The chunmee tea soup is cloudy, there are good reasons, it may also be caused by bad reasons. Wondering what's going on with your chunmee tea? Come and read this article with Hubei white tea manufacturers. After reading it, I believe that everyone will have a certain understanding and can roughly distinguish.
Whether it is West Lake Longjing, Biluochun, or Maofeng, Maojian, and other chunmee teas with relatively delicate standards, there are more or less naturally growing silvery-white hairs on the tender buds. Although the degree and shape of the tea leaves attached to the tea leaves will be different due to different processing methods, after brewing, some or natural parts will fall off and be scattered in the tea soup. Especially when brewing chunmee tea with a glass cup, you can see that there are obvious and evenly distributed fine hairs in the tea soup. Friends who drink chunmee tea for the first time may call the phenomenon of this soup "muddy". Too much tea, although it will affect the transparency of the tea soup to a certain extent, strictly speaking, it is not considered turbid in the true sense. When the tea soup appears "muddy", it may be that the raw material of this tea is of a higher grade.
The tea soup is cloudy, a bad factor, which may involve fresh leaf raw materials, or processing and brewing.
1. Water problem
A white precipitate appears during brewing, indicating that the water you are using may be hard, that is, the water contains too many calcium and magnesium compounds. There is a high content of oxalic acid in tea leaves, which can combine with calcium ions in water to form calcium oxalate, which is insoluble in water, resulting in precipitation. This has nothing to do with the quality of the tea leaves.
2. Improper brewing
Improper brewing can also cause the tea soup to become cloudy. There are mainly the following: the concentration of the tea soup is too high, and it is easy to form "tea cheese" precipitation, which will cause the tea soup to be turbid; if the water is injected too hard, too fast, and directly impact the tea leaves, it is also easy to cause the soup color to become turbid. In addition, if the tea leaves are left in water for a long time, the tea polyphenols in the water will be oxidized and discolored in contact with the air, which will also lead to aggravation of the soup color, reduction of clarity, and darkening.
3. Lack of craftsmanship
① After the fresh leaves are picked, the stacking time is too long or too much, which directly leads to the loss of freshness of the tea green; ② In the greening process, insufficient stir-frying, low curing temperature, and impermeability of the greening can easily lead to excessive water content and also It will cause the tea soup to be turbid; ③ During the kneading, if the technique is too heavy, the tea cell breakage rate is too high, and some small substances that are insoluble in water will also cause the tea soup to be turbid.
4. Harvesting pollution
During picking and processing, tea leaves are easily polluted by dust, miscellaneous stems, soil, metal, and other debris; in addition, there is also pollution from packaging materials. In the process of picking and frying, workers can easily bring pollutants into the tea leaves, resulting in the turbidity of the tea soup.
The tea soup brewed by chunmee tea is mainly composed of bright green and green. Different color varieties and different grades of tea have certain differences in soup color. For example, the color of Longjing tea soup of different grades can be bright green, apricot green, green, yellow-green, and so on. There are also clear and bright, bright, dark, and other differences in gloss. Generally speaking, all chunmee teas of good quality have a common principle: no matter the color of the tea soup, it must not be turbid or dark, and it is better to be clear and bright.