What are the characteristics of Pu Shu?

What are the characteristics of Pu Shu?

What are the characteristics of cooked Pu 'er tea? Cooked tea is often used to refer to cooked tea. Many people in life like to drink Pu 'er tea. A good cup of cooked tea can moisten your throat and the feeling of dryness will be relieved immediately. Let's look at the characteristics of Pu Shu.

What are the characteristics of ripe pu? 1 Shupu is a kind of Pu 'er tea.

Cooked tea: lowering blood fat, lowering blood pressure and nourishing stomach, which is more suitable for middle-aged and elderly people to "store raw tea, drink cooked tea and taste old tea". This is the Pu 'er Tea Classic that old tea lovers who like Pu 'er tea often recite.

Pu 'er tea can reduce blood fat, be warm, nourish, protect, nourish and lose weight.

First: thickness

Being familiar with the thickness is a very comfortable feeling. When the tea soup slips into the mouth, it stimulates the taste buds, stirs the tea soup with the tip of the tongue, and feels the stirring force and the feeling that the mouth is hit. You will fully feel its fullness and richness, which can also be understood as a sticky feeling. The thickness is different from the concentration of tea soup, but the thickness is related to the texture of Pu 'er tea. When the tea soup has a certain strength, there are more substances soluble in water, and the taste will be stronger and stronger.

Second: slippery

Slippery refers to the "oily feeling" of cooked tea, similar to the feeling of drinking chicken soup or rice soup. Usually slippery tea will have a feeling of "leaving a layer of oil" after drinking, which needs to be distinguished from the feeling of "no bitterness, so it is easy to swallow".

In fact, whether it is slippery or not is also related to the thickness of tea soup. The more mellow the tea soup, the more slippery it will be. Tea soup enters the mouth for a moment and flows to the stomach through the throat, which is very round, kind and natural, giving the drinker a strong impression, while poor quality tea soup will have the feeling of "locking the throat".

Third: Moisturizing degree

Good Pu 'er cooked tea moistens the throat at the entrance, which immediately relieves the feeling of dryness. Senior tea taster, attaches great importance to the characteristics of throat moistening. This kind of moist degree is necessary for cooked food, and the feeling of high-quality cooked food after drinking must be moist as jade, like spring breeze. Cooked tea soup brewed three or four times, the throat is fresh and moist, and the mouth is dry. After swallowing, the whole stomach is warm and comfortable, which is the embodiment of the moisturizing degree of cooked tea.

Fourth: sweetness

Sweetness is the simplest and most intuitive aspect of tasting cooked tea. Good cooked tea can smell sweet when the tea soup is not in the mouth. In addition, cooked tea has almost no bitterness, so this sweetness is more obvious! Tea soup will be sweet when it touches the surface of the tongue and will spread in the mouth for a long time.

Fifth: purity

Purity is an important indicator of whether the fermentation process of cooked tea is exquisite or not. Whether the fermentation environment is sanitary, whether the method is correct, whether the fermentation degree is appropriate and whether the storage environment is ideal can all be considered from the purity of tea soup. Tea soup with good purity is very clean and comfortable to drink, and even tea lovers who do not prefer cooked tea will not find it unacceptable. If there is an odor, it means that the sanitary conditions in the production process are not up to standard, or it is polluted in the later storage process.

Sixth: Aroma

Different raw materials and brewing methods will bring different aromas, which is also one of the charms of cooked tea. Heap fermentation technology will inevitably make the newly cooked tea have some "heap fermentation flavor", but skilled technology and strict production process will reduce this flavor to some extent. After two or three years of transformation, the heap fermentation flavor will fade and present a fuller and rounder taste.

Chen Xiang is the most basic aroma of cooked tea. If stored properly, the cooked tea transformed for more than five years will further sublimate and present richer aroma, such as camphor, ginseng, medicinal, jujube, agarwood, woody and so on. However, this is determined by the quality of tea, storage environment and the length of time. In other words, the raw material of a piece of tea is not good, and there will be no surprises no matter how it is transformed.

What are the characteristics of rice? 2 1. The concentration of tea soup.

The consistency of tea soup is related to the quality of Pu 'er tea. The viscosity of tea soup in the mouth is directly proportional to the colloid suspended in tea soup. What we call "mellow" refers to the thickness of mature pu. Tea soup with rich texture is like drinking fresh milk or honey water, while tea soup with thin texture feels like wine or lemonade in your mouth.

2. The smoothness of tea soup

Slippery or not is also related to the thickness of tea soup. The more mellow the tea soup, the more slippery it will be. The entrance of tea soup stops for a moment and flows into the stomach through the throat, which is very round, kind and natural.

3. Moisture of tea soup

Tea soup has a cool and moist feeling from the tongue or the whole mouth or throat, which makes people feel very comfortable. (Rice with a fermentation degree of 7 to 7.5 points can not only experience the feeling of moistening, but also enjoy the pleasure of producing saliva on the surface or bottom of the tongue. )

4. Sweet taste of tea soup

Tea soup will be sweet when it touches the surface of the tongue and will spread in the mouth for a long time. A mature Pu 'er with rich internal quality, even if the tea soup is colorless, you can feel the sweetness of it after drinking it. (hint: people have the highest ability to distinguish bitterness, followed by sour taste, salty taste and sweet taste. )

5. Purity of tea soup

Purity is an important indicator of whether the fermentation process of cooked tea is exquisite or not. Whether the fermentation environment is sanitary, whether the method is correct, whether the fermentation degree is appropriate and whether the storage environment is ideal can all be considered from the purity of tea soup.

6, the aroma of cooked tea

The aroma of cooked tea is the most difficult to capture. The aroma of cooked tea is closely related to the quality of raw materials, the degree of fermentation and the time of cooking. Professional words include cheese, bean, ginseng, fructose, caramel, fruit, camphor, Gui Xiang and jujube. But what we often hear and say to describe the aroma of rice is Chen Xiang.

What are the characteristics of cooked Pu 'er tea? The core characteristics of cooked tea are fragrant, sweet, mellow, moist, thick and smooth. Pu 'er cooked tea is made from Yunnan big-leaf sun-dried tea by pile fermentation and high-pressure steam drying. Its tea is moist, uniform in appearance and reddish brown in color. After brewing, the tea soup is delicate and mellow, sweet and smooth, sticky, thick and full in taste, and has obvious woody flavor.

Secondly, a good Pu 'er tea must meet the following requirements:

The raw materials are of high quality, the hygiene is up to standard, the fermentation is moderate, and the drinking is comfortable and pleasant.

The appearance of dry tea is compact and clear, the color is brownish red or dark chestnut, commonly known as "pork liver red", and some buds in Chaze are dark golden yellow. After brewing, the soup is red, bright and transparent, mellow and smooth in taste, not bitter or astringent, and has a unique mellow flavor.

Pu 'er cooked tea is Pu 'er tea processed by artificial fermentation technology, which is produced in Kunming, Pu 'er and Xiaguan areas of Yunnan Province.

The characteristics of Pu 'er cooked tea are: the shape of dry tea is compact and clear; The color of dry tea is brownish red or dark chestnut, commonly known as "pork liver red", and some buds in Chaze are dark golden yellow.

After brewing, the soup is red, bright and transparent, mellow, smooth, not bitter or astringent, and has a unique fragrance.

The aroma of Pu 'er tea changed from camphor tree fragrance to camphor tree fragrance, and then to ginseng jujube fragrance. The longer the storage time, the better the storage conditions, and the longer the jujube flavor and ginseng flavor.

The leaf bottom with light fermentation degree is reddish brown, but it is not flexible. The leaves of heavy leaves are mostly dark brown or black, hard and fragile.

Historically, cooked tea officially appeared in 1973, and by 1975, the artificial fermentation technology was successfully trial-produced in Kunming tea factory, which opened a new chapter in Pu 'er tea production.

Artificial fermentation technology mainly solves the problem that the natural fermentation time of Pu 'er tea is too long, so as to artificially imitate the natural fermentation process and achieve the purpose of rapid aging of Pu 'er tea.

Because the newly made raw tea has astringent taste and stings the throat, its natural fermentation process is also relatively long.

Pu 'er cooked tea can generally be stored for 2~3 years to obtain good quality and flavor, with special old fragrance and dozens of health-care effects confirmed by medicine. Therefore, ordinary consumers suggest drinking from cooked tea first. Regardless of taste or price, the weight loss effect of cooked tea is more obvious.

What are the characteristics of Pu 'er tea? 4 Pu 'er tea can not only help people lose weight effectively, keep slim, but also reduce blood fat and blood pressure, and also have a certain effect on cancer prevention. Therefore, many people love to drink Pu 'er tea in life, and anyone who knows something about tea drinking knows that Pu 'er tea can be divided into raw tea and cooked tea. So, what's the difference between raw tea and cooked tea?

The difference between raw and cooked Pu 'er tea.

Comparison of appearance between raw and cooked Pu 'er tea.

Raw tea (also known as green cake), the tea in tea cake is mainly turquoise and dark green, some of which turn yellow-red, and white is the bud head.

Cooked tea (also known as cooked cake), the color of tea in tea cake is black or reddish brown, and some buds in Chaze are dark golden yellow, which has a strong smell of heap fermentation, similar to mildew, and the light fermentation has a smell similar to longan, while the heavy fermentation has a smell of wet straw mats.

Second, the comparison of the processing technology of raw and cooked Pu 'er tea.

The production technology of raw Pu 'er tea: after fresh leaves are picked, they are de-enzymed → kneaded → dried, and then raw loose tea, or sun-dried green tea, is obtained. The sun-dried green tea is steamed at high temperature, put into a fixed mold for shaping, and dried to become a pressed tea product and a green cake.

The production process of Pu 'er tea is as follows: picking fresh leaves, then deactivating enzymes, kneading and drying to obtain loose tea, or sun-drying green tea, which is cooked loose tea after artificial rapid post-ripening fermentation and water spraying. Stacking technology was successfully tested by tea factory in, that is to say, the cooked tea before was fake and there was no cooked tea before. The cooked loose tea is steamed and shaped to become cooked pressed tea.

Third, the contrast of the soup color between raw and cooked Pu 'er tea.

The soup color of raw tea: bluish yellow or golden yellow, which is relatively transparent.

Cooked soup color: chestnut red or dark red, slightly translucent.

Four, Pu 'er tea raw tea and cooked tea bottom control.

Raw tea bottom: the newly made tea products are mainly yellow-green and dark green, with high activity, flexibility and elasticity. It is suitable for the development of non-mottled, organized, visible and still intact leaf shape tea (although it is not the main basis, it depends on the origin and type of tea).

Cooked tea bottom: the bottom of leaves with light fermentation degree is reddish brown but not flexible, and the bottom of leaves with heavy fermentation degree is mostly dark brown or black, hard and fragile. 5. Comparison of the effects of Pu 'er tea, raw tea and cooked tea.

The main function of Pu 'er raw tea: Raw tea is rich in smell and high in tea polyphenols, so it is a good drink for cancer prevention. Drinking Shengpu during the day is refreshing, has obvious feeling of purifying body and mind, and is also obvious for the patency of blood vessels.

The main utility of Pu 'er tea is that it has a significant weight loss effect. After mild fermentation, the mature Pu 'er has a large number of bacteria beneficial to human body, and the tea is warm and nourishing the stomach.