Friday, June 26, 2020

How to judge the quality of Pu'er cooked tea?

Cooked tea nourishes the stomach gently, reduces fat and greasy, and has a stable taste, which is loved by many tea friends. So let's take a look at what aspects should distinguish cooked tea?

From the appearance point of view, high-quality Pu'er tea is generally golden, with tight knots, heavy weight, brownish red color and moisturizing. If the color is black or mixed, and there are green and dark phenomena, it means that the process is poor or the preservation is not good, and it is generally a bad cooked tea. In squeezing cooked tea, take cake tea as an example, mainly to see whether the rope is clear and even, without missing edges and corners, the thickness is uniform, the elasticity is moderate, the rope is neat and tight; the color is black brown, tan, maroon normal. If there are mildew flowers on the surface, Puer cooked tea with mildew point is inferior.

Judging from the soup color, the soup color of Pu'er cooked tea requires red and bright, and dark red is normal. Yellow, orange or dark, turbid soup color are all inferior tea products. For example, the soup color is orange or dark, which is generally caused by poor "fermentation" process, poor fermentation or excessive fermentation.

Judging from the aroma, the Pu'er cooked tea has to mention the scent and "wodui". Chen Xiang is the most basic aroma of cooked tea; "Wu Dui flavor" is produced due to the technology of Pu Er cooked tea using Wo Dui fermentation, which is inevitable. However, the "waste smell" can be reduced or even avoided, and after two to three years of transformation, the smell will disappear. High-quality Pu'er cooked tea will have camphor, medicinal, jujube, and Chen Xiang. Good raw materials and processes make the aroma of Pu'er cooked tea pleasant.

Judging from the taste and taste of tea soup, high-quality Pu'er cooked tea has rich, slippery, throat, and glycol flavors. On the contrary, poor-quality Pu'er cooked tea has a mild taste, low slip, and even produces "astringent hemp" "It feels obvious discomfort in the mouth when drinking.

After fermentation, the color of the leaf bottom of the cooked tea is brown or reddish brown. Good Pu'er cooked tea has less broken tea at the bottom of the leaf and no debris; for poor quality Pu'er tea, the leaf bottom is incomplete and may even be mixed with some debris. After the fermentation of Pu'er cooked tea, the integrity of the leaf bottom may be broken to a certain extent. Therefore, when distinguishing the quality of Pu'er cooked tea from the leaf bottom, it is mainly to see whether there are debris in the leaf bottom.

The above method of identifying cooked tea is applicable in general, and it is not absolute. For example, some cooked tea looks very general, even ugly, but it does make people intoxicated. Therefore, we should comprehensively consider the quality of a tea, instead of easily judging just one or a few points.

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