Pu-erh tea soup has sweet tea flavor, bitterness, slightly cold raw tea, and warm cooked tea. It is a traditional natural health drink in China. It has been found that tea contains more than 500 chemical components, the main components of which are caffeine, tea polyphenols, proteins, amino acids, sugars, vitamins, lipids, organic acids and other organic compounds, and also contains potassium, sodium, iron and some other 28 kinds of inorganic nutrition elements, the combination ratio of various chemical components is very harmonious.
Scientific tea drinking has certain health care effects on the human body. It can improve the spirit, relieve fatigue, help digestion, anti-inflammatory and sterilization, prevent and treat intestinal infectious diseases, prevent heatstroke and cool down, and quench thirst.
The post-fermentation process of Pu-erh tea is very complicated. Tea polyphenols are both the main flavoring substance and coloring substance. During storage, tea polyphenols are decomposed into theaflavin and thearubin, and then polymerized to form theaphylline.
Since these tea pigments are all water-soluble substances, they can be easily incorporated into the tea soup. As the aging time prolongs, the Pu-erh tea soup gradually changes from light to deep, and gradually turns into light orange yellow, orange red, reddish brown, and finally turns seductive and transparent. This is the reason why the Puer tea is stored properly. The longer the soup is stored, the more red and transparent the soup will be.
And this oxidation process significantly reduces the astringency and bitterness of the tea soup, and adds a high content of soluble sugar and water extracts, thereby forming a mellow flavor of the Pu-erh tea soup and a reddish brown soup color, which makes the taste of the tea more and more The better. Theaflavin is the bright and important ingredient of soup color, theaflavin is the main component of soup red, and theaphylline is the main cause of soup dark and the substance that deepens redness. The aroma of Pu-erh tea is caused by the variety of Pu-erh tea’s raw materials, processing technology and storage environment in the later stage.