Pu'er tea is a strange flower in the tea industry, with the quality characteristics of "mellow taste, long aroma, more aged and more fragrant", of which "Chen Xiang" is one of the main quality characteristics pursued by consumers, and it is also an important factor in determining the price of Pu'er tea in the current market. However, many factors can affect the aroma of Pu'er tea.
First, the influence of the initial process on the aroma of Pu'er tea;
(1) The processing methods of different teas determine the different aromas of tea leaves:
For example, the Pu'er tea made from Jingmai tea in the same tea garden has a great difference in aroma from the three teas of moonlight white and classical beauty.
(2) Differences in processing methods (temperature, heating time, withering time, drying method, drying temperature) also affect the difference in aroma;
For example: Qing Qing (temperature, time), Qing Qing temperature is too high, Qing Qing is insufficient, normal Qing Qing has obvious differences in aroma, Qing Qing is too high (similar to the bean fragrance of green tea), Qing Qing is insufficient (green tea gas), normal Qing Qing (fragrance / new tea aroma). This is because cis-3-hexenol (with a strong grass gas) is over-retained when there is insufficient greening, but cis-3-hexenol can react to generate n-hexanol under the action of enzymes or heat, and can also be isomerized to generate trans-3-hexenol (fragrance/new tea aroma) under the action of enzymes and heat.
Second, the aroma of Pu'er 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 some enzymes that form 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, fresh leaves 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).
Third, the impact of different storage on the aroma of Pu'er tea;
Tea has a strong characteristics of moisture absorption and adsorption of peculiar smells, and temperature, humidity and odor 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: high temperature and high humidity, low temperature and low humidity, high temperature and low humidity, low temperature and high humidity will have great differences in the influence and effect of tea aroma (in the case of high temperature and aerobic, lipids will hydrolyze to produce too many free fatty acids); Ventilation and airtightness will also have different results for the aroma of tea leaves.
According to experience, more than 75% of the relative humidity of the air, the conversion of tea is very dangerous, low humidity, the transformation of tea is very slow, but the aroma is well preserved.
Fourth, the impact of different brewing methods on the aroma of Pu'er tea;
Take newborn tea as an example: the aroma is directly proportional to the water temperature, and the high flush is conducive to the prominence of the aroma.
Good aroma can give people a pleasant feeling, the taste and aroma of tea soup is the lifeblood of tea, from the aroma of tea we can also feel the tea from fresh leaves, processes, storage in the variety of differences.