Why does the Pu er tea soup become more and more red after storage?

Because during storage, Pu-erh tea.

The theaflavins contained in thearubigins undergo a series of chemical reactions.

Theabrownin is formed, and these pigments dissolve in water, making the tea soup.

Rendered in red.

Pu'er tea has a sweet and bitter tasteRaw teaIt is cold, but ripe tea is warm. It is a natural health product that the elderly in China often drink, and it has been found through research that Pu'er tea contains more than 500 kinds of chemical components, including caffeine and tea polyphenols.

Proteins, amino acids.

and so on, so the elderly who drink tea regularly tend to be more energetic.

These organic compounds can supplement some of the nutrients needed by the elderly, and secondly, Pu'er tea also contains 28 kinds of inorganic nutrients such as potassium, sodium and magnesium, so drinking tea is beneficial to the body.

The color of the tea soup just brewed in Pu'er tea is yellow, but the fermentation process of Pu'er tea is very complicated, and it is yellow when the fermentation has just begun, because the water-soluble oxide theaflavins and thearubigins at that time have not yet undergone a chemical reaction to form theabrowninIn the later fermentation process of Pu'er tea, the first two water-soluble oxidation products become theabrownin, which is a water-soluble substance, which is dissolved in the tea soup to make the original yellow color turn into today's red. Even the red color will turn brown slowly, so the more you put the Pu'er tea, the darker the color becomes. <>

In the oxidation process of Pu'er tea, the bitterness of the tea soup will be significantly reduced, and the soluble sugars in Pu'er tea are dissolved, and some bitter substances are leached out of the water, so the taste of Pu'er tea is very mellow. Although the soup is reddish-brown, it is not bitter to drink, the more you put the Pu'er tea, the better the taste, and theaflavins are an important ingredient that brightens the soup, and the tea red color is an important ingredient that makes the soup red, and the brown color is the main reason for the soup to look dark.

Moderate tea consumption is good for the human body, but it is not suitable for children to take strong tea.

Like older people are Du tea has the effect of health care, it can improve the spirit to remove fatigue, and even help digestion, in the prevention and treatment of intestinal infectious diseases also have a certain effect, in the summer tea can play a role in preventing heatstroke.

Pu-erh raw tea. It is post-fermented tea, in the process of post-fermentation, theaflavins and thearubigins are oxidized and polymerized to form theabrownin, because these pigments are water-soluble substances, it is easy to integrate into the tea soup, the tea soup will change from the original yellow to red, and then slowly change from red to brown, the tea soup is more and more red, this is Pu'er tea.

The reason why the longer the soup is stored, the redder the soup becomes.

Because Pu'er tea contains some elements, it will react with the air and cause oxidation, which will become more and more red.

It is because of the oxidation caused by one of the two elements in Pu'er tea after a long time, and after the oxidation of theaflavins and thearubigins, it will become more and more red when exposed to water

This is because of the color formed by the oxidation of Pu-erh tea, and the redder the color of Pu-erh tea, the higher the taste and nutritional value, so remember to put more Pu-erh tea when drinking.

It is post-fermentation. In the post-fermentation of Pu'er raw tea, theaflavins and thearubigins are oxidized and polymerized to form theabrownin, because these pigments are water-soluble substances, they are easy to integrate into the tea soup, and the tea soup changes from the original yellow to red, and then slowly changes from red to brown, and the tea soup becomes more and more red, which is why the longer the Pu'er tea soup is stored, the more red the soup color is.

Pu'er tea is stored for a long time and can become more fragrant the more it ages, but raw tea will become more and more red after being stored for a long time, so why?

This? 1. When Pu'er tea raw tea is new tea, because it is only steamed and not fermented, the tea base and soup color of Pu'er raw tea at this time are clear yellow. As the storage time increases, Pu'er tea reacts with oxygen and moisture in the air and gradually transforms, and the color of the tea cake and the color of the soup slowly turn red.

2. In the post-fermentation of Pu'er raw tea, theaflavins and thearubigins are oxidized and polymerized to form theabrownin. Since these pigments are water-soluble, they are easily integrated into the tea. The tea soup changes from yellow to red, and then slowly changes from red to brown, and the tea soup becomes more and more red, which is why the longer the Pu'er tea soup is stored, the more red the soup color becomes.

Third, such an oxidation process, so that the astringent and bitter taste of the tea soup is significantly reduced, coupled with the high content of soluble sugar and water extract, the formation of a mellow taste, the soup color is reddish-brown, so that the taste of tea becomes better and better. Theaflavins are an important ingredient in the "bright" color of soup; Thearubigin is the main component of the "red" color of the soup; Theabrownin is the main reason for the "dark" color of the soup, and it is also the substance that deepens the redness.

Recently, a friend asked me: Is it better to cook Pu because the redder the soup? This may also be the misunderstanding of many tea lovers. In fact, judging the quality of a ripe Pu'er tea cannot be judged by a single condition, but should be judged from the aspects of dry tea, aroma, soup color, taste, and leaf bottom.

Generally, the color of ripe tea can reflect the year of the tea, and the redder the better, it can't withstand the knock of the fiber, even if the soup color is transparent and bright, it is only one of the necessary conditions for good tea. Moreover, the color of the tea soup can be artificially controlled, and the degree of fermentation can be controlled. If the fermentation is heavier, the soup will generally be redder.

Ripe tea with a relatively short year will definitely have more or less heaped flavors, but the taste itself must be pure and clean; The taste of aged ripe tea soup is like the oiliness of drinking big bone broth, and the oiliness is often an important indicator to distinguish tea soup from tea.

In my opinion, we don't need to pursue those concrete indicators when drinking ripe tea, nor do we need to go through detailed scientific tests to prove its quality. Drinking tea is a feeling, tea and people should be able to "have a similar temperament", quietly appreciate the charm of this good ripe tea in the moonlight of the cold night, in addition to the night is the color of the town and the moonlight, there is also a touch of ripe tea.

Generally speaking: Pu-erh tea soup is divided into yellow (new Pu-erh raw tea) and red (ripe Pu-erh and aged raw Pu-erh).

The color of the soup of Pu'er tea is related to the age of Pu'er and the raw and ripe of Pu'er. But please note: for Pu'er tea, the soup color needs to be clear, bright, and oily. It should not be muddy, the soup base has too much sediment, or the soup is dark and dull.

There are several factors that need to be met for the soup to turn red: if the brewed concentration is not too strong, the tea quality is okay, and the soup color should be red. If the color is strong, it will be black, just do what you called "cold powder", soup black, no gloss, feel stuffy.

At this time, you can make the soup faster, or the amount of tea will be relatively reduced in the future, and the tea soup will be relatively red. (If you are using a cup to make tea, teach you a trick that is despised by the so-called "tea experts": you can add some boiling water to the soup to dilute it, so that you will soon get the soup color you want, and second, the soup will be thick and the taste will not be good (it will be a little bitter or other taste), all of which is mainly to make the tea more delicious.)

In the case of Shengpu, it is necessary to have a little year to meet (the length of the year has a lot to do with the storage location). However, shengpu generally does not have a black color.

Raw pu bubble out is light yellow or golden yellow, cooked pu bubble out is jujube red, please first determine what kind of pu'er, raw pu is not red.

Shengpu is light yellow or golden yellow in a short year, and it is jujube red when it is ripe, please determine what kind of Pu'er it is, and it takes more than ten years for Shengpu to bubble out of red