This problem is believed to be encountered by both tea merchants and tea drinkers. Clearly, when selecting tea, the tea soup can still be brewed over ten times and remains resistant. But after being compressed into cake tea, the taste changes. At first, I was also puzzled. There can sometimes be a big difference and disparity between loose tea and tea compressed into cakes.

First, from the picking of fresh leaves to the completion of making loose tea, to sun-drying, high temperature will cause the aromatic substances in the fresh leaves to volatilize, and the enzyme substances in the fresh leaves to stop transforming. At this time, after sunlight, the completion time is at most 10 hours. From fresh leaves to slow drying after fixation, the tea nature is the strongest. Regardless of taste or aroma, it is very good. So most people, after drinking loose tea and finding it good, will purchase in large quantities, only to be greatly disappointed after it is steamed and compressed into cakes.

Why is this?

To compress dry tea into cakes, it first requires high-temperature steam pressing. The steam needs to be high temperature to soften the tea leaves in a short time for easy compression. High-temperature steam first increases the water content of the tea leaves, and secondly causes the substances in the tea leaves to transform once again. At this time, the tea nature is unstable.

After forming, whether naturally air-dried or moderately dried in a drying room, the compressed tea needs to be dried in a short time. This period is actually very short. And tea originally requires precipitation and taking it slow. Tea friends who drink tea all know that after buying new tea, most people will choose to brew it after half a year. The tea taste will be very appropriate and balanced.

Many tea friends buy new tea and want to taste it fresh. They open the new tea, pry it open to drink. At this time, perhaps the tea cake has just been wrapped with face paper, after high-temperature steam or moderate drying, the tea nature is not mild. Usually, in the first four brews, it appears to have a strong aroma and a strong, intense taste. Tea friends can recall this. After 7 brews, the tea taste begins to weaken.

At this time, most people are more or less disappointed with the tea. Therefore, they might miss out on what should have been good tea for storage.

After communication, some tea friends will increase the number of brews when drinking new tea, regardless of the strength of the tea taste, to see if there is still taste in the tea soup after ten brews.

The several stages of making Pu'er tea, the effect of high temperature, has both advantages and disadvantages for the tea. It is not that the tea's internal substances or the tea's production process has problems. To a large extent, it is because of the secondary high temperature that causes the tea nature to not be mild.