What are the 6 important reasons why Pu'er tea soup is "slippery"?

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The "slipperiness" of Pu'er tea is one of the important tastes pursued by many Pu'er lovers. The so-called "slippery" means that the tea soup slides smoothly from the mouth to the throat. The tea is soft and reaches the stomach without causing discomfort to the mouth and the entire body. For example, the early Pu'er round teas such as Jingchang Hao and Jiangcheng Hao, as well as the Thick Brick Pu'er Tea and White Needle Nasturtium Pu'er Tea in the 1970s, all have a smooth tea soup after entering the mouth, which is an early typical representative of the "slippery" Pu'er tea soup. There are six main reasons for the "slipperiness" of tea soup:


1. The excellent quality of Pu'er tea; quality is not only the source of good "circulation" and development of tea in the commodity economy, but also the key factor that determines whether a brand can arouse the trust of consumers. The same high-quality Pu'er tea tastes smoother than low-quality tea, especially tea that has been aged for many years. Therefore, it can be said that the "smoothness" of the tea soup can reflect the quality of Pu'er tea, and vice versa.

2. Pu'er tea is rich in substances; such as tea polyphenols, tea polysaccharides, catechins, theaflavins and other substances. The high content and rich content of substances beneficial to the body will gradually reduce the original bitterness and astringency, achieving the best effect of drinking, making the drinker feel comfortable and smooth. Among these substances, tea polyphenols are the main ones, known as the “gold in tea”, but it does not mean that the higher the content of tea polyphenols, the better. There must be a relative proportion in the material ratio. It cannot be too much or too little. If it exceeds the proportion range, it will affect the tea leaves and tea soup. For example, the higher the catechin content, the more bitter and astringent the tea will be. This will also affect the "slipness" of Pu'er tea.


3. The water extract of Pu'er tea is high; when the tea leaves and water are completely combined, if the extract of the tea leaves is not high, it will be difficult for the tea soup to be smooth. After entering the tea soup, it should be rolled around on the tongue to fully feel the status of various flavor substances, so that the taste of the tea can be more comprehensively evaluated.

4. The viscosity of the tea soup; the viscosity of the tea soup mostly refers to the tea soup of old Pu'er tea, because the tea soup of new tea cannot reach this level. Old tea that has been transformed well in the later period generally has a red, thick and translucent soup that lasts long in the cup, has a heavier viscosity, and has a fragrant and fragrant aroma.

5. The aging period is more than 3 years. As mentioned above, the tea soup of new tea cannot be viscous. Similarly, Pu'er tea that is not aged enough will not be smooth. Pu'er tea that has been aged for at least three years will have the "slippery" Pu'er tea soup.


6. Proper processing technology and storage. The production process is the "second life of Pu'er tea". Whether the tea can perfectly display its unique charm later depends on the level of the production process. Whether it is fermentation technology, or every step of drying, frying, steaming, and pressing is crucial. Furthermore, even with good manufacturing technology, the storage of finished products cannot be ignored. Only properly stored finished products can be transformed well in a suitable environment, and the soup can be drunk with a smooth and mellow feeling.