The way to pour soup which affects taste

Posted by naturalpuerh on September 4th, 2019

Time is the best gift to attributed the pu-erh contents and aged scent. As our specialty tea, it has unique natural earthy odor and herbal aroma,soup color is dark red like red wine,warm but smooth flavor are its most attraction.

The method of slow Pu-erh tea is mainly for the fusion of the tea broth with poor solubility in the previous period, and the more slowly and evenly the method of making the Pu-erh tea, the more the layer of the tea soup dissolves when it comes out. And the lower the relative fusion temperature, the softer the soup is. The faster the method of making the Pu-erh tea, the better the blending degree of the tea soup and the higher the aroma. The interval between the bubbles is often overlooked in the process of tea-based tea. In fact, its significance is very important, especially related to several important issues:

1. The temperature of the bottom of the tea when each tea is poured, the temperature of the bottom of the tea is related to the comprehensive temperature of the tea in the whole container after the water is injected. The too cold tea bottom causes the dissolution temperature of the tea soup to drop, resulting in a low aroma.

2. The temperature difference between the tea bottom and the water when water is injected, the tea bottom is too cold and the water temperature is too high, resulting in excessive temperature difference, so that the dissolution temperature interval of the dissolved matter in the tea is increased, and the dissolution rate of various substances cannot be averaged. The proportion of dissolved substances is less coordinated, which leads to a change in the ratio of taste and aroma in the tea soup, and this part of the change is closely related to the tea itself and the way the water is injected.

3. The remaining tea soup will be squeezed out after the bottom of the tea is cooled. After the upper one is soaked out of the soup, the dissolution is still continued because the bottom of the leaf is still wet, and as the temperature drops, the shrinkage of the tea will cause dissolution. After the tea soup is squeezed out again, the excessive interval will make this part of the high concentration tea soup cool and then blend into the next injection of water, which will increase the bitter taste of the tea and have a greater impact on the quality of the next bubble.

4, the soup of the Pu-erh tea is the taste after the soup: the soup is so cool that the overall temperature is lowered when the next soaking, resulting in a decrease in the degree of aroma, the bitter taste is reduced compared to the same concentration of tea soup. The consistency and thickness of the sensation will be improved, and the feeling between the adjacent two bubbles will be closer, making the taste of the tea more stable. The practice of remnant tea soup after soup is called "salt root method" and is often used to make tea with different taste.

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