Why does cooked Pu-erh tea have tastes of fire and water?

I don't know if you are familiar with the production process of Pu-erh raw tea, but I think everyone is more familiar with this production process, because after making the raw materials (baked green tea), making Pu-erh raw tea is very simple.

There are many links to making Pu-erh cooked tea. And it is these links of processing cooked tea that give Pu-erh cooked tea a fire and water flavor. Water taste, that is, the tea water is separated when drinking tea, there is water taste in it. The smell of fire, that is, the body feels dryness when drinking tea, is the mouth and throat. Here, the fire is dry.


The taste of Pu-erh cooked tea is produced. The first reason is that Pu-erh cooked tea must be sprinkled and fermented. And it takes 90 days to grow, and more than 20 days to participate in fermentation. After the fermentation is completed, it is preliminarily made into Pu-erh loose cooked tea. The second is because Pu-erh loose cooked tea needs to be sprinkled and softened when it is pressed into tea. The third reason is that the steam needs to be passed again when squeezing the tea (sterilization, softening). Then squeeze the preliminary made into Pu-erh cooked tea squeeze tea (cake, brick, Tuo and other shapes).

The fire smell of Pu-erh cooked tea is produced. The first is the drying of Pu-erh loose leaf tea. The second is the drying of Pu-erh tea when it is pressed into cooked tea. Now the regular Pu-erh tea factory has supporting drying facilities. With the current industrial development, the drying method used for Pu-erh cooked tea is mostly drying.

And under normal circumstances, the water and fire smell of Pu-erh cooked tea is caused by these conditions. But under these circumstances, it will also cause the water and fire of Pu-erh cooked tea.

1. When stored, it gets wet. After drying through drying technology, the fire smell of this tea will be more obvious. No matter how many years it is left, it is difficult to remove, especially the throat will be very uncomfortable.

2. The stored Pu-erh cooked tea warehouse has high humidity. After long-term storage, the taste will become weak and the water will have a weak aroma. At this time, the tea leaves are heavy in water and will show watery taste.

3. When brewing Pu-erh cooked tea is too light, it will also appear watery. When the new tea is produced, water and fire will also appear, but the normal production of cooked tea, when stored before and after drying, the water and fire will slowly pass over time.

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Pu-erh tea tastes

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 Chinese people, is often hailed as "national drink". Pu-erh tea is one of the most common beverages among Chinese people, and it is also a "magic weapon" for many people's health. The tea ceremony health has always been loved by everyone.

A careful tasting of tea will reveal the sweetness of Pu-erh tea.

Pu-erh tea sweetness:
Pu-erh tea is a large-leaf tea. Its ingredients are 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, Honglian round tea and round tea discus originally used the same batch of Pu-erh tea as raw materials, but they used different manufacturing methods. Both teas have the sweet taste of honey.

The reason why Pu-erh tea is bitter is because it contains caffeine. The reason why Pu-erh tea is refreshing is because of the effect of caffeine to excite the human nervous system. The truly healthy Pu-erh tea is obtained from the slightly bitter tea soup. Pu-erh tea made from relatively young tea greens has a bitter taste. Now producing relatively high-grade young and tender Pu-erh tea, all with a bitter taste. The treatment of bitterness is controlled by brewing.

It is not tea to say that it is not bitter or astringent. In fact, Pu-erh tea that has been aged for more than sixty to seventy years is no longer bitter. The astringency of tea is because it contains tea tannin. Pu-erh tea is made from large-leaf tea green. The content of tea tannin is much more than that of ordinary tea leaves. The new Pu-erh tea is very rich and has a strong astringent taste. Astringency causes the muscles in the oral cavity to converge, thereby regenerating. Astringency can increase the rigidity of Pu-erh tea soup, satisfying those who taste heavier.

Both acidity and water taste are bad tastes of Pu-erh tea. Of course, Pu-erh tea doesn't want sour or watery taste. Poor tea production or poor storage may cause sourness. Pu-erh tea with sour taste, after brewing three or five times, some sour taste will gradually decrease.

Most masters of Pu-erh tea tasting, it is recognized that light taste is the most excellent taste of Pu-erh tea. This may be related to the age of the storage and aging. The golden gourd tea with more than one hundred and two hundred years of aging has a comment that the soup is colored, but the taste of the tea is weak. The Pu-erh tea taste has a full Zen environment, and you can experience such a state. Of the hundreds of kinds of tea, I am afraid that only Pu-erh tea is unique. It's just that it's better for me to taste tea which still has tastes!

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Why does ancient tree Pu-erh tea taste more and more sweet

People who often drink Pu-erh tea know that Pu-erh tea is divided into arbor ancient tree tea and tea leaves of other shrubs. When we drink tea made from arbor ancient trees, we can feel that the more you drink the sweeter the taste behind, the more you drink those shrubs. The taste of the Pu-erh tea is not so long, and it will soon fade. Why is this?

The sweetness in tea soup is mainly derived from the monosaccharides, disaccharides and polysaccharides in tea. These trace sugar elements dissolve in water under high temperature brewing and enter the human mouth with tea soup. This is why we can drink tea with a sweet taste, because the ancient tree tea is rich in sugar Elemental.

As the older trees of the ancient teas grow older, the more sugar elements there are in Pu-erh tea. When we brew Pu-erh tea, normally, the tea polyphenols are first dissolved in the tea soup, and then Slowly the caffeine and amino acids also slowly dissolve out, and finally comes out a lot of sugar elements.

These large amounts of sugar elements make the tea soup sweet with the effect of enzymes in saliva. And those bush tea trees have a lower sugar content, and the brewed sweetness is certainly not as good as that of the ancient tree tea. Because the sugar content is low, the tea soup will have a clear bitter taste. Because of the high content of sugar in tea, the bitterness of tea soup is not so obvious compared to terrace drink.

This is why the sweetness of the ancient tree tea is so lasting, and it is still so sweet after a dozen bubbles. Of course, this is also a very effective reference method to distinguish the ancient tree tea from others.

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