Everyone should be aware that there are two different forms of tea circulating in the Pu'er market. One is loose tea, which we also call loose leaf tea; the other is finished tea products produced by tea factories, which are compressed into three main shapes: tuocha, Cake (beeng), and Brick. Why do we compress loose leaf tea into these shapes? What advantages does this compression offer? Today, let's discuss this topic.
The vast majority of teas circulating in the entire Pu'er market are in the form of cakes, bricks, or tuo. This applies to both raw and ripe teas. To understand their advantages, we need to first get a general idea of their compression process. First, the loose leaf tea purchased from farmers undergoes a process to remove impurities. It goes through a color sorter to pick out yellow leaves, stems, and larger impurities. The wind selection process is now rarely used as it results in significant loss and mediocre results. Then, an electrostatic machine removes hair-like matter and ash from the tea, ensuring it meets national standards for purity. Some manufacturers also perform grading, sorting the tea into several grades and blending them according to specific ratios. This step is mainly for ripe tea, while raw tea, especially those from famous mountains and villages, typically skips this step. Afterward, the tea is weighed according to specifications, steamed with high-temperature steam to soften it, and placed in molds for shaping under appropriate pressure. Personally, I believe that the steaming and pressing processes have a significant impact on the tea's aging potential. The steaming time must not be too long or too short, and the pressing pressure must be moderate. I won't delve into the specifics here, but I'll explain them in more detail another time.
After understanding the process, we can see the benefits of Compressed tea: Firstly, the volume of the same weight of tea is reduced. After compression, the volume of the tea is only one-fourth to one-fifth of the same weight of loose leaf tea, making it easier for tea enthusiasts to store at home. Secondly, after being softened with high-temperature steam and compressed, the Water-soluble substances in the tea are more easily released. Thirdly, there is a synergistic effect in the Fermentation of tea. By compacting the tea to an appropriate density, its fermentation is accelerated, and within 2-3 years, the tea becomes fuller, more fragrant, and more flavorful.
Should there be a gap between picking the tea and compressing it? In my opinion, it's best to wait three to six months, allowing the green flavor to diminish before compression. Can you not store loose tea? Based on my experience, storing it for two to three years should be fine, but longer than that, it's better to press it into cakes. If you prefer drinking new tea and want to experience the essence of spring, purchasing loose tea is sufficient, as once tea is compressed, it becomes less enjoyable to drink for about three to six months. The aroma is not as pleasant, and there's a slight wateriness. After half a year, the tea begins to ferment, and the characteristic freshness of new tea becomes weaker.