What is tea cream? And how is tea paste made?

Tea paste is the unique Yunnan arbor tea leaves after processing and fermentation, through a special way to separate the fiber material in the tea leaves and tea juice, the tea juice obtained for reprocessing, reduced to a higher level of solid instant tea.

Tea paste production mode:

Song Dynasty: into the crushed method of making tea paste

1186 AD, the Song Dynasty, Zhao Ru Tong's "Beiyuan Bielu" in the first detailed record of the production process of tea paste (excerpts from the original text): "Tea is ripe is said to be the tea yellow, shall be drenched a number of times before the party into the small press to remove the water; and into the large press out of its paste. "

Qing Dynasty: from the cauldron boiling to the palace heating and extraction process

The Qing Dynasty Pu'er tea paste production process in the production of the ancient Tang and Song Dynasty process, but at the same time there is a big difference. Initially tribute to the Qing dynasty royal family tea paste is the folk tea paste using the clay boiling process. But with the tea paste by the Qing dynasty royal favor and attention, the Qing court in the study of ancient technology based on the development of a unique tea paste processing technology.

The Qing tea artisans who developed this process obviously studied the entire history of tea paste, understood the hazards of folk methods, and were also aware of the history of counterfeiting of tea paste in the Song Dynasty, so they attached great importance to the effective preservation of the original flavor of the tea. The most distinctive feature of the Qing Dynasty process is the moderate heating adopted throughout the entire process, which is rumored to use pear wood as charcoal to ensure the temperature during the making of tea paste.

Unlike tea paste made by previous processes, the Qing Dynasty Royal Pu'er Tea Paste retains its tea flavor in terms of smell, and like Pu'er tea, the more it ages, the more fragrant it becomes, and the longer it is left to sit, the more thick and smooth it becomes. This is all attributed to the fact that its production process, through moderate heating, effectively dissolves the aromatic substances and active ingredients in the tea leaves and maintains the original characteristics of Pu'er tea leaves.

Modern tea paste production process:

The modern tea paste production is mostly made by the pharmaceutical process and high-tech "bionic extraction" process to take two forms. Pharmaceutical process is similar to the pharmaceutical brewing extraction method, the latter process is mainly recovery and simulation of the Qing Dynasty court tea paste production process at room temperature, a specific environment in the tea leaves will be beneficial substances precipitated condensation for the paste. The latter is the national patented technology of room temperature bionic extraction process to make tea paste.

Expanded Information:

. p>Tea paste quality identification methods:

1, soup color

Quality tea paste should first of all be clear and transparent, full color, no turbidity, no precipitation, in color and lustre should be better than the same year Puerh tea leaves.

It is important to know that the tea paste is the refining and concentration of the tea components, filtering out a large number of impurities, the soup color is therefore not disturbed by the tea impurities, reflecting the soup color of the the theobromine, theaflavin and other substances and the combination of the water is closer, the color performance will only be better than the direct brewing of pu-erh tea. If there is turbidity, it means that the pressing process is not perfect, and there are residual impurities filtered out of the soup or other ingredients added artificially.

2, aroma

Quality Pu-erh tea paste, whether or not brewing, there should be an aroma emitted, and the aroma must be natural, elegant, rather than adding flavors of strong, heavy.

Because of the different aromatic substances precipitated by Pu-erh tea at different temperatures, coupled with the fact that Pu-erh tea itself has a "one mountain, one flavor, a hundred mountains, a thousand flavors", each Pu-erh tea paste will have a slightly different aroma, coupled with different raw materials and blending processes, the Pu-erh tea paste can be said to be very varied in terms of aroma.

But just in terms of high-temperature boiling and low-temperature extraction, the aromatic substances retained or precipitated by Pu-erh tea leaves in the production process are extremely limited, and even manifested as a lack of aroma, so it is obviously difficult to obtain the customer's favor of such a tea cream. However, it is obvious that no matter what kind of process, there is the problem of transition and insufficient volatilization of aroma, so the aroma of Pu-erh tea paste should be lighter than the tea broth infused with Pu-erh tea leaves.

3. Taste.

The evaluation standard for the taste of high-quality Pu-erh tea paste should be close to the modern drinking standard for Pu-erh tea, with a thick, smooth, mellow taste, and a flavor superior to that of Pu-erh tea leaves of the same year.

This is also due to the fact that Pu-erh tea paste is a concentrated tea essence, with a higher content of beneficial substances and ingredients. After the molecules of the tea substance are combined with the water, the gap between the molecules of the tea broth is smaller, and the combination is more tightly knit, so that the tea broth can be perceived to be more polymerized in the mouth, and is naturally thick, smooth, and mellow.

Baidu Encyclopedia - Tea Cream