A few days ago, Xiaobian prepared an "old tea head" for the family as a tea ceremony. The family was shocked to see the "old tea head" and doubted that this black lump could be drunk?
In fact, don't look at the appearance of the old tea head is unremarkable, in fact, the taste is quite good, today Xiaobian will come to the old tea head to correct the name, but also for the tea whites to talk about the old tea head.
<h1 class="pgc-h-center-line" data-track="4" > what is an old tea head</h1>
The so-called old tea head is actually the tea that clumps up when Pu'er tea is fermented in Wodui.
The main stage of formation is the Wodui link of Pu'er ripe tea, and in the process of artificial Wodui fermentation, the middle of the tea pile will heat up.
In order to avoid the tea being simmered, it is necessary to manually turn over the pile every once in a while. The fatter and tender buds in the sun-dried green hair tea are easy to precipitate pectin during the fermentation process.
Pectin is more viscous, and some tea leaves will stick to a lump to form a lump. After the tea leaves have been fermented, the knots are picked out individually, and these knots are the "tea heads".
Tea head and cooked Pu storage method is the same, stored long enough time, it will become an "old tea head".
The amount of natural formation of old tea heads is very small, according to relevant data, a ton of cooked tea can only produce ten to twenty pounds of old tea heads.
<h1 class="pgc-h-center-line" data-track="30" > the difference between old tea head and Pu'er ripe tea</h1>
As mentioned earlier, the old tea head is produced when Pu'er ripe Pu is fermented in Wodui, which can be regarded as a derivative tea of Pu'er ripe Pu and belongs to the cooked tea category.
The difference between the two is mainly reflected in three aspects.
In appearance, the old tea head is not very regular like a knot, while the general cooked tea strips are complete and symmetrical.
In terms of taste, the old tea head has a higher content of pectin ingredients than Pu'er ripe tea, and the taste is more mellow and silky, and the sweetness is higher.
From the bubble resistance, it is rare for the general tea leaves to be brewed to twenty bubbles, but the old tea head can do it, and there is still an aftertaste after several bubbles, and the old tea head with a longer storage year has better foam resistance.
<h1 class="pgc-h-center-line" data-track="31" > how to identify the quality of old tea heads</h1>
Excellent quality old tea head, the appearance of brown and tight tea blocks, smell dry tea without miscellaneous odor, slightly with the unique fragrance of cooked tea. If it has a musty smell, it must be noted that there may be a problem in the process of storage.
Whether the tea is good or not, you will know it as soon as you drink it. The tea soup of the old tea head is rich and translucent, with less astringency in the mouth, mellow taste, and rich and sweet fragrance.
The inferior old tea head soup is dark and cloudy, smells obvious sour and musty, and may also have a dry throat in the mouth.
Tea friends who have not tried the old tea head, you can try it, it will definitely not disappoint you. However, it should be noted that the newly made tea head needs to be left for a period of time before drinking.
Because the newly made old tea head, after the high temperature and high humidity are made, the tea is relatively hot, and it is easier to drink at this time.
Today's introduction to the old tea head is here, tea friends still have any questions welcome to leave a message below Oh ~
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