Friends who drink tea often may have heard of Tuo Tea, but do you know what kind of tea Tuo Tea belongs to? The origin of Tuo tea? How to brew Tuo tea? How to buy Tuo Tea?
First, what kind of tea does Tuo tea belong to
1. Tuo tea is a kind of tightly pressed tea made of cone nest head, the main production area is Yunnan, generally made of black tea, there are also green tea Tuo tea.
2. Tuo tea is to facilitate the transportation of the horse gang, generally several tea lumps wrapped in oil paper are connected, and straw is outsourced to make long grass handles.
3. The portion size of a tea lump is much smaller than a tea brick, which is easier to buy and retail. Tuo tea looks like a round bread on the top, and looks like a thick bowl from the bottom, with a concave middle, which is quite distinctive.
4. Tuo tea has a tight and upright shape, a dark color, a white makoe revealed, a clear yellow and bright soup, a clean aroma, a mellow taste, a tender and even leaf bottom, and a durable bubble.
5. Tuo tea is divided into green tea Tuo tea and black tea Tuo tea according to different raw materials. Green tea Tuo tea is made of relatively delicate green hair tea as raw material, made by autoclaving, called Yunnan Tuo tea; black tea Tuo tea is made of Pu'er tea as raw material, made by autoclaving, called Yunnan Pu'er Tuo tea.
Second, the origin of Tuo tea
1. In 1902, yunnan Dali Xiaguan "Fuchunhe" and other tea-making companies began to develop tuo tea on the basis of a kind of so-called "tuancha", and in 1917, it was successfully finalized, and its shape was unique, like a bowl mortar. The Dian people used to call blocky objects "lumps", so they initially named them "tuocha".
2. In 1917, Tuo tea through Xizhou, Heqing and other merchants in the mountains and rivers opened the Yuli Silk Factory and other channels, by the Horse Gang into Sichuan, along the Yangtze River, exported to Sichuan, Chongqing and other places, "Xufu" (that is, the present-day Yibin area) with local Tuojiang water to brew, its taste is very good, Tuojiang water, Xiaguan tea, the perfect combination of this famous tea, so that the reputation of "Tuo tea" doubled, over time, "Tuo tea" will gradually evolve into "Tuo tea". At this point, the golden age of Tuo tea has begun.
Third, the brewing method of tuo tea
1. Remove the tea leaves from the Tuo tea.
(1) Prepare the tea needle (you can also use a tea knife), a tea box, and a tea lotus for the tea.
(2) Open the package and check the integrity of the naked tea.
(3) Tightly pressed tea is relatively hard, and you must pay attention carefully when using tea needles.
(4) Peel the tea cone along the outer vortex edge of Tuo tea, or you can insert it forcefully from the edge of the inner vortex of Tuo Tea.
(5) Use the same method to pry open layer by layer along the gap along the tea edge.
(6) Put the loose Pu'er tea into the tea lotus and set aside, and clean up the tea ash in the tea tray.
2. Brewing of Tuo tea
(1) Selector: Pu'er Tuo tea should be brewed with a large belly tea utensil, and the tea vessel with a large capacity can be used to avoid excessive tea soup.
(2) Tea throwing: Generally, the amount of dry tea in a bubble tea accounts for about one-fifth of the tea utensils, and it is slightly less than the bottom of the tea utensils.
(3) Washing tea: boiling water into the device, polyester dust to run tea, wash tea in order to remove the floating dust on dry tea, while awakening the tea taste.
(4) Brewing tea: Then pour boiling water into the tea vessel, and then smoulder it, and the time can be mastered by your own taste.
(5) Soup: It is recommended that the time of the first bubble should not exceed 10 seconds, and the time of each subsequent bubble can be increased by 10 seconds.
(6) Divide the tea: Divide the tea soup in the male cup into the cup, so that you can easily enjoy the tea flavor of Pu'er Tuo tea.
3. Tea soup display
A bubble (time boiling water smouldering for 10 seconds) has a pure aroma, the soup color is light yellow and bright, the entrance has a faint honey fragrance, the soup has a heavy sense of water, and the throat has a sense of coolness.
Three bubbles (time boiling water smouldering for 10 seconds) aroma is high, the soup color is orange and yellow translucent, the taste is mellow and full, the soup is thicker and thicker, one breath and one inhalation, the honey fragrance is obvious, and the sweetness is rapid.
Five bubbles (time boiling water smouldering for 10 seconds) aromatic, soup color golden translucent, like gold color, soup honey aroma accompanied by a light floral fragrance, gentle and comfortable. The tea soup remains thick and mellow, the taste is harmonious, the sweetness is continuous, the mouth is full of sweetness, and the honey aroma at the bottom of the cup is obvious.
Seven bubbles (time boiling water smouldering for 25 seconds) aroma is clear, the soup color is slightly light, bright yellow, still translucent, light honey fragrance, soup water quality is not delicate, the taste is still mellow, high foam resistance.
Fourth, the purchase method of Tuo tea
1. Newly made tuo tea that has not entered the warehouse
(1) From the outside, the color should not be too complicated, the dark green is preferred, the buds are exposed, the tea is fat, there is no branch fragments, and the tight pressure is moderate.
(2) From the perspective of soup color, the best quality is golden yellow, and it is necessary to avoid the appearance of turquoise or dark red.
(3) The leaf bottom is better to be intact, and too many broken branches and stems are not only poor in appearance and difficult to control when brewing, but also affect subsequent aging. The leaf base should be flexible and elastic to avoid rotten leaves.
Warehousing: refers to the storage method of Pu'er tea stored in a certain storage environment and space, in order to heat and humidify or reduce temperature and humidification in an artificial way to accelerate and delay the transformation of tea leaves.
Unlisted: Refers to the storage method of Pu'er tea that is naturally stored and naturally transformed without human intervention during the period.
Dry warehouse Puer: Generally refers to the storage of tea space for a long time ventilation, dry, relative humidity of about 50%-70%, tea moisture content for a long time does not exceed 7%.
2. Tuo tea into the warehouse: the appearance of the color is best to keep clean and shiny, the bottom of the leaf is still flexible, and the soup color is dark red but must be clear. Because of the high pressure of tuo tea, it often appears clean in appearance, but the inside is still covered with white frost, which should also be paid attention to when purchasing. In addition, if the tea is very clean, but there is an abnormal red change, and the appearance and the color of the internal tea are very different, such tea must not be wanted!
Have you learned anything about Tuo Tea? Friends are welcome to send out your experience and feelings of drinking Tuo tea in the comment area, and if there is any good experience, you are welcome to communicate with each other.
I am Van Murao gourmet baking, the creator of the field of gastronomy, original is not easy, infringement must be investigated.
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