What is the taste of Pu er tea? The color of the soup, the color and taste of the ripe Pu er tea

Drinking Pu'er tea; First of all, it is necessary to distinguish from the taste: the taste of raw tea is very similar to that of green tea, with a bitter and astringent taste; The taste of ripe tea is sweet and smooth, sweet and refreshing, with obvious sweetness. It is distinguished by color as:

Raw tea is usually yellow-green or dark green; Ripe teas have a reddish-brown or even black color, which is mainly affected by the degree of fermentation of the waddi, and the newly produced ripe tea will also have a somewhat gray feeling. Naturally fermented raw tea will appear red and purple with the fermentation, and then gradually turn red, yellow-green gradually disappear, and finally become chestnut or reddish-brown, and give people a shiny feeling. And from the color of the tea soup, it is divided into:

The color of the tea soup brewed by raw tea is transparent yellow-green or golden yellow; The soup of ripe tea is chestnut or reddish-brown, or even almost black, and if it is not fully fermented, it will be a little yellowish. With the deepening of the fermentation degree, the yellow color of the tea soup becomes lighter, the red color deepens, and finally it becomes red and bright, and there will be oil and gas on the surface of the tea soup. In terms of smell, the distinction is in:

Raw tea smells of the tea itself, and cooked tea will have a special aged fragrance, if it is wet warehouse aged tea or Wudui fermentation is not mastered, it will be a little musty and green tea is very similar, with a bitter and astringent taste; The taste of ripe tea is sweet and smooth, sweet and refreshing, with a more obvious sweetness.

Ripe Pu'er tea is generally red and bright, mellow in taste, and sweet aftertaste. Raw tea is clear and green, and it is suitable for drinking after eating greasy food.

Soup color: The soup color of ripe Pu'er tea is like wine red, the tea soup is very thick, and the soup color of raw Pu'er is crystal clear, and the color is yellow-green. The soup color of cooked pu is burgundy, very thick texture, and there is a big difference between raw pu and cooked pu in the color of the soup.

Taste: Ripe tea has been fermented and has not been so floral, fruity and honey-fragrant as Shengpu, more is a mouthful of calm tea soup, the tea soup is smooth and mellow, so the life of ripe Pu is also different from Shengpu, Shengpu's cup body is higher, easy to gather fragrance, we drink the aroma of Shengpu is better, Shupu is mainly to drink its mellow tea soup, warm and smooth, we use a more open cup, so that the tea soup can be fully stretched inside.

Pu'er tea is different from fat alcohol, and it is divided into two types: Pu'er raw tea and ripe Pu'er tea. Pu'er tea ripe tea is a tea made from Yunnan sharp leaf roasted green tea as raw material, and processed and produced by heaping flavor and alcohol. The color is maroon-red, the taste is pure, and it has a distinctive old rhyme.

Pu'er tea ripe tea is soft, and has the health care and health effects of strengthening the spleen and stomach, protecting the liver, nourishing the stomach, reducing blood lipids, and so on. Pu'er tea is divided into raw Pu'er tea and ripe Pu'er tea according to the different production processes. Raw Pu'er tea is beneficial to the body's metabolism, relieves fatigue, lowers blood lipids and many other effects.

The color of the tea soup from Pu'er tea can be used to distinguish the quality of a tea. The color of the tea soup is the performance of the production quality of Pu'er tea and the quality of the tea, and the quality of the tea can be analyzed from the different hues of the tea soup.

Green: The tea soup is emerald green and light yellow, bright and gorgeous, light green and bright. Green Yan is a high-quality roasted green tea green soup color that is quickly sampled, properly finished, and quickly dry, and is commonly used in early spring tea.

As the Pu'er raw tea continues to mature, the green color of the tea soup will slowly fade, and then gradually develop into an apricot yellow and bright soup color.

Yellow-green: The soup color is slightly yellowish in the green, like a semi-perfect orange hue, so it is also called "orange-green". It is a soup color of high-grade roasted green tea. The light green tea soup mostly occurs in new tea.

Green and yellow: The soup color has more pale yellow tea soup in the green, similar to pale yellow. This kind of soup can often be seen in the roasted green tea from the Qingming Festival to the spring period.

Light yellow: The soup is yellow and light, which can also be called "light yellow".

Orange-yellow: Tea soup yellow less patch antenna bright red, like orange or orange-yellow. The old raw tea with a storage period of 3 to 5 years will be so soup color, and the color is very high.

Dark yellow: The soup is dark yellow, dark but has no chroma. If the new tea has such a soup color, most of the production and processing are unreasonable. If the old raw tea has this kind of soup color, the chromaticity will be better than that of the new tea.

Dark green: The soup is bluish in color and has no gloss.

Gray: The soup is mixed and dark, which means cloudy. There are many deposits in the tea soup, and the turbidity is not clear. That kind of tea will feel astringent when you drink it. Blunt, the tea is low.

Green soup: The tea soup is light brown. If it is an old raw tea with green soup, and it is crystal clear, it is a rare and good tea.

Yellow soup: The soup color is too yellow and not emerald green.

Naturally, we can't tell if this tea is good or not just by its soup color. The color of the soup is just a big factor in the judging.

Scientific research brewing of Pu'er tea:

Good tea brewing is unreasonable is a waste, should take the purple sand teapot or gaiwan tea, prepare a pot of boiling water, warm the cup after the capital investment of 5-8 grams of leaves, along the cup wall to fill to 8 minutes full, 30 seconds after pouring into the tea soup, along the cup wall water several times to brew, until the taste of the tea becomes lighter.

If the preparation is not reasonable, the soup will be purple, and the taste will be dry, tight, and hanging throat when tasting tea.

Ripe Pu'er tea is tea after anaerobic fermentation, and according to long-term storage, the ripe Pu'er tea at this time has already appeared very soft, which is very suitable for the vast majority of people to drink, especially for those with cold physique.

I think the soup color of Pu-erh tea has many characteristics, because the soup color of Pu-erh tea is yellow, and the taste is also very good, and the effect of Pu-erh tea is a lot, because drinking Pu-erh tea helps our health, also helps our physical development, and if the situation is very good, it can also promote our digestion, so I think the taste of Pu-erh tea is very good.

The soup color of Pu'er tea is dark red, it smells very fragrant, the taste is dry, a little bitter, and most people are not used to drinking it, I think it's pretty good.

The taste is very good. There are different colors, most of which are mainly yellow, but some soups are very dark and some are very light. Some will be red.

Very fragrant, very thick, special taste, giving people a warm feeling, is a very good choice, the taste is very good.

The color of a good Pu'er tea soup is that Sun Zhe is red and bright.

1. Hongyan: Tang Hongyan, underbright. It is a manifestation of a light degree of fermentation of ripe tea. Observing the bottom of the leaves, it is mostly dark red and green, and the taste is often bitter.

2. Red brightness: The color of the tea soup is not very strong, red and transparent and shiny. It is called "red bright", and if the luster is weak, it is called red bright. Observe the bottom of the leaves, most of them are dark red and yellowish, and the taste is more "drunk".

3. Red and thick: The soup is red and dark, slightly black, and it is not bright. Observe the bottom of the leaves, most of them are reddish-brown and soft, and the taste is mellow.

4. Reddish brown: The soup color is red and thick, purple and black in the red, uniform and bright, and has a sense of freshness. Observing the bottom of the leaves, it is mostly brown and soft, and the taste is mellow and warm.

5. Brown spot color: the tea soup is black and purple, red and bright, and has a sense of freshness. Observing the bottom of the leaves, the color is mostly dark brown and hard, and the taste is mellow.

6. Black brown: The tea soup is dark black and has a sense of freshness. Observing the bottom of the leaves, the color is mostly black and brown and hard, and the taste is mellow.

7. Yellow and white: The tea soup is slightly yellow, almost colorless. Observe Ye Yekai's slow bottom, the color is black and hard and brittle, like a "carbon strip", the taste is bland, it is an over-fermented, "heartburn" Pu'er tea.

The color of a good Pu'er tea soup is red and bright.

1. Hongyan: Tang Hongyan, underbright. It is a manifestation of a light degree of fermentation of ripe tea. Observing the bottom of the leaves, it is mostly dark red and green, and the taste is often bitter.

2. Red brightness: The color of the tea soup is not very strong, and the red and transparent state are shiny. It is called "red bright", and if the luster is weak, it is called red bright. Observe the bottom of the leaves, most of them are dark red and yellowish, and the taste is more "drunk".

3. Red and thick: The soup is red and dark, slightly black, and it is not bright. Observe the bottom of the leaves, most of them are reddish-brown and soft, and the taste is mellow.

4. Reddish-brown: The color of the cracked ant soup is red and thick, the red is purple and black, uniform and bright, and has a sense of freshness. Observe the bottom of the leaves, mostly brown and not soft, and the taste is mellow and answering.

5. Brown spot color: the tea soup is black and purple, red and bright, and has a sense of freshness. Observing the bottom of the leaves, the color is mostly dark brown and hard, and the taste is mellow and buried.

6. Black brown: The tea soup is dark black and has a sense of freshness. Observing the bottom of the leaves, the color is mostly black and brown and hard, and the taste is mellow.

7. Yellow and white: The tea soup is slightly yellow, almost colorless. Observing the bottom of the leaves, the color is black and hard and brittle, like "carbon strips", the taste is bland, it is over-fermented, and it has been "heartburn" Pu'er tea.

The color of ripe Pu'er tea soup is biased to red, and the color of the tea soup is the performance of the tea processing quality and the quality of the tea product.

Pu'er tea is divided into two types: raw tea and cooked tea due to different fermentations. Pu'er ripe tea is a tea made from Yunnan Zhenzhuan large-leaf sun-dried green hair tea as raw material and processed by Wudui fermentation and other processes. The color is brownish red, the taste is pure, and it has a unique aged fragrance.

Omani Pu'er Tea: Raw Pu'er tea soup chain round color.

Omani Pu'er tea.

Omani Pu'er Tea Shed Hu.

Amanpu is a cup of tea.

Omani Pu-erh Tea: Ripe Pu-erh tea soup color.

Omani Pu'er tea.

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To sum up, the common soup colors of ripe Pu'er tea are:

Hongyan: Tang Hongyan, underbright. It is a manifestation of a light degree of fermentation of ripe tea. Observing the bottom of the leaves, it is mostly dark red and green, and the taste is often bitter.

Red and bright: The color of the tea soup is not very strong, red and transparent and shiny. It is called "red bright", and the luster is weak, and it is called red Ming Duanye. Observe the bottom of the leaves, most of them are dark red and yellowish, and the taste is more "drunk".

Red and thick: The soup is red and dark, slightly black, and not bright. Observe the bottom of the leaves, mostly reddish-brown soft grip ridges, the taste is mellow.

Reddish brown: The soup color is red and thick, purple and black in the red, uniform and bright, with a sense of freshness. Observing the bottom of the leaves, it is mostly brown and soft, and the taste is mellow.

Brown: The tea soup is black and purple, red and bright, and the wild bridge has a sense of freshness. Observing the bottom of the leaves, the color is mostly dark brown and hard, and the taste is mellow.

Black brown: The tea soup is dark black and has a sense of freshness. Observing the bottom of the leaves, the color is mostly black and brown and hard, and the taste is mellow.

Yellow and white: The tea soup is slightly yellow, almost colorless. Observe the bottom of the leaves, the color is black and hard and brittle like "carbon strips", the taste is bland, it is over-fermented, and it has been "heartburn" Pu'er tea.

How to identify the quality of Pu'er tea from the color of the soupThere are many ways to identify the quality of Pu'er tea, but it is also one of the methods to identify the quality of Pu'er tea from the color of the soup, so how to identify the quality of Pu'er tea from the color of the soup'Good or bad? Let's introduce in detail how to identify the quality of Pu'er tea from the color of the soup.

We all know: oolong smells fragrant, Pu'er appreciates color. Take 3-5 grams of Pu'er tea into a pot, brew it with boiling water, and pour the brewed tea soup into a crystal glass to watch the soup color.

In the processing process of Pu'er tea, about 80% of theaflavins (TF) and thearubigins (TR) are oxidized and polymerized to form theabrownin (TB), coupled with high content of soluble sugar and water extract, forming the base material of Pu'er tea with strong taste and reddish-brown soup color. Thearubigin is the main component of the soup color "red", in the fermentation process, the peroxidase activity is enhanced, which promotes the oxidation of theaflavins into insoluble thearubigin complexes, with the extension of the aging period of Pu'er tea and the increase of fermentation time, the insoluble thearubigin complex in Pu'er tea gradually increases, and the soup color of the tea becomes more and more red. The green and yellowing of the tea soup is insufficient aging, and the brown and black, turbid, and suspended matter of the tea soup is the deteriorated Pu'er tea.

How to identify the quality of Pu'er tea from the color of the soupIn fact, to speak simply, just looking at the color of the soup is simply four words "red, thick, bright, bright", of course, the premise is that there are no impurities and no turbidity. But in fact, just looking at the color of the soup, Chi Zi can't completely distinguish the good and bad of Pu'er.

Identifying the quality of Pu'er tea from the color of the soup is one of the methods worth learning.