Tea, why do not always drink the last taste?

Whether do you have this confusion: the same tea, second times brew it, third times brew it, always feel that you can't have a taste of the last time. Can't say why, but there is always a short of feeling. As buyer, I will feel regret, I can't drink the tea that have the same taste. For the seller, more miserable, obviously did not change the tea, but always be questioned! Why is that? After a lot of summary, that should be analyzed from the following aspects:

1. Affected by weather

There is a saying that :” the sun shining produces aroma, the fire baked good tea colour. ” The " the sun shining produces aroma " means: Collected tea leaves by the sun moderate exposure, withering, sunshine withering, fermentation and so on, in the leaves, enzyme constant activity, moisture content gradually disappear, continuous oxidation, the fragrant oil slowly volatile out. But if there is no good weather, the same tea leaves, because everyone is different in keeping and placing, the tea leaves endoplasm will therefore produce a change, drink up the taste is not the same.

2. Influenced by environment and mood

      Because when you tea, the environment and the mood are different, brew out of the taste will not be the same. Quiet time, Irritable time, happy time, have a request and so on different mood to drink, will be different, this should be more people are feeling, when you drink tea, mood is very important.

3. Influenced by time

      The same tea leaves, in the early morning, noon or night to taste will have a different taste, there are subtle changes in the feeling.

4. Affected by the physique

      When you get angry or have a cold to drink the tea, drink tea after smoke a cigarette, will also make tea taste distortion.

5. Affected by water quality

The water quality in different regions is different., business use of water and household water are also different, this will affect the taste of tea soup.

Above are some of the main reasons, of course, there are other reasons.

Say so, whether you never drink that you want to drink the same taste？In fact that was not the case, the same tea, although each time the taste is not the same, but it will be very similar. this is the best interpretation of the "tea raise old age guest" argument.

You like drink tea, at the same time enjoying her original taste, might as well accept her ever-changing mystery. let nature take its course, enjoy every different tea taste trip, every time your experience of using heart, have a different feeling.

Puer tea weaken metabolism syndrome

       Now the world's developed countries have the situation of excessive nutrition, with economic growth and the development of civilization, the incidence of the disease has increased. Metabolic syndrome will be the biggest enemy of human health in twenty-first Century, the culprit is the accumulation of too much nutrition, low density lipoprotein too much formation. And Pu er tea has a peculiar effect on low density lipoprotein, it can not only prevent fat absorption, accelerated discharge, at the same time, puer tea's the polyphenols can inhibit fat synthetase activity, to prevent the synthesis of fat.. And can also activate the fat-splitting enzyme, to promote resolve of formed fat. The effect of Pu'er Tea, Japan Shizuoka University professor Mr Fukuda obtained data in animal experiments, He said: "Chinese Heicha on fat metabolism《中国黑茶对脂肪的代谢影响》", It is emphasized that the effect of Pu er tea on abdominal fat metabolism.

       Pu er tea greasy solution's effect is found before a long time, China's staple meat ethnic have Tibetan, Mongolian, Uygur ethnic group and Manchu, etc, since come into contact with the fermentative brick tea, they'll never leave the tea again, there is a saying in the local”would rather three days without food, can't a day without tea”, although they live in places where they don't produce tea. However, in practice, it is not only comfortable to drink fermented tea, you will spirit when you drink it. the most important is to drink it so that can be greasy solution. These areas are mainly meat, but rarely with metabolic syndrome.

       With the abundance of material life, originally more accustomed to light food Shanghai people also due to economic growth, food structure and quantity change, diet balance is broken. Excessive accumulation of nutrients and the formation of metabolic disorders, direct harm to the health of the body, usually used to drink green tea groups have been unable to use green tea to eliminate excess nutrient accumulation, to affect the metabolism of fat. It is bound to need to find a more favorable health drinks. and Pu er tea has undoubtedly become the first choice.

The most mysterious attractive "sweet" in the tea soup

      The sweet taste is a kind of taste that human instinct like, it gives us pleasure. We will also show a good impression for the sweet taste of tea". “Back sweet mellow”, “Back sweet”, this kind of words are always used to express the high quality of tea.

      The current study of sweet taste is clear. Sweet substances in tea in addition to polysaccharides, there are some amino acids, catechin, tea red pigment. Tea contains polysaccharides and oligosaccharides, sweet taste in the tea mainly contains glucose, galactose, mannose, fructose, sucrose, and maltose formed in the process. In the tea tree, these carbohydrates increased with the growth of leaves, that is sugar content of mature leaves higher than tender leaf; In the spreading drying process, many monosaccharides was consumed as respiratory substrate. But disaccharides and oligosaccharides and polysaccharides can be hydrolyzed into monosaccharides, its content will increase; And in the subsequent high temperature process, that will happen the Maillard reaction and caramelization, and again consume a portion of the sugar. These carbohydrate after complex experience, after we brew th tea, it is the sugar we can taste. Therefore, in the finished tea, sometimes soluble sugar content of tea with high tenderness will be higher than low tenderness tea, but there's no rule.

For the mysterious "back to sweet", our ancient people began to pay attention to this feeling. Good tea often comes with "back to sweet", the strength and durability of "back to sweet" is often used as an indicator of good tea. "Back to sweet " and "promote the secretion of saliva or body fluid" also often linked in the practical experience. This is a more mysterious experience, but it is undeniable that “back to sweet” give us a pleasant experience. Relative to the inlet immediately showed the sweet taste, it is more dramatic for the after-taste of  "All sufferings have their reward(苦尽甘来)", it is more linked together with the good quality of tea.

      For "back to sweet", different people have different viewpoint.

      Some people think this is an illusion of the oral cavity, that is a type of contrast effect:

      It is “all sufferings have their reward(苦尽甘来)”. The tea soup contains a lot of bitter taste ingredient of caffeine and chlorogenic acid and catechin. These ingredient lead to bitter when the tea soup enter the mouth, but the human senses will be automatically adapted to the bitter taste. Wait until these bitter substances into the stomach, the senses still retain the illusion, so that will produce a sweet feeling. But the kind of statement don't have persuasive: One, if just is a type of contrast effect, the more bitter tea should be more obvious for the "back the sweet", but it is not the case, a lot of tea we just feel the bitter taste, but don't feel a trace back to sweet; Two, in a good tea, its bitter feeling is not strong when the tea soup enter the mouth, but its back to sweet is still obvious and lasting. But we cannot reject the true existence of this feeling. If we drink tea soup that have obvious bitter taste, immediately drink a white boiling water, you will find that the water will become sweet, this is a contrast effect. Perhaps this delusion is only a factor causing the back to sweet.

     Some people think this is a result of astringent taste transformation:

     Tea polyphenols caused a sense of astringent taste of the mouth in the tea. But the sense won't last forever. when the tea polyphenols bitter taste off, convergence transformation, oral local muscle began to recover, so that show a feel of promote the secretion of saliva or body fluid.

In addition to tea polyphenols, You also need to know theabromine

      The important role of tea polyphenols in tea is known to most people, in addition, as a result of the oxidation polymerization of many substances in Pu er tea, some new materials have been produced, such as theabromine,  tea polysaccharide, etc, so that tea soup bright red thick, mellow and smooth, lasting back sweet, the formation and increase of theabromine is an important value of Pu er tea.

      Theabromine was originally a kind of water soluble pigment, belong to polyphenols type substance, mainly formed by the oxidation polymerization of theaflavin and tea red pigment, the content is about 0.3% in the original tea of Pu er tea. The change regularity of theabromine content of Pu er tea is good in the process of storage, in addition to fermentative ripe Pu'er Tea(ripe loose tea and ripe cake tea) remained unchanged in dry warehouse storage, the rest increased, especially for the raw puer tea stored in the wet warehouse, Separately from the storage earlier stage 4.86% (raw puer tea loose tea), 4.46%(raw puer cake tea) Increased to 2 year period 10.49%(the wet warehouse raw puer loose tea), 8.62%(the wet warehouse raw puer cake tea), doubled or so, has quickly reached the general level of the fermentation Pu'er Tea.

      Theabromine as a new development puer tea competitive products, more and more medical circles and the "three high" patients with attention, theabromine in the softening blood vessels, lowering blood pressure, lowering blood fat weight loss, degradation of uric acid and other aspects of the effect is obvious, it can treat Ⅱtype diabetes mellitus complications. meanwhile, The effect of theabromine on regulating body fat metabolism, beauty skin care and delaying the aging of the body is still in the further research.

Ten truth of old tree tea

      Old trees have rich connotation, tasting space big, at the same time also the health of the original ecology, everyone likes. But do you really know about the tea tree? some wording really reliable?

1. Old tree age is not clear

      How old is old tree? Some say 300 years, some say 200 years, some say 100 years, some say 70 or 80 years, this does not have to be too tangled, all in all, it is not platform cottage, density is not so big, don't need to spray insecticide, that will think you pass it.      In fact, old tree age is actually very difficult to accurately measure, there is not a good way currently. Scientific say, C14 is not fly that was used in this, not what instrument can achieve even okay results. Not only are living unpredictable, even if cut the tree number annual rings, it may be because of the climate soil and other reasons for a greater deviation.

      By the natural environment, soil fertility, pruning degree and other factors effect. depending on the height thickness query is not accurate, can only be roughly assessed.

      More importantly, old trees are not necessarily the older the better.. relatively large tree age is more fine and smooth, more peaceful, also more precious. But 100 years may also raise the aroma, taste have characteristics, still to speak with tea. Compared to the tree aged, tree species and Soil may be more important(the premise is an old tree).

2. A hill is not a kind of tea.

      Laobanzhang and Laobanzhang, Bingdao and Bingdao is big dissimilarity. Not only is the tree aged problem, this is a easy thing to say, big trees and little trees are easy to distinguish. More important is the tree species not the same! Variety is not the same, can you drink the same? Luyv(陆羽) said, south of a hill or north of a river cliff and shade fimber(阳涯阴林)，different tea mountain high quality tea garden position and orientation is not the same, sometime there's good plenty of sunshine, sometime are good in the forest.

      Such a simple truth, how no one told me? This is because spend a lot of money to buy famous mountain tea without careful research. Of course, if you have a drink, and yourself approve, it doesn't have to study so fine, it doesn't matter. But it must be known, in fact, in the same tea mountain, different tea land, different tea farmers home, in the minds of the local people's value is not the same. Do not think that the same famous mountain is a quality, a price!

3. Early spring tea is not always better

      Early spring is green tea season concept at the south of the Yangtze River, and old trees have little relationship, In Yunnan, different tea areas and different tree species in the same tea area have different picking time. In some places only pick a small amount, some can only pick bud shoot tip, some are completely without pick tea. Most of the high quality old trees are not early spring tea.

4. New tea can not reflect the characteristics

      An embarrassing fact is that: every year there are a lot of old trees tea, including expensive famous mountains tea, in the case of failing to fully reflect its value, it is muddleheaded drank.

      How long will it take to drink? This problem relates to the proper drinking time, short storage period tea and long storage period tea have respective characteristics, can drink. But at least one-two years of transformation, you can probably see the pattern of an old tree.

      How much difference just finish a type of new tea and old trees tea stored for more than one year? This is not easy judge, on average, similarity does not exceed 30%, after one or two years, basic 60% or 70% into the feeling is there.

      Every year we will new tea tasting, but is based on the familiar with the tea, after established the corresponding relationship between the old tea and new tea, you can have a judge to the new tea. Even if the taste of thousands of varieties, drink a type of tea do not understand completely, I can only judge the craft, the tea itself still can not be concluded. Too much tea, the old tea and new tea drink up completely is two kinds of tea, and drink more much, the more feel curious and changeful regularity, this is where the charm of tea!

5. The more Chen may not be more fragrant

      The storage of old tree tea is a big problem, as long as it is good tea, if storage is reasonable, short storage period tea and long storage period tea are very good, but the transformation of Pu er tea has its own laws, it is not the more Chen more fragrant so simple.

      What is a reasonable storage? It is to meet the three requirements, avoid outside interference, Prevent Containing substance loss, appropriate temperature and humidity. This discussion is also very complicated, for the beginner of tea, the most important principle is to keep the tea seal and reasonable water content rate. So ventilate will not need, ventilate is to prevent mildew, matter can be quickly lost.

      After reasonable storage, different stages have different characteristics of flavor, not directly proportional to time, roughly speaking, earlier stage fragrant more clear and sweet, later stage fragrant more mellow, the more Chen fragrant more Chen might be more accurate.

6. Whether old trees have nothing to do with shape

      The variety of platform tea is simple, the old tea trees are just rich and colorful. Not only including big leaf species, also includes the middle leaf species, little leaf species, have long, round, flat, willow shaped, oval shaped, heart shaped; have a sharp serrated, also have fuzzy Jagged; some leaf is thick like leather, and it was as thin as paper. These differences are brought about by different varieties, It is does not matter with whether is old tree.

      In the past by Yiwu and Menghai tea mountain effect, some people think that this is authentic, now this idea has been gradually abandoned. If you're going to Kunlu mountain(困鹿山), you will find little leaf old tree much more expensive than large leaf old trees.

      There are people by the bottom wire drawing of the leaf(叶底拉丝) to judge the old trees, some terrace tea have more chemical fertilizer, wire drawing is also very powerful!

      The only condition that can judge whether an old tree can be judged by its appearance, you know the raw material is from the mountain, and there are several varieties of this mountain you completely clear. This is not a master can get, can separate out is tea farmers, of course, out of this mountain, the experience of farmers are out of order.

7. Look at the famous mountains to be rational

      About famous mountain, remember the three words: Famous mountains must have good tea, Not all the famous mountain tea is good, Good tea is not necessarily in the famous mountains.

      The first sentence, Famous mountains must have good tea. No matter how the origin of famous mountains, have a history, have a taste preference, there is speculation, but a little, Famous mountains must have good tea, and characterized is bright to make people love, cost no matter.

Second sentences, Not all the famous mountain tea is good. Famous mountain have good tea, but you go to the famous mountains buy tea not necessarily good, why? Because a hill is not a kind of tea.

      Third sentences, Good tea is not necessarily in the famous mountains. Too many good teas because of the traffic, cultural, yield, or the reason that is not clear. unknown, the level is not lower than the famous mountains.

Buy famous raw materials also need to consider the true and false, even if it is real, you have to consider the price, even if not bad money to consider the problem of excessive picking quality decline.

8. Brew old trees are not simple

      A lot of friends to see the Pu er tea, they will considered to be boiling water brewing, this is thoughtless. In fact, the vast majority of old trees are not suitable for boiling water, unless it is a deposit of more than ten years of old tea. Different old tree tea fit different tempreture, according to our long-term evaluation, most of the old trees in the short storage period(One or two years to seven or eight years), suitable brewing temperature between 85-95degrees, high temperature will cover the level of aroma.

      Brewing old tree tea utensils is not dark-red enameled pottery best, for the short storage period of old trees, the better effect of high density of white porcelain Gaiwan, more likely to play the delicate fragrance of ancient trees.         Alike, expensive firewood burning device and dark-red enameled pottery the same will suck smell, not suitable for short storage period of old trees. Relatively speaking, ripe tea and old tea have a good effect use dark-red enameled pottery.

      The core factor of brewing depend on household utensils, water, water temperature, quantity of tea, pour out soup time and technique.

9. Tasting old trees have the connotation

      A fact that can not be ignored is: Compared to wine, coffee and other cultural drinks, the old tree tea tasting overall is still in the primary stage, cause this situation is clearly not in the tea, old tree tea is more abundant than the previous two kinds of drinks have connotation, that's why it's supposed to be in person.

      A few years ago we heard Pu'er Tea most about tasting words called “domineering", the opposite is called "soft". While in fact, the aroma of Pu er tea can be divided into more than twenty, on the taste of the vocabulary is also a lot of, about the sense of the word more to be far rich than other drinks. The reason why there is no use at present, there is a relationship economic development stage and between the time and the rise of culture.

10. Tea gas is not mysterious

      Hear tea gas, some people feel the mystery, including some tea person, also known as "tea gas boycott" this kind of cultural traditions and related experience. This old fear of being cheated by the psychological is somewhat fragile.

      In fact, tea gas is the vast majority of people drinking old trees will have an experience, simply say, fever on the back, infiltration of sweat, unobstructed body, sensitive people will feel the operation of gas and blood, at some points on the body such as Baihui, springs and other will have induction. You can called it tea gas, or other, this phenomenon is the existence.

      Tea gas is the rise in recent years, but these experiences are not the discovery of the modern people, the ancients had already recorded. everyone is familiar with Lutong "seven tea" (《七碗茶》)Poems. the description of the tea gas is not only accurate, but also very beautiful.

How to identify different tea？

      How to identify new tea and old tea?
      New tea is good than old tea, this is generally speaking. Timely storage, for Longjing tea, not only good color and taste, but also with the beauty of incense. Such as oolong tea, just keep it properly, even the following year old tea, has the same aroma fragrance, the characteristics of the mellow taste. However, among the many varieties of tea, for more tea category, still is "new tea is good". To judge new tea and old tea, it can be distinguished from the following 3 aspects:
      1. According to the color of tea distinguish old tea and new tea. In general, green Tea color verdant dark green, soup colour yellow green bright; Black tea colour spurt black water smooth, the soup color reddish orange lights,it is a new tea logo.
      2. According to the aroma distinguish new tea and old tea. With the extension of time, the fragrance of the tea leaves will be changed from high to low, the aroma type will from the new tea strong fragrance to Low stuffy turbidity.
      3. According to the taste distinguish new tea and old tea. No matter what kind of tea, the new tea taste mellow refreshing, and old tea is pale and unhappy.
      In short, new tea give people a feel of fresh color, high aroma, taste mellow. And stored for more than 1 years of old tea, even with good care, also will inevitably appear color dark, aroma sink, thin sense of taste.

      How to identify true tea and false tea?
      True tea and false tea, commonly used sensory evaluation methods to identify. It is through the human visual, sensory and taste organs, grasp the inherent nature of tea, by seeing, smelling, touching, tasting, finally, a comprehensive judgment is true tea or false tea. Distinguish true tea and false tea, usually the first with both hands lift with dry tea, near the nose, a deep breath of tea aroma, just have tea aroma, it is real tea; just have green fishy taste, or inclusion of other odor that is fake tea. Meanwhile, it can also be combined with the color of tea to identify; use a hand to hold a tea leaf in the middle of a white paper or a white plate, spread of tea, careful observation, if Green Tea invisible green, black tea spurt black water smooth, oolong tea dark green, and the color of each kind of tea is basically uniform, it is true tea. If the tea color clutter, very not harmonious, or is not consistent with the nature of tea, that there is false tea suspicion.

      How to identify flower tea?
      To distinguish the fragrant flower tea and mixed flower tea, usually used in the way of sensory evaluation. Review time, just use your hands to hold a handful of tea, to suck the smell of tea,there is a strong fragrance of flowers, fragrant flower tea; Although there are flowers in the tea dry, but only tea aroma, but no flowers aroma but mixed with scented tea. If the tea brew with boiling water, just a smell and a drink, to determine whether there is no fragrance of flowers, more likely to make judgments. But there are a few fake tea, a kind of fragrance of jasmine flower is sprayed on the surface of tea, put some scenting flowers dry, this increases the difficulty of identifying. However, the aroma of this tea can only maintain 1-2 months, and then disappeared. Even in the fragrance of the effective period, generally where there are some people drink flower tea habits, can also be distinguished by the feeling of aroma.

Scenting flower tea with natural flowers, then there is a sense of stuffy.

Yunnan dianqing(滇青) and dian green(滇绿) just the change of one word

      Yunnan dianqing(滇青) and dian green(滇绿) just the change of one word, but they belong to two different types of tea, also called the sun dried maocha, and Dian green is the green tea produced in Yunnan. The source of fundamental differences between the two, due to the water removing temperature difference, there are drying methods for dry in the sun or dry beside or over a fire, temperature and time control.

      Green Tea water removing the temperature between 210~240 degrees Celsius, but the Yunnan dianqing(滇青) water removing temperature should be below 180 degrees Celsius below, this is the first difference between the two. During the rainy season, fresh leaves too wet water removing is not easy, too much and fall short easy to cause the water removing not enough or excessive fermentation,aroma not enough, thin soup or bitter not conversion phenomena.The sun dried maocha after rolling, on a bamboo mat or cement Shaichang in directly, dry in the sun, the drying process turns over 2~3 times, daily temperature is generally not more than 40 degrees Celsius. However, if the drying machine for drying process, usually the temperature is over 80 degrees centigrade, even between 100~130 degrees; High temperature water removing, high temperature drying maocha, if the finished product is still in the high temperature, become the standard of Yunnan puer tea. It is a find at tea factory, pressed tea products in the sun for two days continuous exposure, the aroma taste is completely different from the three day or a day sun shade shade treatment, for subsequent changes also be observed.

      High temperature water removing led to the complete cessation of enzyme action, plus the water content of the new products is less than 9%, after long storage and air contact, may only make puer tea appear similar to the moisture absorption deterioration of green tea, but not after-fermentation. The new product Yunnan Pu'er tea features is fresh tea leaves pale green or green, soup colour yellow green fragrance, but one or two years after the soup color is usually turbid, aroma reduction, taste becomes thin and not back to sweet, that can't show out sun drying maocha the more older more aroma characteristics. There are some more than 10 years raw cake, although not in the wet warehouse, but taste the tea no aroma no smell, it may be related to the above situation.

      Dianqing and Dian green have their own characteristics, of course, the "sun smell" of Pu er tea can't substitute. If consumers want to drink immediately, is unable to accept the bitter taste of sun dried maocha, Yunnan dian green tea is a good choice. And in the long term storage, the more older more aroma's point of view, green tea is not as good as dianqing tea fermentation of puer tea have the charm.

      Dianqing and Dian green are produced in Yunnan, there are special geographical and climatic conditions. tea production has a long history, is the origin center of the world tea tree. Tea has become one of the three major economic crops in Yunnan, Yunnan vast territory and abundant resources, regardless of the history of tea cultivation and the area of tea and tea production are the most in the world, which is the most famous of the above mentioned in the puer tea, it need two series for Yunnan origin sun drying maocha and  reprocessing: Direct processing into finished products of raw puer tea and After the artificial crash after the fermentation processing of ripe Puer tea, also divide into loose tea and compressed tea; After the finished product has continued to carry out the natural aging process, with the unique quality more older more aroma.