To understand the status of grade 3 loose tea in ripe pu’er tea, one must first understand the grades of Pu-erh tea.
The various grades of Puer tea
Many red and green teas on the market are relatively tender. Many people have a subconscious feeling that the more tender the tea, the older it will be.
In fact, not all high-quality tea leaves are as tender as possible. The young and small single buds are used to make tea leaves, and the shape is really beautiful. But when it comes to the richness of the connotation. It is often not as good as the first bud, one leaf and two or three leaves.
Friends who often drink tea know it. Using tea tenderness to identify the quality of tea is not necessarily suitable for all teas. At the very least, it is relatively one-sided and single to identify Pu’er tea.
There are ten grades of Pu’er tea, namely special grade and grades 1-9. So is the higher the grade of chajing (fresh leaves picked from tea trees) the better the quality of the tea, or the lower the grade of chajing the better the quality of the tea? Answer: Neither.
The grades of chajing are only used to distinguish between rough and tender, not to measure the quality. Tea leaves picked from the same tree are of the same quality. But according to the tenderness of its leaf buds, it can be divided into different grades. The most tender ones are special grades, and the next ones are grades 1, 2 and 3. From the seventh level up, it gets rougher and older, and the tenth level is the most rough and old.
Among them, the grades of raw tea are divided into special grade, grade 2, grade 4, grade 6, grade 8 and grade 10. The grades of ripe pu’er tea are divided into court grade, special grade, grade 1, grade 3, grade 5, grade 7 and grade 9.
Tenderness has the advantage of tenderness. The tender buds give people a deep texture from the appearance. The tender buds are rich in amino acids and have a fresh taste, and the tender leaves have a more prominent flavor and are more fragrant.
The stronger leaves are flat in shape. The sugar-containing substances and fibers in such leaves are higher than those in young leaves. The taste is thick and the sweetness is high. The content of the content is relatively high, and it has more potential for transformation in the later storage process. , It is also more resistant to foaming when brewing.
Raw Puer Tea
It is common to pick one bud and two to three leaves of raw Pu-erh tea. There are four or five leaves of ancient tree tea and rubber tea. For good raw tea, you can often see pekoe exposed and clear strands. The bottom of soaked leaves is fertile and has many buds and leaves. Squeeze the leaf stalk with your hands, it will be tender yellow and soft, and it will feel like pectin is sticky to your hands.
Blending techniques are generally used in the production of raw tea. Yibing tea is often blended from different grades of raw materials. It is rare that a single grade of tea greens is combined into a cake. Tea cakes need subsequent fermentation, so the pressed tea cakes are required to be tight and tight. Neither too dense nor too loose. To meet such technological requirements, it is not enough to rely solely on stone grinding or machine pressing. Because tea contains a lot of elastic fiber material, it will recover to a certain extent in the later storage. Blending raw materials of different grades to build a mesh skeleton of tea can make Pu-erh tea appear layered. And make it appear step conversion in post-fermentation.
Some young and strong tea leaves with relatively low grades. The tea quality is thicker and the sweetness is higher. Higher-grade tea leaves are mellow and refreshing, and the combination of the two can meet different taste requirements. And in the late aging, a richer aroma and a more ideal taste will be changed.
Ripe Pu’er Tea
Ripe tea can be divided into loose tea and pressed tea, each of which has different quality characteristics.
In the field of loose tea, tea classification is more obvious. The traditional classification of cooked loose tea is based on tenderness, and the higher the tenderness, the higher the grade. Cooked loose tea except special grade and grades 1 to 10. In order to meet the market demand, palace Pu’er and Pu’er golden buds have been derived on the basis of special grades. Derived from the old tea head.
Palace-grade ripe Pu-erh tea, the raw material is young and tender, rare is the most expensive
The level of tenderness mainly depends on the ratio of leaf bottom, bud head and young leaves. The leaves are old and tender, the veins are raised, and the tentacles are soft. Whether there is elasticity and so on are observation indicators. Different grades of Puer tea have their own characteristics, and there may be differences in the quality of Puer tea of the same grade.
Grade 3 ripe Pu-erh loose tea, carefully selected materials, the tea quality is full and thick
For ripe pu’er tea cake tea, the classification is not as obvious as that of loose tea. Like raw tea cakes, ripe pu’er tea cakes that need to be pressed with a stone mill will be mixed with different grades of tea leaves to form the basic skeleton of tea cakes. Make the tea get the best coordination in terms of sweetness, consistency and freshness.
In ripe pu’er tea, what kind of grade does Level 3 belong to?
Some time ago, Grade 3 loose tea was released on the market, and many people mistakenly think that Grade 3 is a rough and old grade. In fact, Level 3 tenderness is above average. Among the grades of loose tea, grade 3 loose tea is a tea with higher balance. It not only has a more beautiful appearance, but also has a rich inner substance, which is stable in leaching. The taste is pure, thick, mellow, thick, and the taste is obvious. It has always been the backbone of pressed tea blending. So, don’t be biased against it.
Of course, there are thousands of kinds of good tea, and the taste is the most precious. Some people prefer high-grade and delicate wines, while others prefer mellow and sweet wines with a certain degree of maturity. The one that suits your taste is the best.
