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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How does Pu-erh tea made into cake

Since ancient times, the hero did not ask about his origin, but good tea, but he must explore the source and trace the source, is a competent tea friend. Today, we follow a piece of Pu-erh tea, an ancient tree, to find out where the Pu-erh tea comes from.

The geographical characteristics of Yunnan's low latitudes and high altitudes, combined with the tropical rainforest monsoon climate, have formed a superior natural ecological cycle system. There are 80% of the country's forest-based forest ecosystems, as well as medicinal materials, flowers, Spices, fungi and other species, making it the specimen bank of the world's living things.
The Pu-erh original ecological ancient tree tea in Yunnan is more than 1600 meters above sea level, the highest altitude is 1900 meters, and the average altitude is 1,700 meters. It belongs to the subtropical plateau monsoon climate zone. The fertile land is conducive to the growth of tea trees and the accumulation of nutrients.

The ancient Pu-erh tea grows in a good environment, clean and unpolluted air, rich in negative oxygen ions in the atmosphere, clean water and no pollution. The soil in the area where Pu-erh tea grows is acidic soil, and the content of organic matter and inorganic nutrients has a great influence on the ancient tree Pu-erh. Red soil is acidic. Microorganisms promote the formation and decomposition of humus. The roots of ancient tea trees are deeply planted in the soil and can absorb more nutrients. Persistence of no pesticides and no fertilizers has provided the soil with maximum protection.

The ancient tree Pu-erh tea grows naturally, has no pesticide residues, and is rich in material. This is one of the reasons why the ancient tree tea has been highly sought after for several years. The tea of ​​Pu-erh tea must be produced in such an environment in order to produce good tea.
Good tea, the raw material is the key, but with good raw materials, you must have mature and good processing technology to have a good tea. For a Pu-erh tea to grow older and more fragrant, it is natural to refine the process economically. Pay attention to the method at each step.

Even the tea picking time has the know-how. The best picking time for Pu-erh tea is half an hour after sunrise. This can avoid the high moisture content of its fresh leaves, which is not conducive to withering and killing. The Pu-erh tea is generally picked in spring each year as "Spring Tip", "Mid Spring" and "Spring Tail". The picking of summer tea is also commonly known as "Two Water", and the picking of autumn tea is also called "Valley flower".

Different tea picking seasons also result in different quality levels. Generally, the quality of teas harvested in the two periods of "Spring Tip" and "Valley flower" is the best: At present, the best Pu-erh tea in Yunnan is mostly based on "Spring Tip".

Pu-erh tea produced and sold by Pu-erh tea circle, each cake tea can be guaranteed from good raw materials and craftsmanship, with only one purpose-to let tea friends drink good quality and cheap drinkings!

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