I don't know if you are familiar with the production process of Pu-erh raw
tea, but I think everyone is more familiar with this production process,
because after making the raw materials (baked green tea), making Pu-erh raw tea
is very simple.
There are many links to making Pu-erh cooked tea. And it is these links of processing cooked tea that give Pu-erh cooked tea a fire and water flavor. Water taste, that is, the tea water is separated when drinking tea, there is water taste in it. The smell of fire, that is, the body feels dryness when drinking tea, is the mouth and throat. Here, the fire is dry.
The taste of Pu-erh cooked tea is produced. The first reason is that Pu-erh cooked tea must be sprinkled and fermented. And it takes 90 days to grow, and more than 20 days to participate in fermentation. After the fermentation is completed, it is preliminarily made into Pu-erh loose cooked tea. The second is because Pu-erh loose cooked tea needs to be sprinkled and softened when it is pressed into tea. The third reason is that the steam needs to be passed again when squeezing the tea (sterilization, softening). Then squeeze the preliminary made into Pu-erh cooked tea squeeze tea (cake, brick, Tuo and other shapes).
The fire smell of Pu-erh cooked tea is produced. The first is the drying of Pu-erh loose leaf tea. The second is the drying of Pu-erh tea when it is pressed into cooked tea. Now the regular Pu-erh tea factory has supporting drying facilities. With the current industrial development, the drying method used for Pu-erh cooked tea is mostly drying.
And under normal circumstances, the water and fire smell of Pu-erh cooked tea is caused by these conditions. But under these circumstances, it will also cause the water and fire of Pu-erh cooked tea.
1. When stored, it gets wet. After drying through drying technology, the fire smell of this tea will be more obvious. No matter how many years it is left, it is difficult to remove, especially the throat will be very uncomfortable.
2. The stored Pu-erh cooked tea warehouse has high humidity. After long-term storage, the taste will become weak and the water will have a weak aroma. At this time, the tea leaves are heavy in water and will show watery taste.
3. When brewing Pu-erh cooked tea is too light, it will also appear watery. When the new tea is produced, water and fire will also appear, but the normal production of cooked tea, when stored before and after drying, the water and fire will slowly pass over time.
There are many links to making Pu-erh cooked tea. And it is these links of processing cooked tea that give Pu-erh cooked tea a fire and water flavor. Water taste, that is, the tea water is separated when drinking tea, there is water taste in it. The smell of fire, that is, the body feels dryness when drinking tea, is the mouth and throat. Here, the fire is dry.
The taste of Pu-erh cooked tea is produced. The first reason is that Pu-erh cooked tea must be sprinkled and fermented. And it takes 90 days to grow, and more than 20 days to participate in fermentation. After the fermentation is completed, it is preliminarily made into Pu-erh loose cooked tea. The second is because Pu-erh loose cooked tea needs to be sprinkled and softened when it is pressed into tea. The third reason is that the steam needs to be passed again when squeezing the tea (sterilization, softening). Then squeeze the preliminary made into Pu-erh cooked tea squeeze tea (cake, brick, Tuo and other shapes).
The fire smell of Pu-erh cooked tea is produced. The first is the drying of Pu-erh loose leaf tea. The second is the drying of Pu-erh tea when it is pressed into cooked tea. Now the regular Pu-erh tea factory has supporting drying facilities. With the current industrial development, the drying method used for Pu-erh cooked tea is mostly drying.
And under normal circumstances, the water and fire smell of Pu-erh cooked tea is caused by these conditions. But under these circumstances, it will also cause the water and fire of Pu-erh cooked tea.
1. When stored, it gets wet. After drying through drying technology, the fire smell of this tea will be more obvious. No matter how many years it is left, it is difficult to remove, especially the throat will be very uncomfortable.
2. The stored Pu-erh cooked tea warehouse has high humidity. After long-term storage, the taste will become weak and the water will have a weak aroma. At this time, the tea leaves are heavy in water and will show watery taste.
3. When brewing Pu-erh cooked tea is too light, it will also appear watery. When the new tea is produced, water and fire will also appear, but the normal production of cooked tea, when stored before and after drying, the water and fire will slowly pass over time.
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