When we taste tea, we are often attracted by the various aromas of tea, in fact, we are always curious, isn't tea leaf? Isn't it all that green flavor when it's just picked, and how do various aromas appear after processing?
The aroma of tea comes from different production processes.
The first most common is high-temperature Titian, high-temperature Titian in the pursuit of fresh, sweet green tea, high-aroma oolong tea, the use of ultra-high temperature to completely activate the aromatic substances in the tea leaves, to achieve high fragrance or strange aroma effect.
No enzyme degradation will also produce incense, such as drinking Pu'er tea, in the new tea stage of various floral fragrances, honey, fruit, orchid and so on. These fragrances are degraded by microbial enzymes to produce new aromatic substances.
For example, after some Pu'er teas have been stored for a few years, we will have honey rhymes and plum rhymes with high temperature Titian, and to a certain extent, the fixed fragrance type is the craft incense we are talking about.
But over time, this aroma weakens or even disappears completely. The production process of Pu'er tea retains the activity of some enzymes, and in this way of enzyme degradation, the aroma and soup rhyme have been in dynamic changes in the subsequent transformation of Pu'er tea, so the beauty of Pu'er tea also lies in this.