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.
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?
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.
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.
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.
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.
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.
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.
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!