What is the "old tea head" of Pu 'er tea?

Pu 'er tea is mainly produced in Xishuangbanna, Lincang and Pu 'er in Yunnan Province. Pu 'er tea pays attention to brewing skills and art of drinking, and it has a variety of drinking methods, which can be both clear and mixed. Pu 'er tea soup is orange-yellow, with high and lasting aroma, unique fragrance, rich taste and durable foam resistance. Pu 'er tea can be divided into raw tea and cooked tea. Pu 'er old tea head is a kind of cooked tea.

Tea head refers to the caked tea in the process of pile fermentation of Pu 'er tea. Compared with strip tea, the tea heads with normal fermentation degree have richer contents, thicker tea soup and better resistance to soaking, but most of the tea heads will not spread or stick together at the end of soaking. Pu 'er cooked tea is fermented by adding water and composting. In this fermentation process, the middle of a pile of tea leaves will heat up, and then the tea leaves will be fermented by their own enzymes to become mature tea leaves. In this process, the pile of tea leaves should be turned manually several times every once in a while to avoid the high temperature inside to scorch the tea leaves. In the process of fermentation, tea leaves will secrete some pectin after repeated turning. Because pectin is sticky, some tea leaves stick together and become lumps. After the tea is fermented, people will pick out these tea pieces, untie them by hand and put them back in the tea pile. Some of them are too sticky. If you want to solve them, you will break the tea leaves, so you have to pile them up and become "pieces of tea", so it is also called "old tea head".

Generally speaking, fermented tea has more functions than unfermented tea and is more suitable for people to drink. Pu 'er old tea head is a completely fermented tea. Its main functions are:

1. Cooked tea contains catechin (TR), lutein (TF), theabrownin (TB), gallic acid, vitamin C and so on. These substances play an important role in improving the function of human immune system, so cooked tea plays a great role in people who need to improve their immunity.

2. Flavonoids and glycosides contained in cooked tea have the function of vitamin P, which is an important substance to prevent human angiosclerosis and is suitable for middle-aged and elderly people. It is made up of tea polyphenols, chlorophyll, vitamin C and other effective components (the tea polyphenols content of big tea trees in Yunnan tea producing areas all reach 30-34%, the total catechins reach 65,438+08-24%, and their foam resistance and tea extract reach 46-50%).

3. Fermented Pu 'er tea, rich in beneficial bacteria, will not stimulate the stomach after entering the human body, but it can form an adhesive film on the surface of the stomach, which has a protective effect on people with bad stomach. Regular drinking can nourish and protect the stomach.

Pu 'er old tea head refers to the caked tea in the process of pile fermentation of Pu 'er tea. Compared with strip tea, the tea heads with normal fermentation degree have richer contents, thicker tea soup and better resistance to soaking, but most of the tea heads will not spread or stick together at the end of soaking. Pu 'er cooked tea is fermented by adding water and composting. In this fermentation process, the middle of a pile of tea leaves will heat up, and then the tea leaves will be fermented by their own enzymes to become mature tea leaves. In this process, the pile of tea leaves should be turned manually several times every once in a while to avoid the high temperature inside to scorch the tea leaves. In the process of fermentation, tea leaves will secrete some pectin after repeated turning. Because pectin is sticky, some tea leaves stick together and become lumps. After the tea is fermented, people will pick out these tea pieces, untie them by hand and put them back in the tea pile. Some of them are too sticky. If you want to solve them, you will break the tea leaves, so you have to pile them up and become "pieces of tea", so it is also called "old tea head".

1. Selection and Brewing of Pu 'er Old Tea Head

Choose something loose and as tight as a stone. Don't drink it. The requirements are clear, the surface should be clean, the aroma should be pure, the taste should be mellow, the soup color should be transparent, the taste should be normal, the tea head is not garbage, it is well preserved, and the quality is good. If it is broken up by hand, it is not impossible, but the loss is too great and there is too much powder. It has been a long year. Just wash the clean old tea head once. For new tea heads, it is recommended to wash them by hand for about 20 seconds, or 10 seconds twice. Although the old tea heads of some years may not be scattered after repeated brewing, at least they are clear and the degree of fermentation is clear at a glance. If you see the red mud color at the bottom of the leaves or the soup is extremely turbid, it is recommended not to drink it! After brewing, mainly observe whether the soup color is bright and transparent, and whether there is a miscellaneous taste.

Second, the collection and storage methods

1, which must be dried and aged.

Dry warehouse will not be moldy and slow to transform, but it can keep the authenticity of Pu 'er tea. "Tea likes leaves and fears fragrant medicine, but prefers warm dryness to cold and dampness". "Tea Story" Song? Cai Xiang. Dry storage refers to the storage of tea leaves after fermentation in an environment with moderate temperature and humidity and good ventilation; Wet warehouse means that tea merchants put tea leaves in an environment with poor ventilation and high humidity to accelerate aging in order to obtain profits.

The temperature should not change suddenly.

If the temperature in the warehouse is too high and the temperature difference changes too suddenly, it will affect the vividness of the taste of water-based tea soup, and even if the temperature in the warehouse is too high, it will form sultry heat, making the original raw tea mature. This happens from time to time in tea warehouses in Hong Kong.

Step 3 avoid odor infection

Tea is the best way to absorb odor. Sprinkling a handful of dry tea leaves will remove the odor in the air, and efforts should be made to keep the storage environment clean and odorless. "I like leaves and I am afraid of fragrant medicine." Song? By Cai Xiang; "Like a cool and evil steaming depression. I like to be alone and avoid the smell. " Ming? Long Wen wrote: "Tea is easy to dye. Discussion on foul-smelling things. Don't go near it That is, the name is not suitable for the other party. "

Step 4 pack with bamboo poles

"Tea must be built. It is still tightly filled with thick bricks. The urn mouth should be reopened. Wrapped in leather paper, is "tea sparse" clear? Xu Cishu. This traditional packaging material and method can help Pu 'er tea to filter off the odor in the post-fermentation process, thus ensuring its purity. People often repackage old tea leaves that have been opened with inferior plastic paper. After a long time, there will be odor, which will directly destroy the taste of Pu 'er tea.

5. Pay attention to tea age life.

The age life of Pu 'er tea is 60 years, or 100 years, or hundreds of years. Without conclusive data, the aging degree of Pu 'er tea is often judged only by the intuition of tea tasters. For example, Fuyuan Chang and Tongqing Lao Pu 'er round tea have reached the highest point of aging, and must be sealed and preserved to avoid continuous rapid post-fermentation, resulting in the gradual disappearance of tea properties and poor taste. The golden melon tribute tea in the Forbidden City has a history of one or two hundred years, and it tastes the same. The soup is colored, but the tea tastes old and light.

This is the head of old Pu 'er tea. Please discuss it.

Tea heads used to be thrown away, but now they are soft and slippery because of their high gum content, which is accepted by some tea lovers. Coupled with some hype, the old tea head has now become a more expensive thing. In fact, the old tea head is some lumpy tea at the bottom of Pu 'er tea after fermentation.

For example, in the era of state-owned tea factories, it was said that students who drank Pu 'er tea did not drink reeds and cooked tea. Now this statement has been rarely mentioned, because there are still tea lovers who are slowly accepting it.

Anyone who likes to drink Pu 'er tea knows that the older Pu 'er tea is, the more fragrant it is, and it is known as "an antique that can be drunk". Pu 'er tea has great collection value and appreciation space.

To know what the "old tea head" of Pu 'er tea is, let's talk about what the "tea head" of Pu 'er tea is. The "tea head" of Pu 'er tea refers to the caked tea leaves when Pu 'er tea is piled up and fermented. Compared with the rope-like Pu 'er tea we usually drink, the tea head with normal fermentation degree is richer in content, thicker in tea soup, more resistant to foaming, and even sticky at the end. 、

In the process of fermentation, Pu 'er cooked tea needs artificial water fermentation, and then it gradually becomes mature tea through the enzymes of tea itself. During this period, tea will secrete pectin. Because pectin is sticky, some tea leaves stick together easily and become a ball. And these pimples will be picked up after tea fermentation and piled up into a pile to become "pimple tea", that is, "old tea head"

Although Pu 'er old tea has many beneficial ingredients, it is helpful to human health if it is often drunk, but there are some things that should be paid attention to when drinking:

Old tea head is a kind of tea that is agglomerated in the process of artificial composting and fermentation when making cooked tea. In the fermentation process, after repeated turning, tea leaves will secrete some pectin, because pectin is sticky, and some tea leaves will stick together to form a ball.

The formation of tea head is related to pectinase. At high temperature, pectinase precipitated more, and the pile turning was not timely enough, which led to the caking of fermented tea.

After the tea is fermented, people will pick out these tea pieces, untie them by hand and put them back in the tea pile. Some of them are too sticky. If you want to solve them, you will break the tea leaves, so you have to pile them up and become "pieces of tea", so it is also called "old tea head".

The tea soup of the old tea head is thick and very resistant to foaming. Because the fruit is glued to the tea leaves, there will be a feeling of sticking between the leaves after foaming.

But there are often merchants selling tea under the banner of "old trees and old tea heads", so you should pay attention. If you use really high-quality ancient tree tea to ferment cooked tea, there will be few tea heads. The reason is that the quality of ancient trees is very precious, the temperature control is very strict, and the number of times of turning piles is more. If the temperature does not exceed the standard, there will be fewer old tea heads.

The longer the old tea head lasts, the more resistant it is to brewing. I know very little about the old tea head that has been brewed for more than 30 times. As for whether it is suitable for stewing, it still depends on the quality and year of tea.

It's okay not to cook the old tea head. If you don't have the conditions to make tea, it is ok to soak it for a few times and stew it for a long time. If you must cook, generally speaking, after brewing for five or six times, you can cook.

Thanks to the questioner, Puwen is from Chashan, and answered your question.

What kind of tea is the old tea head? Puwen began to talk about the process of ripe tea. In the process of making cooked tea, we need to dry the big leaves and green hairs, and then spray water for fermentation. In this pile of fermentation, the old tea head is produced. In heap fermentation, flora is produced, which leads to high temperature. Under the action of high temperature, the originally dispersed tea strips were corroded by the flora under high humidity and high temperature, and gradually coagulated and agglomerated. This part is what we usually call old tea head, and it is also a process of old tea head. Generally, the amount of 10- 15% can be produced during the fermentation of cooked tea and when the pile is turned evenly.

The taste of old tea head The taste of old tea is determined by the raw materials of fermented cooked tea, the quality of flora in the fermentation process, the length of fermentation time and other details. First of all, under the condition of good raw materials, the old heap fermentation does not hinder the cultivation of flora, the process is carried out in an orderly manner, and the taste is OK.

There are many flavors of old tea heads, and several flavors are often sold in the market.

1. Original flavor

2. Nuoxiang

3. Cinnamomum camphora (transformed from basic late stage)

4. Jujube fragrance (basic transformation in the later stage)

In short, the tastes in the market are colorful and need to be judged by consumers. Generally speaking, Puwen personally suggests that you store Pu 'er raw tea. After all, cooked tea is artificially fermented and there is not much explanation.

The Real King of Tea-Puwen

Puer laochatou

Tea head, also known as "natural lump", refers to the caked tea in the process of pile fermentation of Pu 'er tea. Compared with ordinary cooked tea, tea head contains more contents.

Pu' er cooked tea should be fermented by artificial water addition and batch fermentation. During the fermentation process of cooked tea, the tea leaves will be turned over and deblocked regularly as needed.

In the process of fermentation, pectin will be separated from tea leaves, which is sticky, so some tea leaves will stick together and become hard blocks, and those that cannot be untied will become "tea heads".

The taste of old tea head

Because of its high tenderness and high pectin content, the relatively tender bud leaves in sun-cured green tea must be full of gum and sugar.

In addition to the endoplasm of Pu 'er cooked tea, the old tea head is more mellow, smoother and sweeter. The old tea head tastes mellow, sweet and smooth, and has strong foam resistance. It is one of the essential drinks in cooked tea.

The efficacy of old tea head

Old tea head also belongs to Pu 'er cooked tea, which also has the functions of lowering the three highs and removing moisture. At the same time, it is rich in pectin, and the old tea head is more pleasant in taste and flavor.

The old head of Pu 'er tea is the product of cooked tea.

When making cooked tea, a large number of raw Pu 'er tea (bulk materials) should be piled up in a centralized way, and water should be sprinkled on the tea to make the tea produce fermentation temperature.

Under the action of temperature and water spray, the internal substances of the broken tea will seep down, and pectin produced by tea polysaccharide will bond the nearby tea together at the bottom of the pile. After the cooked tea is fermented, such a natural lump will appear, which is called (old tea head).

Because most of the ingredients of the old tea head are the essence of tea, the old tea head is a rare essence!

Let's take a look at what Pu 'er tea is.

According to the classification of tea in China, Pu 'er tea belongs to black tea, that is, post-fermented tea. Post-fermented tea is not a patent of Pu 'er tea, but a cooked tea made by Pu 'er tea according to the production process of Anhua black tea.

Pu 'er tea is basically green and immature, that is to say, if the green tea of Pu 'er is also dried at high temperature, there will be no fermented Pu 'er tea.

As we know, green tea is not fermented, and it adopts the process of high-temperature enzyme fixation and rolling drying, so green tea retains the true color of tea, which is sweet and fragrant, while Pu 'er tea adopts low-temperature enzyme fixation, which retains the active enzymes of tea and continues to transform, so Pu 'er tea will become more and more fragrant, that is, active enzymes promote the transformation of tea contents.

The transformation of Pu 'er tea is a natural aging. 1973, after continuous exploration, Yunnan invented the artificial fermentation technology of Pu 'er tea, that is, the sun-dried rough tea was artificially piled and sprinkled with water, and the tea was enzymatically fermented at a suitable temperature, so that tea polyphenols and theanine were transformed and the tea became mellow and smooth. In this process, tea polysaccharide and pectin aggregate at high temperature, that is,

Now, because of scientific testing, the old tea head is not only nutritious, but also mellow and sweet in taste, and it has been brewed for a long time, making it a favorite of tea people.

1. What is an old tea head? "Old tea head", also known as "tea with pimples in the heart", is shaped like a pimple.

Old tea head is a kind of tea product with unique taste, in which a large amount of pectin contained in Pu 'er tea is precipitated at high temperature and attached to tea leaves, so that the tea leaves are bonded into bumps. These tea bumps are manually selected, piled up for a certain year, and naturally transformed.

2. How did the old tea head come into being? In the process of making Pu 'er cooked tea, in order to ensure the uniform and continuous fermentation of tea, it is necessary to turn over the pile manually every once in a while. In the process of turning over the pile, the tea leaves rub against each other, so that the cell wall of the tea leaves is broken, and pectin, polyphenols and other substances contained in the tea leaves overflow, so that the tea leaves stick together and form tea bumps.

The tea bumps formed in this process will be continuously rubbed, shaken and broken by the tea makers after fermentation.

But some tea balls stick tightly and can't be decomposed, so they will be stacked together. After several years of aging, the ingredients in tea will sublimate and form the best-selling old tea head in the market.

3. Why do tea strips stick together during stacking and fermentation? First of all, in the process of Pu 'er tea fermentation, amino acids, polyphenols, sugars, water and so on. Damp heat is produced in tea, and soluble sugar overflows and becomes sticky.

At the same time, under the action of external force (manual turning), the cell wall of tea breaks, and pectin, polyphenols and amino acids in tea overflow in large quantities. Pectin has certain viscosity, which makes tea stick together.

Secondly, when Pu 'er tea is fermented by pile fermentation, a certain amount of water needs to be sprinkled, and some soluble sugars in tea will be dissolved in water.

When the temperature of bulk fermentation rises, the water content rises, and some sugar dissolved in water stays on the surface of tea, resulting in certain stickiness.

In addition, due to the rich content of raw materials, the size, tenderness and compactness of tea strips are uneven. Under the pile turning operation, tea strips with different characteristics adhere to each other and cannot be decomposed, naturally forming tea blocks.