Banzhang Ripe Tea Features
Tea friends who often drink Puerh tea naturally have a certain understanding of different Puerh teas, whether they are identified from true or false, or the health benefits and tasting. For new tea friends, they don't know much. So, this time, we will look at the characteristics of Banzhang Puerh cooked tea.
1. Characteristics of Banzhang Puerh Cooked Tea.
Lao Ban Zhang is a standard large-leaf tea, so the cord is thick, the bud head is fat and fluffy, and few teas in other tea areas have such a strong cord and bud head. Lao Banzhang has a good ecology, a long tree, and has a strong mountain flavor. The scented tea and tea cake have a distinctive fragrance of ancient tree tea. The fragrance seems to be between orchid and flower nectar. The aroma of Lao Banzhang is very strong, and it can be smelled on the tea soup, leaf bottom, and cup bottom, and the fragrance at the bottom of the cup is stronger and longer than that of ordinary ancient tea.
Lao Banzhang soup is golden and bright within 3 years, after 3 years, golden color starts to change to yellow and red. The bitterness of Lao Banzhang degenerates quickly, and turns back to sweetness in about a minute. After drinking Laobanzhang, the whole mouth and throat will feel sweet and smooth, and it will take a long time. If you don’t eat any irritating food, this kind of The sense of sweetness will last for several hours. Old Banzhang grows in the mountains and the trees are old, so the tea smell of the old Banzhang is strong and can be felt when drinking, and after drinking, the hands, feet, head, back, etc. will cause fever and slight sweat. Of course, this fever is caused by everyone’s Different body perceptions will make a difference.
Under the normal amount of tea, it can be brewed for more than ten times and still has sweetness and sweetness, and the bottom of the leaf also has the unique aroma of old tree tea, which will not give off the smell of leaves. The leaf base of Lao Banzhang should be neat and tidy. If it is not broken when the cake is cracked, the leaf and bud should be intact, and the leaf and bud should be thick.
2. Laobanzhang Puerh tea brewing technique.
wake up tea:
Tea to be drunk in a short period of time should be dismantled and opened into a tea pot for 3 months to 6 months. The tea in the tea awakening tank is generally no more than two-thirds. If possible, the tea should be poured out and turned regularly to facilitate tea awakening. Without a tea pot, you can temporarily put the disassembled tea into a brown paper bag or a large envelope to wake up the tea. Pay attention to avoid light and odor when waking up.
Tea:
Cooked tea is usually made with 8.5 g of 100 ml water, and raw tea is made with 8 ml of 100 ml water. Squeeze the tea to the size of your fingernails, the thinner the better; loose tea is natural, try to keep the shape of dry tea.
Run tea:
Cooked tea is usually run twice, and the first time is 20 to 30 seconds to squeeze out the water. The squeezing time is slightly longer. Loose tea can be shortened appropriately, generally 5 to 10 seconds, and the second time to quickly rush out. Raw tea is generally run once, squeezing the tea out for 20 to 30 seconds, the tea loosening time is slightly shorter. Raw tea of more than ten years can be moderately water-baked before the tea is run, that is, the dry tea is placed in a purple sand pot, and the pot is rinsed with boiling water outside to increase the temperature of the pot and dispel the smell of dry tea in the pot.
Brewing:
The first five bubbles generally follow the brewing, and the sixth bubble can be extended for an appropriate soaking time, as far as possible to maintain boiling water. If it is the second-generation tea within the age of seven or eight years, it can be boiled in the first five bubbles with a hand bubble and then paused for 5 seconds before brewing. The sixth bubble is brewed directly with boiling water or iron kettle boiling water. It should be noted that during the first five or six brews, the pause time between each tea should not be too long, generally no more than 2 minutes. If the pause time is too long, the steeping time of the next bubble can be shortened accordingly.
Among the above, we gave a general introduction to the characteristics of Banzhang Puerh cooked and drinking tea. I believe that everyone will have a certain understanding after reading it. Generally speaking, Banzhang Puerh cooked tea has a high taste value, but we must pay attention to distinguish its quality, so as not to buy fake cooked tea.
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