Will the tightness of the tea cake affect the later
conversion? The common Pu-erh tea generally comes in the form of tea bricks,
tuocha, and cake tea.
These are all squeezed teas. In fact, many friends buy Pu-erh tea and take it home for collection, because the characteristics of Pu-erh tea are more and more fragrant, so what do you know about the later transformation of Pu-erh tea? ?
In the first two years of squeezing tea, due to the effect of heating and humidification on the tea during the squeezing process, its conversion speed will be faster than that of loose tea (based on the same raw material process). And after three or five years, when the pressure-strength tea products are released due to the growth conditions brought about by the pressure, the conversion speed of loose tea will gradually catch up. However, squeezing the tea after all has gone through a process of heating, humidification and pressure that has not been experienced by loose tea, and it will be separated from the transformation direction of loose tea. For example, the loss of loose tea quality during storage will be greater than that of squeezed tea, and the aroma of loose tea will not be as good as squeezed tea of the same raw material in the same year.
For squeezing tea, different forms of bricks, cakes, Tuo cha and so on will not make a significant difference in the transformation of tea products. It is just that in the past, Tuo tea was mostly made with higher grades and more delicate raw materials, while brick tea was mostly made from coarse and old materials. In the end, the difference in the conversion of tea products often comes from raw materials (mao tea) rather than compaction. Squeezing the unit weight of tea will also affect the conversion effect. The larger the unit weight of the compressed tea, the farther the center is from the surface, so that the tea will be more difficult to dry after pressing, and the internal tea leaves will have insufficient conversion due to the difficulty of contacting oxygen. Therefore, excessively large unit weight of compression (more than 500g) is not conducive to the later conversion of tea.
The degree of squeezing of the squeezed tea will also have a great influence on the transformation of tea products. For example, the discus and cakes we are familiar with will cause different transformation directions due to their different squeezing degrees. Generally speaking, the higher the degree of compaction, the slower the aging speed, but the quality of the tea is easier to preserve, and the nectar is easy to produce after aging. If the tea is relatively loose and the tea is relatively loose, it will age faster and the soup will be smoother, but the aroma will be relatively insignificant.
These are all squeezed teas. In fact, many friends buy Pu-erh tea and take it home for collection, because the characteristics of Pu-erh tea are more and more fragrant, so what do you know about the later transformation of Pu-erh tea? ?
In the first two years of squeezing tea, due to the effect of heating and humidification on the tea during the squeezing process, its conversion speed will be faster than that of loose tea (based on the same raw material process). And after three or five years, when the pressure-strength tea products are released due to the growth conditions brought about by the pressure, the conversion speed of loose tea will gradually catch up. However, squeezing the tea after all has gone through a process of heating, humidification and pressure that has not been experienced by loose tea, and it will be separated from the transformation direction of loose tea. For example, the loss of loose tea quality during storage will be greater than that of squeezed tea, and the aroma of loose tea will not be as good as squeezed tea of the same raw material in the same year.
For squeezing tea, different forms of bricks, cakes, Tuo cha and so on will not make a significant difference in the transformation of tea products. It is just that in the past, Tuo tea was mostly made with higher grades and more delicate raw materials, while brick tea was mostly made from coarse and old materials. In the end, the difference in the conversion of tea products often comes from raw materials (mao tea) rather than compaction. Squeezing the unit weight of tea will also affect the conversion effect. The larger the unit weight of the compressed tea, the farther the center is from the surface, so that the tea will be more difficult to dry after pressing, and the internal tea leaves will have insufficient conversion due to the difficulty of contacting oxygen. Therefore, excessively large unit weight of compression (more than 500g) is not conducive to the later conversion of tea.
The degree of squeezing of the squeezed tea will also have a great influence on the transformation of tea products. For example, the discus and cakes we are familiar with will cause different transformation directions due to their different squeezing degrees. Generally speaking, the higher the degree of compaction, the slower the aging speed, but the quality of the tea is easier to preserve, and the nectar is easy to produce after aging. If the tea is relatively loose and the tea is relatively loose, it will age faster and the soup will be smoother, but the aroma will be relatively insignificant.
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