Speaking of the taste characteristics of Pu-erh tea, each of us has different tastes and likes different tastes. In addition, the taste characteristics of Pu-erh tea in different tea areas are also different. So, what factors are related to the taste characteristics of Pu-erh tea?
Now let’s first understand the taste characteristics of Pu’er tea in several different tea areas, so that we can choose the Pu’er tea we like more.
1. Yiwu tea area
Yiwu old tree tea is a standard large-leaf tea with strips Black and bright, long, the soup is golden yellow, the soup is soft and smooth, the taste is sweet, the bitterness is weak, and the sweetness is better. It has the title of “Queen of Tea”. Fragrant and soft, it is more characteristic in the sweet tea series.
2. Yibang Tea Area
The bud head is small, the strands are black and bright, short and thin, and the soup color is yellow-green , The bottom of the leaves is yellow-green, bitter, sweet in the bitter, astringent in the bitter, and the soup is full; the sweetness is fast and long-lasting, because it grows in the mountains, the environment is good, the mountains are good, and the bottom of the cup is fragrant.
3. Jingmai Tea Area
The ropes are tightly knotted, thin and dark. The aroma is prominent, the atmosphere of the mountains is strong, and it also has a special, strong and long-lasting floral aroma. The orchid fragrance is the unique fragrance of Jingmai, and the sweetness is obvious and lasting. Bitterness is weak and astringent. Jingmai tea is an astringent tea with a bitter taste, but not too strong, and the astringency is more obvious.
4. Brown tea area
Brown tea is a large-leaf tree species, the soup color is orange and translucent, and the taste is strong. It has a quick return to sweetness, strong body fluid and a unique aroma.
5. Nannuoshan tea area
Nannuoshan Pu-erh tea strips are long and tight; The color of the tea soup is golden yellow and bright; the quality of the soup is fuller; the weaker bitterness returns to the sweeter quickly, the astringency lasts longer than that of the bitterness, and there is saliva; the aroma is not obvious; the mountain and wild charm is good.
Pu-erh tea is a wonderful flower in the tea industry. It has the quality characteristics of “mellow taste, long aroma, and more fragrant with age”. “Chen fragrance” is one of the main quality characteristics pursued by consumers. An important factor that determines the price of Pu-erh tea in the market.
Many factors can affect the taste of Pu’er tea, as follows:
< span>1. The processing method of different tea leaves determines the different taste and aroma of tea.
Pu-erh made from Jingmai tea from the same tea garden Tea, Moonlight White and Classical Beauty are very different in taste and aroma.
The difference in processing method (temperature, heating time, withering time, drying method, drying temperature) also affects the difference in taste and aroma.
2. The amount of tea dosed when brewing Pu’er tea is closely related to the taste
When brewing tea, the amount of tea leaves put in is very particular. If the amount of tea is too large, the tea soup will be too strong, and if the amount of tea is too small, the tea soup will be weak.
According to the tea properties and personal taste of different teas, the amount of tea is also different.
3. Different tea utensils will make the brewed Pu’er tea taste different
The ancients said: “Tea nourishes water, and water comes from utensils.” From this sentence, it is not difficult to see the importance of tea sets in tea drinking.
Good tea, good water, and good tea drinking environment constitute a big environment for tea drinking. Different tea sets have different requirements for brewing.
For example, compared with Gaiwan, the Zisha pot produces soup more slowly. Not only does the amount of tea need to be adjusted, but the brewing time also needs to be shortened appropriately. As different purple clay pots have different shapes and spouts, the amount of tea is also different.
It can be said that each type of brewing device has a corresponding amount of tea.
, brewing methods, etc.
4. The influence of different brewing methods on the aroma of Pu-erh tea
There is no doubt about the influence of brewing time on tea soup, but many details are often overlooked, such as the time of water injection and soup.
The degree of shredding and pressing of the tea leaves, whether brewing with a pot or a cover bowl, all need to adjust the brewing time, which cannot be generalized, so it is necessary to adjust the water injection and soup time.
The same kind of tea can be brewed with tap water, purified water, or mountain spring water, and it can produce different flavors.
Generally, pure water on the market can basically satisfy The demand for brewing tea. Tap water is not recommended for brewing tea because of its high hardness and impurities.
Take Xinsheng tea as an example: the intensity of the aroma is related to the temperature of the water. Proportional, high Chong is conducive to the prominence of aroma.
Good aroma can bring people a pleasant feeling, the taste and aroma of tea soup are the lifeblood of tea, from the aroma of tea We can also feel the differences in tea from fresh leaves, production process and storage.
5. Strict storage (different storage, different Pu-erh tea taste)
Tea has the characteristics of strong moisture absorption and adsorption of odor. Temperature, humidity and odor have a great influence on the taste and aroma of tea.
Purchased Pu-erh tea must be stored properly to ensure the quality of the tea and the later aging effect.
Clean, ventilated, odor-free, temperature and humidity, etc. are all important factors that determine the storage and transformation of Pu-erh tea. Without a qualified storage, not only will the taste of the tea become worse, but even worse, it will even make it impossible to drink at all.
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