原料等级越高,发酵出来的普洱熟茶品质就越好吗?

原料等级越高,发酵出来的普洱熟茶品质就越好吗?插图

普洱熟茶选用普洱散茶,也就是我们常说的晒青毛茶为原料,经过渥堆发酵而制成。普洱散茶按照品质的不同分为特级、一级、二级……十级,共11个等级,每一个等级都有各自的划分标准和品质特征,但主要还是以嫩度为基础。

Pu’er ripe tea is made from Pu’er loose tea, also known as sun dried green tea, through pile fermentation. Pu’er tea can be divided into 11 grades according to different quality, including super grade, first grade, second grade and so on. Each grade has its own classification standard and quality characteristics, but it is mainly based on tenderness.

一般来说,从特级到第十级,嫩度逐渐降低,茶叶越嫩,等级越高。面对一堆散茶原料,嫩度又怎么去衡量呢?

Generally speaking, from the super grade to the tenth grade, the tenderness gradually decreases, the more tender the tea, the higher the grade. In the face of a pile of loose tea raw materials, how to measure the tenderness?

原料等级越高,发酵出来的普洱熟茶品质就越好吗?插图1

一是根据芽头的多少去判断,芽头多,茶毫显露,表明嫩度比较高;二是通过条索,也就是叶片卷紧的程度去判断,条索紧结且较为重实,说明嫩度比较好;三是通过原料的色泽光润度去判断,如果色泽干枯,说明嫩度不好,色泽光润、润泽,说明嫩度比较好。

The first is to judge according to the number of bud heads, the number of bud heads is more, and the tea hair is exposed, indicating that the tenderness is relatively high; the second is to judge by the tightness of the leaf, which indicates that the tenderness is better; the third is to judge by the color and luster of raw materials. If the color is dry, it indicates that the tenderness is not good, and the color is smooth and moist, indicating that the tenderness is better.

那么在选择散茶原料进行渥堆发酵时,是不是选择的等级越高,发酵出来的普洱熟茶品质就越好呢?很多朋友或许以为是这样的。但实际上,这是一个误区。

So when choosing raw materials for bulk fermentation, is the higher the level of selection, the better the quality of Pu’er ripe tea? Many friends may think so. But in fact, this is a misunderstanding.

原料等级越高,发酵出来的普洱熟茶品质就越好吗?插图2

为了说明原料对熟茶品质的影响,我们先忽略发酵技术的作用,发酵技术很关键,我们在后面的文章里再给大家详细介绍,这里我们假设发酵技术很稳定很成功,单独讨论原料的作用。

In order to illustrate the influence of raw materials on the quality of cooked tea, we first ignore the role of fermentation technology, which is very important. We will give you a detailed introduction in the following article. Here we assume that the fermentation technology is stable and successful, and discuss the role of raw materials separately.

经过渥堆发酵出来的熟茶,不同等级的原料滋味是不同的。如果全部都是高等级的芽头,发酵出来的茶看上去的确很漂亮,但是由于芽头太嫩,内质就会显得不足,耐泡度也偏低。比如我们熟悉的宫廷熟茶,原料等级高,口感会相对滑一些,但耐泡度会相对的差一些。而那些等级低的原料,比如七级以后,我们看不起的“粗枝大叶”,耐泡度就比较高,而且有甜感,只是滑度、润度会差一点。总之,每个等级的原料发酵出来后都有各自的特点。

After pile fermentation, the taste of different grade raw materials is different. If all of them are high-grade buds, the fermented tea looks really beautiful, but because the buds are too tender, the endoplasmic content will be insufficient and the bubble resistance will be low. For example, we are familiar with the palace tea, the raw material grade is high, the taste will be relatively smooth, but the bubble resistance will be relatively poor. However, for those raw materials with low grade, such as the “careless leaves” that we despise after grade 7, the foam resistance is relatively high, and it has a sweet feeling, but the smoothness and moistening degree will be poor. In short, each grade of raw materials after fermentation has its own characteristics.

原料等级越高,发酵出来的普洱熟茶品质就越好吗?插图3

这时就涉及到我们常说的拼配了,发酵过后拼配的好坏对于一款熟茶的滋味有非常重要的影响,如果拼配得好,会有意想不到的惊喜。

At this time, we often talk about the matching. After fermentation, the quality of matching has a very important impact on the taste of a cooked tea. If it is well matched, there will be unexpected surprise.

有时候为了提高熟茶茶汤的甜度,会拼配进一些等级低的叶片或者叶梗,所以当你在一片熟茶饼里发现一些老叶片或者老叶梗时,不能一下子就判断茶叶不好。到底好不好,还要经过冲泡后,根据汤色、香气、滋味、叶底等等去最终下结论。

Sometimes, in order to improve the sweetness of the cooked tea soup, some low-grade leaves or stems will be mixed in, so when you find some old leaves or stems in a cooked tea cake, you can’t immediately judge that the tea is not good. Whether it is good or not depends on the color of the soup, the aroma, the taste, the bottom of the leaves and so on.

关于渥堆发酵的一些问题以及熟茶滋味口感的品鉴,我们会在后面的文章里继续给大家分享,感兴趣的朋友可以持续关注我们哦!

We will continue to share with you some questions about wodui fermentation and the taste of cooked tea in the following articles. Interested friends can continue to pay attention to us!

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