Drinking tea to feel the astrigency

Posted by naturalpuerh on January 19th, 2020

Pu'er or puerh tea is a variety of fermented tea produced in Yunnan province, China, and named after the town of Pu'er.Fermentation in the context of tea production involves microbial fermentation and oxidation of the tea leaves, after they have been dried and rolled.This process is a Chinese specialty and produces tea known as heicha, commonly translated as dark or Black Tea.

The bitterness of tea species all over the world is bound to exist, and there is a significant and insignificant relationship between them. From the point of view, bitterness in tea is accompanied by it. The bitter substances that appear in the tea itself are polyphenols, fatty catechins, catechins, caffeine, theophyl saponin, anthocyanins, catechins, etc. The caffeine contained in alkaloids makes tea soup at high temperatures When dissolved in water, about 85%.

    Due to its richer content than other teas, the leafy greens of Yunnan Province have relatively bitter taste. The bitterness of the tea itself can be slower for Pu-erh tea for several years.  It is slow to sweet.

 Astringency is the main flavor in tea soup. Tea soup has no astringent taste, such as the human body loses bone, called weak and boneless. However, a "astringent" word, it is literally difficult to understand the richness of the main flavor of tea soup. In the sensory terms of tea, such as "thick", "alcohol", "strong", "and", they mainly refer to the intensity and type of astringency. The same is astringent, but behaves differently:

    Some astringent, bright and energetic, while some astringent are rough;

    Some are astringent, the tea soup is shown immediately at the entrance, while others are not shown until a while later;

    Some are astringent, the tea soup gradually strengthens and stays untouched after being imported, while others are like electric current, fleeting, or return to sweetness;

    Some are astringent, expressed in the upper jaw, some in different parts of the tongue, and some are only in the throat.

    Astringency is a diffusing, non-stationary feeling.
    Appropriate astringent feeling is acceptable to those who have tasted it, because astringent will cause the muscles in the mouth to converge, and it will act as a stimulant. Astringent can increase the stiffness of Pu-erh tea soup and also satisfy those who have a heavy taste.

    Therefore, when buying Pu-erh tea, I mainly feel whether bitterness can be changed in the mouth, bitterness can be sweetened, astringency must be changed, and levels must be changed. This is normal bitterness. On the other hand, the bitterness stays in the oral cavity, the convergence is strong, the lock is not changed, and the bitterness without sweetness then the bitterness is a problem.

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