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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5 Factors of ancient tree tea

1. The speed of Watering.
It's easy, and there are a lot of reasons why it can make people ill. Therefore, the feeling of paying too much attention to Watering will be confused. The time from the entrance of tea soup to the tongue surface is the speed of Watering. For the same breed, the faster the speed, the better.

2. The thoroughness of returning to Sweetness.
Really high-quality tea, the bitterness ends completely from the beginning of the return to Sweetness, there is no lingual adhesion, and the whole mouth has a very sweet feeling.

3. Fusion of aroma.
It smells and is proportional to the degree of aroma after drinking. The aroma of high-quality new Pu-erh is after drinking it and comes out of the throat for a long time, very refreshing. After drinking tea, you cannot feel "discomfort" or "displeased".
4. The depth and durability of the throat.
Tea with a very deep throat will feel the mouth without the strong feeling of the throat, and the touch in the deep throat will last for a while.

5. The throat rhyme is elegant and long.
Throat rhyme refers to the sweet and refreshing sensation of sweetness and aroma that is formed after the sweetening of the throat. Those who have no rhyme are vulgar. Rhythmists are comfortable, long-lasting and stable. The longer the rhyme, the more stable the tea. The more stable the tea, the higher its collection value.
In addition, there are two misunderstandings to be aware of:
[Take "returning Sweetness" as "Sweet"]
"Sweet" is the "sweetness at the entrance". Only good tea with rich contents can be felt at the entrance. Those who are able to return to Sweetness will be more embarrassed! It is not expensive.

[Ancient Tree Tea Misunderstanding: Taking "Bitterness" as "Domineering"]
It is often heard that some merchants flirt with tea customers with "no bitter, no astringent tea, no domineering, no room for transformation and improvement". In fact, the bitterness and astringency of good Pu-erh raw tea will be quickly felt by the mouth, and will quickly fade away, turning into sweet taste. Old Banzhang ancient tree Tea is just like this. In contrast, inferior tea, the bitter, astringent taste fades slowly, and even lasts for a long time, which is extremely uncomfortable.

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Factors to decide the taste of Pu-erh

What are the factors that determine the taste of a Pu-erh tea? After sorting out, using plain words can be summarized into the following points: Pu-erh tea origin, raw materials, production technology, storage environment, brewing method.
 
I. Climate of the place of production: The geographical and altitude conditions of the tea tree growing environment determine the climatic conditions of the tea tree growing. The temperature and humidity of the rainwater have an impact on the tea tree itself. Each tea mountain has its own characteristics, and climatic conditions and whether there is sufficient rain will have a greater decisive effect on the essence of tea. For example, the nature of tea in places with heavy rain and drought has a completely different taste in tea.

2. Origin of raw materials: The growing age of tea trees and the different types of tea trees will also affect the essence of tea. Table tea, ancient tree tea, old tree tea, 50-year-old tree trees, and 100-year-old tea trees The leaves themselves have different tastes. Spring tea and autumn tea are also fundamentally different. Taking Yunnan tea as an example, spring tea absorbs a large amount of nutrients in the soil during the autumn and winter seasons. The leaves contain less material than autumn tea and less water, so spring tea is much more tender.
 
3. Production process: It determines the appearance of tea leaves with different essences and different tastes, not only in the tea hills and raw materials. Tea technology is a decision to further strengthen the essence of tea. Raw tea and cooked tea, cooked tea and Phoenix black tea, cooked tea old tea head and cooked tea loose tea, and even different tea processes such as small tuo cha determine these The taste of tea is also different.

4. Storage environment: The storage environment after the cooked tea is fermented is different from the tea warehouses in Kunming and Guangdong. Storage conditions also have a decisive influence on taste.
 
5. Brewing method: A good cup of tea requires better brewing skills and brewing methods. 10,000 people have 10,000 brewing methods for brewing the same tea. The taste of the same tea is very different, even: Today The soaked ones are different from the ones that were soaked yesterday. The foods you eat before drinking tea are different, and the food and tea you drink are different. Glass is still used for tea set, purple bowl, or elegant cup, these have very distinct taste.

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Pu-erh tea price factors

First. Location of the tea materials: Since ancient times, the tea materials of the ancient six major tea mountains have been the most popular among consumers. The current tea materials in Banzhang, Jingmai, and Qianjiazhai District of Zhenyuan County, Pu-erh City are also very popular. The sought after, followed by the tea materials in the original Simao, Pu-erh, Jiangcheng and Lincang areas, the price is generally arranged in this way.

Second. The grade of materials: As for Pu-erh loose tea, it is generally divided into 12 grades (special grade, 1-10 grade, extra-grade grade). Etc.) The general rules of use are: cake tea is better than gourd and tuo tea, followed by brick tea, etc. (of course, this is only the majority and cannot be considered in isolation). The higher the grade, the higher the cost.

Third. The historical significance of the development of finished products: In each period, there are some finished teas such as "regular products", "made-to-order products", "souvenirs", "collectibles", "limited products" and so on. Under the premise of ensuring their quality Because of their historical significance and their small sales volume, their prices should be higher.

Forth. The way of storage after the finished product: Puer tea is stored in dry and wet bins. The tea stored in the pure dry bin can effectively ensure the authenticity (natural nature) of Pu-erh tea, but the aging (fermentation after natural) is equivalently slow; wet warehouse preservation is to artificially control the humidity and temperature to make it age quickly (this will largely destroy the authenticity of Pu-erh tea). Therefore, the price of Pu-erh tea stored in dry warehouse is higher, but There may be more people drinking dry warehouses than wet warehouses.

Fifth. Year after finished product: The longer the year, the higher the price. Of course, this depends on the brand and product attributes. For example, if you have a large brand with strong liquidity and a short continuity, the tea produced by a famous factory will be very expensive after many years.

Sixth. Geographical location of the finished product: The geographical location of the product is similar to that of dry and wet warehouses because of the different climates in different places, such as the difference in humidity and temperature. Therefore, the higher the humidity, the higher the temperature. The closer the local tea is stored to the wet storage, that is, the more Pu-erhtea stored in these places, the lower the price should be.

Seventh. Cost of sales determined by region: Region is an incentive for the product price system. For example, the famous camellia prices are generally very high. However, there are also increased transportation costs due to labor costs and inconvenient transportation, as well as the accumulation of publicity costs. When the original products are not very high, the price is much higher when sold to consumers.

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Key factors to pu-erh tea taste

The taste of Pu-erh tea is affected by many factors. But what are the specific factors? After finishing Xingyu's side, they are summarized into the following points, which are: origin climates, raw materials, technology, storage environment and brewing method. We will take a closer look at the details.

I. Climate of the place of production: The place where the tea tree grows, its environmental, geographic, altitude, and topographical shapes determine the climatic conditions for the growth of the tea tree. The temperature and humidity of the rainwater have an impact on the tea tree itself, such as the old Banzhang, Lincang Iceland, Puer The tea mountain in each tea area such as Jingmai Mountain has its own characteristics. The climatic conditions, topography, and whether there is sufficient rain or not will have a greater decisive effect on the nature of tea, such as: the nature of tea in places with heavy rain and drought and arid places Has a very different taste.

 
2. The origin of raw materials: The age of tea trees and the different varieties of tea trees will also affect the taste of tea. Taiwan tea, small tree tea, ancient tree tea, old tree tea, big tree tea, fifty-year, 100-year-old arbor tea tree, and Taiwan tea and other fresh leaves themselves have different tastes. Spring tea and autumn tea are also fundamentally different. Taking Yunnan tea as an example, spring tea absorbs a large amount of nutrients in the soil in winter. The leaves contain more material than autumn tea and less water, so spring tea is much more tender.
 
3. Production process: It determines the appearance of tea leaves with different essences and different tastes, not only in the hilltops and raw materials. The tea making process is a further sublimation and affirmation of the essence of the fresh leaves of tea. Raw tea and cooked tea, cooked tea and Yunnan black tea, cake tea and loose tea, and even Koito tea have different tea processes that determine the taste of these teas. There are also differences.
 
4. Storage environment: The storage environment after the production of tea also affects the taste of Pu-erh tea. There are differences between tea warehouses stored in Kunming and Guangdong, so the storage conditions also have a decisive influence on the taste of Pu-erh.

5. Brewing method: A good cup of tea requires better brewing skills and brewing methods. One person has a thousand Hamlet. In the same way, one thousand people have one thousand brewing methods. The taste of tea is also very different. Even the tea that is brewed today is different from the one that was brewed yesterday. The food you eat before drinking tea is different, and the food and tea are different. Glass is still used for tea, purple sand, bowl or elegant cup, these have very distinct taste.

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