6 Reasons of Raw Pu-erh not into Loose Shape

Posted by naturalpuerh on October 9th, 2019

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Friends who have been drinking Pu-erh tea know that good Pu-erh tea is generally shaped. There are several shapes such as cake tea, tuo tea, brick tea, loose tea, etc. We often see tea counters in supermarkets. Bulk Pu-erh tea, which is packed in a large glass jar, is generally Pu-erh cooked tea. The raw tea is mostly cake-shaped, braided, and brick-like, and there are few scattered teas.

Why do Pu-erh tea rarely see the presence of loose tea?

First, transportation.

As early as thousands of years ago, the "Tea Horse Road" in the southwestern region of China has begun to shoulder the heavy responsibility of trade in the Southwest. In the caravans on the ancient tea-horse road, a large part of China's export is Yunnan Pu-erh tea. The ancient logistics is not developed. The transportation is basically based on horses or donkeys. If all of them are loose tea, the volume is too large, which will greatly reduce the amount of tea that can be transported at one time. If the same volume of tea is steamed into cakes or bricks, this can increase the amount of tea that the team can transport.

Second, the specification.In ancient times, in order to reduce unnecessary troubles, the government made some mandatory standards for standardizing tea transactions, which would facilitate government tax collection and more convenient transactions. Such as a cake tea is 7 tablets X each cake tea is 357 grams is equal to 2.5 kg. A box of tea is 12 for x 2.5 kg and a lift is equal to 30 kg. This is convenient for buying and selling, and it is convenient for collecting taxes, and it is also convenient for the management of tea manufacturers.

Third, the transformation.

This reason is of course unexpectedly discovered later. Pu-erh tea belongs to post-fermented tea, especially raw tea. After the tea is finished, it takes a long period of time to release, because he needs a long time to naturally transform, so it can't be too close to the air. Otherwise, many of the microorganisms in the tea will be oxidized too quickly. It is not conducive to the slow conversion of the enzyme in it. Pressing into a cake shape can effectively block the contact between the tea leaves and the air, and increase the conversion and synthesis of the substances between the tea leaves. This will allow the tea to have a slow conversion time and make the tea taste better in the later stages.

Fourth, moisture.

Pu-erh tea needs to be aged for a long time, but tea itself is a special kind of strong adsorption, so if it is excessively in contact with air, it will easily absorb the water molecules in the air. If there is too much part, it will be damp and mildew. The phenomenon. As long as the tea of ​​a cake is mildewed, there is basically no value at all. The shape of the tea leaves can ensure that the area of ​​contact between the tea and the air is as small as possible, which may prevent the large area of ​​the tea from being damp and mildew.

Five, Aroma concentration.

The long-lasting Pu-erh tea will produce a unique aroma during the natural transformation process. If the tea is placed in the air for too long, the aroma of the tea will quickly dissipate. This will have a little bit of aroma in Pu-erh tea for ten or twenty years. This makes Pu-erh a little less aroma smelling.

Sixth, enzymatic.

Post-fermentation of Pu-erh tea is a very slow process of oxidation. This anomalous reaction mainly involves the action of external enzymes in the period, thus promoting the changes in the material inside the tea. External enzymes prefer to survive and function in the environment of pressing tea. If the tea leaves are stored in the form of loose tea, the whole oxidation process will become the oxidation process of the enzyme itself, which will make the beneficial bacteria in the tea disappear quickly. Death, tea conversion results are also very difficult to have very good results.After reading the above articles, you should know that Pu-erh tea has been pressed into these shapes for thousands of years, and there is still a lot of knowledge.

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