Is Pu 'er tea sharp or stem?

It's all right whether Pu 'er tea is sharp or peduncle. Some people will throw away tea stalks when they see them. However, the processing technology of Pu 'er tea is quite special, and the characteristics of big leaf species decide to pick one bud and two leaves. See if Pu 'er tea is sharp or peduncle.

Is Pu 'er tea sharp or stem? 1 Pu 'er tea without tea stems is very popular because of its high tenderness and beautiful buds.

What is a tea stalk?

As the name implies, the so-called tea stalk refers to the petiole of tea. This is just a general explanation. The so-called "tea stalk" here refers to the leaf stalk picked from the finished tea, and some people call it tea branch.

Misunderstanding about tea stems?

Judge the quality of tea according to the presence or absence of tea stems.

In fact, in the process of making tea, the quality of tea is strictly regulated in terms of cleanliness. What kind of tea can't have tea stems, and what kind of tea needs to keep certain tea stems. Therefore, the existence of tea stalks is not the standard to distinguish the quality and raw materials of Pu 'er. In addition, the grade of Pu 'er tea is divided according to the age and tenderness of tea, not according to the quality of tea.

Generally, except for green tea and some teas made of buds (such as Baihao Yinzhen and Jinjunmei), most teas have tea stems. Pu' er tea, that is, bud tip, tea leaves and tea stems enter the tea together. If there is only bud tip, it is easy to be sour, not resistant to storage and not resistant to foaming. If there are only bud tips and tea leaves, it is easy to get bitter.

Advantages of Pu 'er tea handle

As the nutrient conduction organ of fresh leaves, the contents of amino acids and theanine are relatively high, so when preparing Pu 'er tea, tea stalks will be put in properly.

Quote the above information to make some explanations (Textbook of Tea Studies, Tea Review and Inspection, edited by Lu Songhou and Shi, 3rd edition, p. 62). The main components and amino acid contents of fresh leaves with different tenderness are 5.73 in tender stems, while the first leaf is only 3. 1 1, and the fourth leaf is only 1.95. The high content of amino acids in tender stems is surprising.

It is said that Pu 'er tea is resistant to soaking, and the soup color is still strong after soaking for seven times, but I don't know that Pu 'er tea is resistant to soaking because of tea stems.

Tea stems contain a considerable amount of aroma substances, and the aroma of tea leaves gradually decreases from the first leaf to the third leaf, while the aroma of tea stems is the highest. The aroma substances of tea stems mainly exist in the main veins of tea stems and young leaves, and the amino acids in young stems are higher than those in young leaves. Vascular bundles in stems are the main transport tissues of nutrients and aroma, and most of the substances contained are water-soluble. During the processing of tea, the aroma evaporates from the stem to the leaves, and these substances combine with the effective substances in the leaves to form a higher and stronger aroma quality.

Pressing certain tea stems in cake tea is more conducive to the later transformation.

In fact, the tea soup brewed by tea stalks is the same as that brewed by Pu 'er tea. The principle of "aging" of Pu 'er tea is that tea polyphenols in tea come into contact with oxygen in the air at a certain temperature and humidity, and then undergo non-enzymatic automatic oxidation, and then polymerize with other substances to form a yellowish brown polymer, so that the color of raw Pu 'er tea soup gradually deepens until it becomes yellowish brown. The tea stalk in the tea cake can make the tea cake contact with the air more fully, which is more conducive to the later transformation.

Efficacy of Pu 'er tea leaves

Reduce hyperglycemia

In recent years, diabetes tends to be younger, and some patients are even children under 10. The complications caused by diabetes are more harmful to people's health. Therefore, in daily life, it is necessary to prevent and treat early. One of the functions of Pu 'er tea stems is to lower blood sugar, which is the dietotherapy method of tea stems. It is easy to learn and has no toxic or side effects. The selected tea stems are Pu 'er tea stems, which require tea trees for more than 70 years.

Calm nerve

Traditional Chinese medicine believes that the head is the meeting of all yang, the smart house, and the qi and blood are gathered on the head, which is closely related to the meridians and acupoints of the whole body. The volatile components of some aromatic natural plants have the functions of eliminating phlegm, relieving convulsion, inducing resuscitation and dilating peripheral blood vessels, which can directly act on the head, prevent diseases and eliminate pathogens, balance qi and blood, and regulate yin and yang. Therefore, you can use tea stalks to make tea pillows, which not only has the effect of calming the nerves and protecting health, but also can quickly eliminate fatigue and let you sleep.

Is Pu 'er tea better pointed or pedunculated? Is Pu 'er tea with stalks good?

@ Lan Xin Tea Maker-Dou: Generally, picking Pu 'er tea is based on one bud and one leaf or one bud and two leaves. Many people who love tea will ignore the role of petiole, thinking that the more tender the bud, the more tender the green tea. But for Pu 'er tea, the most important carriers of the substances contained are leaves and petioles, and petioles are the most important carriers for storing aroma substances. The second source of aroma is the main vein of tender leaves. If it is tea made of pure bud tips, the aroma is slightly better.

The overflow of the contained substances leads to the precipitation of water-soluble substances after the first two times of soaking, and the tea taste quickly fades after two or three times of soaking. Relatively speaking, Chaze with petiole is rich in substances during brewing, and it overflows slowly, so it can maintain high foam resistance and sweetness.

Tea with pure bud tip will be found to be small and fresh, and its bubble resistance is not high. Therefore, for Pu 'er tea, tea with single bud tip is not absolutely good, and leaf stalks are equally important in Pu 'er tea. In the later storage, one or two leaf teas and tea stalks are more suitable for long-term storage because of their rich contents and greater transformation space.

Conceptual problem

@ Houpu Tea House: Recently, there are a lot of tea customers in the store, most of whom come to Chashan. By the way, buy some tea to take home or give away. Many of their theories and views on Pu 'er tea are ironic. Correct him, 10 thousand unwilling will make you feel romantic. On second thought, we ran too fast, so we should slow down and wait for the customers.

Consumer guide

@ Sunglasses Xiao: Speaking of famous teas in Fujian, not every tea drinker knows the ownership of each kind of tea, and most people are even more confused. Some people mistake Tieguanyin for green tea, while others think that Wuyi rock tea is all black tea. This is not worth making a fuss about, but we don't know much and need our guidance!

Yuqian Longjing

@ Longjing Tea Culture: Longjing before the rain is a real "old tea drinker" tea. She refers to the tender buds of Longjing tea picked by Grain Rain before Qingming Festival. Although the tea before rain is not as delicate as that before Ming Dynasty, it is fresher, thicker and more durable, and its price is much lower than that before Ming Dynasty, so it is deeply loved by old tea customers because of the rising temperature, rapid growth of bud leaves and rich accumulated inclusions.

Is Pu 'er tea sharp or peduncle? 3. Brewing method of Pu 'er tea stems.

Pu 'er tea is a post-fermented tea, which has a long storage time. Some people say that after seeing the process of making Pu 'er tea, they dare not drink it. Of course, this is just a joke, because most of the tea you buy is stored for more than 1 year, which is bound to be polluted by dust. Therefore, the first step is to wash the tea, which can not only clean the tea, remove the moisture, cold air and peculiar smell attached to the surface, but also awaken the tea to achieve the best drinking effect.

Washing tea to wake up tea, as the name implies, is to wake up tea that has been silent for several years. Wash the tea at least twice, not for about 3 seconds, and don't soak it for too long, otherwise it is easy to wash off the essence of tea.

Pu 'er tea is a kind of mild tea. Besides the health care functions of other teas, it also has the functions of eliminating summer heat and dampness, improving eyesight and clearing heart, and helping digestion.

Pu 'er tea also specializes in selling tea stalks. Let's talk about how to brew and cook the tea stalks of Pu 'er tea.

After washing, drain the tea soup, and you can start the formal brewing. Pour water again, rush into the bowl clockwise along the edge of the bowl, cover it and stew for 3 or 5 seconds, then pour it out and drink. The water used for brewing here must be brewed with boiling water at 100℃, which can force out the aroma of old leaves in tea, but it can't be soaked for too long, which is easy to form a thick and bitter soup and affect the taste. As long as you master the brewing degree, you can drink the mellow Pu 'er tea.

According to the research of tea experts, tea stems contain a lot of amino acid (theanine) protein, which accounts for much more than that in tea. Like tea leaves, Chen Fang's tea stems for many years will be transformed into nutrients that many people can absorb, such as tea polysaccharides.

Wash the tea stems twice and start brewing. The tea soup brewed by tea stalks is clear and transparent in color, bright but not strong, and has obvious old taste; After careful tasting, you will feel sweeter than tea, sweet but not greasy, refreshing and pleasant. After three or five bubbles, the "old taste" gradually faded.

Boiling method of Pu 'er tea stem

Sometimes not everyone is patient with Kung Fu tea. Life in modern cities is very fast. The stem of Pu 'er tea is suitable for boiling in water, which can force out the aroma and taste of the stem. If you are in a city and like drinking tea, boiling a pot of Pu 'er tea stems is a very good choice.

The amount of tea used for boiling tea stems is less than that for brewing, so as to avoid the tea soup being too strong. However, if it is boiled too strongly, it can be mixed with some boiling water without affecting the taste, which is also the characteristic of Pu 'er tea that distinguishes it from other teas. After washing the tea leaves according to the normal procedure, put them into a small ceramic furnace to cook according to the ratio of 1:200 (there are tea makers in the market, and friends who love tea can also try them. ), pay attention to the fire is not too big, avoid strong cooking for a long time, it is better to cook it slightly, and you can drink it after cooking for 1-3 minutes.