What are tea velvet and tea hair? Analyze the tea soup changes of black tea and Pu'er tea from the tea leaves

sunshine

What is Chahao? Tea hair is also called tea hair. "It is the tiny hairs that grow on the new terminal buds and the back of the young leaves of the tea tree. On the same tea tip, the hairs are most distributed on the buds, dense and long, followed by the young leaves, and then the young leaves." The amount of hair is a sign of tenderness of fresh leaves. Buds and leaves with more hairs are a sign of tenderness and high quality; on the contrary, buds with less hairs have lower tenderness, which is more obvious in black tea, but it cannot be used to completely determine the quality standard of its tea. In addition, the number and appearance of tea leaves are also one of the important factors in evaluating the quality of tea, and play a very important role in the formation of tea flavor, quality and taste.



However, after brewing tea with many tea hairs, the fluff in the tea soup is called tea fluff, not tea velvet, nor is it called "artemisia" in the encyclopedia. The villi in the tea soup are the tiny villi on the tips of the tea leaves, which are rich in nutrients such as theanine and tea polyphenols. There is a certain difference between tea velvet and tea velvet. The former is called before brewing, while the latter is the phenomenon after brewing. After brewing, it is called tea velvet. However, tea velvet may not be brewed down. This is determined by the growth conditions of the tea leaves.
In this regard, both Pu'er tea and black tea have certain similarities and characteristics.
black tea

When brewing black tea with many tea hairs, the tea soup will generally show two completely opposite phenomena. One is that regardless of the color of the tea soup, such as yellow, orange, chestnut, red, etc., the common feature is that the tea soup is clear or bright. This situation can usually be clearly observed during the second and third brewing; the other is that the tea soup is relatively turbid. , not clear, not bright, nor translucent, this is a very special phenomenon of good black tea. At this time, even the black tea with excellent quality will have a muddy soup and more tea lint during the 4th to 6th brewing, but after two or three continuous brewing, the soup color will become brighter. But generally good black tea mostly behaves in the first situation.



Pu'er tea

Pu'er tea hairs generally have gold and silver hairs, but when we talk about silver and gold hairs, we are talking about its buds, buds and leaves, not the tiny hairs. But when it comes to the tea hairs of Pu'er tea, we are talking about the tiny hairs on the gold and silver hairs. This can be divided into raw and cooked tea.

Raw Pu'er tea:

The tea hairs of raw Pu'er tea are the most obvious, especially the finished Pu'er tea made from the above-mentioned good spring tea, which has more tea hairs and higher tenderness, and finally forms a raw Pu'er tea with more gold and silver hairs. In most cases, the amount of raw tea with more silver cents is greater than the amount of finished tea with more gold cents.

Especially fresh tea with a lot of tea cents will have more tea lint in the tea soup after opening, and the tea soup will be muddy and not bright. Even if the raw materials are very good, it will gradually become clear and bright after the fifth brew. However, raw tea of ​​a certain age has been transformed through a series of processes such as storage and aging. Even if there are many tea cents, the tea soup will be very translucent after opening.



Ripe Pu'er tea:

When brewing cooked tea, you won’t see a lot of small fluff floating in the tea soup after brewing. Does this mean that the cooked tea that has been fermented by Wodu will have no tea leaves? The answer is definitely not, and this requires detailed analysis of specific issues. The tea leaves contain a variety of chemical components. After the large technical process of Wodu, the original contained substances have undergone great changes. After the transformation, they are no longer the original solid matter, but have become one with the leaves. What is brewed is the components contained in the tea leaves themselves. Unlike the original newborn tea, the hairs are hairs and the buds and leaves are buds and leaves, but the vellus hairs also grow on the buds and leaves.



Therefore, as long as the cooked tea is of good quality and brewed properly, the tea soup will be mostly red, thick and bright. But there is another very special situation, which I call "incomplete fermentation". For new tea with incomplete fermentation, there will be a small amount of tea lint in the tea soup when brewing, and it will still be muddy. This is not obvious compared with raw tea, and you need to pay attention to observe it. Judging from the ripe tea produced by large factories in the past three or four years, there is almost no "incomplete fermentation", and some are even over-fermented. On the contrary, small brands and small factories still exist, and this phenomenon is mostly determined by the results of technological development...

YuanJia131

Black tea and tea soup are very beautiful.