Puerh cooked tea making

The traditional method of making cooked tea, each taking 10 tons of raw wool tea as a unit, the maximum suitable amount is 50 tons. About 30%~50%, during the stacking process, the stack is turned several times depending on the temperature, humidity and ventilation of the production site, so that the tea cyanine can be fully and evenly fermented. If the core temperature is too high, it will cause a focus phenomenon, that is, the tea is completely blackened. When the water content of tea cyanine is close to normal, the frost white phenomenon of the tea leaves disappears and the fever will no longer continue. At this time, Puerh cooked loose tea can be obtained through the processes of loose heap and impurity removal.

For light-fermented cooked tea and heavy-fermented cooked tea, more active substances are retained in the process. Therefore, lightly fermented cooked tea products have some substances (such as dimethoxybenzene) and health care functions that only cooked tea has, and because of the retention of active substances, there is room for transformation in the tea products. Fermented cooked tea products will be closer to old green tea. The main determinant of tea fermentation is the amount of water added rather than the fermentation time. Many so-called "lightly fermented cooked teas" are actually semi-finished products with insufficient fermentation time and inferior fermentation.

Traditional piling cooked tea is more popular in the market, mostly produced in Xishuangbanna Prefecture. The reason is that in addition to the quality and technology of tea cyanine, the climate in Banna is very suitable for the growth and reproduction of fungi in the piling process. Although many of the Menghai tea cooked tea products come from the southern Lincang area, the fermentation process is still based on Banna Menghai. In the fermentation process, the odor in the Banna area is also less pungent and has no sour odor, which is also related to the local water quality, technology and the bacteria involved in the fermentation.

At present, in addition to the above-mentioned traditional tide-water piles, the production methods of cooked tea are also small batch fermentation, spray humidification, fungus fermentation, etc., many manufacturers have also conducted experiments and actual production. Each product has its own characteristics. The production process still has considerable room for development.

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