Best to drink cooked Pu-erh tea in winter

In the autumn and winter season, the temperature is humid and cold, this time is most suitable for drinking cooked Pu-erh tea. Cooked Pu-erh tea is mild in nature and has the characteristics of nourishing the stomach, warming the stomach, reducing fat and losing weight, etc. Compared with raw tea, it is indeed more suitable for drinking in this season. And now people have irregular schedules, many people with bad eating habits are not good for their health, and cooked tea has so many effects, so drinking cooked tea is a good choice.

Cooked Pu-erh tea also depends on pressed tea, loose tea or old tea, such as cake tea. Old tea heads are usually boiled and cleaned in a clean pot to drink the essence of the tea head. The degree of impact resistance varies according to the series of loose tea. The loose tea has a faster tea taste, and is not so resistant compared to squeezed tea and tea heads, so generally it can be brewed in a large cup or pot and lid.

Squeezed tea is generally cake tea, brick tea, Tuo cha, etc. Generally, it can be brewed in a pot or a bowl. Before brewing, you must pry the tea. Cooked Pu-erh tea is rarely a bite. . Wash the tea at least twice during brewing, and make sure the water is boiled. You can also suffocate for a while when the soup is out, so that the tea can be thoroughly soaked. Pour the water out of the pot every time. Don't leave a cup of tea in it.
 
    In the autumn and winter season, enjoy a cup of Pu-erh ripe tea to warm your body.
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Cooked Pu-erh tea soup red and bright

The word most commonly used to describe the color of cooked tea soup is "red and bright", which comes from the words used in professional review vocabulary to describe grades one and three of tea. Red refers to: red and deep, bright is shiny or glowing.

So what are the characteristics of red and bright to achieve?
 
First of all, the color red is clear. The relatively simple red color of the tea soup is the reference color. It cannot be brown, but may be slightly yellow.

Deep means that there is connotation and thickness. To this extent, it is brighter and brighter.

However, it is easy to confuse that many tea friends think "translucent" is "bright", and it is derogatory to see through the color of tea soup. Usually, there is less water soluble matter to form the "transparent" of tea soup. It has the essence of oily brightness and brightness. They are different.

You can understand and distinguish in this way. Brightness can be understood as reflecting and glowing, and translucent is the degree to which light passes.

I hope everyone can find the pleasing "red and bright".

 

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Nine misunderstands of Pu-erh

Lie one: Puer tea is more and more fragrant, and the aged it becomes, the more valuable it is. Investing in stocks is not as good as investing in puer tea. Puer tea is the only tea that has no shelf life.
Truth: Pu-erh tea can become older and more fragrant in a certain number of years due to its special bead properties, but Pu-erh tea is just a drink, and it can't be used (or not suitable) as a money-making tool to hype. Some people can make a small profit by collecting Pu-erh, but this does not mean that common Pu-erh tea can be bought as stock.

Lie two: Raw tea will gradually transform into cooked tea. "How many years can raw tea turn into cooked tea?" The concept of "raw into ripe" has been circulating for a long time.
Truth: Actually, Puerh tea does not become mature when it is stored. Raw tea has a long life and it will only become old tea. Cooked tea is made through the fermenting process of old tea. It just has some overlaps in nature: it is not bitter, and the soup is red and thick. But time is not a substitute for craftsmanship, as if rice is old, it will only become stale rice, and it will never become rice.

Lie three: Arbor tea is better than shrub tea. This is also a very general statement. It should be said that the geographical and climatic environment of the entire Lancang River basin is similar. Whether it is Terrace tea or tree tea, arbor tea or shrub tea, it has a good growth and ecological environment. However, the final formation of tea quality also depends on many aspects, such as problems in craftsmanship and workmanship. Teas of similar quality may vary greatly due to different processes; another is the aroma and internal characteristics of tea in different tea areas. The quality is also different. When comparing, you can only choose tea from the same area and the same period of time to compare. It is absolutely meaningless to compare the spring tea of ​​Menghai and Taihu autumn tea of ​​Pu-erh.

Truth: There must also be a principle of comparison. You can only choose tea in different tea areas at the same time for quantitative analysis of similarity and difference, or make vertical comparisons of teas in the same tea area at different times. There is no general comparison significance.

Lie 4: Palace Pu-erh tea that the emperor drank. There is a court puer tea in the market, but in fact the emperors far away from the deep palace have never drank the palace puer, and the court puer never paid a tribute to the court. The Pu-erh courts seen on the market are generally cooked tea with very delicate ingredients.
Truth: The earliest ripe tea was born in the 1970s. It is generally believed that the concept of imperial court Puer first appeared after 1999.

Lie 5: Terrace tea is not as good as big tree tea, even worse than old tree tea. It has fallen into the bottomless pit of time, place and tea area. There is a prerequisite for any comparison. We cannot say in general that one tea is inferior to another. There are too many factors that can affect this. If any tea shop owner has been praising certain types of tea for no good reason, and depreciating other types of tea, you will have a longer mind, maybe he wants to fool you!
Truth: Under the premise that it is not enough to distinguish between Terrace tea, tree tea, and wild tea, choose the right one, don't choose the expensive one.

Lie 6: The difference between the price of Terrace and old trees is in quality. This is an irresponsible statement. At the same time, the price of Taiwanese tea in Banzhang may be higher than that of some other tea areas. One of them is the quality of tea green, and the other is the problem of yield. The reason why the price of big trees Tea is high is that it is relatively small in output. Rare materials are expensive. Many people compete for the raw materials of this limited tree or old tree. It is not surprising that the price is not high. In terms of quality, scientific inspection and analysis are needed to determine it.
Truth: It doesn't matter if the old tree or big tree is still on the platform, just like it. Pursue spiritual satisfaction other than taste and health, and buy a small amount of old tree tea and big tree tea, but this must have a premise that you must understand Pu-erh; if from the perspective of pragmatism, then choose a platform, after all, wages Hierarchies are to live on their lives.

Lie 7: Wild tea must be better than wild tea. I ’m not sure if you noticed that all the concepts are set to distinguish the quality and price, which also determines the tea merchants in order to promote a certain tea. The "goodwill" carried out was misleading. Because the amount of wild tea was really limited, a method was later invented to artificially plant tea fields in the wild. Generally speaking, wild tea has objective conditions of better quality than direct cultivated tea plantations, but it is not necessary.
Truth: Yeah, wild is wild. Still, the concept is not important. Good tea is used for drinking. It is good to be suitable.

Lie 8: The raw material of Pu-erh tea is Yunnan big leaf seed sun-cured green tea. Conceptually, there is no problem with this sentence, but the rainy Yunnan must ensure that all the raw materials are dried naturally, which is quite impossible. Many The tea green is dried or steamed. Therefore, sun-hair tea is just a relative concept. Some teas will smell a strong smoke at the beginning of brewing, which is naturally caused by stringing smoke during the process of killing and drying.
Truth: Only by knowing the process of Pu-erh tea can you taste the differences in each link, which also shows the importance of Pu-erh tea workmanship.

Lie 9: Pu-erh tea is divided into dry warehouse and wet warehouse. The storage of Pu-erh tea will directly affect the aging of tea. In the traditional sense, Pu-erh tea only has a dry warehouse without a wet warehouse. The wet warehouse is produced by illegal tea merchants in quick success. The wet warehouse is an artificial ripening process, which violates the law of natural aging and should not be promoted. The clean and ventilated storage environment is the prerequisite for the good transformation of Pu-erh tea.
Truth: Choose cheap tea in dry warehouses rather than buy wet warehouse goods.

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How does Pu-erh tea made into cake

Since ancient times, the hero did not ask about his origin, but good tea, but he must explore the source and trace the source, is a competent tea friend. Today, we follow a piece of Pu-erh tea, an ancient tree, to find out where the Pu-erh tea comes from.

The geographical characteristics of Yunnan's low latitudes and high altitudes, combined with the tropical rainforest monsoon climate, have formed a superior natural ecological cycle system. There are 80% of the country's forest-based forest ecosystems, as well as medicinal materials, flowers, Spices, fungi and other species, making it the specimen bank of the world's living things.
The Pu-erh original ecological ancient tree tea in Yunnan is more than 1600 meters above sea level, the highest altitude is 1900 meters, and the average altitude is 1,700 meters. It belongs to the subtropical plateau monsoon climate zone. The fertile land is conducive to the growth of tea trees and the accumulation of nutrients.

The ancient Pu-erh tea grows in a good environment, clean and unpolluted air, rich in negative oxygen ions in the atmosphere, clean water and no pollution. The soil in the area where Pu-erh tea grows is acidic soil, and the content of organic matter and inorganic nutrients has a great influence on the ancient tree Pu-erh. Red soil is acidic. Microorganisms promote the formation and decomposition of humus. The roots of ancient tea trees are deeply planted in the soil and can absorb more nutrients. Persistence of no pesticides and no fertilizers has provided the soil with maximum protection.

The ancient tree Pu-erh tea grows naturally, has no pesticide residues, and is rich in material. This is one of the reasons why the ancient tree tea has been highly sought after for several years. The tea of ​​Pu-erh tea must be produced in such an environment in order to produce good tea.
Good tea, the raw material is the key, but with good raw materials, you must have mature and good processing technology to have a good tea. For a Pu-erh tea to grow older and more fragrant, it is natural to refine the process economically. Pay attention to the method at each step.

Even the tea picking time has the know-how. The best picking time for Pu-erh tea is half an hour after sunrise. This can avoid the high moisture content of its fresh leaves, which is not conducive to withering and killing. The Pu-erh tea is generally picked in spring each year as "Spring Tip", "Mid Spring" and "Spring Tail". The picking of summer tea is also commonly known as "Two Water", and the picking of autumn tea is also called "Valley flower".

Different tea picking seasons also result in different quality levels. Generally, the quality of teas harvested in the two periods of "Spring Tip" and "Valley flower" is the best: At present, the best Pu-erh tea in Yunnan is mostly based on "Spring Tip".

Pu-erh tea produced and sold by Pu-erh tea circle, each cake tea can be guaranteed from good raw materials and craftsmanship, with only one purpose-to let tea friends drink good quality and cheap drinkings!

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Best time to drink cooked Pu-erh tea

It is said that the more aged Pu-erh tea is, the better the Pu-erh tea is. Today, we take cooked tea as an example to see what characteristics of cooked tea in different periods will have.
If we think of the later storage of cooked tea as a simple slow chemical reaction, then its essence is that some substances are decreasing and some substances are increasing. However, the research on the absolute quantity or proportion of tea in a certain substance is the best.

Cooked tea is like red wine. Although fermentation is basically completed, it takes time to complete the aging process. The first is to disperse the "water smell" formed by autoclaving and the "fire smell" during drying. Secondly, the "fermented flavor" is dispersed to obtain a more pure taste and aroma, and at the same time, Chen Xiang can be better displayed.

When it comes to how long it takes to taste, it depends on the storage location, climate and personal taste. In a naturally ventilated, odor-free and non-humid space, you can reduce the space as much as possible. If possible, you can use a large clay pot that is clean, odor-free and breathable. Dissipate and the taste quality will gradually improve. If you are a friend who starts from scratch, then it is excellent to store in the original packaging. Generally, when mature tea is stored for 2 to 3 years, the pile of flavor will disappear, and the aroma and thickness of cooked tea will be revealed.

The Pu-erh matured tea within one year after the completion of piling, because of the "hotness" brought by the process of piling, the tea is hot and hot, and the taste also has obvious off-flavor or piled taste; often drinking is prone to dry or hot feeling Symptoms of getting ill and not suitable for drinking.

From the second year of storage of cooked Pu-erh, the dry sensation and some off-flavours of Cooked Pu-erh tea will be weakened or faded out, and Cooked Pu-erh tea will begin to show its unique quality characteristics: rich aroma, mellow taste and high sweetness.

Gradually, as the storage time became longer, the tea polyphenols and caffeine in cooked Pu-erh tea were oxidatively degraded during the stacking process, which reduced the stimulation of the central nervous system; more and more people began to like cooked Pu-erh tea .

As far as the cooked Pu-erh tea is suitable for drinking, the cooked Pu-erh tea stored for more than five years is the most suitable stage for consumption. If the taste of tea is not high, the cooked Pu-erh tea can be consumed after it has been stored for more than one year. Tea friends who have patience and interest in storing cooked Pu-erh tea can also compare and feel the magical charm of cooked Pu-erh tea during the change!

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