Two key factors of Menghai tea

Pu-erh tea's three major production areas: Menghai, Simao, Lincang.
 
Everywhere is fermenting. Why is the cooked tea fermented by the sea most popular among tea friends? Why is the cooked tea in Lincang sour? Why does Simao fermented cooked tea have an earthy smell?
 
The reason is simple: Piling fermentation is a combination of three dynamics of enzymes microorganisms, heat and humidity, which cause the mutual transformation of leaf materials, especially the result of the automatic oxidation of polyphenols.
The fermentation process is inseparable from the influence of the external environment.
The two most important factors are: fermentation temperature and fermentation water.
 
1. The water of Menghai Lake.
Why is the water of Menghai tea so important for the fermentation of cooked tea? This problem is the same reason that Maotai wine comes from Maotai Town. The fermentation process of cooked tea requires the participation of many microorganisms (probiotics), and water is the growth and growth of these microorganisms. In Menghai, there are many old fermentation sites. Due to the fermentation over the years, many are suitable for cooked tea. Fermented microorganisms are cultivated and retained. Due to the length, we cannot explain it in detail, and present it to you in the easiest way to understand.
 
2. The temperature of Menghai tea.
Menghai County is located in the southwestern part of Yunnan Province and the west of Xishuangbanna Dai Autonomous Prefecture. It is located between 99 ° 56 '~ 100 ° 41' East Longitude and 21 ° 28 '~ 22 ° 28' North Latitude. There is no severe cold in winter or extreme heat in summer, and it is known as the spring city of Banna.
 
Climatic characteristics: It is tropical in the north latitude. However, in most areas of the country, there are no hot summers, no severe cold, and a pleasant climate. It has typical tropical monsoon climate characteristics. The rainy season from May to October every year), the annual foggy days reach 110-130 days.
Simao District is a low-latitude plateau south subtropical monsoon climate zone. It is characterized by low latitudes, high temperatures, rain, and calm winds. The average annual temperature is 17.9 ° C, the annual average rainfall is 1517.8 mm, and the frost-free period is 315 days.
 
The general climatic characteristics of Lincang belong to the subtropical low-latitude mountain monsoon climate. Because it is located in a mountainous area, the terrain is complex and the elevations are very different. The highest altitude is 3504 meters and the lowest is only 450 meters, so the climate is diverse.
Comparison of climatic conditions in three places to cooked tea fermentation:
 
Menghai-constant temperature and humidity, small temperature difference between day and night.
 
Pu-erh (Simao)-high temperature, low humidity, large temperature difference between day and night.
 
Lincang-low temperature, high humidity, large temperature difference between day and night.
 
Summary: The three places are all important Pu-erh tea producing areas with different climatic characteristics. For the fermentation of cooked tea, the slight difference is qualitative, which is also the common victory of Menghai Lake.

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Xigui tea features

Xigui Pu-erh Tea is produced in the busy mountain of Xigui Village, Xigui Village, Linxiang District, Lincang City, Yunnan Province. The busy mountain is a part of Lincang big snow Mountain that extends eastward and closes to the Lancang River. At the foot of the mountain is the Guixi Ferry (originally the Galigudu).
 
1. Organic ecology.
 
Yunnan Province's provincial nature reserve "green pearls in southwestern Yunnan"-Lincang Big snow Mountain is in Bangdong, Lancang River flows through Bangdong, and the tea area of ​​Bangdong is mostly on the bank of Lancang River in the east of Big snow and in the south. Bangdong is likened to a giant, saying that he "has a big snowy mountain above his head and walks on the Lancang River." The good ecological environment gave birth to the organic famous local brand of Bangdong tea.
 
The tea soup brewed from Bangdong Ancient Tree Tea generally has a "connotation"-there will be very fine suspended matter in it, but there will be no floating matter like grease.
 
Second, bitter back to sweetness.
 
The mouth feels bitter, especially the fresh tea, but it melts quickly, followed by a lasting return to sweetness.
 
Third, the tea is strong.
 
Most of the old tree teas in Bangdong are strong and domineering. Among them, Xigui busylu tea is the representative, and only a few areas are sweet.
Fourth, the taste is full and pure and harmonious.
 
At the entrance of the tea soup, different parts of the mouth feel different information, but these feelings are just like a piece of music composed of a variety of instruments. Although the voices of the voices have different levels, they are comfortable and extremely harmonious.
 
The origin of Xigui Pu-erh Tea is produced in the ancient Luan Tea in Bangdong Township, Linxiang District, Lincang City, Yunnan Province. However, to this day, the fragrance of the tea has remained unchanged and the quality has not decreased. However, fewer and fewer people know the name. The "busy tea" is being replaced by "xigui tea". Why?
 
 
Xigui tea is rich in content and very resistant to foaming, high concentration of tea soup, thick flavor, sharp aroma, strong tea flavor but soft soup feeling, delicate waterway accompanied by strong return to sweetness and Shengjin, and long-lasting fragrance in the mouth.
Xigui tea belongs to the big leaf species of Bangdong. Because the local custom only picks spring tea and autumn tea every year, the tea tree is better protected and the tea quality is much better than other villages.
 
Xigui tea opens soup, the soup is light yellow and clear, the fragrance is fragrant at the mouth, no odor, and sweet;
 
After three bubbles, the sweetness is more obvious, the aroma is sharp, the cheeks and the bottom of the tongue are refreshed, the tongue surface feels slightly astringent, and it turns quickly;
Four to six bubbles, the aroma is like blue, the sugar candy is gradually showing, the water quality is more viscous.
 
After seven bubbles, the color of the soup is almost unchanged. It is thicker, better, still slightly astringent, with a deep throat and a long aftertaste.
 
After ten bubbles, the water gradually fades, the sweetness is slightly reduced, and the sweetness is good.

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Iceland tea taste

Iceland tea is already the “leader” of public opinion in Yunnan tea mountain. What made Iceland tea a representative of Lincang Shuangjiang Treasury in just a few years? After market research, what I heard most is "Icelandic flavor", so what is "Icelandic flavor"? Let's summarize.
 
1.Sweet.
 
The characteristic of Yunnan big leaf tea is bitterness. As a member of the large-leaf species family, the larvae species are also heavy. Iceland's old village is used as the cradle of larvae species. So where does its bitterness go? At this time, many tea friends proposed the word "transfer", and the bitterness "turned" quickly! It turns out that Icelandic tea is not bitter but the bitterness "melts" quickly in the cavity. Review of chemistry knowledge: Under certain conditions, the smaller the molecule, the faster the material will decompose.
 
From a chemical perspective, the sweetness of Icelandic tea: There are two main types of sweet substances: sugars, natural nitrogen compounds and amino acids. Carbohydrates: There are three main forms of sugar in tea: free (soluble), bound (hydrolysable to usability by hydrolase), and insoluble (fiber bundle, starch, lignin, pectin) . Soluble sugar (including the part of the bound state after hydrolysis in the tea making process) is the main source of sweetness in tea soup.
2.Watering and returning to sweetness.
 
Health rebirth is a whole-hearted experience of people drinking tea. The speed of sacrifice is a bodily sensitivity experience. Now we will study the taste in Icelandic tea soup.
 
Astringency: The main ingredient is polyphenols.
 
Sweetness: The main ingredients are soluble sugar and some amino acids.
 
Bitterness: The main ingredients are caffeine, theophylline, anthocyanins, and tea saponin.
 
Tea feeling memory is the basic skill of tea drinkers. "Astringency into waters, bitter into sweetness" is the basic feeling of tea drinkers.
3.Aroma.
 
The aroma components of tea are mainly in the main veins of tea stalks and young leaves, and the amino acids in young stalks are higher than those in young leaves. The vascular bundle in the stalk is the main conducting tissue for nutrients and aroma. Most of the substances contained in it are water-soluble. During the processing of tea, the aroma is transferred from the stalk to the leaves with water evaporation. Combined with the effective substances of the leaves to transform and form higher and stronger aroma quality.
 
Therefore, aroma is the most unstable factor in tea processing. For example, the chef is the soul of a restaurant, the tea processor determines the aroma of tea, and the final decision of the aroma of Iceland tea lies in the processing technology.

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How to brew raw Pu-erh new tea

Many tea friends feel that the new Pu-erh tea is too bitter to drink, because everyone has not mastered the best brewing method! Let me share your personal experience and how to soak! How can the new tea of ​​that year be mellow and as bitter as possible? My suggestion is to use a cover bowl for brewing. The following will explain how to make it well!
    
The cover bowl is also called the Sancai Cup. The heavens and the earth are harmonious. The ancients invented the best thing for making tea long ago. Make tea in a covered bowl. You can drink the true taste and true disposition of tea. Especially used to drink the new Pu-erh sheng tea! Because people who drink tea for a long time, whether it is a tea merchant or a tea visitor, try a lot of new tea every year. Get the taste you want! White porcelain cover bowls of Pu-erh raw tea are absolutely accurate and will not cover up any flaws and deficiencies. Therefore, in the industry to test tea between peers generally use a covered bowl, instead of a purple pot.

First: the amount of tea.
       The amount of tea is important for any tea. The new tea is 7 grams to 10 grams. The less, the better. Cover the bowl with boiling water before pouring tea! In particular, the taste of the pure ancient tea from various hills at that time was just a little different from the sweetness, and the prices were different! You must use a standard bowl of tea to compare the amount of tea to taste the difference! Individuals generally use lid bowls with a capacity of 150ml-200ml.

Second: water temperature.
       The general requirement for brewing Pu-erhtea must be a high water temperature of 100 degrees, but the new raw tea can only be between 92-95 degrees. This will not burn out the tea, and it will not be easy to force the bitterness out. Conveniently, the water is completely boiled and pauses for 10 seconds.

Third: soak time.
     Many tea friends have misunderstandings, saying that they need to be bored for 20 seconds. It's 15 seconds, but you can't get stuffy. The master's book generally talks about old tea, which cannot be summarized. The first time you wash the tea, you can roll it up and wash it thoroughly. But don't get bored, pour in the water, tumble, drop the kettle, and pour out the tea. The next bubble is tea that you can drink. Make sure the water is injected evenly and the water column should be as thick and even as possible.

It can be brewed at a fixed point or around the bowl, and the tea should not exceed the bowl mouth, so as to avoid losing some of the fragrance, the soup will stop for up to three seconds. The tea soup brewed in this way is sweet and sweet, with a light bitterness. If it is more than five bubbles, you can pause for a little longer. After 10 bubbles, it will be longer. Also, put the lid of the bowl aside after each brewing, not to suffocate the tea base.

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Pu-erh tea blending

1. The blending of Pu-erh tea originates from the theoretical system of "compatibility" of traditional Chinese medicine. The theory of traditional Chinese medicine in China is known as "medicine-food homology". They believe that Pu-erh tea is a tea that quenches thirst, and also has special drinks that have health functions such as "degreasing and sobering up"; Pu-erh tea in ancient times Many of the producers have a background in Chinese medicine. Yunnan itself is not only the place of origin of tea, but also the place of production and distribution of medicinal materials.

2. The famous Pu-erh tea production base in history came from the tea distribution center at that time, which provided a resource guarantee for the blending of Pu-erh tea.

3. The blending of Pu-erh tea focuses on the "complementary advantages" of the substances contained in tea. We know that the sun-brown hair tea produced in different tea mountains and different regions is different, and the taste is very different. This difference not only reflects the difference in the content of aromatic substances in tea, but also reflects some slight differences in the contained substances. How to judge this difference and effectively and reasonably "reorganize" and "blend" it to create a higher-quality Pu-erh tea product is a dream that Pu-erh tea people have always pursued since ancient times.

4. Pu-erh tea blending can form a cascade transformation of the subsequent fermentation of Pu-erh tea. The fermentation of Pu-erh tea is a process. Because it belongs to solid fermentation, it must inevitably have a sense of hierarchy. Taking the subsequent fermentation of cake tea as an example, it requires pressed cake tea to be moderately tight, that is, not too dense and not too loose. To meet this process requirement, physical methods alone cannot solve the problem, because tea is rich in a large amount of fibrous material, and the fibrous material is elastic. After a period of time, there is a certain recovery, so it is best to solve this problem. The method is the reasonable blending of different grades of raw materials. Seven grades of tea are used as the "skeleton", and three or five grades of tea are used to "fill the gaps". The construction of this kind of network skeleton can make Pu-erh tea appear layered and make the subsequent fermentation appear cascade transformation.

5. The blending of Pu-erh tea is a highly personalized technology. All classic Pu-erh tea products. Whether it is a hundred-year-old tea or a "new product" in recent decades, each has its own unique "tea character". As long as you experience it, there will be differences. This difference has a strong personality and will make us Taste produces deep memories and long-lasting memories. This feeling, or quality, is not something that can be bestowed on simple "pure materials" and "one taste." More is the wisdom of the Puer tea maker's long-term experience summary and perception, is the fruit of advanced blending technology. What's more important is that this technology of blending has not been "formatted" and "modeled" since ancient times, and it is not static. Tea makers of each era can understand the nature of tea based on their understanding of nature Through various practices, to shape higher quality products. "There is no best, only better" is perhaps the eternal theme followed by the Puer tea blending process.

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