringency——I often hear that ‘not bitter, not astringent is not tea’. In fact, aged tea aged over sixty or seventy years is no longer bitter. Without bitterness, teas that can still express the taste of other teas are generally called good teas. Some teas have a strong ‘yang rigidity’ and some docile ‘yin softness’ teas. The taste of a good tea is bitter, sweet, and not astringent. Tea bitterness is a normal phenomenon, but it is not very good to have a throat and dry mouth and astringent tongue during drinking. A good white tea, it is important to return to sweetness. It means that after drinking the tea, the tongue has a sweet taste. This is also a major feature of good tea.
 
Six, fresh leaves.
 
The tea leaves (leaf bottom) after soaking can truly reflect the true quality of the tea leaves. The freshness of the leaf bottom shows that this tea is good regardless of the green tea, production process, and brewing method. To evaluate the leaf bottom, the first is to distinguish the aroma by the sense of smell, and the second is to determine the oldness, uniformity, color and development of the bottom by the eyes, and observe whether other impurities are incorporated. Some of the so-called old teas lack the mellowness of old tea and lack the taste of melting at the entrance, but they are very angry.
 
Looking at the bottom of the leaf, it is often found that the bottom of the leaf looks very dry, and there are many signs of excessive baking. Good old tea, even if stored for 30 to 40 years, should have its vitality. After the test of water and fire, it slowly shows its original appearance. Observation of the leaf bottom is an important link that is often missed.

Finally, I would like to emphasize with you tea friends that the tea that suits you is good tea, and you cannot follow blindly! The price of tea cannot be considered good or bad. There are many determinants of the quality of tea. High-priced tea is not necessarily good tea. When you drink good tea, your mood will be better and your body will be healthy, and the poor quality tea circulating on the market will affect your physical and mental health. Tea friends should also pay special attention!

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What is real good tea?

Almost all tea people know that high mountain tea has better aroma than highland tea. The aroma of high mountain tea is particularly high and the flavor is particularly strong.

  1. Why does Takayama produce good tea. Throughout the ages, most of our tribute teas, traditional teas, and contemporary newly-created teas are mostly from high mountains. Why does Takayama make good tea? The ancient poetry of aged aroma in the Ming Dynasty said: "Mist buds suck up fragrant dragon fat", saying that the quality of high mountain tea is good because of the absorption of "dragon fat" in the cloud. Therefore, many famous teas in my country are named after the mountains and clouds. Such as Lushan mist tea in Jiangxi, Huading mist tea in Zhejiang, Xiongdong Mist tea in Hubei, Gaofeng Mist tea in Anhui, Huaguoshan Mist tea in Jiangsu, Nanyue Mist tea in Hunan, etc. In fact, the reason why high mountains produce good tea is created by the superior ecological environment of tea trees. According to research, the origin of the tea tree is in the rainy and humid primary forest in southwestern my country. After a long period of historical evolution, it has gradually formed a habit of temperature, humidity and shade. The secret of good tea in the mountains lies in the superior ecological conditions there, which just meets the growth needs of tea. This is mainly manifested in the following three aspects:

(1) The tea tree grows in the misty environment of high mountains. First, due to the influence of the fog beads, the red-yellow light of the seven visible lights of red orange yellow green blue indigo purple is strengthened, so that the amino acids and chlorophyll in the bud leaves of the tea tree And moisture content increased significantly; secondly, due to the luxuriant alpine forests, the short exposure time of tea trees, low intensity, and more diffuse light, which is conducive to the increase of nitrogen-containing compounds in tea, such as chlorophyll, total nitrogen, and amino acid content; third, due to There are lush forests in the high mountains and vast seas of clouds. The humidity of the air and soil is increased, which makes it difficult to condense the sugar compounds formed by the photosynthesis of tea tree buds and leaves, and it is not easy to form cellulose. The new tea trees can be kept fresh and long-term. Not easy to grow old. In this case, it is very beneficial to improve the color, aroma, taste and tenderness of the tea, especially to improve the quality of green tea.

(2). The alpine vegetation is lush, there are many littered leaves, and the ground forms a thick mulch, which not only has loose soil texture and good structure, but also rich in soil organic matter content, the tea tree needs all kinds of nutrients, from The new shoots picked from the tea tree growing on this soil are particularly rich in active ingredients. The processed tea leaves are of course high in flavor and taste.

(3) The high mountain temperature is beneficial to improve the internal quality of tea. Generally speaking, for every 100 meters of elevation, the temperature will decrease by about 0.5 degrees Celsius. The temperature determines the activity of enzymes in the tea plant. Modern scientific analysis shows that the content of tea polyphenols and catechins in the new shoots of tea trees decreases with the increase of altitude and the decrease of air temperature, thereby reducing the strong astringency of tea; and the content of amino acids and aromatic substances in tea However, as the altitude increases, the temperature decreases, which provides a material basis for the refreshing glycol of tea. The aromatic substances in the tea will undergo complex chemical changes during the process, resulting in the fragrant aroma of certain flowers, such as phenylethanol can form rose fragrance, jasmone can form jasmine, agarwood alcohol can form magnolia, phenylpropanol can Formation of narcissus, etc. The reason why many mountain teas have certain special aromas lies in this.

It can be seen from the above that the good tea produced in high mountains is the result of the combined action of the climate and soil of high mountains. If the craftsmanship is excellent at the time of production, it will be even more icing on the cake. Of course, as long as the climate is mild, the rainfall is abundant, the cloud is more, the temperature is higher, and the soil is fertile and the soil quality is good, even if it is not a high mountain, a place with a high mountain ecological environment will also produce high quality drinking.

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Which one fits you better, raw or cooked Pu-erh?

Pu-erh raw tea is freshly harvested without artificial fermentation and stored in a natural way. After drying the green tea, the tea leaves are pressed into cakes, bricks and other shapes, or some tea farmers also store them in bulk.

Compared with cooked tea, raw tea contains rich elements such as tea polyphenols and caffeine, so the tea has a strong taste, the soup is mellow, the taste is distinctive and the taste is rich, but raw tea is often more irritating! Especially for the new tea, the new tea should be stored naturally for a period of time, so that the tea polyphenols and caffeine elements in the tea are further transformed, so that the aroma and throat of Pu-erh tea can be better played. The hair is thick and the irritation to the stomach becomes weak.

Pu-erh raw tea has the benefits of cleaning the intestine, lowering fat and blood pressure, and refreshing. However, Pu-erh raw tea is not suitable for people with insomnia, cold and fever, and poor stomach. Such people should drink Pu-erh raw tea appropriately or as little as possible.

New shengpu has no transformation of nutrients, has a cool feature, and has the benefits of clearing heat, detoxification, summer heat, digestion, and quenching thirst and soothing. Many tea friends who love Pu-erh raw tea also treat it as the best tea for summer because of its heat-clearing and detoxifying benefit.

Pu-erh cooked tea.
Pu-erh cooked tea refers to the Pu-erh tea leaves that are fermented during the production process to make the tea tend to be mild, so that the tea soup can achieve a soft and soft benefit. After years of development, the fermentation process of Pu-erh cooked tea has been very mature, so the taste is constant. Especially for the brand Pu-erh tea, almost every type of cooked tea has a special taste. Many Pu-erh tea lovers are loyal to a taste, so they will buy a certain brand of Pu-erh cooked tea.

Generally speaking, the Pu-erh cooked tea strips are ochre-colored, smooth and pure on the palate, moist and sweet, silky and supple, full-bodied, and more suitable for daily drinking.

The main nutrients of Pu-erh cooked tea are catechins, xanthins, theaflavins, vitamin C and catechins. Due to the fact that most of the nutrients converted into other nutrients in the production and processing of fermented Pu-erh cooked tea, such as vitamin C, will increase exponentially, and this nutrient can improve the body's immunity and have antioxidant and other benefits, so Pu-erh cooked tea belongs to Popular tea is suitable for people of any physique and age.

Pu-erh tea after fermentation contains a large number of beneficial bacteria. The beneficial bacteria will not stimulate the stomach after entering the human body, and can also form an adhesion film on the surface of the stomach. Therefore, drinking Pu-erh tea for a long time can nourish the stomach.

Insomniac people are worried that drinking tea at night will make it difficult to fall asleep because of caffeine, then you can choose Puer cooked tea. Because Pu-erh cooked tea does not contain caffeine, it is also fermented tea. During the fermentation process, the caffeine is diluted, so you will not be excited to drink at night.
As the saying goes: "Drinking Shengpu in summer and Shupu in winter." Because summer is hot, people are easy to get angry, and Pu-erh raw tea has the benefits of clearing heat and detoxification, and relieves heat and greasy; winter is cold, Pu-erh cooked tea is mild and mellow, tea The contained beneficial bacteria group has the benefit of warming the body and nourishing the stomach.

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6 Points to distinguish raw and cooked Pu-erh tea

Pu-erh tea is based on Yunnan big leaf sun tan green tea in a certain area of ​​Yunnan province as raw material, and is processed into loose tea and pressed tea after fermentation. It is a very unique tea in Chinese tea. In the classification of Pu-erh tea products currently on the market, there are natural classification and subject classification according to the characteristics of the products. Therefore, Pu-erh tea has a distinction between raw tea and cooked tea. So, how to distinguish Pu-erh raw tea and cooked tea? How do we distinguish the tea we want when we buy.
To distinguish between raw tea and cooked tea, we look at the following aspects:
 
1. The difference between raw tea and cooked tea.
 
The production process of raw tea refers to that the fresh leaves are withered, killed, twisted, and dried to become raw loose tea (baked green tea). The shape, after being dried or naturally dried, becomes a pressed tea product. The process of making cooked tea is to artificially sprinkle the dried green tea and ferment the mature loose tea. The other processes are the same as raw tea.
 
2. The biggest difference between raw tea and cooked tea, is there any "waste pile, fermentation"
 
Piling is a unique process in the production process of cooked tea, which is the key point to determine the quality of cooked tea. It refers to stacking the dried green tea to a certain height (usually about 70 cm), sprinkling water, covering it with burlap, and fermenting it under the action of damp heat. About hours. Pu-erh tea is further divided into raw tea and cooked tea. Raw tea is not fermented, which is more irritating. The cooked tea is fermented by the pile and it is neither cold nor hot.

3. The difference between raw tea and cooked tea.
 
The tea leaves of green tea are mainly green and dark green, and some of them turn yellowish red. Usually, the taste of freshly made tea cakes is not obvious, and if they are heated, they will have a sweet and dry taste. The color of cooked tea is black or reddish brown, and some bud teas are dark golden yellow, with a strong odor, similar to musty smell, those with light fermentation have a longan-like taste, those with heavy fermentation have a stuffy straw mat taste.
 
4. The difference between raw tea and cooked tea "soup".
 
The tea soup of raw tea is mainly yellow-green, greenish yellow, and golden yellow. The soup color of good old tea is generally orange and bright. Cooked tea is mostly chestnut red in light fermentation, and dark red is the main one in heavy fermentation.
 
5. The difference between raw tea and cooked tea.
 
Raw tea has a strong taste, full of tea, and high irritability. If brewed at high temperature, the tea soup is fragrant, the water is sweet and thin, and has a bitter taste (a good raw tea can be bitter and can be sweet) The cooked tea is thick and sweet in water, mellow and soft at the entrance. It is naturally sweet and natural. There is almost no bitterness. The new cooked tea has a rich or slightly watery taste.

6. The difference between raw tea and cooked tea "leaf bottom".
 
The base of the newly made green tea is mainly green, yellow-green, and dark green. It has high activity, flexibility, and elasticity. Twisting the leaf strips like twisting rubber bands, it is generally good tea. The lightly fermented leaves of cooked tea are reddish brown but not flexible. The heavily fermented leaves are mostly dark brown or black, and the leaves are hard and brittle.

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