Which Form of Pu-erh Tea Is Best?

by Rakib Hossen Businessman

There are certain reasons for squeezing Pu-erh tea into cakes, bricks, and Tuo cha in history.

Pu-erh tea was born in the Ming and Qing Dynasties. At that time, the traffic conditions were relatively backward. In order to open and expand the sales of Pu-erh tea, tea manufacturers began to try to make Pu-erh tea into compact tea, which is more convenient for storage and transportation.

In history, one cake of 357 grams of Pu-erh tea, with seven cakes as a pick, is convenient for calculation and mule horses. Common pressed tea is divided into cake tea, tuo cha, square tea, brick tea and so on. At present, many partners feel that cake tea is better, which is also a misunderstanding. According to previous statements, the first and second levels are loose tea, the third and fourth levels are Tuo tea, the seven and eight levels are cake tea, and the ninety levels are brick tea. However, the shape of the current Pu-erh tea has nothing to do with its quality. Brick, cake, Tuo, loose tea, etc. all have the difference of raw materials.

Pu-erh loose tea is graded by tenderness, from outside grade, ten grade to first grade, special grade, the tenderness is getting higher and higher. Generally speaking, the higher the tenderness, the better the quality.

There are four main points to measure the degree of tenderness: first, look at the number of bud heads, more buds, and a high degree of tenderness; second, look at the tightness and thickness of the rope, and the high degree of tightness and thickness; third, look at the luster and luster Degree, smooth color and high tenderness; it is better to look at the clarity, evenness, and no stalks and no impurities.

Pu-erh tea will be automatically oxidized during the later period of storage. In tea, the enzymatic oxidation of polyphenols, the transformation of microbial action, and these conversion factors are mainly moisture, temperature, oxygen and light.

First, Pu-erh tea is compacted into cakes. The absorption and evaporation of water have little effect on the compacted Pu-erh tea. Therefore, microorganisms and aroma can be better preserved.

Secondly, Pu-erh tea is pressed into cakes, so that the temperature in the air has little effect on the inside of the pressed tea, and the microorganisms in the tea can survive better.

Thirdly, the contact area between oxygen and light and Pu-erh squeezed tea has been relatively reduced. The oxidation of polyphenols, ketones and chlorophyll is much slower, and the quality of tea can be better preserved.

Of course, the conversion of Pu-erh tea in the later period depends on the quality of the tea itself. Under the premise that the quality of the tea raw material itself is guaranteed, it is supplemented with excellent technology and pressed into cakes to transform into high-quality Pu-erh tea. Pu-erh tea produced at the same time, whether it is raw or cooked tea, squeezed tea that has been autoclaved and roasted at high temperature, in addition to being hygienic than loose tea, its taste is much richer and sweeter than loose tea. Taste substances also decrease in volatilization with high temperature steaming, baking and baking. Laid the initial foundation of the quality when pressing the tea collection better than loose leaf drinks.