What is the palace material in Puerh cooked tea? Is it the best? Is it
related to tribute tea?
When you first come into contact with Puerh tea, there are often a series of problems.
In our cultural background, the word "court" does give people a sense of high class, but behind this term, it is worth scrutinizing.
1. What is court material?
First of all, neither the national standard nor the terminology for tea review has the word "court".
The word court was born in the market.
In the early years, the Yunnan Tea Import and Export Company specially screened the very delicate material, named "Puerh Palace", which was a specialty commodity, which had an influence. Later, the market called this class of tea court grade.
"Court level" is now used to refer to the bitter grade of bit-level tea. Generally divided into "small palace" and "big palace", "small palace" is more delicate.
2. Gradation of cooked tea.
From the evaluation point of view, the highest-grade cooked loose tea is called a special grade, and then it is used to be first grade, third grade, fifth grade, seventh grade, and ninth grade.
The principle of grading is to classify according to the sieve hole of the sieving machine, and use the volume of tea as the basis, and different sieve holes will be sieved to different levels.
Because of the popularity of the concept of "court level", many tea factories are accustomed to sifting out the "court level" loose tea with a finer bit level.
If we are happy, we can sort out more than 20 kinds of tea from fine to coarse, but this is very troublesome in production, generally divided into seven main ingredients: small palace, grand palace, special grade, first grade, third grade, five Level, level 7.
The classification of the seven ingredients has been more refined, and many small-scale enterprises have fewer sieving grades. This is more convenient in production, and excessive emphasis on grading will result in a waste of cost.
3. The relationship between grade and quality.
Probably, the palace material is more delicate and has more buds. It is the part with the most content of the tea. There is a certain advantage in quality, it is easy to make it more concentrated.
Among the fresh leaves, the highest content of catechin is one bud and one leaf, and the content of catechin in the coarser raw materials is getting lower and lower; from the perspective of water-soluble sugar, the content of one bud and one leaf is relatively low, and then gradually improve.
Different ratios of substance content will cause different taste and style.
From the total water extract, the content of fine materials is relatively high, but it may not be in line with everyone's aesthetic; some people like the mellow taste of coarse and old materials, because the proportion of water-soluble sugar in old materials is generally higher.
Fine material and coarse material are just the difference in style, and cannot be a standard for measuring quality. "Court" is just a description of appearance, not a description of quality.
4. Is the palace material suitable for more fragrant?
Many of the representative old teas that can be found are generally coarse and old, making people think that the storage potential of fine materials is not as good as coarse materials.
In fact, the potential of Yuechen Yuexiang is not related to the level of raw materials. As long as it has enough activity, the premise of Yuechen Yuexiang is obtained.
Why do you have the impression that the court is impatient?
First, the court materials are often stored in loose tea, which is not conducive to the maintenance of micro-environments, and the conversion benefit will be discounted.
Second, the content of catechins in the tender material is more, the astringency subsides slowly, and it takes a longer time to get through the awkward period.
5. The palace material is not foam resistant?
The palace material is not resistant to foaming. Its water leaching amount is generally advantageous, but the palace material is relatively fine and the blade structure damage rate is high, so it dissolves quickly. It is easy to make the bubble thick in the front and light in the back, causing the illusion of intolerance.
So how can we make good Gongting Puerh supplies? Combining its characteristics, it mainly pays attention to two aspects: taking tea and making soup.
First, The tea-to-water ratio can be lowered slightly when taking tea, and try to take it from the tea cake in pieces instead of being too crushed.
Second, pay attention to the speed of soup when brewing.
Regarding the court materials, now make a summary:
The palace material is more of a style, which is a characteristic in appearance. Be patient when storing, and pay more attention when brewing.
When you first come into contact with Puerh tea, there are often a series of problems.
In our cultural background, the word "court" does give people a sense of high class, but behind this term, it is worth scrutinizing.
1. What is court material?
First of all, neither the national standard nor the terminology for tea review has the word "court".
The word court was born in the market.
In the early years, the Yunnan Tea Import and Export Company specially screened the very delicate material, named "Puerh Palace", which was a specialty commodity, which had an influence. Later, the market called this class of tea court grade.
"Court level" is now used to refer to the bitter grade of bit-level tea. Generally divided into "small palace" and "big palace", "small palace" is more delicate.
2. Gradation of cooked tea.
From the evaluation point of view, the highest-grade cooked loose tea is called a special grade, and then it is used to be first grade, third grade, fifth grade, seventh grade, and ninth grade.
The principle of grading is to classify according to the sieve hole of the sieving machine, and use the volume of tea as the basis, and different sieve holes will be sieved to different levels.
Because of the popularity of the concept of "court level", many tea factories are accustomed to sifting out the "court level" loose tea with a finer bit level.
If we are happy, we can sort out more than 20 kinds of tea from fine to coarse, but this is very troublesome in production, generally divided into seven main ingredients: small palace, grand palace, special grade, first grade, third grade, five Level, level 7.
The classification of the seven ingredients has been more refined, and many small-scale enterprises have fewer sieving grades. This is more convenient in production, and excessive emphasis on grading will result in a waste of cost.
3. The relationship between grade and quality.
Probably, the palace material is more delicate and has more buds. It is the part with the most content of the tea. There is a certain advantage in quality, it is easy to make it more concentrated.
Among the fresh leaves, the highest content of catechin is one bud and one leaf, and the content of catechin in the coarser raw materials is getting lower and lower; from the perspective of water-soluble sugar, the content of one bud and one leaf is relatively low, and then gradually improve.
Different ratios of substance content will cause different taste and style.
From the total water extract, the content of fine materials is relatively high, but it may not be in line with everyone's aesthetic; some people like the mellow taste of coarse and old materials, because the proportion of water-soluble sugar in old materials is generally higher.
Fine material and coarse material are just the difference in style, and cannot be a standard for measuring quality. "Court" is just a description of appearance, not a description of quality.
4. Is the palace material suitable for more fragrant?
Many of the representative old teas that can be found are generally coarse and old, making people think that the storage potential of fine materials is not as good as coarse materials.
In fact, the potential of Yuechen Yuexiang is not related to the level of raw materials. As long as it has enough activity, the premise of Yuechen Yuexiang is obtained.
Why do you have the impression that the court is impatient?
First, the court materials are often stored in loose tea, which is not conducive to the maintenance of micro-environments, and the conversion benefit will be discounted.
Second, the content of catechins in the tender material is more, the astringency subsides slowly, and it takes a longer time to get through the awkward period.
5. The palace material is not foam resistant?
The palace material is not resistant to foaming. Its water leaching amount is generally advantageous, but the palace material is relatively fine and the blade structure damage rate is high, so it dissolves quickly. It is easy to make the bubble thick in the front and light in the back, causing the illusion of intolerance.
So how can we make good Gongting Puerh supplies? Combining its characteristics, it mainly pays attention to two aspects: taking tea and making soup.
First, The tea-to-water ratio can be lowered slightly when taking tea, and try to take it from the tea cake in pieces instead of being too crushed.
Second, pay attention to the speed of soup when brewing.
Regarding the court materials, now make a summary:
The palace material is more of a style, which is a characteristic in appearance. Be patient when storing, and pay more attention when brewing.
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