Through mild fermentation, Shupu has a large number of beneficial bacteria, and tea is mild, warm stomach, nourishing stomach. According to the theory of traditional Chinese medicine, Shupu is basically warm and suitable for most people to drink. But some people can distinguish the quality of tea according to the color of Pu'er tea soup. Let's learn.
According to the production technology of Pu'er tea, the color of the soup should be observed according to the leaf base, so as to judge whether the quality of tea is good or not. And the soup color has a lot to do with the brewing technique, so we can't judge the quality of Pu'er tea by the absolute soup color. Let's take a look at some common Pu'er tea soup colors.
1. Hongyan: Tang Hongyan, not bright. This is the lower degree of fermentation of mature tea. When observing the bottom of leaves, it is usually dark red and green, and the taste is often bitter.
2. Red thick: the soup is red and dark, slightly black, not bright. Observation of the bottom of the leaves, mostly reddish brown soft, taste more mellow and. This soup color is common in seven mature Pu'er tea.
3. Red light: tea soup is not very thick, red and transparent with luster. It's called "red bright", and it's called "red bright" with weak luster. The bottom of the leaves is usually dark red and yellowish, and the taste is stronger. Six mature Pu'er tea is common in this soup color.
4. Brown: the tea soup is black and purple, red and bright, fresh. The color of the leaf bottom was dark brown and hard, and the taste was mellow. This soup color is common in nine mature Pu'er tea.
5. Dark Brown: the tea soup is dark black and fresh. Observe the bottom of the leaves, the color is mostly black brown hard, and the taste is mellow. This soup color is common for Pu'er tea with more than nine matures and full matures.
6. Reddish brown: the soup is thick in color, red and purple black. Even and bright, fresh. Observation of the leaf bottom, mostly brown less soft, taste more mellow and. Eight mature Pu'er tea is common in this soup color.
7. Yellow and white: the tea soup is almost colorless. Observe the bottom of the leaves, which are black, hard and crisp like 'carbon bars'. The taste is plain. It's the over fermented and' heartburn 'Pu'er tea.
Good characteristics of Pu'er tea:
Taste and smell:
Excluding brand, region, appearance, dry tea aroma considerations. Whether the tea is good or not, we must try to have a look at it. The feeling of the entrance and the continuity of the rehydration can preliminarily judge whether it is good or not. Of course, the price factor must also be 'calculated'. A good Pu'er tea must not have unpleasant, uncomfortable smell, musty taste, or even stale taste. Some of them should have a light heap taste. If there is no heap taste, it will have a light caramel taste. If the entrance is a little slippery like rice soup, it is a good product.
Tea color:
The basic principle of "Pu'er appreciating color" is that the color of the new tea in that year should be bright red and dark. The white porcelain cup is the best way to show its true color. A small amount of tea soup should be injected into the cup, so that the bottom of the cup can be visualized, and the rim of the cup can show the golden circle.
Rhyme:
Tea is a national drink. Although it contains a solid cultural basis, it is mainly to quench thirst. Therefore, it is important to return to sweet and fresh water. After tasting, it is necessary to have a careful aftertaste to see whether it is memorable and whether it is not greasy to drink. If the bitter base is raw and astringent, it should be abandoned without expectation.
The 'sweetness' of Pu'er tea with different years is different; Because the formation process of Pu'er tea is different from that of ordinary tea, many kinds of enzyme activities in tea ingredients still exist. In the later storage process, oxygen catalyses with oxygen in the air, which can gradually decompose some insoluble elements in tea into soluble elements, such as the process of starch to sugar as we know. And the production of Pu'er tea is to accelerate the oxygen catalyzing effect by artificial way. Although we enjoy the benefits of "aging" of Pu'er tea in advance, there are still inevitable disadvantages, which are the accumulation of flavor.
This is the introduction of the soup color of Pu'er tea. Although the above-mentioned introduction introduces the soup color of several kinds of Pu'er tea, the identification of good Pu'er tea can't be based on the soup color. It also needs to be combined with other aspects to make a difference, and all of them are indispensable. Only in this way can a good Pu'er tea be selected.