What is the fragrance of Pu erh tea in the mouth, and what is the fragrance of Pu erh tea

Pu'er tea soup, smell its aroma, taste its taste, requires sweetness, lubrication, thickness, and stale fragrance. This is because in the post-fermentation process of Pu'er tea, there are microorganisms such as Aspergillus niger, Penicillium, Rhizopus, Aspergillus griseus, yeast, etc., especially Aspergillus niger and yeast, which act on the tea. Here, heavy means that the tea is thick but not thin, and the taste is fragrant but not light.

Aged fragrance refers to the unique mellow flavor of Pu'er tea, especially to distinguish it from the mildew smell, the tea with the moldy smell is the tea that has failed to ferment, and it is the Pu'er tea that cannot be drunk. The aged aroma is the aroma produced by some new substances under the action of various chemical components of Pu'er tea, mainly tea polyphenols, under the action of these microorganisms and enzymes, and the aroma characteristics of Pu'er tea are that the aged aroma is significant.

Drinking ripe Pu'er tea should be in the mouth, it has a mellow taste, and it is relatively easy to accept. The entrance of Pu'er raw tea should be strong, wild and untamed! Pu'er tea needs to taste tea with heart, sip the entrance, can get its true rhyme, although the entrance of the tea soup is slightly bitter, but when the tea soup stays between the mouthpiece for a while, you can feel the tea soup penetrate the teeth, infiltrate the gums, and from the root of the tongue to produce Ganjin sent back to the tongue, at this time the mouth is full of aroma, the nectar "shengjin", which makes people refreshed, and the liquid overflows, long-lasting and not thirsty, this is the best feeling of tasting tea "aftertaste". Beg.

It smells stale and fragrant, looks at the soup and is not muddy, there is a substance like oil on the surface, and it will gather together when it is blown out, indicating that the tea is very full and wrap it in the mouth for a while and then swallow it, and feel the feeling of heaviness in the throat and the slippery tip of the tongue.

Floral, nectar, orchid, creamy ......and so on the aroma substances in Pu'er tea.

Pu'er tea is a loose tea and pressed tea made of Yunnan large-leaf sun-dried green tea that meets the environmental conditions of Pu'er tea production area, using the Wudui process, and post-fermentation (artificially adding water to raise the temperature, promoting the reproduction of beneficial bacteria, accelerating the ripening of tea, removing the bitterness of raw tea to achieve the unique characteristics of smooth entrance and red soup color). Its quality characteristics are: the soup color is red and bright, the aroma is unique and fragrant, the taste is mellow and sweet, and the bottom of the leaves is reddish-brown and uniform.

Pu'er tea is named after the distribution center - ancient Pu'er Mansion in Yunnan.

Pick large leaves and plant fresh tea leaves.

What are the flavors of Pu'er tea?

There are many imaginative "reveries" about the formation of the aroma of Pu'er tea. For example, jujube incense is an interspecies between tea trees and jujube trees, orchids are orchids in tea gardens, and camphor incense is camphor trees in tea gardens (even tea leaves are stored with camphor wood after pressing cakes?). The list goes on.

In fact, the aroma of Pu'er tea comes from the synergy of the tea itself, the process and the storage and transformation, and it is by no means a mixed contamination of assumptions. Tea lovers will use the most similar taste in their memories to outline the aroma of tea soup when drinking Pu'er, so there are descriptions of Pu'er aroma such as camphor incense, jujube incense, and ginseng incense.

1. Camphor incense. Hong Kong warehousing tea, green and strong leaf raw tea in a certain period of high temperature and high humidity storage and after the warehouse, the unique aroma of tea soup. If the tea is shorter and the warehouse is lighter, it is called camphor incense, if the year is older and the storage is lighter, it is called wild camphor fragrance, and if it is more than 30 years old, it is called light camphor fragrance; Camphor incense, together with orchid and ginseng, can be said to be the unique warehouse flavor of Hong Kong warehousing.

2. Orchid. With the reason for the formation of camphor incense, it is said that there is a little year, the raw tea that is heavier in the warehouse, the tea is greatly affected by temperature and humidity, the soup color is relatively dark, and the color of the bottom of the leaves is also dark, but it is not black and hard.

3. Ginseng camphor incense.

The green and strong leaf ripe tea is placed in a high-temperature wet warehouse environment, and the unique aroma of tea cyanine is similar to that of camphor and ginseng fragrance when it is just out of the warehouse.

4. Ginseng incense. Basically, it is the lignified aroma of tea, and most of it is aged and ripe tea. After the green and strong leaf tea has passed through a highly wet warehouse, or a mild to moderate wet warehouse has been withdrawn for a long time, the tea soup produces a ginseng-like aroma, especially the cold soup is closer. The simple Wudui process is difficult to produce ginseng incense.

5. Jujube incense. After the old leaves or out-of-grade tea have been treated with a mild pile of water and a light wet warehouse, the aroma similar to dried red dates produced by the tea soup without warehousing or very light storage is especially easy to appear in some special tea areas.

6. Longan flavor (longan flavor).

From the 1980s to the mid-1990s, Qingzhuang leaf lightly fermented Wudui tea, such as early, phoenix ripe tuo, Lincang ripe tuo, etc., without entering the warehouse, the taste of tea cyanine is similar to the taste of dried longan. In recent years, the fermentation degree of Wudui ripe tea has been high, and the overall production process has also changed, and the longan flavor has become rare.

7. Lotus incense. The special grade or fine bud ripe loose tea is lightly fermented and lightly wet storage, and after being withdrawn from the warehouse and dried, the aroma of tea cyanine is similar to that of dried lotus leaves. In recent years, due to the change of technology, it is also rare to see the lotus fragrance of ripe tea.

How does the unique aroma of tea come about?

Zhou hired Pu'er tea Lao Zhou to tell you.

Some people say: "If you plant camphor trees in the tea field, the tea leaves will have the flavor of camphor; The orchid tea grown in the field has an orchid fragrance, and the mango peel will have a mango flavor......"There is no scientific basis for this, according to this statement, sheep manure will smell when applied to the tea field.

The so-called aroma of tea refers to the aromatic substances in the tea leaves. Aromatic substances, also called"Volatile aroma components (VFC)."It is a general term for volatile substances in tea. Tea aroma is one of the important factors that determine the quality of tea.

The so-called different tea aromas are actually the combination of different aromatic substances with different concentrations to show various aromas and flavors. Even if it is the same aromatic substance, different concentrations, the smell shows different fragrance types.

There are two main types of aromatic substances in tea: medium and low boiling points and high boiling points. Aromatic substances with medium and low boiling points, such as green leaf alcohol, have a strong grassy taste, and sun-dried green hair tea with insufficient greening often has a grassy taste; Aromatic substances with high boiling points, such as benzyl alcohol, phenylethanol, jasmonone and linalool, have good floral aromas, and they are mainly formed by processing fresh leaves.

According to gas chromatography analysis, the composition of tea aromatic substances includes 11 categories, and there are about 300 kinds of aroma components: alcohols, aldehydes, ketones, acids, esters, lactones, phenols and their derivatives, heterocyclics, peroxides, sulfur compounds, etc. It is believed that the aroma components in fresh leaves of tea trees mainly exist in the form of aroma glycosomes.

Due to the different ecological environment and soil substances in different regions, the same kind of tea, produced in different regions, also has different aroma substances.

Pu'er tea contains a variety of substances, which are the key factors in the formation of tea aroma and taste of tea soup.