Three questions about cooked Pu-erh

Posted by naturalpuerh on March 10th, 2020

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Pu-erh tea cooked tea: refers to the rapid fermentation by artificial piles to reduce the bitterness and astringency, make the taste mellow and mellow, and you can drink it early. People like to drink its soft water, which is smooth throat, not bitter, and not astringent!

Taste: Thick water is sweet, hardly bitter, and soaked in water.

Soup color: The lighter fermentation is mostly dark red, and the heavier fermentation is mainly black.

Bottom of the leaf: Sprinkle the water, and the bottom of the leaf with light fermentation is reddish brown, but not flexible. Heavy fermenters have dark brown or black leaf bottoms, which are hard and brittle.

Here are some common questions about Pu-erh cooked tea, using the way of Q & A to explain:

1. In what year did cooked tea invent the production technology?
Answer: The technological invention of cooked tea began in Menghai Tea Factory in 1973. It can be said that Pu-erh tea produced before 1973 was raw tea, and after 1973 years there was the production of cooked tea. 1973 years was the watershed of Pu-erh tea making.

2. How is cooked tea made?
Answer: "Cooked tea is produced by the" whole heap "process: that is, the sun-dried tea leaves are piled in a warehouse and a certain amount of water is poured to generate heat to accelerate the aging transformation process, so that the potency of the tea is quickly changed, and the taste is softened. It can be Drunk immediately.

3. Why does raw tea have better collection value and appreciation space?
Answer: Because cooked tea is already a tea that has been artificially controlled and transformed, its taste will not change much, so the collection value will not change much compared to raw tea. Although the price will rise a little over time, after all, it can’t match the old one. The tea is comparable, because good raw tea has a great change in tea gas and tea quality under high-quality storage environment (dry storage, suitable air humidity, etc.) (so the so-called camphor, orchid, The aroma of the highest state such as lotus and jujube and the good taste of melting and returning to sweetness also comfort throat).

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