There will be some red stems at the bottom of the leaf. What is going on?

There will be some red stems at the bottom of the leaf. What is going on?

The tasting of the bottom of the leaf is a very important step for the tasting of Pu’er tea. A lot of information about the quality of the tea can be identified through the analysis of the bottom of the leaf.Tasting a

Tea.*? 艺s*网(.*?) The bottom of the tea leaves is to observe the tea’s tenderness, evenness, color and spread, and even judge the tea making and processing skills.

? The higher the degree of expansion of the leaf bottom, the better the activity of the tea, the higher the quality of the tea;

? The higher the evenness of the leaf bottom, the better the quality of the tea;

? If the color of the bottom of the leaf is standard, the higher the quality of the tea;

? The texture of the bottom of the leaf is soft and elastic, which means that the better the tea leaves, the higher the quality of the raw materials.


Many tea lovers will habitually look at the bottom of the leaf after drinking tea to find information from it. Sometimes the quality of tea is very good, but when observing the bottom of the leaf, they will find that there are some red stems at the bottom of the leaf. what’s going on?

Innate factors

Some Pu’er teas are red-purple. For example, the fresh leaves of the purple cuckoo tea tree species and some of the stalk leaves of the purple bud tea are light red or purple. After the bottom of the leaves are soaked, they will inevitably look like red stalks. This is normal. .

Acquired factors

? Picking link:

Ancient tea trees are located in deep mountains and dense forests. The picking road is extremely difficult. Vehicles cannot enter normally. They mainly rely on manual picking and manual transportation.

Fresh Pu’er tea leaves cannot be transported back in time after being picked. The accumulation of a large number of fresh leaves will cause hypoxia in the leaves, and the mesophyll cells will generate heat to promote the activity of polyphenol oxidase, which will lead to the red change phenomenon of some leaf stems.

? Processing link:

The appearance of red stalks at the bottom of the leaf may also be caused by poor production techniques.

After the tea is picked, it should be spread and dried in time to remove the water. If it is not spread in time, or the thickness of the spread is uneven, or the spreading time is not well grasped, etc.; the degree of curing is not enough when the tea is broken, and the low temperature and long-fried, etc. will also cause red stems. Phenomenon.

Or the tea leaves are not strong enough when they are twisted, and less water is emitted. Most of the water is still retained in the leaf stems, which can also cause red stems. This is determined by the tea maker’s experience in making tea.

? Warehousing link:

The temperature and humidity of the storage environment are unreasonable, and the inner quality of the tea will change, which may accelerate the natural fermentation. The tea soup will be darker in color and the bottom of the leaves will turn red.

This phenomenon is mostly due to the fact that the bottom leaves and stems may look reddish brown overall. If part of the leaves and stems are reddish brown, it may be caused by the amount of light received during storage, the direction of the light, and the different parts of the tea cake that are affected by temperature and humidity.

From picking to production to storage, red stems may appear in every link.

The appearance of red stems in tea is more concentrated in the production process of ancient tree tea. The amount of ancient tea tree material is small, and the processing and production are mostly purely handmade by the tea farmers themselves or small players themselves. The finishing and rolling processes are also mastered by experience, and the production process will inevitably have defects. If there are not many red leaves and red stems, a small amount Occasionally, it has little effect on the taste of the tea soup, and the handmade tea tastes lively and fresh with distinctive characteristics.

If the stem leaves become more red, and it is not the reddish brown that is naturally transformed from the storage year, it is probably a major problem in the process, which will more affect the freshness of the taste and the value of the later storage conversion!

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