6 Possibilities of tea soup unclear

Sometimes when we brew Pu-erh tea, we will find that the tea soup is very turbid. It may be that the buds are mostly, the tea is not too clear, or it may be that tea polyphenols contact with the air to oxidize, so that the tea soup is prone to discolor. The impurities attached during the production process were not cleaned up and other reasons.
1. The majority of Pu-erh spring tea has buds, and there are more fluff on the tea, which is usually the most obvious.
 
2. The tea polyphenols in Pu-erh tea soup are oxidized by contact with the air, which makes the tea soup easy to change color. Therefore, it is necessary to appreciate the soup color and taste in time, mainly from the aspects of chroma, brightness, and turbidity.
 
3. Impurities attached to the process of making Pu-erh tea cakes have not been cleaned up and are rubbed into the tea sticks during tea kneading.

4. When prying tea, the prying is broken too much, or the tea is thrown with more crushed tea powder. During the brewing process, the Pu-erh tea is brewed and the water is flushed too quickly. You can improve the tea prying method, do not crush too much tea powder, do not flush the tea too quickly, and do not directly impact the tea leaves, but let the water down the wall of the bowl to avoid the above situation.
 
5. May be in the fermentation period. When conditions are suitable, there will also be concentrated fermentation. At this time, the brewing method of Pu-erh tea will be turbid. It seems that the cooked tea is suddenly brewed out during the fermentation process of Otaki, and there will be turbidity. Because a large number of fungi reproduce, the tea is in the process of transformation, so it will be cloudy. If you put it again, the taste should change more.
 
6. Commonly known as muddy and milky coagulation after cooling, Pu-erh tea soup is thick. After cooling, a light brown or orange milky muddy phenomenon occurs. When the cup is shaken, there are some silk-like substances floating, and there is another saying: The better the quality of Pu-erh tea, the greater the possibility of this phenomenon. After reheating, the tea soup will turn clear.

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What's Matter of Cups to the Tea Soup?

The key to the selection of tea cups is the suitability of the mouth, followed by the selection of materials, thickness, and curvature, which will affect the taste of the tea soup.

Some tea friends asked, does the thickness of the cups of the tea cup have any effect on the quality of the tea soup? The hot cups before the tea cup have different effects on the tea cups of these two kinds of cups. Now let me answer them.

Effect of cup wall thickness:
To explore this issue, you need to set some conditions in advance:
Because the material, shape, glaze, and sintering temperature of the cup are different, they all have a certain effect on the tea soup. Therefore, we set the thickness and other factors of the cup to be exactly the same.

The general principle-the thinner the cup wall, the more conducive to the aroma.
Therefore, Ruo Chen in the four treasures of Chaoshan Kungfu Tea should be a small porcelain cup with a thin wall and a small cup of oolong tea. This guarantees a high aroma, rich flavor, and not too much drinking water, which becomes a burden. Conversely, a cup with a thick wall is not conducive to expressing aroma, but it is conducive to expressing a thick soup. It is suitable for drinking teas such as Pu-erh cooked tea and black tea that do not win with aroma.
Therefore, in the process of tasting, we should combine different tea products and configure different tea cups to better perform the best effect of tea soup.

The necessity of boiling water for hot cups.
Regarding the boiling water cup before the product, I think it has the same effect regardless of the thickness of the cup wall. In addition to the high temperature, it is more conducive to the aroma and helps the aroma to evaporate.

Injecting 100 ° boiling water into a tea cup at room temperature will lower the boiling water temperature in the cup to 80-90 °. At this time, pour the boiling water, and then inject the boiling water into the tea soup. After the effect, interested friends may wish to try.

As far as health and safety is concerned, does boiling water hot cups have a sterilizing effect? ​​Considering that the time of hot scalding is too short, it should not have much effect. On the contrary, it is "customers want new tea, hot people want hot tea." Customs are good footnotes.

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