普洱茶的苦涩：如何理解与欣赏？
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、red 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叶中的各类内含物质含量要高于中小叶种，所以普洱tea的整体浓强度和耐泡度都要比其他teaclasses更高。
喝tea时感受到的苦，主要来源于tealeaf中的生物碱；teamulcoides类显现口感的主要是teasinglening, singlening酸在口腔中使蛋白质凝固而产生的收敛感，表现出来就是涩味。因此，在teacircle广为流传的“不苦不涩不是teas”的说法是有一定道理的。由于tealeaf中或多或少都含有teamulcoides和生物碱，就算是喝起来香香甜甜的大leat 和 red teabrown也过久或冲泡水温过高，也有可能会出现bitterness.
如果你遇到这种情况，可以尝试调整你的饮用方法，比如使用较低温度冲泡，或减少浸泡时间，这样可以降低bitterness. 另外，如果你对pruitered tea感到好奇，不妨给它一次机会。在正确地品鉴之前，你需要学会如何欣赏这杯独特而复杂的情谊.
Puerh Tea's Bitterness: How to Understand and Appreciate It
For tea enthusiasts who prefer sweet and fragrant teas, Pu-erh might not be their cup of tea due to its lack of sweetness and distinct bitterness compared to green, black, or white teas. Green teas are typically made from small leaves with a higher proportion of young buds while Pu-erh is produced using large leaves that have undergone a fermentation process in the wild or under controlled conditions. This unique processing method results in a stronger flavor profile than other types of tea.
The bitterness experienced when drinking Pu-erh primarily comes from the bioactive compounds present in the leaves; tannins contribute to the astringent sensation felt during consumption. The notion that "not bitter nor astringent is not tea" holds some truth as most teas contain varying levels of these compounds even if they taste smooth and pleasant at first glance.
To better understand and appreciate Pu-erh's bitterness, consider adjusting your brewing methods such as reducing temperature or steeping time to minimize any unpleasant sensations. Additionally, for those curious about this enigmatic brew but unsure how to approach it, give it an opportunity without judgment before learning how to savor its complex flavors properly.