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建水紫陶醒茶罐

醒茶

醒茶是指让沉睡或尘封的茶叶通过与空气和水分的接触苏醒过来,吸收天地人气,重新焕发出茶叶的本质以便于冲泡饮用的过程。

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普洱茶“陈化”原理

导致普洱茶“越陈越香”的是茶叶内的茶多酚与空气中的氧气接触,发生非酶促自动氧化,进而与其他物质聚合,形成黄褐色聚合物,使普洱生茶汤色逐渐加深、直至变为黄褐色的过程;

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芳香化合物含量显著下降,同时产生丙醛、2,4一庚二烯醛等,使茶叶鲜味消失,陈香显露,叶底转暗,汤色红褐;多酚类的氧化,使苦涩物质减少,滋味逐渐趋于醇和;

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茶黄素、茶红素在储藏中发生氧化后,使非透析性的高聚合物(茶褐素)积累,茶汤红褐,叶绿素发生光敏氧化降解,使茶叶色泽显著褐变,逐渐形成普洱茶“越陈越香、红褐明亮”的品质特点。

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