影響普洱茶耐泡程度的哪八大因素？

我們常常在品鑒普洱茶的過(guò)程中，遇到以下情景：與其他茶類(lèi)相比，普洱茶往往沖泡到16次或以上了，香氣湯感都還很足。

We always encounter below situation during the process of appreciating Pu’er tea. Compared with other kinds of tea, the aroma of Pu’er tea soup is still sufficient after being brewed for 16 and even more times.

為什么普洱茶比其他茶類(lèi)耐泡？影響普洱茶耐泡程度的因素有哪些？普洱茶的綜合品質(zhì)是否與耐泡程度呈正相關(guān)？

Why Pu’er tea is more endurable for brewing than other kinds of tea? What are the factors influencing endurable brewing degree of Pu’er tea? Is overall quality of Pu’er tea positively correlated to endurable brewing degree??

影響普洱茶耐泡程度的八大因素

Eight factors influencing endurable brewing degree of Pu’er tea

1、茶樹(shù)品種

普洱茶的制作原料選用云南大葉種曬青茶，茶樹(shù)大多都生長(zhǎng)在，污染較小、較為原生態(tài)、人為干涉少的深山之中。這樣的生態(tài)環(huán)境能夠擁有較好的自我調(diào)節(jié)能力，能夠降低極端氣候出現(xiàn)幾率，并依靠生物多樣性降低病蟲(chóng)害，從而為古茶樹(shù)的生長(zhǎng)提供更為適宜的條件。

且古茶樹(shù)大多與森林古樹(shù)混合生長(zhǎng)，高大的森林古樹(shù)能夠減少太陽(yáng)光直射，為喜歡漫射光的茶樹(shù)提供更多的漫射光。在漫射光環(huán)境下，茶樹(shù)能夠合成更多的內(nèi)含物質(zhì)，而內(nèi)含物質(zhì)多。且大葉種普洱茶中，作為茶葉主要功能性物質(zhì)和滋味物質(zhì)的茶多酚、咖啡堿含量相對(duì)更高，所以更為耐泡。

1.?Variety of tea tree

The production material of Pu’er tea selects big-leave sun-dried green tea in Yunnan. Most of the tea trees grow in originally ecologic remote mountains with small pollution and little man-made interference. With good self-regulation ability, this kind of ecological environment can reduce appearance probability of extreme climate. By depending on biological diversity, it can reduce plant diseases and insect pests, thus providing more suitable condition for the growth of ancient tea trees.

Besides, most ancient tea trees grow with ancient trees in the forest. Tall ancient trees in the forest can reduce direct sunlight and provide more diffused light for tea trees loving diffused light. Under environment of diffused light, tea tree can synthesize more containing substances. In large-leave Pu’er tea, the contents of tea polyphenol and caffeine (main functional substance and taste substance of tea) are relatively higher, so it’s more endurable for brewing.?

2、茶樹(shù)樹(shù)齡

而通常，同等氣候生態(tài)環(huán)境下，樹(shù)齡大的古樹(shù)普洱茶比樹(shù)齡小的普洱茶更耐泡。

2.Age of tea tree

Under equal climate and ecological environment, Pu’er tea of aged ancient tree is generally more endurable for brewing than Pu’er tea of young tree.?

3、采茶季節(jié)

喝茶很精的人對(duì)茶的選擇是需要考慮季節(jié)時(shí)間的，一般來(lái)說(shuō)，茶分三季，有春茶、夏茶和秋茶。秋去冬藏，春茶經(jīng)過(guò)冬天的沉淀，而且茶樹(shù)的氮代謝得好，因此，茶葉中的氨基酸含量明顯偏高，兒茶素的含量比值相應(yīng)就高。在春茶當(dāng)中，還有一個(gè)特點(diǎn)就是果膠含量豐富，它對(duì)茶葉的外形、色澤、以及茶湯呈現(xiàn)的醇厚而回甘有至關(guān)重要的關(guān)系。所以相對(duì)來(lái)說(shuō)，春茶比夏茶和秋茶耐泡一些。一芽?jī)扇~、三葉的也較為耐泡。

3.Season of picking tea

Those being particular about tea usually consider the season when selecting tea. Generally, three are three seasons for tea, namely spring tea, summer tea and autumn tea. Spring tea goes through the sediment in winter and nitrogen metabolism of tea tree is good. Therefore, the content of amino acid in tea is obviously high and content of catechinic acid is correspondingly high. Another feature of spring tea is that it contains rich content of pectin, which has important relation with shape, luster, mellow and sweet tea soup of tea. Relatively speaking, spring tea is more endurable for brewing than summer tea and autumn tea.?

4、制茶工藝

做茶工藝中揉捻越重，葉片細(xì)胞壁破損越多，水浸出物溶出也越快，耐泡度就會(huì)相應(yīng)降低。反之，揉成泡條的普洱茶，由于細(xì)胞壁破損不大，內(nèi)含物質(zhì)析出緩慢，相應(yīng)顯得較為耐泡。

4.?Craft of making tea

If the rolling in tea-making craft is heavier, cell wall of leave is more damaged and water extract is dissolved more rapidly, then endurable brewing degree will reduce correspondingly. On the contrast, cell wall of Pu’er tea being kneaded to bar is little damaged and containing substances are dissolved slowly, so it seems more endurable for brewing.

5、茶品形狀

普洱茶壓制成餅后，不僅有利于內(nèi)含物質(zhì)更充分的轉(zhuǎn)化，也能大大減少存放期間茶多酚、茶內(nèi)含物質(zhì)的逸散。因此，以何種形態(tài)保存（緊壓茶或散茶），也會(huì)影響到普洱茶的耐泡程度。

同理，茶撬得越碎，水浸出物溶出越快、越不耐泡，茶條完整，水浸出物的溶出有規(guī)律，就相對(duì)耐泡。

5.?Shape of tea product

After Pu’er tea is pressed to cake, it’s not only beneficial for more sufficient conversion of containing substances, but can greatly reduce the dissipation of tea polyphenol and containing substances during storage period. As a result, preservation in any form (compressed tea or loose tea) will influence endurable brewing degree of Pu’er tea.

Similarly, if the tea is pried into more pieces, water extract is dissolved more rapidly, then the tea is not endurable for brewing. If tea strip is complete, water extract is dissolved regularly, so it’s relatively endurable for brewing.?

6、茶品年份

茶品的耐泡度與存放時(shí)間不是單純的“斜向上”或“斜向”下直線，也不是簡(jiǎn)單的拋物線，其實(shí)更像是波浪線。一段時(shí)間內(nèi)會(huì)更耐泡些，一段時(shí)間又不耐泡。

一款存放年限恰好達(dá)到更佳品飲期的老茶，就好像一個(gè)沉睡的人，需要花費(fèi)更多時(shí)間去喚醒。越老的茶，喚醒的時(shí)間需要更長(zhǎng)，如在沖泡時(shí)，要多洗茶一遍，這樣更有利于茶中的物質(zhì)析出、釋放，沖泡出來(lái)的口感更好。

6.?Year of tea product

Endurable brewing degree of tea is neither simply “obliquely upward”?or “obliquely downward”?line with storage time, nor simple parabola. In fact, it’s more like wave line. For some time, it’s more endurable for brewing. Occasionally, it’s not endurable for brewing.

The aged tea with proper storage year and reaching the best period for taste seems like a soundly sleeping person, and it needs more time to awaken. If the tea is more aged, it needs longer time to awaken. Wash tea for more times while brewing, which will be more beneficial for the substances in the tea to dissolve and release, and the taste will be better.?

7、投茶量

比如用300毫升的紫砂壺泡茶，投茶量7.5克，口感更佳，表現(xiàn)耐泡，投茶量過(guò)少相對(duì)而言則不耐泡。

7.?Tea quantity

When brewing tea with purple clay teapot at 300ml, tThe quantity of tea is 7.5 grams, and the taste is better.. If putting too little tea, it’s not endurable for brewing.?

8、出湯速度

沖泡出湯速度越慢，茶浸泡的時(shí)間越長(zhǎng)，溶出的物質(zhì)越多，茶葉就容易出現(xiàn)不耐泡的現(xiàn)象。

8.?Speed of making tea soup

If the speed of making tea soup is slower, soaking time of tea is longer and dissolved substances is more, the tea is not endurable for brewing.?

正如影響耐泡程度的因素有很多，決定普洱茶品質(zhì)的因素也有很多，而耐泡程度只是衡量標(biāo)準(zhǔn)之一。以上說(shuō)法僅供參考，如有雷同，純屬同道中人。

Many factors influence endurable brewing degree and determine quality of Pu’er tea, while endurable degree is only one of the measurement standards. Above sayings are just for reference. If any resemblance, it’s purely from those engaged in the same pursuit.?

如果一款普洱茶既能帶來(lái)非凡的品飲感受，又非常耐泡，自然是再好不過(guò)了。茶友選擇普洱茶時(shí)，應(yīng)當(dāng)綜合考慮，從而選擇自己心中的那杯快樂(lè)的普洱。老茶不易，且喝且珍惜。

If a kind of Pu’er tea can not only bring about extraordinary feeling of drinking, but is endurable for brewing, which will be better. When selecting Pu’er tea, tea friends should make overall consideration to select the proper cup of tea in heart.?It’s not easy to get aged tea, so cherish well while drinking.

來(lái)源：昊展茶業(yè)，意在分享，如有侵權(quán)請(qǐng)聯(lián)系刪除。