The bitter taste felt when drinking tea is mainly derived from the alkaloids in the substances contained in the tea leaves. Because the various contents of Yunnan large-leaf tea are relatively rich, the bitter taste of Pu'er tea is more obvious than other teas.
However, the taste of tea is not static, and Pu'er tea with the attribute of "more aged and more fragrant", each storage stage will show a different aroma and taste.
What is the problem of more and more suffering?
Under the premise that the selection of materials, processes and storage are in line with the standards, the most obvious change in Pu'er tea that has been stored for several years is that as the glycoside substances slowly increase, the tea soup will become thicker and thicker, and the mellow sweetness will become higher and higher.
Glycosides dissolved in the tea soup will mask off some of the bitterness, and during the drinking period, the longer the Pu'er tea is sweeter, which is a more ideal transformation situation.
On the contrary, some Pu'er tea will become more and more bitter, which needs to start from the raw materials and process.
Although Pu'er tea has storage value, not all Pu'er tea can be "more aged and more fragrant" after storage.
Only those Pu'er teas that are rich in raw materials and are produced in strict accordance with the standard process can transform more sugars and aromatic substances during the storage process.
A situation: because alkaloids are difficult to be converted, if the tea itself does not have a transformation space, the longer it is stored, the more sugar substances are consumed, and the bitter taste of raw materials will be highlighted.
There is also a situation: in order to improve the palatability of new tea, manufacturers use withering, low temperature long stir-frying, smouldering and other processes in the production process, resulting in glycoside substances being decomposed in advance, Pu'er tea has insufficient staying power, and the bitter taste is more obvious after aging.
Why is the new pressed Pu'er tea not delicious?
Many tea lovers have also encountered the situation that the aroma and sweetness of Pu'er tea become weaker and even disappear after pressing the cake.
In order to facilitate molding and ensure the integrity of the cords, the tea can only be pressed with stone grinding after autoclaving back to softness.
In this process, the tea leaves that have absorbed the moisture will be transformed rapidly, coupled with the force of gravity squeezing to cause the cell wall of the tea to rupture, at this time, if you drink directly, one is that the aroma and taste cannot come out, and the other is that the drink is bitter and heavy, and the rhyme is short.
Therefore, it is best to drink freshly pressed new tea for a period of time; if you like the sweet taste, you should try to choose old tea with better transformation, as well as Pu'er tea in Iceland, Yiwu and other soft and sweet production areas. (This article is the original article of the tea network, author: say tea network Sisi)