The Procedure of Qizi Cake Puerh

There is a well-known species in Pu-erh tea, which is the "qizi cake."

It is also called "seven-sons cake" is a tube of seven cakes. This is an ancient system that was handed down from the Ming and Qing Dynasties. The seven-in-one cake tea has become an absolute proportion of Pu-erh tea.

When Pu-erh tea is finished, it is a state of loose tea. The process of "loose tea" becoming "pressing tea" is called "pressing tea."

1, weigh tea

Generally, iron drums are used to weigh tea, and loose tea is put into iron drums, and 357 grams are weighed. (or other grams)

2, steamed tea

Steam the tea leaves in water, usually steam for half a minute, the tea leaves can be soft.

3, cloth bag

The steamed loose tea is packed into a special cloth bag, and the number of different bags is different. Generally, it is 357g, 300g, and 500g.

4, pinch shape

Tighten the bag and pinch out the round shape. The knot of the bag is the last 

"inner nest" of the cake tea.

5, stone grinding tea

In the traditional process, stone-grinding tea will be used, and the stone tea 

pressed by the stone mill is moderately tight and will not destroy the shape of 

the dry tea. Generally press for 3-5 minutes. In the modern process, the 

machine presses the tea, which is more compact than the stone grinding, but it

 is easy to destroy the dry tea form, and the later conversion is slower.

6, inspection

The tightness and shape of the pressed cake tea were examined.

7, press the shade

The pressed tea cake is cool together with the cloth bag, which is convenient 

for the subsequent tea cake to be unpacked and shaped.

8, the solution bag

Wait for the tea cake to cool down and then unpack the bag. At this time, you 

can see a complete tea cake.

9, dried

Sun drying, removing water vapor and excess water, is conducive to 

subsequent storage. It usually takes 2-3 days to dry.

10, cotton paper

Wrapped in cotton paper, a final version of Pu-erh tea appeared.

Pu-erh pressed into a cake was born in the historical process, because Pu-erh

 tea is transported through the ancient tea-horse road, making qizi cake tea more 

convenient for transportation and storage. Moreover, compared with loose tea,

 the cake tea is not easy to dissipate, and it can last for a long time and even 

more fragrant. Later conversions are also more stable.

 For more info visit http://www.naturalpuerh.com