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緊壓茶到底有多少種形狀? Puer Tea Cakes Shapes

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採摘的茶葉經過萎凋然後炒青就呈微捲狀,比較鬆散。若非馬上蒸壓,就需要儲存起來,相比鬆散狀,緊壓後就可以節省更多空間,疊放儲存就容易了,且防潮性能較好。另外,將茶緊壓也是為了在過去交通不便的那一段時期中,解決運輸的問題,減少損失。早期的普洱茶多為壓制成餅狀的方式儲藏以及運輸,過去一餅茶357克,七餅為一挑,方便計算以及騾馬馱運。
 
雲南的茶葉在古代大多通過茶馬古道將之運送到西藏等地方,長途跋涉,為了運送方便同時能多運送茶葉,所以就有了磚、餅和沱等形狀。在當時,不同形狀的普洱茶製作,在選料規格方面有差異。依照以前的說法,一和二級作散茶,三和四級作沱茶,七和八級作餅茶,九和十級作磚茶。目前的普洱茶,其外形與其質量已無直接關聯了,磚、餅、沱或散茶等都可以使用各種規格的原料製作。所以,緊壓茶的形狀、原料等級或重量等等的要求就可以依據茶廠或定制人的要求而改變,市場上也就出現了各式各樣“不同”的普洱茶。
無論是哪一種形狀,都需要經過蒸壓加工才能成型,緊壓茶的鬆緊度不同,儲存環境不一樣,溫濕度有差異,那麼陳放後的轉變也就不同,茶葉在香味和口感方面會有所區別。泡飲前,茶要醒一醒,可以考慮拆茶時完全拆散或按不同部位拆下,同時也是考慮到目前需要使用多少茶量沖泡。
Once the tea leaves are picked and withered, they undergo a frying process where the leaves are shaped into a slightly rolled shape, which is relatively loose. If it is not steamed and pressed immediately, it needs to be stored. Compared with the loose form, pressed tea cakes were more compact and therefore more convenient, cost effective and had better resistance against humidity. In addition, compressing tea was also to solve the transportation problems and reduce losses during the early period where transporting tea was not as convenient as today. In the early days, Puer tea was mostly stored and transported in the form of pressed cakes. Historically, one cake was 357 grams, and seven cakes were calculated as one stack, which was convenient for calculation and transportation of mules and horses.
In ancient times, tea from Yunnan was transported to Tibet and other places through the Ancient Tea-Horse Road. For long distances, tea was compressed into several shapes like bricks, cakes and tuo shapes so that it was possible to transport more tea at the same time. At that time, different shapes of Puer tea were made, and there were differences in the selection of materials and specifications. First and second grade tea were used for loose tea, third and fourth grades are used for tuocha, the seventh and eighth grades are used for tea cakes, and the ninth and tenth grades are used for tea bricks. However, in the present time, the shape of Puer tea is no longer directly related to its quality. Bricks, cakes, tuo or loose tea can be made with various specifications of raw materials. Therefore, the requirements for the shape, raw material grade or weight of the pressed tea can be changed according to the requirements of the tea factory or the customer, and various "different" Puer teas shapes started to appear in the market.
No matter which shape it is, it needs to be steamed to make it pliant for pressing. The tightness of the pressed tea is different, the storage environment is different, and the temperature and humidity are different, so the transformation after aging is also different. The tea will change in terms of flavor and taste. There is a difference. Before brewing, the tea should ‘awaken’ especially for tightly rolled or compressed tea. You can consider disassembling the tea completely or according to different parts or depending on the amount of tea to be used for brewing.
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