Is only ripe Pu er tea fermented? Is pu erh tea a post fermented tea? Can I drink it regularly?

Of course not, in addition to Pu'er tea, there are also the following types of tea, semi-fermented tea: white tea, heavily fermented tea: oolong tea, fully fermented tea: black tea.

Post-fermented tea: dark tea, Pu'er raw tea belongs to post-fermented tea, and ripe tea is pre-fermented tea compared to Pu'er raw tea, which is a tea product made after fermentation by "Wudui".

Except for green tea, which is non-fermented tea, the rest of the teas are fermented teas. Fermented tea is divided into lightly fermented tea, semi-fermented tea, fully fermented tea, and post-fermented tea according to the different degrees of fermentation. Pu-erh tea belongs to post-fermented tea.

Semi-fermented tea (partially fermented tea) (scientific name: green tea):

1. Light fermented tea (also known as Baochong tea): white tea, Wenshan Baochong tea (clear tea), Yilan Baochong, Nangang Baochong, Xiangpian, Mingde tea, Frozen top tea, pine and cypress evergreen tea, Tieguanyin, Wuyi, Narcissus.

2. Re-fermented tea: oolong tea.

Note: Commonly known as semi-fermented tea is oolong tea. The real oolong tea is the Oriental Beauty Tea, that is, Baihao Oolong Tea, or also known as Ponkan Tea, but the commonly known oolong tea has actually been confused.

2. Fully fermented tea (scientific name: black tea):

According to the variety: small-leaved black tea, Assam black tea (large-leaved species).

According to the shape: strip black tea, crushed black tea and general black tea.

3. Post-fermented tea: (scientific name: dark tea):

Pu'er tea: Pu'er tea is made by fermentation after the pre-processing of non-fermented tea, and then fermented by Wudui, which belongs to the category of black tea.

Pu'er tea is made of Yunnan large-leaf sun-dried green tea raw materials, and is made with specific processing technology within the scope of geographical indication protection, and has unique quality characteristics, which are mainly divided into two types: Pu'er raw tea and Pu'er ripe tea, of which Pu'er raw tea is naturally fermented by microorganisms, and Pu'er ripe tea is fermented by artificial wodui.

The fermentation process of Pu'er tea is different from other teas, and its fermentation process is divided into pre-fermentation and post-fermentation. Generally speaking, the fermentation process of fresh tea begins after it is picked, because it has a certain amount of moisture inside, and it is decomposed and internally decomposed under the action of residual microorganisms and various enzymes in temperature and humidity, resulting in fermentation, and this fermentation is inevitable. The post-fermentation of raw tea starts at the time of later storage, by controlling the temperature and humidity of preservation, blocking the participation of microorganisms in fermentation, so that the active ingredients in the tea can be transformed under the action of time, thereby improving the taste.

The post-fermentation of ripe tea begins under the impression of different kinds of microbiotics, which change, multiply and grow in different humidity and heat, and usually the enzymes they produce transform the catechins and starch and other organic substances in the tea, plus the heat energy of the fungi when they reproduce, and the fermentation can be successful.

Yes, of course. It can be drunk often, it can soften blood vessels, relieve constipation, make us healthier, and can play a leading role.

Yes, it is not allowed to drink too often, if you drink too many times, it will cause a burden on the stomach and may hurt the stomach.

Pu'er tea is a post-fermented tea with a mild nature and can be drunk frequently.

Raw Pu'er tea is a post-fermented tea, which does not use artificial wodui fermentation method, and adopts natural aging fermentation method.

First of all, Pu'er tea is a mildly fermented tea, the so-called mild fermentation refers to the mild fermentation of tea products that allow a certain amount of water to enter the tea through artificial or natural factors, and the mildly fermented tea is lower than the bitterness of raw tea, and the soup color turns red, due to the low degree of fermentation, it is better than the sweetness of Wudui ripe tea.

Pu'er tea: Yunnan large-leaf sun-dried green tea within the scope of geographical indication protection as raw materials, and within the scope of geographical indication protection using specific processing technology, with unique quality characteristics of tea, according to its processing technology and quality characteristics, Pu'er tea is divided into Pu'er tea (raw tea) and Pu'er Hongwei tea (ripe tea) two types, Pu'er tea talks about the cultivation of brewing skills and drinking art, its drinking methods are rich, both can be clear, can also be mixed drink. Pu'er tea soup is orange and yellow, the aroma is sharp and long-lasting, the fragrance is unique, the taste is strong and mellow, and it is durable to brew.

Pu'er tea is fermented tea, Pu'er tea is divided into Pu'er ripe tea and Pu'er raw tea, Pu'er raw tea is natural fermentation by microorganisms, Pu'er ripe tea is artificial Wo pile fermentation, Pu'er raw tea processing technology is: picking, withering, killing, rolling, drying, weighing, autoclaving, drying, packaging, Pu'er ripe tea picking processing technology for picking, hair tea payment, Wodui fermentation, turning, drying, screening, picking, pressing, packaging.

Fermentation of Pu-erh raw tea:

The pre-fermentation of raw tea generally refers to the fermentation of tea leaves before they are finished. Objectively speaking, the fermentation process begins after the fresh leaves are picked from under the tree, because under the action of microorganisms and various enzymes under certain moisture, temperature and humidity conditions, external and internal decomposition is carried out to produce fermentation, and proper pre-fermentation cannot be avoided and does not need to be avoided.

The fermentation process of Pu'er raw tea after storage is mainly due to the growth of different kinds of microbiotics in different humidity (humidity) and heat (temperature) changes, and the enzymes produced by different microbiotics are used to transform catechins, sugars, starch, cellulose and ...... in teaand other organic substances, plus the heat energy generated by the mass multiplication of fungi, simultaneously changes the color, taste and aroma of tea. To put it simply, natural fermentation will occur during the natural storage process of Pu'er raw tea, which is two different concepts from the "artificial Wudui fermentation" of ripe tea.

Fermentation of ripe Pu'er tea:

The emergence of the artificial Wudui fermentation process is to accelerate the fermentation time of dried Qingmao tea, and obtain a smooth and mellow taste that can be drunk immediately in advance, in order to realize the immediate consumption of Pu'er tea.

Therefore, many newly ripe Pu'er teas will have a Wudui taste, which needs to be left for a while, and therefore, the new ripe Pu'er tea will make people drink it.

The "ripeness" of ripe tea is to speed up the oxidation of tea leaves, through the physical method of heating and humidification, the biological method of Wodui enzyme ripening, and even chemical methods, such as adding oxidants and enzymatic agents, the oxidation effect is very strong after two or three days, so that theaflavins are oxidized and achieve aged fragrance. To achieve "Chen Dexiang", it must take a certain number of years to do it. Aging is a healthy fermentation that prevents it from being "ripened" too quickly.

Post-fermentation is carried out with probiotics that are beneficial to humans, and it has the characteristics of getting more fragrant as it ages.

Yes, Pu'er tea is fermented by some microorganisms at this time. It can be drunk often, Pu'er tea is very good for our stomach and intestines, and it can discharge some things well.

Pu-erh tea is a post-fermented tea; It can be drunk often in our daily life, because it has the effect of dispelling dampness, sterilization, anti-inflammatory, promoting gastrointestinal peristalsis, and increasing appetite.

Pu-erh tea belongs to post-fermented tea, which can not be drunk often, and drinking Pu-erh tea often will bring a lot of harmful substances to the body, which is not conducive to the development of body functions.

Pu'er Tea Class].

What is the difference between light fermentation and heavy fermentation?

To put it simply, it is the difference in the degree of fermentation in the process. Light fermentation and moderate fermentation do not have the disadvantages of completely decomposing the contents and enzymes, but have the active material basis of "the older the more fragrant", if the storage is correct, the appropriate temperature and humidity will give the enzyme a variety of complex or simple aging reaction conditions, "the older the more fragrant" has a space and time basis.

The complete fermentation and heavy fermentation have basically reached the maximum degree of fermentation of tea in the fermentation process, and there are not too many contained substances and enzymes to transform in the later storage, so they do not fully have the conditions of "the older the more fragrant".

PS: Light and heavy fermentation is the degree of fermentation of ripe Pu'er tea in the production process. Light and heavy fermentation is not the opposite, it depends on whether you want to drink it right away, or whether you want to store it for many years and then drink it after "the older it gets, the more fragrant it is".

Most of the ripe tea materials in Shouxingchang are fermented in spring tea, and the method of light fermentation and slow storage is also to drink the characteristics of different regions and mountains, so that ripe tea is also worth playing!