Lão hóa ảnh hưởng đến trà phổ nhĩ như thế nào?

Trà phổ nhĩ được biết đến là một loại trà “không có hạn sử dụng”, càng để lâu thì mùi vị của trà càng thơm ngon. Nguyên lý của sự “lão hóa” của trà phổ nhĩ là các thành phần hóa học trong trà ô xy hóa, phân giải và chuyển hóa, dẫn đến việc hình thành các chất màu nâu và sự thay đổi của mùi thơm. Hãy cùng Quân trà tìm hiểu quá trình lão hóa trà phổ nhĩ ở bài viết sau.

Sự khác biệt giữa trà phổ nhĩ sống và chín là gì?

Cả trà phổ nhĩ (pu-erh / pu erh tea / Kim qua cống/ Nhân đầu cống) sống và chín thường được làm từ lá trà Camellia sinensis. Sau khi lên men và rang, trà phổ nhĩ được ủ, thường là trong nhiều năm, tạo ra màu sẫm và hương vị đậm đà, êm dịu.

Trà phổ nhĩ sống (pu-erh sheng / 生 / pu-erh raw)

Trà phổ nhĩ sống được làm từ búp trà, được rang nhanh, phơi nắng và sau đó hấp để tạo ra trà thô (mao cha). Trà thô được nén thành các đĩa tròn gọi là bánh trà. Sau đó, bánh được ủ cho đến khi hương vị của trà được chuyển đổi như mong muốn..
Vì phổ nhĩ sống không trải qua quá trình đóng bánh nên nó vẫn giữ được mùi thơm tươi cũng như một chút chát, với hậu vị ngọt.

Mao cha – trà thô trước quá trình ủ để làm trà phổ nhĩ.

Trà phổ nhĩ chín (pu-erh shou / 熟 / pu-erh ripe)

Lúc đầu, phổ nhĩ chín trải qua các bước giống hệt như phổ nhĩ sống. Tuy nhiên, ở giai đoạn sản xuất bánh trà, nó trải qua quy trình sau, được gọi là ‘Wet Piling’ (渥堆)

Các bước chế biến trà phổ nhĩ trước khi đóng bánh
  1. Lá trà được xếp chồng lên nhau đến một độ cao nhất định, thường là khoảng 70 cm, nhưng mỗi nghệ nhân pha trà lại có sở thích riêng.
  2. Trà được đổ đầy nước, sau đó phủ một lớp vải lanh. Bước này giúp trà giữ ấm và tạo môi trường ẩm để đẩy nhanh quá trình lên men.
  3. Sau khi trà lên men đến một mức độ nhất định trong 45 đến 60 ngày, trà sẽ được tháo ra và phơi khô.

Trà Phổ Nhĩ chín đặc trưng đầu tiên là màu bánh trà, nó sẽ sẫm màu vàng của lá chín, dùng mũi ngửi sẽ thấy hương thơm dịu nhẹ không nồng như của Phổ nhĩ sống. Khi pha lên màu nước tựa như màu rượu vang (đỏ sẫm), hương thơm phảng phất trong nước trà là mùi gỗ thông.

Nước trà phổ nhĩ sống (bên trái) sẽ có màu nâu vàng, còn nước trà phổ nhĩ chín (bên phải) có màu đỏ sẫm của rượu vang

Lão hóa ảnh hưởng đến trà phổ nhĩ như thế nào?

Đối với trà phổ nhĩ sống

Quá trình lão hóa (aging) sẽ làm tăng độ phức tạp khi trà tiếp tục lên men theo năm tháng, và mỗi năm hương vị của trà sẽ thay đổi, mất đi vị đắng và có thêm những hương vị mới.
Trà thô (mao cha / 毛茶) chất lượng cao có thể được hưởng lợi đáng kể từ quá trình ủ, mặc dù nhiều người đam mê phổ nhĩ tin rằng quá trình ủ trà có giới hạn và kết thúc ở khoảng 25 năm, sau đó hương vị sẽ không thay đổi nhiều.

Đối với trà phổ nhĩ chín

Trà được lên men nhanh chóng, và sau đó, trong quá trình lão hóa, nó sẽ được thông khí và loại bỏ những hương vị không mong muốn xuất phát từ quá trình ủ ướt và lên men. Nói cách khác, hương vị của trà trở nên trong trẻo hơn nhưng không tăng thêm độ phức tạp.
Người ta thường tin rằng không cần lão hóa trà Phổ Nhĩ chín quá 10 năm.

1. Phổ nhĩ sống 2. Phổ nhĩ chín

Khi nào thì việc ủ trà phổ nhĩ lâu hơn có lợi?

Để xác định sản phẩm cuối cùng có được hưởng lợi từ quá trình ủ hay không, trước tiên chúng ta phải xem xét sản phẩm trà thô (mao cha) của mình để làm ra các loại trà phổ nhĩ. Những lá trà nào được hái – lá và nụ mới hay lá to hơn già hơn? Nó được hái khi nào? Tình trạng đất như thế nào? Có sử dụng thuốc trừ sâu không? Và rất nhiều yếu tố khác nữa….
Nhiều người trong chúng ta tin rằng việc trả một mức giá cực cao cho một loại trà Pu-erh có tuổi đời trên 20 năm là hợp lý. Nhưng thực tế thì điều đó lại không hợp lý. Quá trình ủ trà thô chất lượng cao có thể trở nên tồi tệ do độ ẩm, thay đổi nhiệt độ khắc nghiệt, phòng lưu trữ bụi bặm và nhiều thứ khác.

Hương vị trà phổ nhĩ thay đổi thế nào theo độ tuổi?

Có khá nhiều người thích hương vị tươi mát, hơi chát của trà phổ nhĩ ít năm, cũng như có nhiều người thích hương vị êm dịu, trôi chảy của trà phổ nhĩ lâu năm.

Nhìn chung, khi trà “già” đi, trà sẽ thay đổi để thể hiện một hương vị mới. Trà phổ nhĩ được ủ trong vài năm có hương hoa ngọt ngào. Sau khoảng 5 năm, trà chuyển sang hương trái cây nhiều hơn, và sau 10 năm, trà sẽ bắt đầu phát triển hương vị trái cây khô và hạt sâu hơn. Lúc này trà có hương vị khá giống rượu vang! Trần Vĩ (Chen Wei/ 陈味)  – “Hương vị cũ”, là một thuật ngữ tiếng Trung dùng để mô tả hương vị đặc biệt mà trà phát triển sau khi được ủ. Đây là thứ được tìm kiếm trong trà phổ nhĩ ủ lâu năm.

Trên thực tế, để lâu không đồng nghĩa với hương vị ngon hơn, và mặc dù có một số loại trà phổ nhĩ để lâu hơn có hương vị đặc biệt, nhưng nhìn chung đây không phải là vấn đề bạn nên quan tâm khi muốn mua trà phổ nhĩ ngon.

Lựa chọn loại trà phổ nhĩ sống hay chín, loại ít năm hay lâu năm sẽ tùy thuộc theo cảm nhận và sở thích của mỗi người, không phụ thuộc vào giá thành hay tuổi đời của bánh trà
5/5 - (27 bình chọn)

Tác giả

  • Mai Chi

    Tôi là Mai Chi đến từ Quân Trà, với niềm đam mê bất tận về Trà, Gốm sứ thủ công và Ấm Tử Sa. Chúng tôi giới thiệu nhiều tác phẩm tử sa, gốm sứ cao cấp của các nghệ nhân nổi tiếng Trung Quốc được nhập khẩu phân phối độc quyền tại Việt nam. Chúng tôi cũng giới thiệu các loại danh trà nổi tiếng của Trung Quốc, Đài Loan và Việt Nam

Chia sẻ ngay

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