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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Why Pu-erh tea cannot be stored as loose tea

First, let's talk about the reasons why Pu-erh tea cannot be stored as loose tea:

1. The post-fermentation of Pu-erh tea is a slow and gradual transfer oxidation process. It mainly depends on external biological enzymes to promote changes in its content. Once isolated from the air (if the tea leaves are stored as loose tea), the oxidation becomes a single enzymatic oxidation of its own. This isolated oxidation results in the loss of beneficial contents and the premature carbonization of the tea.

2. As the air contact surface of loose tea is too large, the oxidation will be accelerated, and the aroma substance is easily lost in the air due to the small molecular structure. And the oxidation rate is too fast, it is easy to lose the taste of different oxidation stages.

3. The most valuable derivative of Pu-erh tea (a large number of compounds containing health-care functions to the human body) appears in an anaerobic state and is also the result of anaerobic fermentation. Pu-erh tea is a fermentation mode that continuously converts aerobic fermentation and anaerobic fermentation. Without anaerobic fermentation, the functionality of Pu-erh tea will be greatly reduced. The anaerobic fermentation of Pu-erh tea must rely on a special physical form as a fermentation carrier. This carrier is the "squeezing mode", that is, we often see cake tea, Tuo tea, brick tea and other forms. "Squeezing mode" makes it easier to create high-quality Pu-erh.

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