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Why Green Grass Flavor Of Pu'er Raw Tea?

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Mechanical Tea Plucking

Mechanical Tea Plucking

2022-06-18 15:36:09

Mechanical tea picking must use the correct method to make the tea tree grow better. At the same time, the fresh leaves after picking must be properly insured and stored.

Notes On Tea Picking

Notes On Tea Picking

2022-06-18 15:29:27

For the better growth of tea leaves, during the tea picking process, attention should be paid to the tea plucking techniques and picking methods.

Standard For Tea Harvesting

Standard For Tea Harvesting

2022-06-11 17:39:36

The standard of tea picking should follow the standard of processed tea, taking into account the problems of leaf retention and harvesting.

Risks And Problems In Tea Picking

Risks And Problems In Tea Picking

2022-06-11 17:04:57

Tea picking should avoid predatory picking, pick according to the actual situation of tea, and protect the tea to the greatest extent.

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Why Green Grass Flavor Of Pu'er Raw Tea?

2022-06-01 11:30:56

The fresh leaves that have just been picked have an obvious green grass gas. This green grass gas has a professional term called green leaf alcohol. Green leaf alcohol has a very obvious feature: low boiling point.
When the green leaves are fixed, most of the green leaf alcohol will be volatilized as the temperature rises, and a small part of it will undergo isomerization and become a fragrant aroma substance.
Therefore, Pu'er raw tea has a heavy green grass flavor, which means that the green leaf alcohol is not completely volatilized when it is green, and it remains in the tea leaves, resulting in a strong green grass flavor.
So the green leaf alcohol is not completely volatilized, what is the reason? The answer is that the fresh leaves were not thoroughly tea fixation when they were green.
This involves the method and temperature of the fresh leaves. If the temperature is not enough, naturally it will not be able to fixaiton and fixation it completely; if the time for fixing is insufficient, it will not be able to fix the cooked and tea fix completely.
In many previous articles, we have explained. The key to fixation the greening of Pu-erh tea is to rapidly increase the leaf temperature to the critical temperature of active enzyme passivation of 85°C within 1 to 2 minutes, and it takes about 3 minutes to ensure that it is fully fried.
If the leaf temperature does not reach 85°C, but is lower such as 80°C, the duration needs to be extended to about 10 minutes. If the temperature is lower, it belongs to low temperature and long frying, which will cause the fermentation of fresh leaves before the occurrence and weaken the aging potential.
Only by killing active enzymes as soon as possible and retaining as many glycosides as possible, can the later aging of raw tea be materially guaranteed.
If you can achieve the standard of tea fixation, evenly and thoroughly, the green flavor will naturally disappear.