Loose tea and pressed tea, which of these two forms of tea can truly represent the essence of Pu'er tea? Pu'er tea, as a tea variety with a long history, has long been deeply rooted in the hearts of the people for its unique flavor and profound cultural heritage. However, there are different understandings and controversies about the specific form of Pu'er tea.
Loose tea, as the name suggests, refers to tea leaves that have not undergone any pressing and molding, maintaining their original loose form. Such tea retains more of the original characteristics of the tea, the aroma is more intense, and the taste is more mellow. In the process of tasting Pu'er tea, these characteristics of loose tea have made it the favorite of many tea lovers.
Pressed tea refers to the tea leaves that are pressed and molded into tea cakes, tea bricks and other forms of tea. Such teas, due to the process of pressing and forming, the contact area between the tea leaves increases, which is conducive to the better fusion of moisture and aroma in the tea leaves, and the taste is more mellow. At the same time, pressed tea is easy to store and transport, which also makes it one of the important forms of Pu'er tea.
From the perspective of the later storage and transformation of Pu'er tea, its form of pressing into cakes has a significant impact on the preservation and quality transformation of tea, which is manifested in the following aspects:
First, after Pu'er tea is pressed into cakes, its structure becomes more compact, which reduces the direct contact between the tea and the external environment to a certain extent. This stable humidity environment helps to maintain a relative balance of moisture inside the tea leaves, thereby slowing down the quality changes caused by the change in humidity.
Second, after Pu'er tea is pressed into cakes, the internal temperature of Pu'er tea is affected by the change of outside air temperature. This relatively stable temperature environment helps the microorganisms in the tea to survive and reproduce better. Microorganisms play an important role in the later transformation process of tea, they are able to break down certain components in tea and produce new aroma and taste substances, thereby improving the quality of tea.
Thirdly, after Pu'er tea is pressed into cakes, its contact area with oxygen and light is relatively reduced a lot. Oxygen and light are the main factors that cause the oxidation of polyphenols, ketones and chlorophyll in tea. The form of pressing into a cake reduces the direct contact of tea leaves with these oxidizing factors, thus slowing down the rate of oxidation reaction. This allows these important components in tea to be better preserved, providing a strong guarantee for tea to maintain its original color, aroma and taste.
So, which form of Pu'er tea is the real Pu'er tea? Actually, there is no one definitive answer to this question. The essence of Pu'er tea lies not in its form, but in its unique flavor and profound cultural connotation. Whether it is loose tea or pressed tea, as long as its raw materials are of high quality and the production process is exquisite, it can become Pu'er tea in the true sense.
In general, loose tea and pressed tea are two important forms of Pu'er tea, each with its own characteristics and advantages. We should pay more attention to the quality and taste of Pu'er tea, rather than being overly entangled in its form. Only in this way can we better appreciate and understand the charm of Pu'er tea.