The reasons of Pu-erh tea soup turbid

According to the terminology of Pu-erh tea soup turbid, its soup color is bright and clear, and turbidity is dim. Is there a problem with the quality of the tea?
1. Tenderness of raw materials is too high.

For a Pu-erh tea that is too tender, especially the buds of spring tea, there are many fluff on it. Once brewed, it immediately falls off in the water, causing a “smoke” phenomenon. If you encounter this situation, then congratulations, you have bought good tea. This is proof that the tea product has a high level of raw materials. The sprouts are rich in theanine and tea polyphenols, which not only taste full, but also good for the human body.

2. During the production process, impurities or dry.

Pu-erh tea is mostly made by hand. In the process of killing and rolling, if impurities are attached and the later picking process is not effectively removed, it will cause turbidity in the tea soup. In addition, if it is not dried in time after rolling, it may cause the tea soup to become cloudy.

3. Too much prune tea, please treat your Pu-erh tea gently
In the process of tea prying, if the prying is too broken, or when there are too many minced tea when pouring tea, once brewed, the minced tea will merge into the tea soup, causing obvious floating matter in the tea soup, which will cause the tea soup to become cloudy. If this is the case, don’t complain to the tea lover that tea is not good. Raising your tea pry level is king.

4. Puer tea, which is in the fermentation period after the change of tea leaves, such as sun-dried green tea for 1 to 2 years, will inevitably appear cloudy when brewed.

5. Long contact with air, tea polyphenols oxidize.

Pu-erh tea’s raw material is Yunnan big leaf species, which itself contains more tea polyphenols. After brewing, the tea soup is easy to contact with the air and then oxidize, causing the tea soup to become discolored and cloudy. Therefore, after brewing Pu-erh tea, you need to watch the soup in time and taste it.

6. Improper brewing method causes tea to roll.

The brewing method is also one of the important reasons for the Pu-erh tea soup turbid. This is why many teas are bright and clear when brewed in the hands of a tea artist, and immediately become turbid as soon as they are in your hands. Many tea friends think that Pu-erh tea is “crude tea”, or Pu-erh tea is not as delicate as green tea or black tea, and you can just brew it. In fact, otherwise, the water column is too thick when pouring water, or it is washed directly against the tea, which will cause the tea to roll, not only tea soup It is easy to be cloudy, and the bitterness and astringency of tea will be heavy, and the value of tasting will decrease.

7. The storage is not in place in the later period, and the transformation is unstable.
Pu-erh tea belongs to post-fermented tea and has always been known as “more and more fragrant.” Storage can be said to be the second life of Pu-erh tea. When properly stored, Pu-erh tea will naturally become more transparent, but if it is in a high temperature and high humidity state, Pu-erh tea will be transformed at a high speed, and then other molds will be produced, resulting in turbid tea soup and unbalanced taste.

8. Pu-erh raw tea, floc appears after the tea soup is cold.

This phenomenon is normal, commonly known as “cold after the cold”, tea friends also gave it a nice name-tea cheese. Its material basis is the complex of theaflavin, theophylline and caffeine. The solubility of this complex varies with the temperature, and it dissolves at high temperatures, and at a low temperature (below 40 degrees Celsius), it shows a state of coagulation and precipitation. The degree and color of muddy after cold are often highly correlated with the quality of tea. Whether or not the post-cold haze and the color of the post-cold haze are mainly determined by the theaflavin content. Teas with low theaflavin content are not easy to produce post-cold haze. The phenomenon of turning muddy after cold is often manifested in Yunnan big leaf sun-cured green tea, and it only appears in the soup color of high-grade sun-cured green tea.

The above are the common reasons for the Pu-erh tea soup turbid. Dear friends, if the color of Pu-erh tea soup is often turbid, it may be your own reason. The next time you make tea, if it is really because you pry it, brew it or store it improperly, stop complaining about the tea being bad. As the so-called turbid gas goes down, the light air goes up. When making tea, try to calm yourself down and calm down.

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