Simply speaking, there is a process of artificial fermenting for cooked pudding than sheng pu. Therefore, raw tea (new) is a bit closer to green tea in terms of tea properties, and it is more refreshing. Shu Pu is relatively mild with Chen Xiang. Cooked tea is suitable for drinking now and warming the stomach and nourishing the Yang in winter. Raw tea can be stored. Good aged tea will appreciate. In addition you can drink according to your physical condition: Raw tea: it can clean the intestine, has lipid-lowering, refreshing, antibacterial and anti-inflammatory, reducing smoke poisons, reducing heavy metal poisons, anti-radiation, antihypertensive and weight loss effects, suitable for young people, but there are more active ingredients in raw tea, so it is easy Insomnia, cold fever, patients with gastric ulcer, pregnant women should not drink. Cooked tea can lower lipids and blood pressure, prevent arteriosclerosis, prevent coronary heart disease, blood pressure, anti-aging, prevent constipation, diuretic, nourish the stomach, and is more suitable for middle-aged and elderly people and people with cold stomach. Modern people have a stressful lifestyle. Gastric disorders are common, qi and blood are too weak, and food is not normal. Green tea or other lightly fermented teas may have an "unbearable lightness" for tea lovers. But it has the effect of nourishing the stomach and nourishing qi, suitable for drinking. There is no special distinction when brewing, but you must pay special attention to the time when cooked and ordinary brewing. If the time is too long, it will be soy sauce soup color, which makes the soup color and taste change greatly and it will become bitter. Lost the true flavor of Pu-erh. When brewing red and bright colors, it should be poured out in the sea of tea (fair cup). Pu-erh tea (raw tea) is a compacted tea made from fresh leaves of Yunnan big leaf tea trees grown under the environmental conditions of Pu-erh tea producing area, and processed by greening, rolling, sunlight drying, and autoclaving. Its quality characteristics are: dark green appearance, pure and long-lasting aroma, strong sweetness, bright green and yellow soup color, and thick yellow-green leaf bottom. Pu-erh tea (cooked tea) is a kind of loose tea and pressed tea formed by processing post-fermentation (fast post-fermentation or slow post-fermentation) using Yunnan big leaf sun-dried green tea that meets the environmental conditions of Pu-erh tea producing area as raw materials. Its quality characteristics are: the appearance is reddish brown, the inner soup is red and bright, the aroma is unique and fragrant, the taste is mellow and sweet, and the bottom of the leaf is reddish brown.
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First, the effect of the initial process on the aroma of Pu-erh tea Different processing methods of tea determine the aroma of tea. For example: the Pu-erh tea made from Jingmai tea in the same tea garden is quite different in aroma from the three types of tea, moonlight white and classical beauty. Differences in processing methods (temperature, heating time, withering time, drying method, drying temperature) also affect the different aromas. For example: killing green (temperature, time), too high killing temperature, insufficient killing green, normal killing green has obvious differences in aroma, too high killing green (like green tea bean aroma), insufficient killing green (green tea gas), normal killing green (clear fragrance) / New tea fragrance). This is because cis-3-hexenol (with strong grass gas) is retained excessively when insecure cyanide is insufficient, but cis-3-hexenol can react to form n-hexanol under the action of enzymes or heat. An isomerization reaction occurs under the action of enzyme and heat to produce trans-3-hexenol (clear fragrance / new tea fragrance). Second, the aroma of Pu-erh tea depends on the precursor substance of the aroma. The aroma precursors mainly refer to the terpenes, aromatic hydrocarbons and their oxides, carotenoids, amino acids, sugars, etc. contained in fresh tea leaves and some enzymes that form aromas during processing. The variety and quantity of these substances are the material basis for the aroma of tea. The factors affecting such substances are mainly tea tree species, regional differences, temperature and humidity, light intensity, light quality, seasonal changes, growth environment, soil environment, fresh leaves and tenderness, etc. For example, Assam species and Chinese species, Nannuo tea area and Bulang tea area, Pasa and Lao Banzhang, normal bud leaves and purple buds (the content of volatile oil in green bud leaves is higher than purple bud leaves). Third, the effect of different storage on the aroma of Pu-erh tea. Tea has the characteristics of strong moisture absorption and odor absorption. Temperature, humidity and odor have a great influence on the aroma of tea. Organic substances such as polyphenols, amino acids, lipids, and aromatic substances in tea are easily oxidized by the action of oxygen. Different storage conditions will determine the direction of change of these aroma substances. For example: high temperature and high humidity, low temperature and low humidity, high temperature and low humidity, and low temperature and high humidity will have very different effects and effects on tea aroma (under high temperature and aerobic conditions, lipids will hydrolyze to produce excessive free fatty acids) ; Ventilation and airtightness will cause different results to the aroma of tea. According to experience, more than 75% of the relative humidity of the air is very dangerous for the transformation of tea. With lower humidity, the transformation of tea is very slow, but the aroma is well retained. Fourth, the effect of different brewing methods on the aroma of Pu-erh tea. Take the fresh tea as an example: the aroma intensity is directly proportional to the water temperature, and high-brush is conducive to the prominent 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 difference of tea from fresh leaves, process and storage. Pu-erh tea is one of the six major teas in China. It has a history of more than 400 years. It is unique to China and is an essential drink for the daily life of domestic minorities. There are many kinds of Pu-erh tea products with different shapes, and they are divided into two types: pressed tea and loose tea. Squeezed teas include tea brick, Pu-erh tea, green brick, cooked brick, tuo cha, and square bag. Pu-erh tea is now dominated by Yunnan Pu-erh tea, which is mainly sold on the side. "Piling" is not only a special process to distinguish Pu-erh tea from other teas, but also a key process to form Pu-erh tea quality. The activity of the enzymes present in the ore pile is: simple resurrection of endogenous enzymes in fresh leaves. It is believed that the essence of Pu-erh tea is the oxidation and condensation of polyphenol compounds caused by residual enzymatic action. Corresponding to the "fermentation" of Pu-erh tea, some people have called Pu-erh tea "post-fermentation" in the past. Enzymes are special proteins with catalytic capabilities, which are produced by living cells of an organism. Enzymes are essential for metabolism in the body. Without enzymes, there is no metabolism and no life. The chemical nature of the enzyme is protein, which resurrects with increasing temperature and denaturation of the protein. The enzyme body itself is divided into two types: simple protein and binding protein. The structure of the enzyme is composed of simple protein, and its activity depends on the structure of the protein. Another enzyme, in addition to protein, also contains a non-protein part in its structure. Enzyme activity must be produced by combining these two parts. This enzyme is called a binding enzyme. Most oxidases are binding enzymes. Polyphenol oxidase, peroxidase, cellulase, pectinase, and protease are found in the Pu-erh tea pile process. These enzymes are quite abundant in the post-fermentation process. It is not yet calculated. This determines the quality of Pu-erh tea's multi-enzyme. The latest research confirms that the multi-enzyme in Pu-erh tea can improve the binding capacity of insulin receptors, which is a function not available in current drugs. Pu-erh tea can digest meat, digest fat, and adjust the three major metabolisms (sugar metabolism, fat metabolism, and water metabolism). It is one of the reasons that minority meat-oriented ethnic minorities in the border region suffer from diabetes and prostate disease. Mongolian doctors believe that Pu-erh tea and kidney are also very reasonable. Pu-erh tea is similar to the traditional Chinese medicine peel, the better the better, it produces hundreds of precious enzymes during storage, which can benefit the kidney and reduce turbidity, and has a good effect on nephritis and diabetic nephropathy. In middle-aged and elderly people, nano Pu-erh tea can pass through the prostate barrier and reach the depth of the prostate that cannot be reached by drugs, so it can produce strange effects. Pu-erh tea is now becoming a tea species loved by tea lovers everywhere. |
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March 2020
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