Comprehensive knowledge of Pu'er tea
The generally mentioned Pu'er tea refers to the large-leaf tea produced in Simao, Pu'er, Xishuangbanna, Lincang and other places in Yunnan, which is processed. Post-fermented tea. According to age, it is divided into ancient tea, old tea, new tea, etc. Not all ancient tea is left over from ancient times, but it generally refers to being made from centuries-old wild arbor-type ancient tea trees. Old tea is mainly made from arbor-type tea trees that are more than 30 years old, while new tea is mostly collected from artificially planted shrubs. type tea garden. Yunnan has rich tea tree variety resources and excellent tea tree varieties. According to historical records, Yunnan has a history of more than 2,100 years, from original tea (commonly known as wild tea) to domestic cultivation. The more than 800-year-old cultivated ancient tea tree still growing in Nannuo Mountain in Menghai, Yunnan, the more than 1,700-year-old wild ancient tea tree in Bada, Menghai, and the more than 1,000-year-old transitional ancient tea tree between wild and cultivated types in Bangwei, Lincang, are known as It is one of the "Three Ancient Tea Tree Kings in the World". They are living fossils of the tea tree, which is native to Yunnan.
Pu'er tea is produced in Xishuangbanna, Yunnan and other places. It is named after it has been distributed in Pu'er since ancient times. Pu'er tea is the general name for various Yunnan pressed teas that are steamed and pressed from green tea or black tea, including Tuocha, cake tea, square tea, tight tea, etc. The excellent quality of Pu'er tea is not only reflected in its aroma, taste and other drinking value, but also in its valuable medicinal effects. Therefore, overseas Chinese and compatriots in Hong Kong and Macao often regard Pu'er tea as a health-preserving product.
The history of Pu'er tea can be traced back to the Eastern Han Dynasty, which is more than two thousand years ago. There is a folk saying that "Wuhou's legacy" (Wuhou refers to Zhuge Liang, the prime minister during the Three Kingdoms period), so Pu'er tea The cultivation and utilization of tea has a history of at least 1,700 years.
For thousands of years, Pu'er tea has been favored by consumers because of its excellent quality. <
Historically, Pu'er tea refers to green tea made from large-leaf tea produced in Xishuangbanna, which is mainly the "Six Tea Mountains", and pressed green tea into various specifications. Tea. Such as Pu'er square tea, Pu'er Tuo tea, Qizi cake tea, Tibetan pressed tea, round tea, bamboo tube tea, assembled loose tea, etc. In the long-term production and sales process, the varieties of Pu'er tea are constantly updated, forming its own unique product series.
Introduction to the classification of Pu'er tea according to tree species
1. Trees: The leaves of trees are mainly used to make tea green tea. The leaves are larger and were called big-leaf tea in ancient times.
2. Shrubs: The leaves of shrubs are mainly used as tea leaves. The leaves are smaller, which is the commonly seen dwarf tea tree species, called small-leaf tea.
Introduction to Pu’er tea classification according to appearance
Pu’er tea can also be subdivided into the following types according to its different shapes:
1. Cake tea: Flat disk-shaped, somewhat like pie or pizza.
It is said that in the Northern Song Dynasty, green tea was brewed very dark and strong, and this seems to be the origin of Pu'er tea. In fact, Pu'er tea is pressed into a variety of different shapes. Just like brick tea, ethnic minorities around Tibet, Sichuan, and Yunnan all have their own special famous teas that are world-famous.
2. Tuocha: The shape is about the same size as a rice bowl. Most of the intermediate and high-grade Pu'er teas are Tuo tea and cake tea.
Most Pu'er tea is sold in a pre-pressed form, so it is also called compressed tea and can be distinguished by its shape. Tuocha is about ten centimeters in diameter and about the size of a bowl.
3. Brick tea: It is about half the size of a brick and also rectangular. Because most of the brick tea is manufactured and shipped from Tibet, Mongolia and other places.
Generally speaking, things that look like bricks or tiles are called bricks, and if they are tea, they are called brick tea. This shape is mainly made for ease of transportation.
Introduction to the classification of Pu'er tea according to the production method
Pu'er tea is divided into raw tea and cooked tea based on different processing methods:
1. Raw tea: after picking Fermented in a natural way, the nature of the tea is more pungent. It should be stored for many years before the nature of the tea becomes milder. Good old Pu'er is usually made in this way.
2. Ripe tea: After 1973, scientific and artificial fermentation methods were used to make the tea mild, making the tea soft and delicious.
Introduction to the classification of Pu'er tea according to the production method
Pu'er tea is classified according to the storage method
1. Dry warehouse Pu'er tea: refers to storage in a ventilated warehouse to make the tea Natural fermentation, preferably aged for 10 to 20 years.
2. Wet warehouse Pu'er tea: usually placed in a relatively humid place, such as a basement cellar, to speed up its fermentation. It has a more muddy or musty smell and ages faster than dry warehouse Pu'er. It is best if it has been aged for 5 to 10 years.
How to buy Pu'er tea
Pu'er tea is a type of tea that is better as it is aged. Therefore, some people now take pride in flaunting the age of Pu'er tea and pursue Long-lasting Pu'er tea, Pu'er tea involves how to identify the age of Pu'er tea. The following method is for reference only by Pu'er tea lovers:
1. Before 1950: This period is called "antique tea" "For example, the century-old Songpin title, Tongxing tribute cake, Tongqing title, Tongchang old title, and Songpin honorific title. There is usually a piece of glutinous rice paper with the name printed on it, which is "Nei Fei".
2. 1950 ~ 1968: The so-called "Indian grade tea", that is, the word "tea" is marked in different colors on the packaging paper, with the red seal being the first batch and the green seal being the second batch. Batch, the yellow seal is the third batch.
3. After 1968: At this time, the tea cake packaging was no longer printed with the "China Tea Company" trademark, and was instead produced by each tea factory on its own, collectively known as "Yunnan Qizi Cake", such as: Snow-printed Green Cake, 73 green cake, big mouth, small green seal, small yellow seal, etc. In addition, when drinking and identifying Pu'er tea, you need to pay attention to the "four key points" and the "six no policy". These factors are based on the experience of many professionals and are only for reference by Pu'er tea lovers.
The four key points are: First, cleanness: smell it; the taste should be clear and not musty.
The second is purity: distinguish its color; brown is like jujube, not black like lacquer.
The third is correctness: keep it in its proper place; store it in a dry warehouse and do not keep it wet.
The fourth is Qi: Taste the soup; the aftertaste is mild, not mixed.
Six Nos: One is not to use the wrong era as a benchmark.
2. Not based on counterfeit packaging.
Third, don’t use the color of the soup as an excuse.
Fourth, do not pretend to add flavor.
Five, don’t take bad luck as a warning.
Sixth, tree age and leaf species are not considered.
The aroma of Pu'er tea
Good Pu'er tea can have many delicate and subtle aroma substances. The aroma is mainly divided into: orchid, date, lotus and camphor. fragrant.
1. Camphor tree: There are tall camphor trees all over Yunnan. Most of these camphor trees are more than one to twenty feet tall. The space under the big camphor trees is most suitable for the cultivation and growth of Pu'er tea. The big camphor trees can provide Proper shading opportunities for tea trees can reduce the occurrence of tea tree diseases and insect pests in a camphor tree environment. What's even more valuable is that the roots of the Pu'er tea tree grow intertwined with the roots of the camphor tree underground, giving the tea the aroma of camphor tree. At the same time, camphor branches and leaves also emit camphor aroma, and the tea tree directly absorbs the camphor aroma and stores it in the leaves.
2. Lotus fragrance: Pick the young bud tea of ??Yunnan big-leaf tea leaves, and ferment it after appropriate aging. Good young bud tea removes the strong green leaf fragrance, leaving a light scent naturally. The lotus fragrance belongs to the tea fragrance.
3. Orchid fragrance: The green leaf fragrance of fresh Pu'er tea changes from the green leaf fragrance to the green fragrance after long-term aging. Those tea trees planted under the camphor forest get the camphor fragrance. With the ginseng of aroma, the weak camphor aroma is combined with the green aroma to become the orchid aroma. The orchid aroma is the most precious tea aroma in Pu'er tea.
4. Date fragrance: Only tea trees growing in an environment with very lush vegetation, often shrouded in clouds and wild jujube trees can produce this aroma. Due to the frequent fallen leaves, a natural fertilizer is formed over time, and the tea tree The roots absorb these fertilizers, and the tea leaves absorb the mist, so the tea leaves develop a special jujube aroma.
Discussing Yunnan Pu'er Tea
The quality of Pu'er tea lies in the word "Chen". "The older it becomes, the more fragrant it becomes" and "Chen Yun" are the most respected features among Pu'er tea lovers. Modern medicine has proven that it has good effects on lowering cholesterol, inhibiting blood lipids and heart disease, and does not cause side effects like ordinary drugs. Therefore, as people's concept of health care strengthens, it is becoming more and more popular among consumers. Yunnan is recognized as the hometown of Pu'er tea. As the name suggests, many people believe that the origin of Pu'er tea is Pu'er County in southwest Yunnan. In fact, the real main producing area of ??Pu'er tea is south of Changning County in Yunnan, along the east and west banks of the Lancang River in Fengqing, Lincang, Shuangjiang, Yongde, Bohai, Simao, Jinghong and other counties, especially in the Xishuangbanna area. . In fact, Pu'er County is just a distribution center for Pu'er tea and does not produce tea itself.
The picking period of Pu'er tea is from late February to November every spring; and the picking of spring tea is divided into "spring tip", "spring" and "spring" according to the time. "Tail", the picking of summer tea is commonly known as "Er Shui", and then the picking of autumn tea, also known as "Gu Hua". Depending on the tea picking season, its quality also varies. Tea experts believe that Yunnan's tea is of the best quality during the "Spring Tip" and "Gu Hua" periods of the year. Spring tea has a refreshing fragrance and is the top grade. Summer tea has a strong flavor but not bitterness. Autumn tea has a bitter aroma, with a sweet aftertaste. It is worth savoring. At present, the truly high-end Pu'er tea in Yunnan is mainly made from "Chunjian". The Pu'er tea we really drink is the finished tea that has been processed and refined. The freshly picked tea leaves can only be called Maocha. Almost all Maocha is concentrated in Xiaguan for refinement and processing. After all the Maocha is sent to the factory, experts will determine whether the moisture content and the amount of tea stems meet the regulations. The Maocha will be divided into ten grades and three outer grades, and then pressed strictly according to a blending ratio table. Various finished teas. Pu'er tea is a well-known tea product. In order to maintain the stability of its quality, each manufacturer must strictly follow a unified blending table to make tea leaves to ensure that the specifications of each type of Pu'er tea must be the same.
How to distinguish the aging period of Pu'er tea
1. Before 1950 - this period is called "antique tea", such as century-old Songpinhao, Tongxing Gongcake, and Tongqinghao , Tongchang old name, Songpinjinghao. There is usually a piece of glutinous rice paper with a name printed on it, which is "Nei Fei".
2. From 1950 to 1968 - the so-called "Indian grade tea", that is, the word "tea" is marked in different colors on the packaging paper, with the red seal being the first batch and the green seal being the second batch. The second batch, the yellow seal is the third batch.
3. After 1968--At this time, the tea cake packaging was no longer printed with the "China Tea Company" trademark, and was instead produced by each tea factory, collectively known as "Yunnan Qizi Cake". Such as Snow Seal Green Cake, 73 Green Cake, Big Mouth, Small Green Seal, Small Yellow Seal, etc.......
How to taste the freshness of Pu'er tea
1. Identify ripe Pu'er tea from its aroma. Because Pu'er ripe tea has been piled, it will have a ripe smell. Generally, there is only dry warehouse ripe tea that has been aged for less than ten years (according to traditional saying, tea that has not gone moldy is dry warehouse tea). You can smell a ripe tea smell from the surface of the tea. In about ten to twenty years, the surface cooked tea smell has disappeared, and the cooked tea aroma can be felt from the tea soup. In 1973, the first batch of cooked brick tea was made from the materials of Jincha. It was called 73 thick brick tea. It has been more than 20 years now. No matter whether it is the tea or the tea soup, there is no longer a cooked taste. But there is a scent of agarwood. Agarwood is the best cooked tea aroma that has been transformed from a cooked flavor after long-term dry aging. The smell of cooked tea, cooked flavor and agarwood are one of the most direct and effective ways to distinguish raw tea from cooked tea.
2. Distinguish dry Pu'er raw tea from the soup color. The tea soup is maroon red, close to the color of heavy fire oolong tea. Even old raw tea, such as Longma brand Tongqing that has a history of 80 or 90 years, is The color of the tea soup of the old Pu'er tea is only slightly darker than that of the fifty-year-old Red Seal Pu'er round tea. The color of cooked tea is dark maroon, even close to black. Therefore, in the modern tea classification, Pu'er tea is classified as dark tea, which is related to the soup color of Pu'er ripe tea.
3. Identify dry Pu'er raw tea from the leaf bottom, which is maroon to dark maroon, which is very similar to Taiwan's Oriental Beauty tea. The texture of the leaves is plump and soft, full of freshness. A brew of Tongqing Lao Pu'er tea leaves reveals the freshness and vitality of a hundred years ago. The bottom of the leaves of ripe Pu'er tea is mostly dark chestnut or black, and the texture of the leaves is thin and hard. If it is heavily fermented, it will be obviously charred, as if it has been grilled by a fire. Some older leaves have cracked leaf surfaces and separated veins one by one, looking like dry leaves that have been soaked in water for a long time. However, if some ripe tea has not been piled for a long time and the degree of fermentation is not heavy, the bottom of the leaves will be very close to the bottom of the raw tea leaves. On the contrary, there are also some raw teas that cannot be dried immediately after being rolled, such as tea leaves, which are delayed for a long time during the production process. The bottom of the leaves will also turn dark brown, and the soup color will be thicker and darker, which is different from the slight fermentation. The cooked tea is the same.
The taste of Pu'er tea
Pu'er tea often has several flavors such as sweet, bitter, astringent, sour, watery, tasteless, etc. These flavors may exist alone in a certain brew of Pu'er tea. , there may also be multiple flavors coexisting at the same time. Among them, sweetness is the dream of Pu'er tea drinkers; bitterness and astringency are the unique taste of tea, especially experienced tea drinkers, most of them like a moderate bitter taste; but sourness and watery taste are disliked by everyone, and Pu'er tea should be avoided as much as possible. The taste of sour and water; as for tasteless, although it is not a taste, people habitually regard lightness and tastelessness as the taste of Pu'er tea, which is also a tasteless taste!
1. Sweetness is not only liked by children, but also by adults. Even adults covet sugar. However, strong sugar is often sweet and greasy, which often makes people love and fear it. However, the light sweetness in tea is so elegant, not harmful to health, and can also satisfy the temporary thirst for sweetness in the heart. At the same time, because of the light sweetness, it will Pu'er tea tasting has been elevated to the realm of art. Pu'er tea is a large-leaf tea with relatively saturated and rich ingredients. After long-term aging, the bitter and astringent taste gradually weakens due to oxidation, or even disappears completely, while the sugar still remains in the tea leaves. After steeping, it is slowly released into the Pu'er tea, giving it a sweet taste.
The sweetness of good Pu'er tea becomes stronger and stronger as it is brewed. Among the Pu'er teas, Red Lotus Round Tea and Round Tea Discus are originally made from the same batch of Pu'er tea, but using different manufacturing methods. Both teas have the sweetness of honey, which is unmatched by other Pu'er teas. We Pu'er tea lovers have deeply experienced that only Pu'er tea products made from raw tea tea essence have the most pure and elegant sweetness in the tea soup, which can also best represent the authenticity of Pu'er tea, and the taste of Pu'er tea The sweetness comes from the tea leaves of old trees and tea leaves. The tea that is raw and aged in dry warehouses is the best and can best express the sweetness.
2. Bitterness is the original flavor of tea. In ancient times, tea was called bitter tea, which has long been confirmed. The earliest wild tea was so bitter that it was difficult to drink. After long-term cultivation by our ancestors, the wild tea tree was transformed into a transitional tea tree, and it became today's cultivated tea tree. Although this is a series of evolutionary processes of plant physiology, from the perspective of drinking tea, what we are more concerned about is that the bitter taste is difficult to drink, and the bitter taste gradually becomes weak, so that ordinary people can drink it and regard it as a delicious treasure. It is extremely bitter first and then becomes sweet again, and brings the enlightenment of the true way to those who drink Pu'er tea. The reason why Pu'er tea is bitter is because it contains caffeine. The reason why tea can be refreshing is because these caffeine have an exciting effect on the human nervous system. The truly healthy way of drinking Pu'er tea is not to seek refreshment through the bitter taste, but to achieve the sweetness and sweetness of the throat through the slightly bitter tea soup. Pu'er tea made from relatively young tea green tea leaves has a bitter taste. For example, white needle nasturtium Pu'er loose tea with lotus fragrance, or the relatively high-grade young Pu'er tea produced now, all have a bitter taste. As for the processing of bitterness, it is controlled by brewing method. At the same time, it also depends on each tea drinker's acceptance of bitterness, and brews an appropriate bitter tea soup.
3. Astringency It is often said that tea that is neither bitter nor astringent is not tea. In fact, the bitterness of old Pu'er tea aged for more than six or seventy years is no longer noticeable. Tea that is no longer bitter but can still express the taste of other teas is generally called good tea. There are masculine Pu'er teas with a stronger taste, and feminine Pu'er teas with a gentler taste. Which ones are rigid? Which ones are flexible? It depends on the degree of bitterness, which is the most specific way to identify them. The astringent feeling of tea is due to the tea tannins. Pu'er tea is made from large-leaf tea cyanine. It contains more tea tannins than ordinary tea. Therefore, the new raw Pu'er tea is very rich and has an astringent taste. powerful.
Appropriate astringency is acceptable to tea drinkers, because astringency will constrict the muscles in the mouth and promote fluid production. Astringency can increase the strength of Pu'er tea soup and satisfy tea drinkers with a heavier taste. According to our experience as tea drinkers, Pu'er tea produced in central Yunnan, in Mengku, Mengnong and Fengqing areas, is bitter. Brewing bitterness and astringency requires attention to technique and personal acceptance.
4. Sour, watery, sour and watery tastes are bad tastes of Pu'er tea. Of course, you don't want to have sour or watery taste when drinking Pu'er tea. Poorly made or stored tea may have a sour taste. Some of these sour Pu'er teas will gradually lose their sourness after being brewed for three or five times. The sour taste is a taste that tea drinkers are not willing to accept. It represents the inferiority of tea. Generally, when making fresh tea leaves, if the water draining process is not handled well, the tea leaves will also have a watery taste. Why does Pu'er tea taste like water? There is no reliable data to support it. Most of the relatively lightly fermented Pu'er brick teas produced today have a watery taste. The watery taste gives people a feeling of being weak, corrupt and stale, which is something Pu'er tea drinkers reject.
5. Tasteless Pu'er tea. Most Pu'er tea tasting experts agree that tasteless Pu'er tea is the best quality. This may be related to the age of storage and aging. Comments on Pumpkin Tribute Tea aged for more than 100 to 200 years are that the soup has color, but the tea taste is aged and weak. The taste of tastelessness has a full Zen state. This extremely noble state is probably unique to Pu'er tea among hundreds of kinds of tea. Although the Pu'er tea ceremony is the true way of Shenhua Taoism, it is also full of Zen ideas.
The camphor aroma of Pu'er tea
The home of tea cultivation. The hoe is ready. Surrounded by vegetation. It tastes bad and is difficult to sell.
There are tall camphor trees all over Yunnan. Most of these camphor trees are more than one to twenty feet tall. The space under the big camphor trees is most suitable for the cultivation of Pu'er tea. The big camphor trees can provide appropriate shade for the tea trees. Opportunity, the occurrence of tea tree diseases and insect pests can be reduced in the camphor tree environment. For example, there are many small spiders on the leaves of camphor branches, which will hang down and eat small green leafhoppers and other diseases and insects on the tea leaves. What's even more valuable is that the roots of the Pu'er tea tree grow intertwined with the roots of the camphor tree underground, giving the tea the aroma of camphor tree. At the same time, camphor branches and leaves also emit camphor aroma, and the tea tree directly absorbs the camphor aroma and stores it in the leaves. Yunnan large-leaf Pu'er tea has a very strong and rich tea nature. It is blended with camphor aroma, showing a noble, simple, masculine and bright tea nature. From the common understanding of Pu'er tea drinkers, they all agree that camphor-flavored Pu'er tea must come from the tea gardens under the camphor forest, must also grow from fertile soil, and can enhance the nutrition of human life force. Ganoderma lucidum is a very magical medicinal food. The traditional Chinese medicine community generally believes that ganoderma lucidum growing on camphor trees not only has a beautiful aroma, but also has the most medical effects. Recently, camphor trees in Taiwan have been cut down in large numbers, mainly for planting Ganoderma lucidum to improve its medical efficacy. Pu'er tea that grows under the camphor forest also has certain specific effects. Therefore, the camphor aroma of Pu'er tea has also become a signal for human health and longevity. Deep in the hearts of Pu'er tea drinkers, it exudes the beauty of life force. Due to the age and tenderness of Pu'er tea green teas, the intensity of the camphor aroma contained in them varies. The fourth grade tea greens begin to get rid of the influence of lotus aroma, and the seventh grade tea tea greens have more obvious camphor aroma. The strongest tea leaves of the sixth and seventh grades contain the strongest camphor aroma, while the ninth and tenth grade tea leaves are old and weak, and the camphor aroma gradually fades. Due to the mutual influence of the age and tenderness of tea cyanine, the intensity of camphor aroma and the length of aging, there are green camphor incense, wild camphor incense and light camphor incense. Pu'er tea also has more camphor incense. The variety of changes is intriguing and fascinating.
The nature of Pu'er tea
The life history of Pu'er tea, in a narrow sense, refers to the long aging process that begins after the Pu'er tea is formed. Pu'er tea is different from many other teas in that it must have a historical process of storage (except Pu'er green tea). Only history that has passed through nature can express its authenticity. Pu'er tea must come naturally from the historical years to show its authenticity.
Only by being able to recognize and identify the growth and development of Pu'er tea can you have enough ability to taste Pu'er tea as you like. Although everyone has different emotional feelings, there is only one true nature of Pu'er tea. For example, when looking at red, due to psychological differences, everyone has different feelings about red, but they all have the consciousness that it is red. Although our vision, taste and smell standards are very different, which also affects the feeling of Pu'er tea, however, everyone has been able to get a stable and true self-standard from Pu'er tea, so we should have the conditions to evaluate Pu'er tea. And ability!
Pu’er tea produces fluid
Saliva. Shengjin is the secretion of saliva from the mouth. In traditional Chinese health care, saliva is extremely valuable and has the reputation of life-extending syrup. According to current medical knowledge, saliva contains a variety of ingredients that are beneficial to the body, especially in promoting digestion and enhancing nutrient absorption, which plays a great role. On the one hand, the production of fluid in the mouth can quench thirst and comfort, and on the other hand, it can nourish one's own life. People who are healthy and full of vitality have sufficient saliva in their mouths. I often feel dry mouth and tight throat, which means there must be something wrong with my body. The production of fluids after drinking tea soup not only soothes the throat, moisturizes the mouth and nourishes life, but also provides a spiritual and artistic state of drinking tea. Pu'er tea is a type of large-leaf tea. The tea contains extremely rich ingredients and has a strong ability to produce body fluids. One of the main features of Pu'er tea is the production of body fluids.
Human life living in this environment depends entirely on external nutrients and energy. Only when we swallow saliva and body fluids can the nutrients created by our own living organisms be fed back to ourselves. . At the same time, only healthy bodies and living beings can have the ability to naturally produce fluids. It also indirectly provides tea drinkers with the power and opportunity to participate in the art of life during the tea ceremony.
The throat rhyme of Pu'er tea
The original use of tea was as a medicine, and later used to quench thirst. The first condition for quenching thirst is to moisten the throat and immediately relieve the tightening dryness. Throat rhyme has always been the most popular among tea drinkers, especially the more experienced tea drinkers, who pay great attention to the characteristics of throat rhyme. It even claims to have a strong throat rhyme and raises the price of tea products. The throat rhyme of Pu'er tea can be divided into three aspects: sweet, moist and dry.
1. Sweet "Who says tea is bitter? It is sweet and sweet." The Book of Songs - Beifeng Gufeng.
"It is undeniable that it is excellent. The sweetness and fragrance are inferior to each other" - Mei Yaochen.
"The tongue always retains sweetness until the end of the day. The nose no longer snores like thunder" - Lu You.
"I have been ill and lazy for the past few years. I have not given up eating and drinking to seek sweetness." - Su Zhe.
The ancients often used poems to praise the sweetness of tea. The tea soup can bring out the sweetness in the throat, which is loved by all tea drinkers. Gan's taste is more subtle, not as elegant as incense. It is often accompanied by bitterness, and it is often said that after all the bitterness comes the sweetness. There are many tea drinkers who like tea soup with a bitter taste, because it can be sweet after being bitter. But there are also things that are not bitter but sweet, such as licorice, a Chinese medicinal material, which is not bitter but has a sweet taste in the mouth. There are also good Pu'er teas that are not bitter but sweet.
Tea is mostly bitter at first and then sweet. Fulu Gong tea made from Fengshan tea green tea has a bitter tea base; and white needle nasturtium made from Menghai bud tea also has a bitter base tea soup. Be able to show that joy comes after all hardships. Tongqing Laohao Round Tea has been aged for nearly a hundred years, and the bitterness has completely disappeared. However, after drinking it, there is a slightly sweet flavor in the throat that lasts for a long time. It is indeed a good Pu'er tea. The early red-seal Pu'er round tea was made from relatively young tea leaves, aged for more than 50 years. It has an orchid aroma and a slightly bitter base. After brewing a few times, the bitterness disappears, and the sweetness continues one after another, and the effect is Very good, the best among Pu'er teas.
2. Moisturizing "One bowl moistens the throat with kisses. Two bowls break the loneliness and boredom" - Lu Tong.
Nowadays, the primary purpose of drinking tea has changed from treating diseases in the oldest period to quenching thirst and relieving boredom. Moisturizing the throat is the first step to quench thirst, followed by replenishing enough water. The depression caused by lack of water will be eliminated immediately, and the mind will feel relaxed. The throat is moistened and thirst is eliminated. Sometimes the weather is too dry, or the food is too salty and greasy, and the thirst will be very serious. The more boiled water you drink, the thirstier you will feel. At this time, if you can drink one or two sips of good Pu'er tea, your throat will be moisturized and you will feel thirsty. The thirst is naturally relieved, comfortable and smooth. When you drink tea soup that can moisturize your throat, although you don't feel thirsty, you will want to drink more the more you drink, because the moisturizing feeling makes people feel stable, full, comfortable and satisfied. Generally speaking, Pu'er tea from old trees can reach the moistening state of "throat kissing and moistening, breaking the loneliness and boredom" after proper aging.
3. Poisonous gases or overly strong alcohol may cause contraction of the throat muscles, making it difficult to breathe. If the tea soup is too astringent or too bitter, it will also make the throat uncomfortable and produce a dry feeling. In severe cases, it will cause difficulty in swallowing. Some Pu'er teas made from tea green tea from outside Yunnan Province or from the border are called "throat-locking" because of their poor quality, although they are not bitter. In addition to being extremely uncomfortable and uncomfortable in the throat, dryness can also cause emotional instability, mental anxiety, and uneasiness in tea drinkers.
Some aged Pu'er tea products are too sealed during storage and may become dry if brewed immediately after opening. It must be installed in a wider container. After the air returns for a period of time, the dryness will naturally disappear. Some people put moldy Pu'er tea into the oven for roasting in order to remove the musty smell; sometimes before boiling Pu'er tea, the tea leaves are roasted in a tea bowl to get the fragrance. If the roasting is too heavy, Overcooking will also cause dryness. Generally, tea leaves picked in summer and autumn are somewhat dry. Once the tea has a dry feeling, it cannot be rated as a good tea. Dryness is the most difficult for tea drinkers to accept. Not only does it directly bring discomfort and uneasiness, but also because of the appearance of dryness, even if you have the most beautiful and characteristic tea products, you will All were immediately rejected.
How to brew Pu'er tea
1. What kind of pot should be used to brew Pu'er tea? It is better to choose a pot with a larger belly. Because the concentration of Pu'er tea is high, use a pot with a larger belly. This can prevent the tea soup from being too strong. It is recommended that the material should be pottery pot or purple sand pot.
2. Pu’er Tea Brewing Ingredients When brewing Pu’er tea, the tea leaves account for about 20% of the pot body. It is best to remove the tea bricks, tea cakes, and tea cakes and expose them to the air for 2 weeks before brewing for a better flavor. Great!
3. How to taste Pu'er tea
First, put the tea leaves into the teapot, and then pour hot water. Generally, when drinking Chinese tea, you have to run it through hot water first. This is an indispensable procedure for Pu'er tea. Because it is different from other teas, in addition to the general processing procedures, good aged Pu'er tea needs to be buried underground for at least five years, so it is feared that it will have some soil inside. It can be seen that the hot water used for brewing tea for the first time can not only awaken the taste of tea, but also has the important task of washing away the impurities in the tea. The first brewing speed should be fast, because it only needs to wash the tea leaves and does not need to soak out the flavor; and after the second time, since it is for drinking, the choice of intensity can be based on It's up to personal preference. Pu'er tea is still full of flavor even after it gets cold, so in summer it can be chilled or chilled before drinking.