The aroma of Pu'er tea is influenced by people, why do you say so? Because from the growth of Pu'er tea trees to the production of Pu'er tea, to the storage of Pu'er tea and the way of brewing Pu'er tea, everything is inseparable from the influence of people.
First, the aroma of tea depends on the precursor substance of the aroma;
The precursor substances of the aroma mainly refer to the terpenes, aromatic hydrocarbons and their oxides, carotenoids, amino acids, sugars, etc. contained in the fresh leaves of tea, as well as the necessary enzymes to form the aroma during processing.
The variety and quantity of such substances are the material basis for influencing the aroma of tea leaves. The factors affecting such substances are mainly the varieties of tea plants, regional differences, temperature and humidity, light intensity, light quality intensity, seasonal changes, growth environment, soil environment, leaf quality and other factors.
For example, Assamese and Chinese species, Nannuo Tea Region and Brown Tea Region, Pasha and Ban Zhang, Normal Bud Leaf and Purple Bud (the content of volatile oil in green bud leaves is higher than that of purple bud leaves).
Second, the influence of the process on the aroma of tea;
A. The processing method of different teas determines the difference in the aroma of tea leaves; for example, the Pu'er tea made of Jingmai tea from the same tea garden has great differences in aroma from moonlight white and classical beauty.
B. The difference in the process (temperature, heating time, withering time, drying method, drying temperature) in the processing method also affects the difference in aroma; for example: qingqing (temperature, time), qingqing temperature is too high, qingqing is insufficient, normal qingqing has obvious differences in aroma, qingqing is too high (similar to the incense of green tea), qingqing is insufficient (green tea gas), normal qingqing (fragrance / new tea).
This is because cis-3-hexenol (with strong grass gas) is over-retained when there is insufficient greening, but cis-3-hexenol can act as an addition reaction to generate n-hexanol under the action of enzymes or heat, and can also produce trans-3-hexenol (fragrance/new tea aroma) under the action of enzymes and heat.
C. Formation of new aromas during processing; Vitamin A source - carotenoids are converted into new tea aroma substances through the oxidation of enzymes and air.
Third, the impact of different storage on the aroma of tea;
Tea has a strong characteristics of moisture absorption and infectious odor, and the temperature, humidity and peculiar smell of Pu'er tea have a great impact on the aroma of tea.
Because the polyphenols, amino acids, lipids, aromatic substances and other organic substances in tea are easily oxidized under the action of oxygen. Different storage conditions will determine the direction of change of these aroma substances.
For example, the influence and effect of high temperature and high humidity, low temperature and low humidity, high temperature and low humidity on the aroma of tea will be very different (in the case of high temperature and aerobic, lipids will hydrolyze to produce too many free fatty acids); the results of ventilation and sealing on the aroma of tea will also be different.
Fourth, the influence of different brewing methods on the aroma of tea;
Take newborn tea as an example: the aroma is directly proportional to the water temperature, and the high punch is conducive to the prominence of the aroma and so on. The aroma of good tea can bring people a pleasant feeling, the taste and aroma of tea soup is the lifeblood of tea, and from the aroma of tea, we can also feel the differences of tea from fresh leaves, processes, and storage.
This article is shared from the owner of the craftsman: Rong Ruixiang ingenuity Pu'er