Water taste is a word we often mention when we talk about the taste of Pu’er tea. Many tea bugs describe the taste and say that the water taste is too strong. What exactly is the smell of water?
Everyone knows that water is colorless and tasteless. Does the “watery taste” mean that the taste of tea is as weak as water? In fact, water taste is generally understood as “tea-water separation”, that is, the taste of tea soup is weak, and the sweetness of the water is not the sweetness of the tea itself. It is a taste, not a taste, which is essentially different from “the taste of tea becomes weaker”.
It is like dissolving sugar in water, even if the sweetness is weak, it will not be said to be “watery”. But when oil is dropped into water, the oil floats on the surface and does not dissolve in water. The water tastes like water while the oil tastes like oil, creating a sense of incongruity.
That is to say, if the ratio of tea extract to water is out of balance, the fusion of tea and water is not good, even if the tea taste is strong, the taste of tea water separation will appear. In short, thick does not mean that there is no watery taste, and light does not mean that there is watery taste.
So what is the reason for the strong taste of many teas? A piece of Pu’er tea has a strong watery taste, which is generally due to the following reasons:
Tea made under the condition of more rain often has a watery taste. In summer, when there is more rain, summer tea will have a watery taste.
Some spring teas will also have a watery taste in the years when there is a lot of rain, especially the spring tail tea, which is close to summer tea, is also not resistant to brewing.
Is it possible that the heavy smell of water is a problem in the production process? It is possible that the drying process is not complete.
Everyone knows that in the process of pressing Pu’er tea raw tea cakes, water vapor pressure is required, so the freshly pressed cakes have a watery smell. It takes a while for the taste to return.
Regarding ripe tea, the first reason is that the ripe Pu’er tea must be sprinkled with water and fermented. And it is as long as 90 days, as short as more than 20 days of water involved in the fermentation. After the fermentation is completed, Pu’er tea is initially made into loose-ripe tea. The second reason is that when Pu’er tea loosely ripened tea is made into pressed tea, it needs to be sprinkled with water to soften it.
The third is because the tea needs to be steamed again (sterilization and softening) when pressing the tea. Then, it is preliminarily made into Pu’er tea by pressing and pressing the tea (in the shape of cake, brick, tuo, etc.).
Rainy weather and storage or humid environment can also cause heavy water smell. Storage of Pu’er tea must be moisture-proof. Heavy humidity will not only cause heavy water smell, but also mold.
If the stored Pu’er tea smells watery, it will be much better after being placed in a dry environment for a period of time.
When brewing Pu’er tea, if you don’t pay attention to it, the water smell may be heavy. The following situations should be avoided:
/Not enough wake up/
Aged Pu’er tea needs to wake up before brewing, that is, let the sleeping or dusty tea wake up through contact with air and water, absorb the popularity of the world, and regenerate the essence of tea for easy brewing and drinking.
The mastery of the level of completion of wake-up tea plays a decisive role in the performance of the inherent quality of the tea during the entire brewing process, and has a direct impact on the subsequent brewing. If the wake-up tea is not enough, the water will smell heavy in the first few brews.
/Water quality issues/
In the process of brewing Pu’er tea, if you use tap water or well water, it is easy to smell water, because the content of calcium and magnesium compounds in hard water is relatively high. In the case of excitation, the water has reached a saturated state, and there is still a part of the content of the tea that cannot be completely dissolved, which leads to the separation of the tea and water, which ultimately leads to the appearance of water taste.
Under normal circumstances, the order of requirements for the water quality of Pu’er tea is: natural water> mountain spring water> pure water> mineral water. The simplest identification criterion is the pH value. Generally speaking, it is recommended to use the pH value below 7 When brewing Pu’er tea, the water temperature is generally recommended to be above 95°C during the brewing process, so as to stimulate the contents of Pu’er tea and get a better aroma, soup color, taste and taste.
Use a simple and popular example to understand: When we usually cook the soup, we often emphasize the slow simmering. It is rare to hear a chef tell you that it will be cooked quickly.
Slowly simmering and high-fire fast cooking, the color and fragrance of the two are very different. Here we temporarily use simmering and slow-cooking to compare neutral water or weakly acidic water, and fast cooking on high fire to compare hard water. After the metaphor, I believe that we can better understand why the contents of tea are stimulated so that the watery smell will not appear.
/Water temperature is too low/
The solubility of tea is also proportional to water temperature. If the water temperature for making tea is low, the dissolved content of the tea is small, resulting in insufficient tea taste and heavy water taste. In fact, there is no need to worry too much about the high water temperature that will destroy the vitamins in tea, because the vitamins in tea are more stable, and the loss at high temperatures is actually very limited.
/Improper water injection/
If the fixed-point water injection speed is too slow, the contents of the tea cannot be fully dissolved and mixed with the water, causing the tea to separate. The water injection speed can be increased appropriately, or the water injection method can be changed to improve it.
For tea tasting, the taste of water is not good. In many cases, the taste of tea is close to that of water, which means that the tea tasting is over and the tea can be changed. However, some teas can be brewed for more than a dozen bubbles, but when they are brewed to 7 or 8 bubbles, the water smell appears. The next few brews are longer and better. This situation is called water drop.
Some Pu-erh teas come slowly to sweetness, and only come out in the second half of sweetness. The more they drink, the sweeter the tail water is. This is what we often call the tail water sweet.