What is the raw material of Pu er tea made?

Pu'er tea is a tea with unique quality characteristics made from Yunnan large-leaf sun-dried green tea within the scope of geographical indication protection and made with specific processing technology within the scope of geographical indication protection.

It is a tea with unique quality characteristics made from Yunnan large-leaf sun-dried green tea within the scope of geographical indication protection and made by specific processing technology within the scope of geographical indication protection.

Pu'er tea is a type of tea with a unique aged fragrance formed by using Yunnan large-leaf sun-dried green hair tea as raw material and post-fermentation.

Pu-erh tea is neither black tea nor dark tea, and in recent years, the academic community has gradually reached a consensus to separate Pu-erh tea from the six major tea categories and become a tea category of its own. Pu'er tea is a loose tea and pressed tea made from Yunnan large-leaf sun-dried green hair tea and processed after post-fermentation.

Pu'er tea belongs to Yunnan large-leaf tea, and its characteristics are: long and strong buds, white millimeters, silver brilliance, large and soft leaves, thick stems, long internodes, long growth period of new shoots, good toughness and vigorous development. Pu'er tea can be picked in multiple seasons, the picking standard is mainly one bud and two leaves, some varieties will pick one bud and three leaves, and the Pu'er tea that requires tenderness only picks the first bud of the strong bud or the first bud and one or two leaves, and the raw materials are required to be delicate and even.

The bulk Pu'er tea made into cakes, bricks, and bowls is mainly made of fresh tea leaves with one bud and four or five leaves or three or four leaves to ensure the quality characteristics of Pu'er tea.

Do you know what kind of raw material Pu'er tea is made for a few dollars on the Internet?

Pu'er tea is made of fresh leaves of Yunnan large-leaf tea tree grown under the environmental conditions of Pu'er tea producing area, and is made of tea through processes such as killing, rolling, sun drying, autoclaving, etc., including loose tea and pressed tea, which is characterized by dark green in appearance, pure and lasting aroma, strong and sweet taste, green and yellow in soup color, and thick yellow-green at the bottom of the leaves.

An example of the steps to make Pu-erh tea is as follows:

picking, hand-picking one bud and two leaves;

withering, so that it is spread in a ventilated and dry place without direct sunlight for 30 water, placed on top of the bamboo strips, the time is related to the moisture content of fresh leaves and the temperature and humidity at that time;

Finishing, removing the smell of grass, evaporating part of the water, and frying is conducive to rolling and forming;

Kneading, there are machine kneading and manual rolling, so that the cell wall of the tea is broken, so that the tea juice is easily soluble in the rotten tea soup when brewing, and the leaching rate is improved;

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 sun-dried tea is easy to retain the essential original taste of the tea;

Autoclaving, the sun-dried tea leaves are steamed with steam and pressed into different molds to extract the fragrance and make the pectin in the tea overflow the skin, which is conducive to pressing and forming and the unique fragrance different from loose tea;

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

Oman Pu-erh Tea: What is the standard drying method for loose Pu-erh tea?

There is a "drying" link in the production process of almost all teas, and the drying method of Pu'er tea, according to the requirements of the "National Number of Waiter Standards", should be "sun drying", that is, sun-dried green.

Omani Pu'er tea.

The process of "drying green" is a kind of physical reaction, which refers to the use of sunlight to irradiate heat energy and blow drying, and quickly evaporate most of the water of fresh tea leaves, which is a process that plays a role in drying. This process is the main ** of the name of the green tea, and the green is one of the continuations after the completion of the Pu'er tea production process, that is, the final process of the formation of the green hair tea. In the production of Pu'er tea, green tea and white tea, sun-drying is an indispensable and important process.

Drying plays a key role in the quality of tea. In the book "Tea Making" published by China Agricultural Press, it is mentioned that "drying is the last process in the manufacture of tea of various slag varieties, and it is closely related to the quality of tea making.

In addition to the drying process, which is convenient for storage for long-term drinking, the drying process also has the effect of further forming the unique color, aroma, taste and shape of tea on the basis of the previous processes."

Omani Pu'er tea.

Regarding the core factor of drying, temperature, "Tea Making" also argues: "The level of drying temperature is very related to the quality of tea making. Due to the poor thermal conductivity and slow heat transfer of tea, if the temperature is too high to make the outer layer of the leaf dry first, the inside of the leaf condenses water vapor, and the chemical reaction occurs to deteriorate the fragrance, the leaf color is dry, and it is easy to produce aging and mildew accumulation in storage.

Under the premise of ensuring the raw materials and technology, the more it is aged, the more fragrant it is, and the sun-drying process can make the tea lose water evenly, and the temperature is low, which is conducive to retaining the organic substances in the tea and helping the later transformation.

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Using Yunnan large-leaf species as raw materials, the tea Pinsenrang is called Pu'er tea after picking, killing, rolling, sun drying, (Wudui sends this noisy fermentation) autoclaving.

It is mainly divided into ripe tea and raw tea. The appearance of raw tea is dark green, the aroma is pure, the taste is strong, the aftertaste is sweet, the soup color is green, yellow and bright, and the bottom of the leaf bend is thick and yellow-green. The appearance of ripe tea is reddish-brown, the built-in soup color is red and bright, reminiscent of the unique aged fragrance, the taste is mellow and sweet, and the bottom of the leaves is reddish-brown.

The packaging methods include loose tea, tea cakes, tea dumplings, and tea bricks (mostly old leaves).

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.

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

The production process of traditional Pu'er Tuo tea is divided into tea, steamed tea, bag kneading and pressing, shaping, bag removal, drying, packaging and other processes. Pour the loose tea that becomes soft after steaming into a small cloth bag with a round bottom triangle, tighten the mouth of the bag, and put it into the mold for pressure molding during the pressing process.

Chinese name: Pu'er tea processing technology.

Possession: historical, social, epochal, etc.

Features: Different processing techniques are different in different historical stages.

Procedure: Finishing, rolling, and drying.

The steps of the Pu'er raw tea making process:

Picking, stalling, drying, finishing, rolling, arranging, spreading, drying, drying - hair tea, weighing tea, steaming tea, drying, packaging.

1. Picking. Picking is not only the first step in making Pu'er tea, but also the first step in the major tea categories.

The picking of Pu'er tea can be divided into manual picking and machine picking, the history of Pu'er tea, due to the backwardness of technology, can only be picked manually (that is, the so-called manual picking), but it is also this most primitive method to ensure that the tea picking process is not excessively damaged, to ensure the integrity and freshness of tea.

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 song morning plaques to spread in time, the thickness is uniform, can not be turned, and avoid sunlight.

The purpose of the wild rolling finch is to disperse a part of the water in the fresh leaves, and some aroma substances are formed in the process of walking the water.

It is not only conducive to the production of Pu'er tea, but also to the post-fermentation of Pu'er tea.

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

1. Tea picking: Pu'er tea picking should strictly follow the tea picking tradition, that is, when picking tea, you can sing tea picking songs loudly, and don't blindly pursue the tip of the buds, but more to one bud, two leaves, three leaves, with pure manual picking, one heart and two leaves slowly Zheng quietly pick 5 6 hearts, so that put it in the tea bag basket, the tea will not be damaged and broken, and the withering and killing of cyanonine is more complete and the tea quality is better.

2. Withering: There are a lot of particularities in the tea picking process, such as the tea cyanine held in the hand will be broken because of too much, resulting in a phenomenon of extrusion, if there is too much tea cyanine in the tea bag, it is very impermeable, resulting in a slight maturation of the upper and lower phase pressure; The most important point is that the harvested tea cyanine in the tea garden should not be too long, and it should be removed as soon as possible.

Tea cyanine withering is inseparable from sunlight or heat, freshly harvested tea will be a little bitter, astringent, need to use sunlight or heat volatilization to promote tea softening and dehydration, of course, can not be excessive withering; Therefore, the quality of tea is very important in the withering process, and Pu'er tea is carefully selected and picked by manual transportation to ensure the quality of tea.

3. Killing cyanine: Killing cyanine is generally used in a pot type to kill cyanine, which is the method of manual stir-frying in ancient times, because the water of tea cyanine will be relatively reduced after withering but it is not yet thorough, it is necessary to use cyanine killing to keep the tea lose water evenly; The main purpose of killing cyanine is to stop the fermentation of the tea leaves.

4. Kneading: Kneading this needs to be flexibly mastered according to the different degrees of age and tenderness of tea cyanine raw materials, and the young leaves are lightly kneaded and the time is short; Old leaves are heavily kneaded, for a long time; The purpose is to make the flakes into strips or beads, so that the volume of leaf cyanine is relatively reduced by half after being killed and rolled.

5. Drying: The kneaded tea cyanine is naturally spread out under the sun, almost to about 10% of the water content of the tea leaves, if there is no sunlight, it can also be treated by drying method, but the tea leaves dried by the sun will have a special fragrance, which is one of the special factors in the taste of early Pu'er tea, however, it is necessary to dry and not dry as the principle.

An introduction to Pu-erh tea

Pu'er tea in Xishuangbanna, Lincang, Pu'er and other areas of Yunnan Province, large trees, up to 16 meters high, young branches with slight hairs, apical buds with white pubescence. The leaves are thin and leathery, oval. Flowers axillary, pubescent.

Pu'er tea pays attention to brewing skills and drinking art, and can be drunk clearly or mixed. 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.