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Pu'er tea has a variety of shapes, and the most popular ones in the market are generally loose tea, cake tea, small dragon beads, tuo tea and other shapes.
The more aged and fragrant Pu'er tea is, the more it has been widely recognized, but because There are more shapes of Pu'er tea, it has also extended related issues such as whether the shape of Pu'er tea will affect storage conversion.
Then, loose tea, cake tea, small dragon beads, tuo tea which is more suitable for storage, how the tea is transformed, let's analyze and analyze together.
<h1 class="pgc-h-arrow-right" data-track="12" >01, how to transform Pu'er tea? </h1>
Pu'er tea storage conversion, popularly speaking, is the process of tea oxidation, in the process of tea oxidation, whether it is the enzymatic oxidation of polyphenols, or the role of microorganisms, it requires the participation of water, temperature, oxygen and light.
Cake tea, small dragon beads, and tuo tea are all compacted teas and are formed through autoclaving and other processes. From the appearance point of view, the thickness and tightness of cake tea, small dragon beads and tuo tea are different, while loose tea is not treated as an outsider, and the conversion speed is relatively different.
<h1 class="pgc-h-arrow-right" data-track="71" >02, cake tea, xiaolongzhu, tuo tea storage conversion</h1>
Pu'er tea cake tea is to solve the transportation loss caused by inconvenient transportation during that period.
Pu'er tea is mostly stored and transported in the form of cake pressing, historically a cake of 357 grams, seven cakes for a mention, is convenient for calculation and mule and horse transportation. In ancient times, most of the tea in Yunnan was transported to Tibet and other places through the Tea Horse Ancient Road, and it traveled a long way, in order to facilitate the transportation and at the same time transport more tea, so there were bricks, cakes, tuo and other shapes.
Compared with Xiaolongzhu and Tuo tea, the cake tea that generally appears on the market is more moderately tight during the pressing process, and after a long period of storage, the oxidation rate of the contained substances is slow.
Relative to the slow transformation of cake tea, the transformation speed of Tuo tea and Xiaolongzhu is slower, the transformation time is longer, and the taste changes little, because Xiaolongzhu and Tuocha, in the process of pressing or manual kneading and forming, generally require greater strength, so the density between tea leaves is large, it is difficult to contact the air in a short period of time, and the substances contained in the tea can be preserved more and better.
Therefore, the transformation of tuo tea and small dragon beads is slower, and if you want to feel the change in their taste, you generally need to wait for more than 5 years.
<h1 class="pgc-h-arrow-right" data-track="73" >03, how about the conversion of loose tea storage? </h1>
Although Pu'er loose tea can achieve a more ideal taste effect in a relatively short period of time, it is very unfavorable for long-term storage.
Because the loose tea is not treated in appearance, the tea volume is large, not only is it difficult to store and transport, but also the tea leaves are in full contact with the air, and the contents of the tea leaves are easy to be lost, and it is easy to adsorb odors and moisture in the air, which directly affects the quality of tea.
In summary, whether it is loose tea or cake tea, xiaolongzhu, tuo tea, each has its own advantages.
After the storage of the pressed tea, the contents are well retained, and although the late transformation is slow and the waiting time is long, the taste and quality are guaranteed.
The conversion speed of loose tea is faster, and the best taste can be achieved in a short period of time, but it is very unfavorable for long-term storage.
Therefore, compared with loose tea, tightly pressed tea is more suitable for storage, and then subdivided, the first choice is cake tea, followed by Xiaolongzhu and Tuo tea.
Of course, the later transformation of Pu'er tea depends on the quality of the tea itself, if there is a good containment as the basis, coupled with good technology, proper storage, you can also feel its charm of aging and fragrance.
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