Raw Yunnan Puerh Sheng Puerh Tea #2
Txhua Puerh tshuaj yej los ntawm Yunnan Xeev, ib qho chaw zoo tshaj plaws nyob rau sab hnub poob ntawm Tuam Tshoj.Puerh tshuaj yej yog khaws, withered (kom oxidize thiab dehydrate cov tshuaj yej), kib (kom tua ntsuab enzymes uas ua rau tshuaj yej iab thiab ntes oxidation), dov (kom zom cov hlwb thiab nthuav tawm cov ntsiab lus ntawm cov tshuaj yej), thiab thaum kawg. sun-qhuav.Yog tias cov tshuaj yej raug tso tseg rau ferment lawm, ua ke nrog cov kab mob tsis muaj qhov kawg hauv nws, peb hu nws "sheng" lossis "raw" Puerh.Yog hais tias cov tshuaj yej yog piled thiab txau nrog dej, npog nrog thermal pam vov thiab tig, thiaj li yuav artificially ferment nws, peb hu nws "shou" los yog "ripe" Puerh.cous saj thiab enveloping qab ntxiag aftertaste.
Sheng Puerh muaj kev lom zem zoo ib yam li cov tshuaj yej ntsuab niaj hnub.Nws nthuav tawm zaub thiab txiv hmab txiv ntoo flavors thiab aromas.Tsis zoo li Ripe (Shou) Puerh, nws tsis muaj lub ntiaj teb lossis nceb saj.Qhov no yog tshuaj yej uas muaj peev xwm nthuav tawm lub ntsej muag ntawm iab thiab astringency uas sai sai khiav mus rau hauv lub ntuj qab zib.
Keeb kwm, Sheng Puerh feem ntau tau noj tom qab fermentation ntau (15+ xyoo) uas tshwm sim vim ntuj microbial / fungal loj hlob nyob rau hauv cov tshuaj yej pressed lub sij hawm.Lub sij hawm Sheng Puerh yuav siv sij hawm kom ncav cuag kev loj hlob yog nyob ntawm qhov chaw cia, nruj ntawm cov khoom nias, kub, thiab av noo.Nrog rau kev tsim khoom tsim nyog thiab kev laus lub ntuj fungal loj hlob zoo heev rau peb kev noj qab haus huv.Hauv cov ntsiab lus niaj hnub no, peb tuaj yeem hais tias cov tshuaj yej muaj hnub nyoog zoo thiab fermented muaj cov tshuaj pro-biotics uas muaj txiaj ntsig zoo rau peb lub plab zom mov thiab tag nrho lub cev kev cai.
Tus laus Sheng Puerh feem ntau muaj cov ntawv sau hauv av / ntoo / camphor, qab zib, muaj agarwood / chen xiang tsw, thiab tuaj yeem ua kom sov heev thaum noj.Cov qhabnias zoo, muaj hnub nyoog zoo Sheng Puerh (25+ xyoo) muaj txiaj ntsig ntau ntawm cov nyiaj, thiab tau sau, muag, khoom plig, thiab lwm yam. Niaj hnub no, Sheng Puerh feem ntau noj thaum nws tseem hluas heev (ob peb hlis mus rau ob peb xyoos).Nyob rau hauv daim ntawv no, cov tshuaj yej yuav zoo li iab / astringent tshaj nws cov laus counterpart, thiab cov tsw profile yuav ntau zaub thiab fruity.
Puerhtea ｜ Yunnan ｜ Tom qab fermentation ｜ Spring, Summer thiab Autumn
