Today, we talk about the relationship
between cooked pu-erh tea and fermentation. The fermentation here refers to the
fermentation of glutinous rice. When people talk about the quality of cooked
tea for a long time, many enthusiasts and even some people in the industry will
equate cooked tea and fermentation. When the quality of tea is formed, it is
basically only about fermentation. This is a deep-rooted misunderstanding that
has been formed for a long time. For the sake of correcting and clarifying the
facts, this article goes straight to the subject!
Before you start to touch and deepen
this topic, I hope you can understand one thing: don't deify and over-raise the
fermentation, think that fermentation can do everything, turn decay into magic,
this is a kind of luxury and demanding, it is very lack of righteous,
fermenting It is very important, but it is not the only very critical factor.
There are two aspects that are often overlooked and despised by everyone. That
is the blending of raw materials and fermented tea required for fermentation,
in which the raw materials are fundamentally determined. Function, blending is
another key factor in the formation of cooked tea quality!
First, talk about raw materials. For the fermentation of the pile, the three
degrees of the raw materials, the richness of the contents, the degree of
enthalpy, the uniformity are the decisive factors for the smooth progress of the
fermentation and the quality of the fermented tea. In terms of inclusions,
during the long fermentation cycle, fermented tea has undergone a series of
functions such as enzymatic, moist heat and microbes, and then undergoes
transformation, decomposition, condensation, degradation, etc., and some
substances are attenuated and formed. Some new substances, but the overall
content is decreasing, so in order to achieve the goal of strong and fresh
sweetness of cooked tea quality, especially in terms of concentration, it must
be sufficient to ensure that the content of the cooked tea is sufficient The water
leaching rate, otherwise if the content is not rich can only increase the
fermentation maturity, although the concentration goes up, but the foam
resistance also decreased.
In terms of uniformity, this point is especially neglected. In the fermentation of
the pile, the fermentation cycle has a fermentation step from short to long. The
old stem, yellow piece, and the tablet and the old leaf are basically at the first
fermentation level, followed by the tenderness. The moderately high-grade
Mao cha, once again, has a higher tenderness, a bud, a leaf, and finally the
most difficult to ferment, so this will happen.
When the fermentation of the old stems and yellow tablets is completed, the
wool heads with higher bud heads and tenderness are partial and pan-green.
After the bud head fermentation is completed, the stems and the yellow tablets
may have been carbonized, so the raw materials are relatively uniform. It is
more urgent to prevent excessive mixing and avoiding artificial mixing and
mixing! However, in the current Pu-erh tea industry, the quality of most
fermented raw materials cannot be guaranteed. Many manufacturers often
ferment the leaves with mildew, deterioration and sour taste. The quality of
cooked tea is greatly improved. Negative impact.
Secondly, when it comes to the influence of the blending, it is a place that
should be strongly inked. We need to know the definition and formation of a
cooked tea blending plan, which is formulated by the matching department for
the market and customer needs. The maturity, grade, and production area of
the semi-finished fermented tea are also determined before the fermentation.
The fermentation department only organizes the production and improves the
process at the request of the assembly department to meet the quality
requirements of the assembly department. Moreover, the object of blending is
not the fermented tea itself, but the sifted, air-selected, color-selected and
smashed tea, so the final quality of cooked tea has to rely on the skill of the
master. And the level of blending, the fermentation department is only to
provide semi-finished products, it does not have a decisive role!
All in all, I hope everyone understands that cooked tea is fermented, cooked
tea = raw material + fermentation + blending, fermentation can not determine
the quality of cooked tea, but also hope that tea lovers do not have to equate
the two, to comprehensively look at the problem, consider all All the links, in
order to help deepen our understanding, can really be a tea person!
For more info visit http://www.naturalpuerh.com
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