The quality of Pu-erh tea can be seen directly from the soup color. The quality of tea processing and the quality of tea are directly reflected in the soup color of tea soup.
Pu-erh tea soup has:
1-3 years of new tea: Pu-erh tea in this period is relatively cold and irritating; it is reflected in the color of tea soup, with light yellow and yellow green as common colors. The Pu-erh tea in the new tea stage has a rich total content, a high polyphenol content and a relatively large chlorophyll content, so the color of the tea soup is closer to the color of the fresh leaves at the time of picking. This kind of tea, with the continuous aging of raw tea, the disappearance of the green tea, gradually evolved into a bright yellow color of apricot.
3-8 years of raw tea: After three years of storage, Pu-erh raw tea began to enter a stage of stable aging. During this period, Pu-erh tea, polyphenols, caffeine and pigments were continuously oxidized in contact with air, and the proportional relationship was constantly changing. In the color of tea soup, light yellow, deep yellow and golden were common colors. Generally speaking, the longer the year of Pu-erh tea, the yellow features will continue to deepen and gradually enter the orange-red stage.
More than 10 years of raw tea: During the process of drinking tea, people found that on the basis of proper storage, Pu-erh tea, which has been stored for more than ten years, has a qualitative leap in the quality of its tea and begins to show a charming flavor. At this stage, Pu-erh tea raw tea, tea polyphenols have a higher degree of oxidation, combined with changes in other substances, the soup color is changed from golden yellow to orange red and deep red. Old raw tea shows red soup, it must be crystal clear, is a rare good tea. Good old tea, old tea friends like to call red soup old tea.
Pu-erh cooked tea soup has:
Strong red: The soup is strong red, not bright. It is the ripe tea fermented tea cyanine is tender, observe the leaf bottom, mostly short, fine black and red, rich in content.
Red and bright: tea soup is not very thick, red and transparent. It is called “red bright”, and the gloss is weak. Observing the bottom of the leaves is mostly dark red and yellowish, and the taste is more “squeaky”. Six mature Pu-erh teas are common in this soup color.
Red thick: the soup is red and dark, slightly black, and not bright. Observing the bottom of the leaves, it is mostly reddish-brown and soft, and tastes more alcoholic. Seven mature Pu-erh teas are common in this soup color.
Reddish brown: the soup is red and the red is black and purple. Even and bright, there is a sense of freshness. Observing the bottom of the leaves, it is mostly brown and soft, and the taste is more alcoholic. Eight mature Pu-erh teas are common in this soup color.
Brown: The tea soup is black and bright, red and bright, and has a fresh feeling. Observing the bottom of the leaves, the color is dark brown and hard, and the taste is more alcoholic. Ninty mature Pu-erh tea is common in this soup color.
Good tea soup also has commonality. What kind of color we have, no matter how good the tea soup is, it is transparent, clear and heavy, and it is pleasing to the eye; the corresponding bad tea soup is fuzzy, dull, turbid and thin. People are disgusting. These are all related to its tea quality, tea gum is heavy, endogenous rich, clean and pure, tea soup will show oily thick, clear and transparent. Tea gum is light and small in internal quality, and it is not clean and has many impurities. Tea soup will show dullness and turbidity will be thin. These have nothing to do with the color and depth of the tea, only related to the pros and cons of the tea.
The reasons for this inferior tea are as follows:
Tea tree varieties, unprepared production environment, excessive sputum, fermentation problems, impervious water, insufficient firework, excessive firework, moisture, greening, dyeing and feeding, excessive temperature, improper brewing, improper storage, etc.
Turbidity is inevitable after cold, but it will return to clear and clear when heated again, and can be further controlled by improving tea varieties. The floating objects in the tea soup are mostly fluff and external pollutants; the transparency and brightness of the tea soup can further reflect the quality of the pu-erh.