Aromas of cake and loose tea

Tea friends who like to drink Pu-erh tea will buy some famous mountain loose tea for tasting or collection after a long time of understanding and tasting. This kind of famous mountain pure tea is mostly expensive tea. Recently, some tea friends have doubts about the same raw materials, and the taste of drinking in bulk is high, and the fragrance is delicious. After pressing such loose tea into cakes, there is no that fragrance, why?

The following is about this problem:
What we call Pu-erh loose tea is actually Pu-erh Mao tea, which picks fresh leaves from the tea mountain, and then undergoes wilting, high-temperature killing (iron pan frying), especially the high-temperature killing step, which stops the passivation of the enzymatic reaction in the fresh leaves. This is the reason why the tea leaves still remain green after the green is killed, and then dried (the name of the sun-green hair tea is named), this process is usually completed on the same day. The freshly dried tea leaves have a sweet and fragrant tea taste. At this time, the tea is similar to green tea, and the tea is also cold.

Then, after steaming the loose tea into cakes, the aroma is sinking in a short period of time. Many tea friends feel that it is not a tea. It is not surprising that Pu-erh tea is originally a changeable product. Different time, different storage environment, and changes in process shape will show different tastes, which is also the essential reason for the aged and more fragrant Pu-erh tea.

What is the reason for this change? The reason is that when dry tea is pressed, the tea must be softened and wetted by high temperature steam before the tea can be shaped. During this process, the tea leaves absorb a lot of water from the steam. Under the action of high temperature, Pu-erh tea undergoes a small transformation The tea nature becomes milder than when loose tea, and the aroma will also decrease with moisture absorption. After the tea leaves are formed, wait for a period of time to cool and dry, the water will disperse, and the aroma will gradually rise. At the same time, after the tea leaves are squeezed by the shaping gravity, the endoplasmic leached out of the cell wall, the taste and charm will be stronger than loose tea aging quality will be better than loose tea in a few years.

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Factors to Pu-erh Tea Aromas

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.

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How to judge cooked Pu-erh tea aromas?

The method of distinguishing the aroma of Cooked Pu-erh tea is basically the same as the smell of other teas. The difference is that Cooked Pu-erh tea, which has undergone the "piling fermentation", has a unique aroma. The general rule is: "Led by Chen Xiang, special through other plants aroma."
 
1. Pu-erh tea just produced, "Chen Xiang" is low-light, with a lot of "water flavor", this is the normal expression of Pu-erh mature tea aroma after "Piling fermentation". At this time, high-tenderness tea products (such as Pu-erh Bud tea, Pu-erh Huang, etc.) often appear with a pleasant "cheese aroma" ("cheese aroma" is the aroma of tea, "freshness" and "water vapor" accompanied by Special aromas); Puer tea fermented by the second and third grade raw materials often appear "ginseng aroma" and "fruity aroma" (is a special aroma produced by the aroma of tea and "water vapor"); Puer fermented by fourth and fifth grade raw materials Tea often appears as "bean aroma" (bean aroma is a special aroma associated with the aroma of tea and "water"). As the dry storage time is extended, the aroma gradually becomes mellow, the "water taste" gradually diminishes, and "Chen Xiang" becomes prominent.

2. For Pu-erh mature tea produced for about half a year, "water vapor" has basically disappeared, and "Chen Xiang" has gradually become the dominant aroma type. At this time, the aroma types are complicated and varied due to differences in raw materials and changes in storage environment. There are mainly "jujube incense", "ginseng incense", "fruit", "laurel incense" and "betel nut incense".
 
3. Cooked Pu-erh tea for more than one year is rich in scent, and the aroma gradually becomes pure. Affected by different storage environments, the types of aromas are complex, and common ones are "camphor", "cinnamon", and "jujube".

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