What is the difference between the same white tea cake, "loose pressure" and "tight pressure"?

丨 This article is original by Xiao Chen tea

丨 First of the People's No.: Xiao Chen Tea

丨 Author: Village Grandma Chen

"1"

There is such a type of tea in the tea circle, which is nicknamed "iron cake".

As the name suggests, the whole tea cake is particularly tight.

In the hard State, even if it costs the power of nine cows and two tigers when prying tea, it is difficult to pry open smoothly.

Ordinary tea knife and tea needle, if you want to pry open the iron cake away, it is difficult.

Take a step back 10,000 steps, even if you finally remove some dry tea from the iron cake.

Unfortunately, these prying tea was broken into slag early in the morning.

The difference in grades, poor view, and difficulty in brewing will rise straight.

I thought that according to the personality of the iron cake, few people should be willing to start in the tea circle.

But recently, I heard such rhetoric, thinking that buying white tea cakes is better.

The specific reason is a little bit more thunder.

"2"

The other party believes that the tea cake buys tightly and has a lot of benefits.

Because the cake is tight, it means that the gap between the tea and the tea leaves is small, and the tea -stored process is not afraid of the moisture.

When storing in the later period, the whole cake tea is like wearing a golden bell iron cloth shirt, not afraid of external water vapor invasion.

When other tea leaves are still worried, in case the warehousing session is sour.

Team -shaped tea cake saves a lot of heart one step in place.

Because the cake is tight, the nutrients inside the tea can be highly concentrated.

Like compressing biscuits, it seems small, but it contains great energy.

The same is true of tea cake suppression. The cake is tight, and the nutritional content of the tea is more firmly locked.

Because the cake is tight, it proves that the merchant who makes this cake tea does not plan to let you pry open and drink it immediately.

Theoretically, tea cakes need to be more delicious.

For white tea, it is okay to press the cake tightly. You only need to warehousing for three years and five years.

After the tea cake experienced after years of experience, he slowly woke up.

When the water comes from water, the effect of tea cakes has gradually entered a good situation.

By then, not only will the tea taste become more sweet, but even the tea cake itself will become soft and pry open ...

After listening to this rhetoric, I just felt too outrageous.

It's like a famous Fuzhou dish -shrimp tortured.

From beginning to end, we are babbling, there is no real credibility!

"3"

Let's enter the link to break the lies and unveil the truth.

What insider is hidden?

First of all, the tea cake is tight, and there is no benefit of moisture -proof.

The difficulty of moisture preventing tea is "both inside and outside."

It is reflected in drying and sealing storage, and the packaging must be seal strictly.

The inside is reflected in the dryness of the tea itself, and it is completely dry inside and outside. The iron of the iron must be hard, and the white tea with a low water content is more conducive to the later storage!

Whether or not it is for the prevention of tea is not beneficial for the moisture prevention.

White tea -like white tea is stored in a humid and multi -vapor place, and it will still be ticked!

Secondly, the tea cake is tight, and the effect of "concentrated nutrients" is not available.

Instead, the nutritional nutrition of tea flavor will be damaged and seriously lost.

When the machine is pressing cakes, only the cake time is too tight, the temperature is too high, and the force is too heavy. The pressing cake parameters cannot be adjusted in advance according to the specific conditions of these raw materials, and will it make a hard -like tea cake like a stone.

After violence, a large amount of nutrient flavor in white tea will be damaged.

Tea fragrance becomes weakened, the taste becomes lighter, and the soup feels mellow.

In the end, the tea cake was too tight, and the value of aging in the later period was worrying.

After all, when pressing cakes, a large amount of nutrients have been injured.

In the later storage process, even if you save a long time, it will not become delicious.

The so -called "slowly wake up in a few years, soft and easy to pry", which is just a slow plan for merchants to prevent complaints!

"4"

Since the iron cake -type white tea is too tight.

The nutrients are severely damaged and should not start.

From the perspective of reverse thinking, is it proved that the tea cake should be more loose?

When you often encounter a tea shopkeeper on the Internet, when selling tea cakes, you can use the routine of Wang Po to sell melons.

"Look, my cake tea is very loose, it is a pine cake."

The meaning of this cake is worthy of praise. The cake is very loose. It is a good cake worth buying.

Seeing the advertising tea guests, once they recognized the gimmick of "tea cake loosening", it was easy to generously unpopulate, and bought it directly.

Don't worry, it's not a good thing for white tea cakes, but it can't prove that the pine crust is a good tea!

From the perspective of the cake process, the cake is too loose to be a big craft.

Because the pressure is too loose, it is easy to spread out in the later period.

Without paying attention, the whole cake tea changes. The surface of the tea cake can be seen on the bounce leaves and tea stalks.

In the case of this situation, it is necessary to re -suppress it because of unsuccessful shaping.

Otherwise, it is impossible to form, and it is difficult to show the flavor characteristics of cake tea.

However, the secondary cake, reworching, will overdo the internal quality.

This kind of "loose cake" has a lot of conditions, and it is really not suitable to start!

When choosing tea, tea friends can learn from the golden mean.

For tea cakes, the cake is too loose and crusher is too tight, and it is not a good thing.

In my ideal state, high -quality cake tea is required to be tight and appropriate.

The leaves overlap with the tea stalks, the buds and the tender leaves are matched, but they will not be overly compatible. They are close to each other and are just right. It is a good tea.

Such cakes will not be scattered nor difficult to pry.

At the same time, a reasonable gap is also retained, so that the inside of the tea cake can be evenly aged, and there are many benefits!

"5"

If you want to buy a good tea, in addition to looking at the degree of compression, you must also pay attention to details.

There are too many broken leaves in the appearance of tea cakes.

The surface of high -quality cake tea can see a lot of complete buds and leaves connected, and the structure is complete.

If there is a cake tea, there are a lot of pieces of pieces of cake noodles, and there is almost no full leaves.

Except for the crushed leaves, it is a tea stalk, and there is no sense of existence of the bud head, which indicates that the raw material of the cake is very poor.

With such low -end tea cakes, there is no quality guarantee at all!

In terms of dryness requirements, the tea cake should be dry inside and out.

After steaming the cake, it must be dried again after steaming, and the water content control is controlled to reach the standard.

Insufficient dryness, the inside of the tea cake is not dried, the whole cake tea will not be able to change after a while!

It is not difficult to judge the dryness of cake tea.

When prying tea, after "tie" the tea knife from the side of the tea cake, you can hear the crisp sound made when the stalk is broken.

After prying out part of the tea, gently touch it with your fingertips.

The feel is dry enough to feel dry enough, and it is the manifestation of the dry pass!

In terms of tea, the aroma of white tea cakes should be rich.

Compared with loose tea, the aroma of cake tea will be more mature and stable.

Fruit aroma, especially the jujube fragrance of high -quality old -fashioned eyebrow cakes, is worth mentioning.

When a cake tea smells the tea, it is difficult to distinguish, and even the faint smell, don't.

In terms of tea flavor, the white tea cake is soup.

It is different from the original flavor of loose tea. After the cake is pressed, the tea cake can get a more sweet tea flavor.

A cake is good tea, the tea taste is sweet, the soup is full, and the sweetness is obvious.

If you drink it as light as water, it is bland.

You can get the answer from the intuition -this cake tea is really bad!

"6"

In the classification of tea, the tea cakes belong to the redemption tea.

Tea leaves such as white tea, green tea, black tea, oolong tea, and Pu'er tea all require "tea and fresh leaves" as raw materials, which are made of specific processes.

The process of processing tea is based on the "finished tea or semi -finished product" for secondary processing.

For example, make green tea into tea powder.

For example, the osmanthus fragrance will be made into Gongfu black tea to make osmanthus black tea.

For another example, press the white tea loose tea into tea cakes, tea bricks and other white tea.

Any secondary processing on the basis of tea and semi -finished products is re -processing tea.

Machining tea is independent of the six major tea systems.

According to the scope of the classification, whether a cake tea is pressed tight or loose, nominal is all tightly pressed tea.

Mashing tea is a big family, including tea cake, tea brick, dragon ball tea, moon cake tea, buttons, chocolate bricks, etc.

As long as the steaming type is used, it is tightly pressed tea.

As long as it is tightly pressed tea, the suppression of the tea is definitely good for loosening tightness!

Everything is too late, too tight, and too pine is not in place!

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Chen Chen, the aunt Chen of Xiao Chen, the columnist, the original innovative media of the tea industry "Xiao Chen Tea" the main pen, and has published the Bai Tea monograph "White Tea Taste". From 2016 to 2020, more than 4,000 original articles have been written.

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