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Can the "pile smell" be removed?

Cooked tea is fermented by sprinkling water and heaping heaps, namely: tea + water + heaps.

The production process of Pu-erh cooked tea is to stack the tea leaves together for fermentation. During the fermentation process, artificial watering will be used to form a high temperature and high humidity environment, allowing microorganisms to participate in the fermentation, thereby degrading some of the substances contained in the tea leaves. New substances are formed, which makes the taste of the cooked tea become mellow and smooth, and greatly reduces the bitterness in the tea. During the fermentation process, the influence of the microbial flora in the tea leaves changes to produce some flavors, which are now commonly known as "pile flavors".

Generally speaking, the time to remove the odor of cooked tea ranges from 2 to 4 years. For the removal of odor, natural storage is the most ideal method, but attention should be paid to the storage environment, which should be ventilated, dry, and free of odors .

When drinking, if you still feel a heavy smell, you can use several methods to relieve it:

1. Before brewing, use a tea knife to untie the tea cake, and place it for a period of time. By awakening the tea, part of the flavor will be lost;

2. Before brewing, place the tea cake above the steam overflowing from the kettle, and soften the tea cake with extremely high steam temperature to remove part of the odor;

3. Brewing at high temperature, boiling water quickly wakes up the tea, and evaporates part of the water vapor to reduce the smell of the heap;

4. Bake the tea cakes at high temperature and enhance the aroma at high temperature. Although this method can suppress the accumulation of taste, it requires that the baked tea leaves should be drunk immediately and cannot be stored again, otherwise the taste will be sour in the later stage.

Why is the color of Pu'er cooked tea sometimes like soy sauce?

A good cooked Pu'er tea, the soup color should be red and bright, and it is as translucent as agate red under the light source, but sometimes when brewing Pu'er tea cooked tea, the soup color is turbid, dark and dark. , It looks like the situation of "soy sauce soup", except for the factors of purchasing inferior Pu'er tea, in fact, the incorrect brewing method will lead to the appearance of "soy sauce soup".

Mistake 1: Not washing the tea. Cooked tea will be contaminated with dust during the process of fermentation and later storage. If the tea is not washed, the tea soup will appear cloudy after brewing, resulting in "soy sauce soup". When brewing cooked tea, it is important to wash the tea with high temperature boiling water. On the one hand, it is to wake up the tea, and on the other hand, it is to fully wash the impurities and dust on the tea with high temperature boiling water.

Mistake 2: Too much tea. Many tea lovers are accustomed to pouring too much tea. After brewing, the cooked tea soup is too thick, and the overall color of the tea soup is darker, which looks like the dark brown of soy sauce.

Mistake 3: Suffocating for too long. Ripe Pu-erh tea, especially mature tea, needs to be properly brewed when brewing. However, the simmering time should be moderate. If the simmering time is too long, the color of the tea soup will become dark black when the soup is out, and it will become "soy sauce soup". On the other hand, the contents of the young and tender cooked tea overflows faster, and if it is soaked for a long time, it will also form a "soy sauce soup".

Mistake 4: The soup is too slow. This is especially evident in the ripe teas with younger raw materials. The substances contained in the tender tea sprouts overflow quickly, and the soup needs to be quickly dispensed during brewing to avoid the tea soup being too thick. If the soup time is too slow, this will also make the tea soup too thick to form a "soy sauce soup".

Where to start with cooked tea?

There are six elements to master when tasting Pu'er ripe tea: thickness, smoothness, moistness, sweetness, purity, and aroma.

1. Thickness: The thickness of the cooked general is a very comfortable feeling. When the tea soup slides into the mouth, stimulates the taste buds, stir the tea soup with the tip of the tongue, feel the power of stirring and the feeling of the mouth being hit, you will fully feel its fullness and richness, which can also be understood as a sticky feeling. Thickness is not the same as the concentration of tea soup. Thickness is related to the internal extract of Pu'er tea. When there are many water extract components in tea soup, the taste will be thicker and denser.

2. Smoothness: The smoothness refers to the "oily feeling" of cooked tea, which is similar to the feeling of drinking chicken soup or rice soup. Usually very slippery tea will have a feeling of "leaving a layer of oil" after drinking it. This needs to be distinguished from the feeling of "no bitterness so it's easy to swallow". The tea soup enters the mouth and stops for a while, and flows through the throat to the stomach. It is very round, very friendly, and very natural. It leaves a strong impression on the drinker, and the tea soup of poor quality will have a "throat lock" feeling.

3. Moisturizing: A good Pu'er ripe tea can moisten the throat and immediately relieve the dry feeling. After brewing the cooked tea soup for three or four times, the throat is refreshing and moist, the mouth is not dry or dry, and the whole stomach is warm and comfortable after swallowing, which is the embodiment of the moistness of the cooked tea.

4. Sweetness: Sweetness is one of the simplest and most intuitive aspects of tasting cooked tea. A good cooked tea can smell sweet before the tea soup is in the mouth. After entering the tea soup, you can quickly feel the sweetness when it comes into contact with the tongue surface, and it will spread in the mouth for a long time.

5. Purity: Purity is an important indicator of whether the fermentation process of cooked tea is exquisite or not. Whether the fermentation environment is hygienic, whether the method is correct, whether the fermentation degree is suitable, and whether the storage environment is ideal can all be considered from the purity of the tea soup. Tea soup with good purity is very clean and comfortable to drink, and even tea lovers who do not like cooked tea will not find it difficult to drink. If you drink it with an odor, it means that the sanitary conditions during the production process are not up to standard, or it is contaminated during storage in the later stage.