How a good new Pu er tea is made

The production process of ripe Pu'er tea mainly includes the following four processes.

1. Loose tea stacking.

The first step in the fermentation of ripe Pu'er tea is to stack loose tea with a large gram weight, and the fermentation of the initial Pu'er tea is basically one ton to three tons, because if the quantity is not enough, the tea leaves are stacked together, even if they are stuffed in a room by sprinkling water, the pile temperature still cannot get up.

At the beginning, the factories that could ferment ripe tea were all large factories, because their fermentation workshop was relatively large, but later because there were a lot of new small tea factories in Menghai, its fermentation workshop would be reduced to a certain extent, which also brought the heap of late fermentation, that is, the amount of tea could be reduced. But basically, it still takes about a ton, or even hundreds of kilograms, to ferment ripe tea.

2. Sprinkling. Sprinkle water on top of the pile of raw tea, and then fix it in one place, this environment is relatively sealed. Some temperature will be generated at this time.

Normally, the temperature of the tea leaves may be about 10 degrees lower than the temperature of the air. When the moisture on the outside also rises, and when the tea leaves are all piled up together, the middle of it will heat up.

Generally speaking, if the fermentation of ripe Pu-erh tea continues to exceed 60 degrees, it will have a burnt taste. During the fermentation process of ripe Pu'er tea, there needs to be a continuous control of the degree of fermentation during fermentation. For example, when the temperature rises, it can reach at least 40 degrees, and then the fermentation is relatively smooth, and when the pile temperature is relatively high, it will reach below 60 degrees, between 45 and 60 degrees, then this is a relatively normal temperature, and it will not produce excessive charring.

3. Material consumption (aroma production).

When the contents of the tea are combined with oxygen, it begins to consume the contents. From the first moment of picking, as long as the tea is processed, it is consuming nutrients. It's just that the way of consumption is different, and the process of consumption is different.

During the fermentation process of ripe tea, nutrients are consumed every day, so that some unique aromatic substances can be transformed in advance.

Fourth, turn over the pile. Only when oxygen enters the tea pile, it will form some oxidation and polymerization with aromatic substances, theophylline, and polyphenols in the tea, and will produce the soul substances of ripe tea-fungi, which can be transformed into what we can drink in ripe tea, such as the aroma of sweeter longan, red dates, and lotus leaves. Based on the moisture, temperature or oxygen content of ripe tea fermentation, it will form the unique quality of ripe tea, the unique brown color of ripe tea, and the unique soup feeling of ripe tea in 40 days and 60 days.

The steps of making Pu Slim Limb Er Tea are as follows:

1. Fresh leaf picking: Picking fresh and tender buds and leaves of Yunnan large-leaf species, most of the producing areas in Yunnan are mostly picked by hand. Pay attention to the correct method of picking, otherwise it is easy to "tear" part of the bark branches and leaves, and after the hair tea is made, the petiole forms a structure similar to a horse's hoof, called "horseshoe mouth".

2. Spread out (preparation before finishing): After the fresh leaves are picked, spread out quickly to reduce the moisture content of fresh leaves and branches. When the fresh leaves gradually emit water and nutrients, there is a "boundary point", i.e., withering and drying.

3. Finishing: Finishing: Finishing: Manual finishing, pot frying, and mechanical finishing, (drum type). For example, manual finishing requires the tea master to master the heat, the frequency of stir-frying fresh leaves, and the degree of finishing.

4. Kneading: Kneading is also divided into manual and vertical kneading and mechanical rolling, no matter what kind of kneading method, the purpose is to make the tea cyanine into a rope, so that the surface of the tea seems to be broken but not cracked, and the substances in the tea are fully released.

5. Drying: After rolling, it can become Pu'er raw tea, and generally Pu'er tea is dried in the sun, which is easier to preserve the true taste of tea, of course, there are other ways such as shade drying and drying.

The steps for making Pu-erh tea are as follows:1. Picking. The standard of picking can generally be divided into: one bud and one leaf (very little), one bud and two leaves (more), one bud and three leaves, two buds and three leaves, etc.

2. Spread drying. After picking fresh leaves, use bamboo plaques to spread them in time, with uniform thickness, not to turn them, and avoid sunlight.

3. Finishing. The raw material for the processing of Pu'er raw tea is Yunnan large-leaf sun-dried green hair tea. Most of the pots used to make fun of Qingmao tea (most of them were small iron pots in the past, but now there are large iron pots and electric woks) to finish.

4. Kneading. The purpose is to break the leaf cells of the tea ants and ensure that the tea juice is fully leached when it is brewed.

5. Spread drying. <>

6. Drying. The traditional method is to dry or dry, since it is a natural method to dry in the sun.

7. Packaging. The last step is packaging, using food white cotton paper (as well as bamboo strips, bamboo baskets, cakes without outer paper) to package tea cakes, seven cakes with bamboo shoots into a tube, baskets into a piece.

The production of Pu'er loose tea should be finished, rolled, and dried to make sun-dried hair tea, and then made into Pu'er loose tea by moderate tide water pile, sun drying, and screening, which can be processed and made by Pu'er loose tea tea farmers. The steps are as follows:

The first is to finish. Most of them use pot type killing, because of the high water content of large-leaf tea, it must be combined with shaking when killing, so that the fresh leaves lose water evenly, so as to achieve the purpose of killing thoroughly.

The second is rolling. Kneading is the direct kneading of the finished tea leaves by hand. Kneading should be based on the composition of tea raw materials to flexibly grasp the strength by hand, young leaves should be gently kneaded, and the kneading time is short; The old leaves should be rubbed re-kneaded, and the kneading time should be long. Knead until the tea leaves are basically cord-like for moderation.

The third is sun drying. Sun-drying is the use of sunlight to dry the moisture of tea leaves. Generally, the tea leaves are spread thinly in the sun to dry, and the tea leaves are dried to about 90% is moderate.

Fourth, Wudui. Wudui (i.e., drying hair tea for 5-6 days or more) is the key process for the formation of the color, aroma and taste quality of Pu'er tea. Generally, the tea leaves are first splashed with water to absorb water and damp, and then piled into a certain thickness to allow them to ferment naturally.

After several days of accumulation and fermentation, the color of the tea leaves turns brown, with a special aged fragrance, and the taste becomes thick and mellow.

Fifth, drying. After the pile reaches moderation, spread out and dry it indoors with a mat, so that the tea leaves after the pile emit water and dry naturally.

Sixth, screening. After the tea leaves are dried by the Wudui, the first dissolution of the group is loose, and the fine flakes are removed by means of sieve, dusting, and picking, and the old stems are picked up for classification, and then Pu'er loose tea is made. After the thickness, size, and length of Pu'er loose tea are separated, they can be blended and reprocessed according to the color of the commercial tea to make Pu'er round tea, brick tea, Tuo tea and other pressed teas.

The completion of the production process and the problems that should be paid attention to

1. Check whether the fresh tea leaves have impurities, red disease tea leaves (unreasonable storage after picking, and the leaf temperature is too high to cause tea fermentation) and pick. In order to avoid cross-flavoring and affecting the overall quality of tea.

2. Divide the grade according to the old tenderness of the tea and store it in a classified manner so that it can be finished.

3. Fresh leaves should be cool on rainy days, and excessive water content will stick to the pot surface when it is finished, which is easy to produce a scorched leaf smell!

4. Clean up the finishing pot. Every time you change the pot, you must pay attention to cleaning up!

5. The temperature of the finishing pot is about 100 degrees. It is difficult to measure accurately in actual operation, and it is usually sensed by hand, and it feels a little hot when the hand approaches the bottom of the pot. When the temperature is too high, the pot is low and red, and it is not easy to put tea at this time, so it should be finished after the fire is withdrawn and cooled.

6. When the old leaves are young, the young leaves are killed, and the young leaves are killed.

7. The finishing time is generally 5 minutes-10 minutes. The specific amount of leaves is determined according to the temperature of the pot, the amount of leaves, and the old tenderness of the tea.

8. Cool down in time after finishing. At this time, if the cooling is not timely, it is easy to cause the dried tea soup to be turbid! The taste is not fresh and mellow!

Pu-erh teaThe steps are as follows:

Tools Material: Ancient tea tree tea leaves, dustpan.

Stone grinding tools, gauze, drying racks.

1. The first step is to pick tea, tall ancient tea trees, can only be picked manually, the general picking standard is one bud and one leaf and one bud and two leaves, according to the different picking seasons, it can be divided into spring tea and autumn tea, commonly known as spring tip and grain flower.

2. Finishing. A short period of high temperature treatment is carried out to remove the excess water in the tea leaves to soften the tea leaves, and this process is finishing.

3. Roll the leaves into strips to prepare for the next steps.

4. Pu'er tea cannot be fried, it must be sunny.

Naturally dried, so that the original mellow taste can be maintained.

5. Pack the fixed-weight Pu'er tea with gauze, steam to soften the tea cyanine, and press it into the shape of cakes, tuo, bricks, melons, etc.

6. Place the formed tea leaves in a cool and ventilated place, and wait for the tea leaves to dry and shape and package.

The process of making Pu'er raw tea: picking, killing, changing the rock, rolling - drying - pressing into cakes or bricks, etc.

After the Pu'er tea is picked, it should be finished in time, generally it is a handmade iron pot to kill, it takes about 35-45 minutes to kill a pot of tea, during which it is necessary to keep stir-frying, too heavy will cause the tea to fry paste, when tasting it is weak and easy to aroma Jujube collapse is not pure, there are black spots at the bottom of the leaves, and the lack of greening will lead to heavy taste when drinking, and the grass flavor is empty and the bean fragrance is relatively strong, and the killing is an extremely critical process in the production of raw tea.

Ripe tea

It is brown and brown, if it is a heavily fermented ripe tea, it may appear black, the ripe tea strips are not as clear and obvious as raw tea, the leaf integrity is relatively low, the hairs of the ripe tea are golden yellow, and the surface of the ripe tea cake with higher material grade is golden yellow and brown. After finishing, it is necessary to knead in time, the role of kneading is to make the tea into strips, the kneading strength should be moderate, and the kneading is too light or too heavy will affect the later storage and transformation effect of tea.

The process of making Pu'er tea is as follows:

Tools Raw Material: Pu'er tea.

1. Spread the cool. This step is to dissipate part of the water in the fresh celery leaves, and at the same time, it is conducive to the formation of some aroma substances in the process of water walking, so that part of the macromolecular ester capacitive sugar is hydrolyzed into many small molecule capacitive sugar.

2. Finishing. The processing raw material of Pu'er raw tea is Yunnan large-leaf seed sun-dried green hair tea, which is mostly fried in a pot, because of the high water content of large-leaf seeds, it must be combined with shaking, so that the tea loses water evenly, and the enzyme activity is quickly passivated at high temperature, and the polyphenol oxidation is stopped. At the same time, a part of the water is evaporated, which is conducive to rolling into strips.

3. Kneading. This step is mainly to break the tea cells to ensure that the tea juice is fully leached when brewing. Kneading should be flexibly mastered according to the old and tender raw materials, the young leaves are kneaded lightly for a short time, and the old leaves are kneaded for a long time.

4. Sun-drying. The kneaded tea leaves are naturally dried under the sun, which retains the organic matter and active substances in the tea to the greatest extent, and the cells on the surface of the dried tea are the most porosity, which is conducive to generating a lot of heat during the fermentation process.

5. Autoclaving. The dried tea leaves are steamed with steam and pressed into different molds.

6. Drying. The water content is controlled below the water content that can be safely stored, and the water content of Pu'er tea is generally required to be less than 10%.

How to choose this tea

1. Look at the cotton paper.

**Pu'er tea, cotton paper is dry and clean, printed with product name, manufacturer, ingredients, product implementation standards, production license, production date and other information, and the front of the cotton paper has brand logo and visual patterns. Through this information, you can have a preliminary and intuitive understanding of the tea, and you can basically judge whether there is a gap between the brand, year, positioning, and ** of the first Pu'er tea and your own psychological expectations.

2. Look at the form.

Pu'er tea should be pressed moderately tight, and at this time, it mainly depends on whether it is easy to pry the tea into pieces. If it is pressed too tightly, it is laborious to pry the tea, and it is easy to hurt the hand, or pry out fragments and debris, and the transformation of tea that is too tight is difficult and slow. If it is pressed too loosely, it will be difficult to maintain the shape of the tea, the cake should be rounded, the brick should be square, the tuo should be round, there should be no lack of edges and corners, and the thickness should be consistent.