Pu-erh tea transformation

1. Raw materials: Raw materials are the most important for the later aging of tea. There is no need to question this point. Good Pu-erhtea, the more full-bodied the more fragrant, the more fragrant it is. And most of the tea must be "the helpless fragrance is gone."

2.Environment Tea is like human beings. Wood does not experience vicissitudes and cannot be made into furniture. Puer tea does not experience wind and rain. It would be strong and dissatisfied. There are four distinct seasons in spring, summer, autumn, and winter, and the harmony of water and sunshine is the key to the aging of Pu-erh tea.

3. Tea Color and Tea Fragrance. Aged tea is different from new tea, new tea is sharp and colorful, and Aged tea is dull and smooth. The new tea is light and heavy, while the old tea is dark but miso. Although the color is dark, the tea soup is still bright, transparent, and beautiful and gentle. The way of tea fragrance, new tea rises and floats, and Chen tea is heavy and heavy. But no matter what is new, Chen tea must focus on cohesion. The tea fragrance is like a thin thread that enters the nose and mouth. It is long-lasting and does not disperse. It is a good product.

4. Aged Tea Bottom. The Aged Tea Bottom must be stretched in time. Generally, the three-leaf tea leaves can be fully exhibited as top grade. In addition, it is fertile, soft and tough. All are the key to viewing the tea leaves.

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Pu-erh tea quality four factors

Some people think that tea itself has been processed by a special process and will not deteriorate. In fact, otherwise, the deterioration and aging of tea are the result of oxidation, degradation and transformation of various chemical components in tea. After the production is completed, it will naturally age for a long time. Of course, this process of Pu-erh tea is different from other teas. For most teas, the environmental conditions that affect it most are: temperature, moisture, oxygen, light, and their interactions.


1. Temperature.
As a chemical change, tritium oxidation and polymerization are closely related to the temperature. The higher the temperature, the faster the reaction speed. Various experiments have shown that the rate of browning of tea leaves increases 3 to 5 times for each 10 ° C increase in temperature. If the tea leaves are stored below 10 ° C, the browning process of the tea leaves can be better suppressed. But it can be stored frozen at minus 20 ℃, which can almost completely prevent aging. Studies also suggest that the recovery of residual polyphenol oxidase and peroxidase activity in black tea is positively correlated with temperature. Therefore, when tea leaves are stored at a higher temperature, the enzymatic oxidation and auto-oxidation of unoxidized flavanols, further oxidation of theaflavin, and the polymerization rate will be greatly accelerated, thereby accelerating the aging of new tea and the quality of tea Loss.

2. Moisture.
Food theory believes that absolute dry food is susceptible to oxidation by oxygen in the air because various components are directly exposed to the air. And when water molecules are combined with food ingredients by hydrogen bonding and are in a single molecular layer state, it is like covering a surface of food ingredients with a protective film, thereby protecting the protected substance and slowing down the oxidation process. It is considered that when the moisture content of tea is about 3%, the composition of tea and water molecules are almost in a single-layer molecular relationship. Therefore, lipids can be better isolated from oxygen molecules in the air to prevent oxidative deterioration of lipids. However, when the moisture content exceeds this level, the situation is completely different. At this time, the moisture not only can not function as a protective film, but also functions as a solvent. Especially when the moisture content in tea leaves exceeds 6%, the chemical changes become quite drastic. One of the characteristics of the solvent is that the concentration of the dissolved substance diffuses to the left and right, thereby intensifying the reaction and accelerating the deterioration. One of the main manifestations is that chlorophyll will be rapidly degraded, and the process of automatic oxidation and enzymatic oxidation of tea polyphenols and the further polymerization into polymers will be greatly accelerated, especially the speed of color deterioration will increase linearly.

3. Oxygen.
Oxygen can be combined with almost all elements to make it an oxide. Most of the ordinary air is molecular oxygen, and its reactivity is not very strong. However, when it is combined with other substances, especially the presence of enzymes that can promote the reaction, this oxidation can become very intense. In the case of enzyme inactivation, various compounds can still be oxidized by molecular oxygen, but only at a much slower rate. The automatic oxidation of catechins in tea, the oxidation of vitamin C, the oxidation of tea polyphenols catalyzed by residual enzymes of tea polyphenols, and the further oxidative polymerization of theaflavin are all related to the presence of oxygen, and the oxidation of lipids produces aging. Taste substances also have the direct involvement and role of oxygen.

4.  Light.
Essence of light is an energy. Light irradiation can increase the energy level of the entire system, which has a very adverse effect on tea storage and accelerates the progress of various chemical reactions. Light can promote the oxidation of plant pigments or lipids, especially chlorophyll, which is susceptible to light and fades, and ultraviolet rays are more obvious. Studies have shown that compared with light exposure during tea storage, 1-pentene-3-ol, pentanol, octenol, heptadienal, octanol, and four unknown components in tea have increased significantly. In addition to the components that usually increase due to deterioration, pentanol, octenol, and three unknown components are considered to be the characteristic components of aging that are unique to light.

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Good Pu-erh tea seven features

First, good quality:
That is, the raw materials are good, this is the first basic element of any quality tea. The raw material of high-quality Pu-erh tea must be Yunnan big leaf tea first, followed by traditional Pu-erh tea producing areas (ie Simao City, Xishuangbanna Prefecture, Lincang City, Yunnan). The three principles of good tea we advocate here are the origin Raw materials are processed in situ.

Second, good shape:
First look at the tea leaves to see if they are complete, tight and clear. Smell the smell of dry tea and look at the color and clarity of dry tea, no strangeness, miscellaneous taste, color brown or brown red, with oily luster, reddish brown, fat and strong, broken tea less. Shengpu's shape is symmetrical, the cords are tightly knotted, the color is green brown or tan, the luster is moist, and the tea cake is tapped with hands, and the sound is crisp and sharp. Shupu's shape is well-proportioned, tightly-knotted, clear, brownish-red, shiny and lustrous.

Third, good color:
It mainly depends on the shade and brightness of the soup. High-quality Pu-erh should be like "Niu Pu" cooked tea and tea soup, which is red and bright, with a "golden circle". The soup has an oil-pearl-shaped film on it.

Fourth, nice aroma:
Mainly hot and cold sniffing, high-quality Yunnan Pu-erh loose tea's dry tea scent is revealed (some will contain dry scent of fungus, traditional Chinese medicine, dry longan, dry mold, camphor, etc.), and the quality is the aroma Low, some mixed with acid, rancid, rusty water or other miscellaneous, and some are "smelly", "corrupt".

Five, taste good:
It is mainly felt from slippery taste, sweetness and soothing throat. High-quality taste, strong mouth, throat, and sweetness. Refreshing and smooth, mellow, sweet, and ever changing.

Sixth, the throat is good:
Feel from slippery, sweet and soothing. High-quality flavors are rich in mellow taste, smooth mouth, throat, and sweetness, and the root of the tongue is refreshed; quality ones are flat, not slippery, not sweet, and the two sides of the tongue are uncomfortable, and even produce astringent.

Seven, good air:
The tea has a strong flavor, and it has a special scent of pure aroma. The aroma is long and the tea is full. It mainly adopts hot and cold sniffing. The high-quality hot-smelling aroma is significantly rich and pure. The cold-smelling aroma is long and has a very sweet taste. Poor tea of ​​poor quality does not have these features.

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Pu-erh tea storage requirements

1. Circulating air:
A: There is more oxygen in the circulating air, which is conducive to the proliferation of some microorganisms in the tea, so it can accelerate the change of the tea, but you cannot hang the Puer tea on the balcony or in direct sunlight. It is blown away and the taste of tea is blown away, and it feels bland and tasteless.
B: There should be moderate circulation of air, but it should not be placed in the air vent.
C: Be careful not to have odors in the surrounding environment, otherwise the tea will easily absorb odors and will change the odor.
D: Do not put it in the kitchen or other environment with life smell or industrial smell.

 
2. Constant temperature:
a: The temperature of Pu-erh tea should not be too high or too low. The temperature should be based on the local environment. There is no need to artificially create the temperature. The normal indoor temperature is fine. It is best to keep it at 20-30 degrees Celsius for many years. In the meantime, too high temperature will cause the tea to accelerate fermentation and become sour.
B: Relatively speaking, the changes of Pu-erh tea in the three seasons of spring, summer and autumn will change faster than in winter. At any time, Pu-erh tea should not be exposed to the sun. It is better to be in a cool place.

 
3. Moderate humidity:
A: "Now all good Pu-erh teas should be stored in a" dry warehouse ", and" dry warehouse "means to be stored in a dry environment, and not to be wet."
B: Too dry environment will slow down the aging of Pu-erh tea storage, so there must be some humidity.
C: In a relatively dry environment, a small glass of water can be placed beside the tea leaves to increase the humidity in the air slightly.
D: But too humid environment will lead to rapid change of Pu-erh tea, this change is often "mildew", making tea not drinkable.
E: The humidity should be controlled accordingly. The annual average humidity should not be higher than 75%. Due to the warm maritime climate along the coast, the humidity will be higher than 75% during the rainy season. Therefore, we should pay attention to opening windows and ventilating in time to emit water.

The best temperature for Pu-erh tea is between 20 and 45 degrees.
If the Pu-erh tea's natural enzymatic effect is lower than 20, the natural enzymatic protection of Pu-erh tea which is higher than 60 degrees will be inhibited or stopped, and the water in the tea body will be lost by high temperature drying.
In order to make the tea base in the most effective maturation state, the sun temperature between 40 and 50 degrees is the best. Too high a temperature can also easily accelerate the fermentation of tea leaves.

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Water temperature to brew Pu-erh

Everyone will definitely make tea, but how to make it reach a higher level is a bit difficult.
 
Now I will introduce how to drink the most delicious Pu-erh tea?
 
 
First brew the water of Pu-erh tea, and the temperature and temperature of the tea must be above 90 ℃, the aroma and taste of the tea will be more obvious. Therefore, many people boil the water repeatedly every time they make tea, and some simply keep the kettle burning and the white mist lingers, which is actually not good.
 
Secondly, there will be a large amount of salts such as precipitation in the repeatedly boiling water, and the precipitated salts will be suspended in the water to form white scum. During the process of boiling water again, the water continuously evaporates. Every time it boils, the concentration of salt increases.
 
These undissolved salts themselves are extremely bad in taste, and some even react with tea ingredients, affecting the taste of tea soup.
 
Some trace metals, such as copper and iron, increase in the amount of water that has been boiled for many times. They react with the tea's active ingredient, tea polyphenols, to destroy the aroma. In addition, repeatedly boiling water contains nitrite, which can cause carcinogenic amine nitrite when entering the human body.
 
So in the end I suggest everyone: the water burns the right amount of water according to the number of people who drink tea.

I hope everyone can pay attention to this, so you must definitely taste the aroma of the tea itself.

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