Thursday, June 25, 2020

All belong to black tea, what is the difference?

According to the classification of six major types of tea, Hunan black tea, Yunnan Pu'er tea, and Guangxi Liubao tea all belong to black tea. What is the difference between them?

In taxonomy, Pu'er belongs to the category of black tea. This is because both types of tea are side-selling tea and most types of tea are compacted types, and the older the taste, the better the pharmacological function. The classification thus made. In fact, according to the classification principles of the six major teas, the two teas are very different in terms of process characteristics and quality characteristics.

The traditional Pu'er tea belongs to the sun-dried green tea, and the black tea has its characteristic process during the initial processing. Wodui is dominated by the metabolism of microorganisms. Although Pu'er tea will also have microorganisms involved in the tea drying process, the two are in different environments (temperature and humidity conditions). The former is to promote the growth and reproduction of beneficial microorganisms. The latter is exposed to sunlight for a short period of time and the water evaporates quickly, but relatively speaking, it has activities to inhibit microorganisms. Because of this, the quality characteristics of the two types of Mao tea are obviously different. The Pu'er tea raw sun-baked green tea has a heavy green flavor and a bitter soup, while the black Mao tea has no green flavor and is replaced by a spicy flavor. The taste is mellow and the bitter and astringent taste is lighter. This is the difference between Hunan's new black tea and Pu'er new products.

In the later storage process, although the non-enzymatic oxidation and microbial action are used as the mechanism of quality change, because the material formed during the processing of Mao tea has qualitative and quantitative differences (the two mechanisms are different), the product is also Differently, this is the key difference between the aged black tea in Hunan and the aged cake in Yunnan.

In 1973, Pu'er tea adopted a post-fermentation process, and its fermentation was carried out under the condition of high temperature and high humidity, which was quite different from the Wodui process in the processing of black wool tea. The first is the difference of the reaction matrix. The reaction matrix of Pu'er tea is based on the sun-green tea, and the black tea is the semi-finished product after killing the green as the reactant. The two cannot be mixed; second, the reaction conditions are different (temperature, temperature, Humidity conditions), the microbial population naturally has certain differences.

According to Professor Wen Qiongying of Hunan Agricultural University: During the fermentation process of Pu'er tea, the microorganisms have the advantage of black yeast, while Hunan black tea is dominated by Candida. It is precisely because of this difference that the material of tea itself and the metabolites are all different. Of course, if Pu'er tea is post-fermented under the conditions of low temperature, low humidity and short time, its quality characteristics may be closer to Hunan black tea.

In addition, due to the difference in fresh leaf raw materials between Pu'er tea and Hunan black tea, it is also one of the reasons why the two have obvious differences in tea soup concentration, color and foam resistance. The raw material of Pu'er tea is large-leaf species, and its polyphenol content is higher than that of medium and small-leaf Hunan black tea. Therefore, the concentration of tea soup, the color of tea soup, and the bubble resistance are stronger than those of Hunan black tea.

In summary, due to the differences in the raw material of fresh leaves, the processing technology and the resulting physicochemical change mechanism, two tea products with very different quality styles have been produced. Each has its own characteristics. Self-evident.

In terms of quality and style: Pu'er tea has a strong soup flavor, and Hunan black tea is sweet and refreshing; Pu'er tea is durable and durable, and Hunan black tea has a long rhyme (the tea soup is sweet and pure, and Chen Xiang stands out).

1. Soup color difference: Pu'er tea soup color ranges from green, indigo to chestnut, deep red, and dark red, while Hunan black tea soup color ranges from orange to orange red.

2. Taste difference: Pu'er tea has a strong tea taste and Hunan black tea has a sweet and pure taste. Pu'er tea is durable and durable, Hunan black tea Chen Yunjun is long, especially the sweet and pure tea soup.

3. Aroma difference: Pu'er tea aroma is quite complicated. Due to differences in factors such as region, process, storage place, storage age, etc., different aromas are presented, and the overall feeling is rich and heavy. Hunan black tea is relatively simple. In a nutshell, Pu'er tea has a deep aroma, while Hunan black tea is relatively open and hearty.

4. Leaf bottom difference: The characteristics of the leaf bottom depend on the raw materials and processing technology. The raw materials picked by Yunnan Pu'er Tea mostly belong to the whole bud head, one bud, two or three leaves, and there is no need to chop. However, Hunan black tea has stemming requirements. The chopping process is used on the top, and the integrity of the bud and leaf is poor (the bottom of the high-grade black tea is better).

5. Functional differences: First of all, it is reflected in the tea properties. Modern Pu'er cooked tea and especially old tea stored for many years have a feverish sensation, while Hunan black tea tastes cool and refreshing after drinking. Pu'er tea is unique in protecting the gastrointestinal function. It shows no stimulation to the gastrointestinal tract and long-term drinking will not hurt the stomach. Hunan black tea, especially aged black tea, has a unique therapeutic effect on gastrointestinal diseases. Both have the effect of lowering blood pressure and blood lipids, can be body-building and body-building, is a long-term health drink. In addition, Hunan black tea is more effective in lowering blood sugar and treating diabetes.

And Liubao tea is produced in Guangxi Xunjiang, Hejiang, Guilin, Yujiang and other places, named after Liubao Township, which is native to Cangwu County, Wuzhou City, Guangxi.

Liubao tea has a long history in the production of tea, and it was recorded in the "Wu Junlu" in the Southern and Northern Dynasties, saying that there is a large leaf tea in the south, called melon, which is made from leaves to make crumb tea, which changes from bitter to mellow; In the 6th century, the people of Guangdong and Guangxi had a general habit of drinking tea; the fresh leaves were harvested and pressed into tea balls, cakes, and cubes. Liubao tea is more likely to be produced in Guangxi.

The Liubao tea has a strong appearance, a dark brown oily color, a red-yellow inner soup color, a mellow aroma, a rich and refreshing taste, and a yellow-brown leaf background. The shape of the finished tea is black and glossy, with golden flowers in between (that is, there are yellow fungus), the soup is red and strong, the aroma is mellow, the taste is sweet and smooth, cool and sweet, the leaf is reddish brown, and it is resistant to storage , The more Chen the better.

The processing technology of Liubao tea wool tea is very similar to that of Hunan black tea. The processing technology of Liubao tea is as follows: fresh leaf – killing green – initial kneading – wodui – complex kneading – drying. Cong and Hunan black hair tea processing technology are consistent. Wodui and Songchai open flame drying are also key processes in the processing of Liubao tea. According to research, the mechanism of Luduo tea is consistent with Hunan black tea, so Liubao tea is similar to Hunan black tea in its quality style.

After being pressed and compacted, Liubao tea has a lighter degree of compaction and a higher moisture content in the tea product. The natural drying method is adopted. Liubao tea should be consistent with Hunan black tea in terms of quality characteristics and efficacy.

Liubao Tea is famous for its "red, thick, old, mellow". It has a unique betel nut fragrance. The varieties are brick-shaped, Tuo-shaped, loose tea, and bamboo dill pressed tea. Its quality style is similar to the loose-tip tea (Tianjian, Gongjian, Shengjian) and Fuzhuan tea of ​​Hunan black tea.

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