First of all, look at the appearance. A good Pu'er tea cake is dry, hard and brittle. If the cake is soft, it means that the water content is high and it is easy to cause secondary infection. The highest grade tea cream is the appearance of white cream. Secondly, looking at the color of the soup, it is transparent and clear, and has high penetration like amber, indicating that the quality of Pu'er tea cake is excellent. But if the soup color is good, but there are a lot of visible deposits, it means that there are added substances. Smell the fragrance of the tea again, a good Pu'er tea cream will give off a natural and elegant Pu'er tea fragrance. As for the taste, a good Pu'er tea cream is thicker and mellow, and the taste is better than that of the Pu'er tea of the same year. Finally, if possible, it is best to review the qualifications of the manufacturer, because Pu'er tea cake is a deep-processed product of tea, which is different from the requirements for producing tea, and has higher requirements for the production environment and production equipment.
Pu'er tea cake is processed and fermented from Yunnan's unique arbor and big-leaf tea leaves. The fibrous material of the tea is separated from the tea juice in a special way, and the obtained tea juice is reprocessed and reduced to a higher level of solid state. Instant tea. The research of modern Pu'er tea cake started in 2002, and by 2005, the deciphering and restoration of the Qing court imperial tea cake was basically completed. At the same time, the scientific research department used the most advanced biotechnology methods to successfully separate the unique flora of Pu'er tea post-fermentation from the sun-dried wool in Lincang, Yunnan. The process of low-temperature extraction and low-temperature drying was used to initially achieve Large-scale production of ordinary Pu'er tea cake.
What do Chinese tea cakes look like or Pu'er tea cake?
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