Key factors to pu-erh tea taste

Posted by naturalpuerh on November 26th, 2019

For thousands of years, roses have been used in the culinary arts and for healing. Rose black tea is a time-honored floral chinese tea. Traditionally, it is called rose black congou tea. Layers of fresh rose petals are placed on top of layers of tea leaves. The tea and roses are dried together, with the roses imparting their wonderful scent and flavor to the tea. Some rose petals are left in the tea after drying, providing you with this delicious and beautiful tea. Enjoy it hot or iced.

The taste of Pu-erh tea is affected by many factors. But what are the specific factors? After finishing Xingyu's side, they are summarized into the following points, which are: origin climates, raw materials, technology, storage environment and brewing method. We will take a closer look at the details.


I. Climate of the place of production: The place where the tea tree grows, its environmental, geographic, altitude, and topographical shapes determine the climatic conditions for the growth of the tea tree. The temperature and humidity of the rainwater have an impact on the tea tree itself, such as the old Banzhang, Lincang Iceland, Puer The tea mountain in each tea area such as Jingmai Mountain has its own characteristics. The climatic conditions, topography, and whether there is sufficient rain or not will have a greater decisive effect on the nature of tea, such as: the nature of tea in places with heavy rain and drought and arid places Has a very different taste.
2. The origin of raw materials: The age of tea trees and the different varieties of tea trees will also affect the taste of tea. Taiwan tea, small tree tea, ancient tree tea, old tree tea, big tree tea, fifty-year, 100-year-old arbor tea tree, and Taiwan tea and other fresh leaves themselves have different tastes. Spring tea and autumn tea are also fundamentally different. Taking Yunnan tea as an example, spring tea absorbs a large amount of nutrients in the soil in winter. The leaves contain more material than autumn tea and less water, so spring tea is much more tender.
 
3. Production process: It determines the appearance of tea leaves with different essences and different tastes, not only in the hilltops and raw materials. The tea making process is a further sublimation and affirmation of the essence of the fresh leaves of tea. Raw tea and cooked tea, cooked tea and Yunnan black tea, cake tea and loose tea, and even Koito tea have different tea processes that determine the taste of these teas. There are also differences.
 
4. Storage environment: The storage environment after the production of tea also affects the taste of Pu-erh tea. There are differences between tea warehouses stored in Kunming and Guangdong, so the storage conditions also have a decisive influence on the taste of Pu-erh.

5. Brewing method: A good cup of tea requires better brewing skills and brewing methods. One person has a thousand Hamlet. In the same way, one thousand people have one thousand brewing methods. The taste of tea is also very different. Even the tea that is brewed today is different from the one that was brewed yesterday. The food you eat before drinking tea is different, and the food and tea are different. Glass is still used for tea, purple sand, bowl or elegant cup, these have very distinct taste.

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