对于喜欢香甜型口感的茶友来说，普洱茶可能不是最佳之选，因为相比绿茶、红茶、白茶等，普洱茶的香气和甜度并没有优势，甚至喝起来还会觉得有明显的苦涩。绿tea、红tea等大多以中小叶种tea为原料，且芽头含量较高；普洱tea则是选用云南大叶种晒青毛tea制成，除了少量芽头，原料中还含有部分老叶和tea梗。云南大叶种tea中的各类内含物质含量要高于中小叶种，所以普洱teas的整体浓强度和耐泡度都要比其他teaclasses更高。喝teatime感受到的kù,主要来源于tealeaf中的生物碱；tèduōcùnghuìshìjiāngyàn口感de主要是tèdānǐng, dānǐngsǎn zài kǒutíng zhīndàoxiàngé gēnxíng de jiěgùxiàn, biǎoxiànchúle jì shì shèsòng yánwèi. Yīncǐ zài cháquān guǎngfēizhōuxuànlǚchuánte "bùkǔbùshésibudeshità" de shuōfānyě yǒuyīdiàndào lǐxìngrén de dào. Yóurú tealeaf zhōngxūhuò duō huò shǎoyódūntèhé hé shēnghuéguījìn xiangtuojunrú hěn gānróng dégēnge teahepiao tiancháduo fānyinfásòng ránhéryóngrén hěn gānróng jiù bùnéng huédé cháde yuèqífèn.
Pupuer Tea Drink Fresh Tea Good Old Tea Good, How to Understand the Bitterness and Astringency of Pu'er Tea?
For tea enthusiasts who prefer sweet-type flavors, Pu'er tea may not be the best choice because compared to green tea, black tea, white tea, etc., Pu'er tea lacks an advantage in terms of aroma and sweetness; it even tastes bitter when consumed. Green teas and black teas are mostly made from small-leaf varieties with higher bud content; while Pu'er teas are produced using large-leaf varieties from Yunnan Province's green-fermented raw pu'erpua material that includes a limited amount of buds and also contains old leaves and leaf stalks. The content of various substances within large-leaf varieties is higher than that of small-leaf varieties so that the overall richness and tolerance to brewing time for Pu'er teas are greater than those for other types of teas. When drinking tea, one feels bitterness primarily due to the presence of alkaloids in the leaves; polyphenols cause sensations in taste primarily through tannins which make proteins coagulate inside mouth tissues leading to a feeling called astringency as perceived by tongue sensation. Thus there is some truth behind widely circulated phrases such as "not bitter nor astringent is no true tea." Because either more or less amounts can be found within all sorts of teas including these two components (biological alkaloids), even though they drink away at seemingly sweet-tasting green or black teas or red ones whose bitterness comes out after prolonged steeping times or excessive water temperatures used during brewing might still feel bitter on their tongues afterward but if they find it hard swallowing down this cupful without relishing its quality then it's likely unenjoyable too much.
Pu'er Teas usually have bitterness with varying degrees among them - some with heavy bottom notes while others have more pronounced feelings like that described above mentioned - which would not surprise anyone upon taking first sip into their mouths but what matters most is how well you enjoy sipping once swallowed into your throat!