What is the viscosity of Pu 'er tea soup?

The word sticky means thick and sticky. As far as Pu 'er tea is concerned, it refers to whether it is rich in water-soluble substances, that is, whether it is rich in tea polyphenols, amino acids, fructose, pectin and other components. Viscosity is mainly reflected by the performance of tea soup entrance.

After a Pu 'er tea is brewed, its viscosity can be judged at the entrance of tea soup. High-quality Pu 'er tea, whether raw or cooked, should have excellent consistency in the new tea stage. There is another explanation for viscosity, that is, oral richness and oral impact. High-quality new Pu 'er tea, after being imported, can be considered as superior in viscosity if it feels full of aroma, produces fluid quickly and tastes rich in taste buds.

Among tea drinkers, there is a so-called "full tea", which is a good interpretation of consistency. Take a sip of tea and you will feel the taste of tea. Pu 'er tea produced in many high-quality Pu 'er tea producing areas has good consistency, such as Banzhang tea, which has first-class taste richness and impact. Once in, it is easy to recognize Banzhang tea by its taste and aroma.

When a drinker takes a sip of tea soup, his mouth is full of fragrance, and saliva is produced quickly, and the sweetness is continuous and orderly. This is tea with excellent consistency. Tea with high viscosity, even its tea soup can feel greasy to the naked eye, just like jelly. Pu 'er new tea is taboo. It's hard to believe that it will get more and more fragrant over time.