Good cooked Pu-erh tea taste

The fresh tea produced by Pu-erh Tea has a strong taste that always makes it difficult for many light tea tasters to accept it. If you wait for the slow natural alcoholization in the later period, the life is short, how many years can we have? Years waiting? In order to drink the delicious and irritating Pu-erh tea as soon as possible, the senior tea people expanded the production process, and made the Pu-erh mature tea through the holly process. However, with more artificial craftsmanship involved, it is inevitable that the Pu-erh tea cooked tea will bring more foreign unpleasant flavor, which is also the main reason why many newly-made cooked teas make everyone dislike tasting.
 What kind of taste Pu-erh cooked tea is a good tea?

    1. Mellow-mellow taste.

    Puer raw tea is removed from the raw, astringent, bitter and other new tea flavors, and is produced through the process to form Pu-erh mature tea alcohol and a mild tea with unique irritation, which has little irritation to the body and stomach, so that more friends can accept and drink Enjoy a cup of warm and healthy Pu-erh tea.

   2. Positive-pure.

    Due to the involvement of more artificial processes, the external flavor of its tea products is serious, especially the cooked tea just piled up. The various odors make the tea products unavailable for tasting, so it needs to be processed through post-processing to remove odors and make The tea smells clean and pure, with the peculiar aroma of cooked tea.

 3. Sweet-sweetness.

    The bitterness of the new Maocha is removed through the hollywood process, so that we can drink the sweet Pu-erh ripe tea, which is always sweet and easy to accept.

   4. Slippery-waxy slippery.

    Smooth, thick, waxy and soft. If it feels frozen, like thick soup, like rice oil and waxy, like silk. Drinking such smooth, sticky, supple, sweet Pu-erh cooked tea is tea fate, thank you.

    Can taste mellow and no bitterness, pure aroma and sweetness without peculiar smell, soup is smooth, thick and waxy, soft but not thin, oligocytic, boring, and good tea with sweetness, so comfortable!

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Wild tea taste

The wild tea refers to the tea leaves made by picking the young leaves of wild camellia plants. Note the ancient, non-cultivated Pu-erh tea. Wild tea can be said to be a type of tea that is unique to Pu-erh tea and unique to Yunnan. Wild tea in other regions and other types is essentially different from what we mean by wild tea. Because all over the world, only Yunnan has been in the deep mountains around Yunnan, and there are still a large number of wild camellia plant communities, which can be picked and used. Even if there are still a few wild camellia tree species in other areas, they can basically only be circled and protected for observation.
 
Wild tea generally grows in low latitudes and high altitudes in southern Yunnan. These areas are widely populated and the population density is extremely low. There is almost no modern industry. Wild tea often grows in "no man's land" without long-term fixed residents in old forests in deep mountains, and has no chance of being exposed to pesticides, fertilizers and other pollution. Many foods are now labeled as "green" and "organic". To put it in terms, which one of the foods we can contact can surpass wild tea, which is more "organic" and "green" than it.

Wild tea is a product of natural selection, and the tree is generally over 1,000 years old. In previous years, these wild tea trees grew too high. People cut it with a knife, which has a great impact on the destruction of tea trees. Over the years, the gradual nation has begun conscious protection. This high-aged wild tea is the purest and most natural. After thousands of years of growth and purification, its roots have penetrated deeply into the soil, and its ability to resist natural disasters is very strong. It absorbs only the essence of nature.
 
Pu-erh Wild tea tastes wild and domineering in general. It just reflects his innocence and naturalness. People who like to drink domineering and strong tea. In addition, wild tea has higher requirements for the health of tea people. Friends who are too fragile and have weak bodies are afraid that they cannot support the shaving of tea and lower blood sugar.

Yunnan is the region with the most concentrated wild tea plant communities in the world. In the deep mountains of the southwestern Yunnan tea area, there are large areas of wild tea forests, mainly distributed in Dehong Prefecture, Yongde and Longling areas in the south of Baoshan, Lincang Aoku area, northern Simao Jingdong area and southern Menghai Lake Yan Song.
 
Wild-type tea trees belong to the ancestors of modern tea evolution lines, and are distributed in many species such as thick-axis tea, Dali tea, and Yunnan-Myanmar tea in the tea region of southwestern Yunnan. These wild tea trees are in the form of arbor, the tree is tall and erect, and the height can reach several meters to tens of meters. The appearance and smell of each species are very different.
 
Most of the wild-type large tea trees in Yunnan are very old, have poor ability to germinate, and have poor reproductive ability. The wild-type tea tree community in its original state is a treasure trove of precious species resources and has a high historical and scientific value. The treatment of wild tea tree resources in Yunnan should be protected rather than blindly developed.

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Iceland tea taste

Iceland tea is already the “leader” of public opinion in Yunnan tea mountain. What made Iceland tea a representative of Lincang Shuangjiang Treasury in just a few years? After market research, what I heard most is "Icelandic flavor", so what is "Icelandic flavor"? Let's summarize.
 
1.Sweet.
 
The characteristic of Yunnan big leaf tea is bitterness. As a member of the large-leaf species family, the larvae species are also heavy. Iceland's old village is used as the cradle of larvae species. So where does its bitterness go? At this time, many tea friends proposed the word "transfer", and the bitterness "turned" quickly! It turns out that Icelandic tea is not bitter but the bitterness "melts" quickly in the cavity. Review of chemistry knowledge: Under certain conditions, the smaller the molecule, the faster the material will decompose.
 
From a chemical perspective, the sweetness of Icelandic tea: There are two main types of sweet substances: sugars, natural nitrogen compounds and amino acids. Carbohydrates: There are three main forms of sugar in tea: free (soluble), bound (hydrolysable to usability by hydrolase), and insoluble (fiber bundle, starch, lignin, pectin) . Soluble sugar (including the part of the bound state after hydrolysis in the tea making process) is the main source of sweetness in tea soup.
2.Watering and returning to sweetness.
 
Health rebirth is a whole-hearted experience of people drinking tea. The speed of sacrifice is a bodily sensitivity experience. Now we will study the taste in Icelandic tea soup.
 
Astringency: The main ingredient is polyphenols.
 
Sweetness: The main ingredients are soluble sugar and some amino acids.
 
Bitterness: The main ingredients are caffeine, theophylline, anthocyanins, and tea saponin.
 
Tea feeling memory is the basic skill of tea drinkers. "Astringency into waters, bitter into sweetness" is the basic feeling of tea drinkers.
3.Aroma.
 
The aroma components of tea are mainly in the main veins of tea stalks and young leaves, and the amino acids in young stalks are higher than those in young leaves. The vascular bundle in the stalk is the main conducting tissue for nutrients and aroma. Most of the substances contained in it are water-soluble. During the processing of tea, the aroma is transferred from the stalk to the leaves with water evaporation. Combined with the effective substances of the leaves to transform and form higher and stronger aroma quality.
 
Therefore, aroma is the most unstable factor in tea processing. For example, the chef is the soul of a restaurant, the tea processor determines the aroma of tea, and the final decision of the aroma of Iceland tea lies in the processing technology.

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Pu-erh tea taste

China is the origin of tea trees and the earliest country to discover and use tea trees in the world. Pu-erh tea, as an indispensable element in the diet structure of the Chinese, is often referred to as "national drink". Pu-erh tea is one of the most common beverages among Chinese people. It is also a great magic weapon for many people's health. Tea ceremony health has always been loved by everyone.

The sweet taste of Pu-erh tea will be tasted carefully.

The sweetness of Pu-erh tea:
Pu-erh tea belongs to large-leaf tea leaves. Its composition is relatively saturated and thick. After long-term aging, the bitter and astringent taste gradually weakens due to oxidation, and even disappears completely, while the sugar remains in the tea. After brewing, it is slowly released in Pu-erh tea. In the ranks of Pu-erh tea, red lotus round tea discus are originally made from the same batch of Pu-erh tea, but they use different manufacturing methods. Both teas have the sweetness of honey.

Pu-erh tea is bitter because of the caffeine. Pu-erh tea is refreshing because of the effect of caffeine on exciting the human nervous system. The truly healthy Pu-erh tea product is the effect of regaining the sweet throat flavor from the slightly bitter tea soup. Puer tea made from relatively young tea greens has a bitter taste. Now producing relatively high-grade young and tender Pu-erh tea, all have a bitter taste. The processing of bitterness is controlled by brewing.

Saying no bitterness or astringency is not tea, in fact, there is no bitterness in Pu-erh tea that has been aged for more than 60 or 70 years. The astringency of tea is because it contains tea tannin. Pu-erh tea is made from large-leaf tea green tea. It contains much more tea tannin than ordinary tea. The new Pu-erh tea is very strong and has a strong astringent taste. Astringency can cause muscles in the mouth to converge, which can lead to growth. Astringent can increase the stiffness of Pu-erh tea soup and satisfy those with a heavy taste.

The sour and water tastes are both bad tastes of Pu-erh tea. Of course, when you are drinking Pu-erh tea, you don't want sour and water taste to appear. Poorly made or poorly stored tea leaves may have a sour taste. With sour Pu-erh tea, after three or five openings, some sour taste will gradually decrease.

Most Pu-erh tea masters have recognized that the tasteless taste is the best taste of Pu-erh tea. This may be related to the age of aging. For more than one hundred or two hundred years of tribute tea, the comment is that the soup is colored, but the tea flavor is weak. The tasteless taste has a full Zen state, and you can realize such a state. Among hundreds of teas, I am afraid that only Pu-erh tea has it. It's just that my generation is better to drink tea with flavor!

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Cooked Pu-erh tea taste

Good raw tea is relatively easy to find. It is nothing more than a question of price. It is not so easy to drink a top-grade cooked tea. Try it out slowly by yourself! It depends on whether fate meets really good cooked tea.
 
So, what is the taste of a good cooked tea?
 
A good freshly cooked tea, the taste is usually expressed as: the tea soup has a smooth mouth with a sweet fragrance, and it is slightly bitter and slightly astringent (newly cooked tea will be sweeter and moist if it is slightly bitter and slightly astringent in the early stage) Easy to spread (the ripe fragrance here is also called Otaki flavor, and easy to spread means that the ripe fragrance is more obvious in the first two punches, and then gradually decreases), the tea is mild and not cold, and the tea soup is sticky , moist and tender back to sweetness. The freshly cooked tea with such taste characteristics is not only suitable for tasting, but also has considerable potential for later storage.
 
So, how to choose a good cooked tea?
 
 
1. Look at the shape.
 
After pressing the cooked tea, the common practice is to spread a layer of 3-4 grades of tea on the surface of the pressed tea, commonly known as sprinkled noodles; the appearance of the tea cannot be seen from the outside, and it must be disassembled. Observe whether the bars of the tea material are clear and the color is brownish red and golden at the cross section. The smell of dry tea should have a slight caramel smell. It must not have acid and mildew.
 
 
2. Watch tea soup.
 
Observe the color of the tea soup with a glass cup. The first thing to look at is the degree of transparency. The standard cooked tea soup should be bright red instead of black. The clearer and brighter the tea soup, the better. The old cooked tea soup is very clear and almost No precipitate. Then there is the smell of tea soup, caramel and camphor. If you have musty smell, you should give up.
 
 
3.Taste.
 
After the tea soup is imported, all we need to do is to make the tea soup contact the inner wall of the mouth, the tip of the tongue and the bottom of the tongue, and taste the smoothness, sweetness, consistency, and bitterness of the tea soup, and then swallow The tea soup is slowly lingering. If you not only taste the smooth and sweet tea soup in your tasting, but also slightly astringent, slightly bitter and sweet, and your body slightly warm, then this cooked tea you drink must be a rare Good one.

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