Different Fermentation of Puerh

Pu-erh cooked tea is made from Yunnan big leaf seed sun-green tea as raw material and processed through the fermentation process of glutinous rice. Pu-erh tea adopts the "fermentation heap" technology. It was re-launched in 1973. In 1975, the artificial pile-up technology was successfully trial-produced at Kunming Tea Factory, which opened a new milestone in Pu-erh tea production. After the fermentation of Pu-erh tea, the tea is mild, the color is brown, the taste is pure, and the unique fragrance is the love of many tea people.

The fermentation of Pu-erh cooked tea is a thought process. In this process, there are many factors and influences, which lead to different forms of Pu-erh cooked tea after fermentation. The most intuitive result is Pu-erh cooked tea. The degree of fermentation is different. How to judge the fermentation degree of Pu-erh cooked tea by its fermentation?

The fermentation of cooked tea is divided into three types, which are heavy fermentation, mild fermentation, and moderate fermentation. These three levels have their own characteristics, and each has its own advantages and disadvantages.

Light fermentation

Fermentation degree: 50-60%

Leaf bottom: light brown, similar to red tea bottom with semi-fermentation 

process;

Advantages: greatly improved the activity of the leaf bottom, and the returning 

weight is also obviously enhanced;

Disadvantages: bitter, astringent residue, slightly odorous, Chen Xiang is not 

pure enough;

In the view of the older generation of fermenters, less than 70% of the 

fermentation is not a complete sense of cooked tea, but now there are some 

small piles of light-fermented cooked tea on the market, which is also sought 

after by some tea friends. The lightly fermented cooked tea is relatively light in

 color, and the bottom of the leaf is brown. It is similar to the leaf color of some

 teas of about ten years. The taste is lighter and slightly bitter. It lacks the 

alcohol and smoothness of the cooked tea. This level of tea is like an apple 

that is not ripe. It is now sour and tender, but it will retain some more 

personalized flavor after the conversion. There are very few light-fermented 

cooked teas on the market. They are basically high-end cooked tea products 

that take the collection route. Some companies have introduced about 50% of

 semi-fermented cooked tea, but the taste is strange, so there is still 

controversy, so mild fermentation is also Has not been recognized by the tea 

lovers.

Heavy fermentation

Fermentation degree: 90% or more

Leaf bottom: dark brown or deeper color, the carbonization of the leaf bottom 

is more obvious;

Advantages: greatly improved the sweetness, consistency and firmness of the

 tea soup;

Disadvantages: the bitterness is aggravated, the activity is lost and there is a 

charcoal flavor, so the comfort and smoothness are not good;

Severely fermented cooked tea can be simply understood as being cooked 

and there is no substance that can be converted. The bottom of the leaves is 

usually dark brown or deeper, and the carbonization is more obvious. Although

 heavy fermentation can achieve the great benefits of an excellent cooked tea 

that is thick and smooth, and has a sweetness, it has shortened the life of the 

tea many times. Tea is not always fragrant, it is definitely a newcomer.

Pu-erh tea can be transformed. It is derived from the fact that his intrinsic 

material contains many beneficial fungi. It seems that the yeast can make 

mildew in the process of tea. It must be a process, not a result. The result is 

long hair, so The self-aging process of Pu-erh tea in the late stage requires the

 endogenous quality of the leaves themselves to continue to transform. 

Judging whether this endoplasm is present depends on the activity of the leaf 

bottom. This is the key point. When the activity of the leaf bottom is completely

 carbonized and dry, without any toughness, the tea has passed the old age 

and has been open.

Moderate fermentation

Fermentation degree: 70-80%

Leaf bottom: dark brown;

Advantages: pure Chenxiang, the activity of the leaf bottom is better, the soup 

is sweet and thick, thick and mellow, and the sweetness is good;

Disadvantages: can be said to be less, this is the best fermentation process;

Moderate fermentation is currently considered to be the best fermentation 

method, and it is the most ideal fermentation degree of cooked tea. However, 

this kind of fermentation process is a skilled example. When it is moderately 

fermented, it can obtain thick and full soup and sweetness of heavy 

fermentation, and it can also obtain the full leaf bottom activity and returning 

sweetness in mild fermentation, and it also has its pureness. Chen Xiang, can 

avoid the serious and mild shortcomings, it is beautiful. But a good fermentation

 process is like the truth is in the hands of a few people. This kind of 

fermentation process is also rare for fermenters, because it takes many years 

of fermentation experience, and this experience has to stand the test.

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