First, the interval between fermentation and squeezing is too short, and the newly boiled loose tea that has just completed the fermentation process is very hot and dry, so it is inevitable that it will get angry if you drink it directly.
Second, improper handling before pressing wool. The first point mentioned that the taste of cooked tea decreased after being pressed. In order to solve this problem, which is easy to be found by consumers and causes negative impression, some unscrupulous operators will treat cooked raw tea with hot steam before pressing, while still ensuring that the time from raw materials to finished products is shortened. After steam treatment, the taste of tea is greatly reduced, but the quality of tea is damaged, the thickness is reduced and the conversion expectation is bleak. And the dryness of this kind of tea will increase.
Third, the drying temperature after pressing is too high. In the drying process of pressed tea, the drying temperature is inversely proportional to the drying time. In order to shorten the drying time and speed up the turnover rate of drying room, quite a few manufacturers choose high temperature drying. Generally, the drying temperature of cooked tea should be below 50~55℃, but at present, the drying room temperature of quite a few manufacturers is above 60℃, 70℃ or even 80℃, which makes the tea have different degrees of dryness and fire, and its internal substances are also greatly damaged during high-temperature drying.
The above three points, the first and third points are the most common.
Regarding the fading of cooked tea, the most basic thing is to exchange time for quality-that is, release. The details are different:
1. If the raw materials of tea have their own dry fire, the medium-term fading speed is better in the relatively dry environment in the north than in the relatively humid environment in the south. 2. If it is a dry fire caused by high temperature drying, it will fade faster in the humid environment in the south. However, the transformation space of tea products treated at high temperature has been greatly destroyed, and it is a question whether it is worth releasing.
3. No matter what the reason is, the pre-waking tea after the tea leaves are scattered can dilute the dry fire to some extent. Therefore, it is very necessary to open the tea before drinking.
4. When the drying temperature or total heat input of tea leaves exceeds a certain threshold, even if the tea leaves are discarded, the dry fire will not subside. Worst of all, there are many such products on the market.