Traditional Culture Encyclopedia - Hotel reservation - Other related aspects of Tibetan tea
Other related aspects of Tibetan tea
Tea bricks made of Tibetan tea are natural in color and inlaid with petals such as chrysanthemums and roses. As decorative materials, they not only reflect the unique decorative style and show the profound culture of Chinese Tibetan tea, but also reduce the harm of some decorative elements to human health. Set green, environmental protection, health in one, and can be effectively reused, so Tibetan tea bricks soon became the new favorite of home improvement materials and entered the city.
It seems that there is no difference between tea bricks and traditional brick tea, but a closer look shows that tea bricks are thinner, patterns are also available, and special-shaped bricks have also appeared. "There is only one purpose, which is convenient for home improvement." Personalized processing can be carried out according to the needs of users, such as "longevity brick", "wedding brick" and "zodiac brick", and special commemorative tea bricks can also be made, which are both ornamental and collectible, greatly increasing the added value. Decades later, tea bricks "retired" from the wall may be more valuable. After all, side tea is easy to collect, and the longer it takes, the greater its value. First of all, Tibetan tea is a unique category in Ya 'an.
Secondly, Tibetan tea is fully fermented tea (modern technology is also called deep fermentation). Pu 'er (Pu 'er raw tea) is a kind of post-fermented tea, which is mainly aged by sun-drying in the later storage. This is completely different from the pile fermentation mode and effect of Tibetan tea;
Thirdly, compared with the color of soup, Tibetan tea is red because of its high content of thearubigins, while Pu 'er tea has a slightly higher content of theaflavins, and the color of soup is yellow and red.
Fourth, the two kinds of tea have different tastes and fragrances. Tibetan tea is not astringent or bitter, and has a sweet aftertaste. Pu 'er raw tea (not aged) is slightly astringent, but its aroma is much higher than that of Tibetan tea.
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