Factors to affect medium-term pu-erh tea taste

What factors are related to the taste of medium-term Pu-erh tea? Based on years of experience, Natural puerh summed up some rules. The taste of tea soup is inseparable from the natural environment of tea planting, and it is also related to the variety of tea tree. The tea making process also affects the taste of the tea soup.

The medium-term tea is a type of Pu-erh tea, with tea trees growing in Yunnan. The latitude and longitude of Yunnan determine the climate characteristics of Yunnan. The tea mountain in Yunnan is located in the subtropical zone, with heavy rainfall in summer and no snow in winter. The growth of tea trees and photosynthesis in tea are affected by climate. The tea species of the medium-term tea is Yunnan large-leaf species. The cultivation of large-leaf species can be traced back to the Ming Dynasty. After more than a century of growth, the tea tree has continued to carry crude genes, exuding the original atmosphere in the mountains.

The tea plantation areas are mostly distributed in Xishuangbanna, Lincang and other places. The soil in these places is weakly acidic, and this pH value can make tea trees grow better. The soil is weathered from rocks and contains a lot of minerals. The above reasons are natural. In addition to natural factors, there are also artificial factors.

After the medium-term Pu-erh tea picking, artificial processing is required. There are many types of tea crafts. The flavor of the first few tea soups is more of the flavor of the craft. After many brews, the flavor of the craft fades, and the flavor of the tea itself will gradually appear. If it is good craftsmanship, it will give people a pleasant taste. If the craftsmanship is not good, astringent texture may appear. The killing of green tea, drying, etc. all affect the composition of tea. The content of catechins, sugars, and tea polyphenols will determine whether the taste of tea soup is sweet or bitter.


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