How is Pu er tea paste made?

Pu'er tea paste is a batch of Yunnan Tea Industry Company produced in 1950 and handed over to the Tibetan troops, with low-grade sub-material Mao tea placed in a large pot for frying, filtered out of the tea soup and continued to boil in medium and small pots. Until it is elongated and non-sticky and has a light brown color. At that time, the test results showed that 500 grams of hair tea could be boiled into 20 25 grams of tea cream.

At present, the production process of Pu'er tea paste on the market seems to mainly include the cauldron boiling method (this process is generally used by the folk tea paste production method), low-temperature extraction method, spray drying and Gong Runxiang's room temperature bionic extraction process.

1: Cauldron boiling method:

Production process: It mainly goes through several steps of tea boiling, filtering tea juice, concentrating tea soup, and forming.

Advantages: The production is relatively simple, the cost is low, the requirements for the site are not high, and it is suitable for individuals and small workshops to operate.

Disadvantages: Repeated high-temperature boiling can easily lead to the disappearance of many biological enzymes, so that the subsequent transformation of tea paste lacks "kinetic energy", and can only be transformed into mildew, which is impossible to store for a long time; When tea leaves are at high temperatures, a large number of nutrients will volatilize with water vapor, which will inevitably cause a large amount of nutrients to be lost; Boiling the cauldron for a long time will produce a large amount of lead, mercury, arsenic, copper and other heavy metals, which will cause great harm to the human body.

2: Low temperature extraction.

Production process: low temperature or ultra-zero low temperature is extracted with water, alcohol, and other volatile substances as the medium.

Advantages: The use of modern machinery for large-scale production can minimize production costs.

Disadvantages: The extraction technology is more suitable for the extraction of a single substance, which cannot completely preserve the original flavor and taste of Pu'er tea, and the low temperature leads to the inability to effectively dissolve the aromatic substances and active ingredients, and the loss of a large number of beneficial components.

3: Spray drying.

Production process: spray drying, the so-called spray drying is a method of drying the liquid material sprayed into a mist in the hot air flow of the drying chamber.

Advantages: The use of modern machinery for large-scale production can minimize production costs.

Disadvantages: The continuous high temperature, from extraction to concentration, to spray drying, inactivates the most abundant "enzyme" in Pu'er tea, and the tea paste has no kinetic energy for subsequent transformation, resulting in shortened shelf life and reduced quality. At the same time, the continuous high temperature also damages many nutrients in the tea.

This processing method belongs to the "blending mode", resulting in all products tending to one quality, or even one taste, and lack of difference.

4: Gongrunxiang bionic extraction process at room temperature.

Production process: 186 processes, 72 days production cycle; The bionic extraction process at room temperature imitates the climate, temperature and environment of tea paste production in the Qing Dynasty, and controls the extraction and concentration of tea soup at about 40 degrees Celsius at room temperature according to the idea of using rosewood as charcoal in the Qing Dynasty.

Advantages: The Qing palace ointment process has been cracked to the greatest extent, and the processing is carried out at a relatively constant room temperature, which preserves the original flavor of Pu'er tea to the greatest extent and preserves nearly 200 kinds of aromatic substances.

Disadvantages: Making tea paste in a more cumbersome and demanding environment.

Hope it helps!

1) Process introduction:

Monton uses the most advanced pressing and extraction technology to separate the tea juice from the fibrous substance in the tea leaves, and after ultrafiltration and low-temperature drying, the obtained tea juice is restored to a higher grade tea - "Original Flavor Instant Tea". Because all the processing links are kept in a low temperature state, to avoid the destruction of nutrients and aroma tissues such as amino acids contained in tea by high temperature, such as our low-temperature drying is to use the most advanced freezing sublimation drying method, so that the product is a porous sponge structure, strong rehydration, and the tea flavor is closer to the inherent characteristics of the original tea than other dry products, so that the "original taste" is closer to the quality of the original tea.

At the same time, due to the use of ultrafiltration technology, there are no pesticide residues and heavy metals exceeding the standard, making this "original flavor instant tea" safer than traditional tea and has the characteristics of "purity".

2) Process flow:

1. Pretreatment of tea, including leaching, removal of impurities, and secondary fermentation by fermentation;

2. Crushing and wall breaking (referring to the leaves on the surface of the tea leaves**);

3. Cold isostatic pressing;

4. Secondary crushing to collect finer particles;

5. Refining and crushing the particles to make their volume smaller;

6. Pressing, squeezing out the nutrients in the tea juice and tea fiber at one time;

7. filtration; 8. Freeze-drying;

9. Press-forming or loose blocks.

At present, the functional division of tea in the world can be divided into three levels. The first is nutritional function: to provide the basic nutrients needed by the human body to meet the needs of human survival; The second is sensory function:

Meet people's requirements for color, fragrance, taste, shape and other preferences; The third is special function: it can not only meet the nutritional and sensory functions, but also enhance the body's immunity, regulate the human body's circadian rhythm, prevent diseases or promote the special purpose of the function. Pu'er tea paste has exactly this special function.

Zhao Xuemin, a pharmacist of the Qing Dynasty, described the medicinal value of Pu'er tea paste in the "Compendium of Materia Medica": "Pu'er tea paste can cure all kinds of diseases, such as stomach distension and cold, use ginger soup to diffuse, sweating is cured; The mouth is broken and the throat is painful, and it is healed overnight with a five-point mouth; Those who are exposed to the heat and rub their skin and blood will be cured by applying it."

Of course, there are many more medicinal mechanisms of Pu'er tea ointment, so I will not state them one by one here. Although Pu'er tea paste has a long history of development, the research on it is only in recent years. One thing we must be clear about is that our exploration of the special functions of Pu'er tea paste is still in its infancy, and it is only the tip of the iceberg.

In particular, there are still many gaps in the transformation of various chemical components contained in the subsequent aging process of Pu'er tea paste, and the various effects of this converted substance on the human body, and there are still a large number of experimental analyses to be completed by us and future generations.

There are pure drinking methods and blending methods for drinking Pu'er tea paste.

1. Pure drink method.

This is currently the most commonly used method of brewing Pu-erh tea paste, and it is also the most popular method of Pu-erh tea paste. It is easy to brew with just one glass and one or several cups.

Its brewing process is also extremely simple, just put the tea paste into the brewing glass, pour about two-thirds of the hot water into the wide glass, gently shake to let the tea paste slowly dissolve in the water, the tea paste dissolves to saturation and can be drunk.

2. How to mix drinks.

Drinking Pu'er tea paste by blending is an "alternative" in tea paste drinking, but it is also a good way to recommend it.

This is a major invention of traditional Chinese health preservation. People are accustomed to mixing different plant fruits, such as jujube, longan, hawthorn, wolfberry and other qi, blood and beauty items to drink together, in order to achieve a higher drinking effect.

Tea paste is to separate the fibrous matter in the tea from the tea juice in the tea in a special way after processing and fermentation of the tea leaves of Yunnan's unique arbor large-leaf species, and reprocess the obtained tea juice to reduce it to a higher level of solid instant tea.

How to make tea paste:

Song Dynasty: Tea paste is made by the method of entering the oak.

In 1186 A.D., Zhao Ruli of the Song Dynasty wrote "Beiyuan Beilu" for the first time in detail recorded the production process of tea paste (excerpt from the original text): "Tea is ripe and called tea yellow, and it must be washed several times before it is squeezed into a small squeeze to remove its water; and into the great squeeze out of its ointment. ”

Qing Dynasty: From the cauldron boiling to the palace heating extraction process.

The production process of Pu'er tea paste in the Qing Dynasty was born from the craftsmanship of the ancient Tang and Song dynasties, and at the same time, it is quite different. The tea paste that was originally paid tribute to the Qing Dynasty royal family was a folk tea paste that was boiled using the soil method. However, as tea paste was favored and valued by the Qing Dynasty royal family, the Qing Dynasty court developed a unique set of tea paste processing technology on the basis of studying ancient crafts.

The Qing Dynasty tea craftsmen who developed this craft obviously studied the entire history of tea paste, understood the harm of folk soil methods, and also knew the history of counterfeiting tea paste in the Song Dynasty, so they attached great importance to effectively preserving the original taste of tea. The biggest feature of the Qing Dynasty process is that the whole process adopts a moderate heating method, and according to legend, rosewood is used as a charcoal fire to ensure the temperature in the process of tea paste making.

Different from the tea paste made by the previous process, the Qing Dynasty Royal Pu'er Tea Paste can retain the tea aroma in terms of smell, and like Pu'er tea, the older it is, the more fragrant it is, and the longer it is placed, the more it has a thick and smooth taste. This is all due to the fact that the aromatic substances and active ingredients in the tea are effectively dissolved through moderate heating during the production process, and the original characteristics of Pu'er tea are maintained.

Modern tea paste making process:

In modern times, the production of tea paste is mostly in two forms: pharmaceutical process production and high-tech "bionic extraction" process. The pharmaceutical process is similar to the granule extraction method in pharmaceutical, and the latter process is mainly the recovery and mold bond group quasi-Qing Dynasty court tea paste production process, which precipitates and condenses the beneficial substances in the tea leaves into paste at room temperature and in a specific environment. The latter town Huayu Pu'er tea paste is made by using the national patented technology room temperature bionic extraction process.

I know that the normal Pu'er tea paste should be a very hard black lump, and when you want to drink it, you should use a mortar bowl to mash the pills into powder, and then put the powder in a pot and pour it into boiling water.

Remember, the tea paste powder must not be put too much, in principle, the color of the tea soup poured after brewing is just not visible at the bottom of the white cup, so this intensity is the best to drink. The first time you drink it, you should be very sure of the correct amount, and you can get an accurate grasp of it after drinking it once or twice.

Now I also have a few pieces of tea paste produced by the early Fengqing Tea Factory in my hand, and I will always drink it every month.

Once or twice, its tea soup has a smoky sweet aroma, and it is delicious!

The above is my personal experience of drinking aged Pu'er tea for more than 30 years for your reference.

The standard pu-erh tea paste should be an extremely hard black lump.

I have been drinking aged Pu'er tea for more than 30 years, and I will also drink aged Pu'er tea paste (produced by Fengqing Tea Factory in the early days), my drinking method is to first use a mortar to crush the Chinese medicine, and fully crush the tea paste, so that the tea paste can be washed away in an instant, and then put a little crushed tea paste powder into the pot, remember, you must not put too much, otherwise it will be too strong, and then rush into the boiling water, cover the pot lid, and brew.

After 3 to 5 minutes, it can be poured and drunk.

The dosage of tea paste is controlled in the color of the tea soup after brewing just enough to see the bottom of the cup (white cup), and the taste is the sweetest, smoothest, and smoothest.

The tea soup of aged Pu'er tea paste has a smoky sweet aroma and tastes beautiful!

This is how I drink aged Pu'er tea paste for your reference.

It depends on what brand of Pu'er tea paste you buy, I bought Mengton tea paste, this brew is very convenient, just put Pu'er tea paste in water, you can quote it in a few minutes.

Put a grain of tea paste or break a small piece and put it in a glass container and pour boiling water, then shake until the tea paste dissolves, and the tea paste is even, if this can not be brewed, then throw it into the container and boil until the tea paste dissolves. What kind of tea paste did LZ buy, is it boiled in a cauldron or a brand tea paste, the soup color boiled in the cauldron is not very thorough, if it is a brand-name tea paste, such as Monton's super high, the soup color can be transparent, then it can be brewed directly with boiling water.

It's very simple, boiling water is like drinking brown sugar or cold powder, nothing is particular.

If you use mineral spring is pure water to brew, the taste is better, and if you are ripe tea paste, you can brew it in summer and put it in the refrigerator, which is very refreshing.

How to drink Pu'er tea paste It is best to wash the tea first, and then jog with boiling water.

Answer: 1. Brewing.

2. Tea drinks: Pu'er tea paste and red beans, pudding, animal whipping cream, etc. are mixed into milk cover tea and other concocted tea drinks with full beauty and novel taste, which are for people who pursue fashion and health.

3. Dessert: Boil the Pu'er tea paste that dissolves in water with milk, then add white sugar, salt, condensed milk and fresh cream and mix well and put it into the ice cream machine to get a refreshing and delicious Pu'er tea paste ice cream that quenches thirst and is comfortable.

4. Pu'er tea paste tea jelly**.

5. Boiled eggs in tea paste.