About what is a tea head what is a tea head

"Tea head" has two meanings, as follows:

1. Tea head, Buddhism is called the ancestor of Zen Buddhism to offer tea or boil tea to entertain guests. In the old days, some areas called the tea-making and table-wiping workers in teahouses and casinos.

2. Pu'er tea old tea head, tea head refers to the tea that is agglomerated when Pu'er tea is fermented in Wudui, compared with the cord-shaped tea, the tea head with a normal range of fermentation degree is richer in inclusions, the tea soup is thicker, and it is more resistant to brewing, but in the end, most of the tea heads will not spread out, or sticky together.

The tea head is a lump under the pile when the tea is fermented and ripened, and generally speaking, it is either returned to the pile or thrown away. Now you can see it on the market for less than 10 years, and it will be difficult to keep it true for a long time. --There is also a saying that Cantonese people call the leftover tea pieces they used to drink 'old tea heads'.

As for the difference with other cooked pu, the aroma and taste are stronger. (mostly lumpy).

When the tea factory carries out the fermentation of ripe Pu'er tea in a fixed place, after many years of accumulation on the surface of the thick layer of tea leaves, fermentation is good, the soup color is reddish-brown, the aroma is rich, the entrance is full, and the sweet aftertaste is long-lasting, it is different from other Pu'er, because it is accumulated by tea of different ages, the entrance of the tea soup is relatively smooth, the taste is mellow, and there is no thin water feeling. Drinking Pu'er is to be chewed and drunk, and the entrance of the tea soup slowly spreads out with every bite of the aged fragrance, especially to the throat, and the tea soup seems to be smoother. There is also a faint jujube fragrance, the more you drink, the stronger it becomes, and after drinking, it returns to Ganshengjin

The tea head --- moderately fermented, made by high temperature autoclaving, the soup color is red and yellow, the aroma is pure and high, the taste is mellow, and it has the characteristics of sweetness. Drink it to cool and quench thirst, help digestion, dispel fatigue, refresh and sober up.

1. Buddhism is called the ancestor of Zen Buddhism who offered tea or boiled tea to entertain guests. From "The New First Special Tea for the Back Hall": "Accept the form, blindly roll and receive a special person, so that the Liao tea head is handed over to the head of the offering, and the front and lower rooms of the monk's hall are pasted. ”

2. In the old days, some areas called the tea and table wiping workers in Gaoyu teahouses and casinos.

3. Tea head refers to the tea that agglomerates Pu'er tea when it is fermented in Wudui, compared with the strip-shaped tea, the tea head with a normal range of fermentation degree is richer in inclusions, the tea soup is thicker, and it is more resistant to brewing, and most of the tea heads will not spread out in the end, or sticky together.

"Tea head" has two meanings, as follows:

1. Tea head, Buddhism is called the ancestor of Zen Buddhism to offer tea or boil tea to entertain guests. In the old days, some areas called the tea-making and table-wiping workers in teahouses and casinos.

2. Pu'er tea old tea head, tea head refers to the tea that is agglomerated when Pu'er tea is fermented in Wudui, compared with the cord-shaped tea, the tea head content of the fermentation degree is richer and the tea soup is thicker and more resistant to brewing, but in the end, most of the tea heads will not spread out, or sticky together.

1. The tea head refers to the tea block formed by the tea leaves bonded together due to the secretion of pectin in the fermentation process of Pu'er ripe tea, also known as "tea lump", the tea head is relatively tightly knotted, into a lump, and the tea head with a normal fermentation degree is rich in inclusions, unique flavor, and high foam resistance.

2. In the production process of ripe Pu'er tea, there is a link called Wudui fermentation. In this fermentation process, the middle of a pile of tea will heat up, and then the tea leaves will be fermented by the enzymes they contain, slowly turning into mature tea. After a period of time, it is necessary to manually turn over the pile of tea several times, so as not to simmer the tea due to the high temperature of the inner layer.

3. After fermentation, the tea leaves will secrete some pectin, because the pectin is relatively viscous, so some tea leaves stick together and become lumps of lumps.

4. After the tea fermentation is completed, people will pick out these lumps of tea lumps, and then after slight treatment, they will become "lump tea". The loose tea of each grade after the first grade is fermented more heavily and is not easy to be brewed, so the relative sweetness and brightness of the soup will be higher.

5. The color of the old tea head dry tea is reddish-brown, tight like small pimples, small balls, natural curls in appearance, mostly irregular clumps, bright and clean and no other attachments.

1. Buddhism is called the ancestor of Zen Buddhism who offered tea or boiled tea to entertain guests. 2. In the old days, some areas called the tea-making and table-wiping workers in teahouses and casinos. 3. Tea head refers to the tea that agglomerates Pu'er tea when it is fermented in Wudui, compared with strip-shaped tea, the tea head with a normal range of fermentation degree is richer in inclusions, and the tea soup is thicker and more resistant to brewing.

1. Buddhism is called the ancestor of Zen Buddhism who offered tea or boiled tea to entertain guests. From "The New First Special Tea for the Back Hall": "Accept the form, receive the special person, so that the Liao tea head is handed over to the head, and the grinding suspicion is attached to the front and lower rooms of the monk's hall. ”

2. In the old days, some areas called the tea-making and table-wiping workers in teahouses and casinos.

3. Tea head refers to the tea that agglomerates Pu'er tea when fermented in Blind Zhou's handwohei, compared with the cord-shaped tea, the tea head with a normal range of fermentation degree is richer in inclusions, the tea soup is thicker, and it is more resistant to brewing.

Tou tea refers to the spring tea that is picked for the first time.

Extended information] 1. Spring tea.

Tea leaves are harvested from the buds and leaves of the tea tree that germinate after overwintering. In terms of time, the tea is mainly collected after the beginning of spring to before the Guyu Festival, and the tea collected during this period is generally called spring tea.

It is usually harvested before the end of May. After a winter of dormancy and nutrient accumulation, the organic matter is very sufficient, coupled with the moderate temperature and sufficient rainfall in spring, the spring tea buds are fat, rich in substances, and its freshness, fullness and coordination are extremely high.

2. Head tea.

It refers to the first picking of a very small number of buds and leaves that have reached the picking standard after the beginning of spring in the tea plantation. Therefore, the first tea belongs to the first spring tea, but the scope is much smaller than the first spring tea. Because the quantity is very small, the scope used for screening is very small, so the first wave of spring tea that is used to try to make the first wave of spring tea, but the quality is not necessarily the best in the first spring, and there is no need to blindly pursue the first tea.

3. Touchun tea.

The first wave of tea picked in spring, as long as it is the first pick of the year, is the first spring tea. For China's famous branch bark tea, the first spring tea represents the highest quality. But even for the first spring tea, the picking time is different for different kinds of tea.

The time of green tea spring tea can generally be extended from February to March, such as Yibin, Sichuan Province in mid-February, Wenzhou Yongjia Wuniu early variety in mid-to-late February, Fuding white tea is generally picked in early March, and Jiangbei tea area is often picked around Qingming. In some high-altitude tea areas, the picking time of the first spring tea is even later.

4. Ming Qian tea.

Tea leaves harvested before the Qingming Festival. Tea trees have gone through a winter book of fierce days of recuperation, the material content itself is richer, coupled with the temperature before the Qingming Dynasty is generally low, the number of tea tree germination is not only limited and the growth rate is slow, the yield that can reach the picking standard is very small, so there is also a saying that "tea before the Ming Dynasty, expensive as gold".

To put it simply, the quality of the tea itself is good, the quantity is small, and the market time is early, so it has a lot of attraction to consumers.

5. Tea before the rain.

Tea leaves harvested before the rain in the valley. Although the pre-rain tea is not as delicate as the pre-Ming tea, due to the high temperature at this time, the buds and leaves grow relatively quickly, and the accumulated inclusions are also richer, so the pre-rain tea tends to taste fresh and resistant to brewing.

1. "Tea head" is a hard and undissolvable tea block produced during artificial fermentation in the process of making ripe Pu'er tea, also known as "pimple tea" and "natural tuo". Old tea head is one of the types of Pu'er tea, which is a derivative of ripe Pu'er tea, and is a sub-category of tea derived from the production process of Pu'er tea.

2. Ripe Pu'er tea is fermented by artificial sprinkling, in this fermentation process, the middle of a pile of tea will heat up, and then the tea leaves are fermented through the enzymes contained in themselves, and they become mature tea in a long way. In this process, every once in a while, the pile of tea must be manually turned over several times, so as not to simmer the tea if the temperature inside is too high.

3. During the fermentation process, after repeated turning, the tea leaves will secrete some pectin, because the pectin is relatively viscous, so some tea leaves stick together and become lumps of lumps. After the tea fermentation is completed, people will pick out these lumps of tea leaves, untie them by hand, and then put them back into the tea pile, and some are too sticky, if you want to untie them, the tea leaves will be broken, so you have to put them into a pile, and become "pimple tea", so it is also called "old tea head".

4. Appearance of tea heads: The color of dry tea heads is brown, naturally curled and compact, irregular clusters, clumps of different sizes, relatively tight knots, clean and free of other attachments.