How about cooked Pu-erh tea?
It has a mild tea nature, the tea is silky and smooth, and the rich and mellow taste is more suitable for beginners. Cooked tea has strong reproducibility and some health benefits (such as stomach warming, lipid lowering, and hypotensive conditioning of the gastrointestinal benefit).
It is better than freshly made green tea. The price of cooked tea is easier to accept than raw tea. The aged tea has the pleasant taste of old tea. A good ripe tea "fragrant, sweet, mellow, thick, smooth" does not fully appear, and according to the different storage environment, "Chen Yun, medicinal fragrance, chemical sense" and other quality characteristics will also be exposed.
The fermentation process of Pu-erh tea After the successful development of the piling fermentation method by Menghai Tea Factory and Kunming Tea Factory in 1973, the piling workshop was arranged in Menghai County, using the unique climatic conditions of Menghai County and suitable microbial flora. In addition, the early processing of cooked tea completed by the technology and production experience of Menghai Tea Factory that year. Menghai cooked tea is known for its heavy fermentation, that is, the fermentation degree reaches more than 70%, and after a considerable period of time (usually more than half a year), it has a unique "caramel flavor".
The cooked tea undergoes a traditional process and artificial fermentation to make the tea milder, and the irritation of tea and tea quality causes the tea soup to feel softened at the entrance, reducing the bitterness and astringency, in order to answer "fragrant, sweet, mellow, Thick, smooth "taste, so many consumers like it.
It is worth mentioning that many people have misunderstood the key technologies of this cooked Pu-erh tea, and even equated (piling) with (Wet warehouse). In fact, the two are completely different ideas.
It has a mild tea nature, the tea is silky and smooth, and the rich and mellow taste is more suitable for beginners. Cooked tea has strong reproducibility and some health benefits (such as stomach warming, lipid lowering, and hypotensive conditioning of the gastrointestinal benefit).
It is better than freshly made green tea. The price of cooked tea is easier to accept than raw tea. The aged tea has the pleasant taste of old tea. A good ripe tea "fragrant, sweet, mellow, thick, smooth" does not fully appear, and according to the different storage environment, "Chen Yun, medicinal fragrance, chemical sense" and other quality characteristics will also be exposed.
The fermentation process of Pu-erh tea After the successful development of the piling fermentation method by Menghai Tea Factory and Kunming Tea Factory in 1973, the piling workshop was arranged in Menghai County, using the unique climatic conditions of Menghai County and suitable microbial flora. In addition, the early processing of cooked tea completed by the technology and production experience of Menghai Tea Factory that year. Menghai cooked tea is known for its heavy fermentation, that is, the fermentation degree reaches more than 70%, and after a considerable period of time (usually more than half a year), it has a unique "caramel flavor".
The cooked tea undergoes a traditional process and artificial fermentation to make the tea milder, and the irritation of tea and tea quality causes the tea soup to feel softened at the entrance, reducing the bitterness and astringency, in order to answer "fragrant, sweet, mellow, Thick, smooth "taste, so many consumers like it.
It is worth mentioning that many people have misunderstood the key technologies of this cooked Pu-erh tea, and even equated (piling) with (Wet warehouse). In fact, the two are completely different ideas.
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