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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Advantages of blending and pure Pu-erh

There is a discussion point in Pu-erh tea market, which is the battle between pure ingredients and blending. Some people think that Pu-erh tea must be processed with pure materials to make it a good tea, while others think that Puer tea is richer in taste and does not necessarily need to be made with pure materials. And many people ask when buying Pu-erh tea, what kind of tea is it? Is it pure? Each family has its own reasons, which makes it difficult for many people who are new to Pu-erh tea to judge.

Everyone understands that pure tea is the tea made from the same tea plantation, the same tea mountain, and the same region. The tea is called pure tea. Because each tea mountain has a limited number of tea trees, the fresh leaves are not Unlimited supply, which leads to the fact that when we process pure tea, the quantity is not too much. Now most of the pure tea on the market is positioned for the high-end niche market to sell, so the price of pure tea Relatively expensive, but the taste is more pure and the real estate will not have any odor.

And what is the match we know? Because there are so many ways to mix tea on the market, it is also very strange, so everyone is also in the state of blending tea. In order to increase production capacity and reduce costs, Menghai Tea Factory has been using green tea from different places to formulate tea. This part of the tea has also been accepted and recognized by many people.
There are also some high-end tea blending methods on the market. The purpose of their tea blending is to meet the taste needs of higher people. Good tea blending is definitely not to reduce costs, but to complement each other's strengths, because Yunnan Pu-erh The unique characteristics of tea make the tea from different tea mountains different in taste and aroma. Therefore, some high-end tea factories aim to make tea taste richer, richer in flavor, and more productive. Features, according to the characteristics of some different tea leaves, carefully configure better Pu-erh.

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What is Pu-erh tea blending?

Blending is a part of the traditional refining process of Chinese tea. The so-called blending is a means of blending teas from different tea regions, seasons, and grades to achieve taste and stabilize the quality of different batches of tea.
▲ Tea
There are basically no perfect things in this world, including tea. It is basically impossible to find perfect wool.
Usually Pu-erh tea manufacturers purchase countless different Pu-erh tea raw materials every tea season, it is basically impossible to find Pu-erh tea which is perfect in all aspects.
Maybe some Pu-erh mao cha has a good aroma, but it's bad for returning to sweetness and watering, and some Pu-erh mao tea's sweetness and aroma are good, but it's weak for watering .

In the case where it is difficult to find the perfect Maocha, even if it exists, the quantity of the perfect Pu-erh Maocha is extremely scarce, and it is difficult to circulate it as a commercial tea. Therefore, matching has become a necessary technical means.
The predecessors summarized the matching: strengths and avoiding shortcomings, superiority and concealment, and high and low balance, so the matching is further summarized as: supportive and complementary.
▲ Tea Blend
For example, Pu-erh tea is the most famous tea in the world. Take Dayi 7542 as an example. Traditionally, Dayi 7542 is produced every year, and several batches are produced each year, each batch has a huge output.
In the case of such a large output, the first consideration of Dayi must be to stabilize the quality of 7542, especially the 7542 between different batches should not be too different. To do this, we can only rely on the matching technology. and so:
❤❤❤ Blending is first a technology, a technology that can effectively improve the quality of Pu-erh tea.
Blending can be different levels of tea, different types of tea trees, different types of tea in different areas, or different seasons of tea. Basically, the four major principles cannot be separated.
▲ Matching process
Well, I believe that 99% of the pure materials sold on the market must have passed one of the above four principles.
Because there must be a certain amount of commercial tea for sale, there is a certain amount of inevitability.
❤❤❤ Secondly, arranging is also an art, an art that complements and complements.
Through the blending, the characteristics of various Pu-erh Mao teas participating in the blending can be brought into play while their shortcomings are covered up.
For example, tea has bitterness and sweetness. Adding some bitter tea to sweet tea can further enhance the sweetness of sweet tea;
▲ Pu-erh Tea Cake
For example, some Pu-erh teas are flavorful but have low foaming resistance, and some Pu-erh teas are very resistant to foaming. The two are blended according to an appropriate ratio to adjust the solubility of the water-soluble extracts of each Puerh tea. It makes the Pu-erh tea after blending more resistant to foaming, and it is not easy for the taste to drop off after a few bubbles;
For example, some Pu-erh teas have a high-yellow aroma, but the aroma does not enter the water, while some Pu-erh teas have a subtle aroma, but the tea soup is full of aromas. The combination of the two has the opportunity to make the aroma of the finished Pu-erh tea even more visible.
❤❤❤ Third, the ultimate purpose of blending is to maximize the quality of Pu-erh tea under controllable costs. Reasonably mixed Pu-erh tea is often rich in layers and rich in flavor.

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