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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Dragon ball making

When it comes to the shape of Puerh tea, the first reaction of many tea friends is "one bucket of two cakes and three bricks". Although I don't particularly agree with this view, I have to say that Dragon Ball, as a newbie in Tuo cha, is really getting more and more Welcomed by tea friends!

The shape of Dragon Ball is a revival of the shape of Puerh Tuancha. In the past, the Tuancha only needed to be brewed after being pried, but now the specifications of Dragon Ball are 5-8 grams, just one bubble, no need to pry tea. With the guarantee of unchanged tea taste, the convenience and consumption characteristics of Dragon Ball Tea have been recognized by consumers in the market. Therefore, many famous mountain teas have made dragon balls. So how to make Puerh Dragon Ball Tea?

First prepare Puerh green tea, and a bamboo net coaster, white cotton gauze to put the tea leaves on the hand. After the water is heated, the tea leaves can be softened. After the tea leaves are softened, quickly place the tea leaves on the white cotton gauze and repeat Rub it until it becomes a small ball, and the simple Dragon Ball Tea is ready. You can also choose your favorite wrapping paper and pack it.

Specific steps are as follows:

1. Proportionally balanced tea (Personal preference varies from 1 to 20 grams of tea leaves wrapped in cotton cloth).

 2. Steam (you can use a rice cooker to fully close to keep only one vent).

3. Steamed tea (tea wrapped in cotton cloth) put steam outlet to steam tea.
4. Twist and round the tea leaves.
5. Natural dry (Puerh tea dried hair tea will change color and dry easily change flavor and may even become green tea).
The production of Puerh Dragon Ball Tea is simple. This type of craft has these characteristics: portable, beautiful (complete line), and convenience (now the ancient tree tea is expensive, if it is in the form of Dragon Ball tea, it can be converted into zero consumption) .

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Pu-erh tea making

Puer tea "the aged and more fragrant" and "Chen Yun" are one of the main characteristics of Pu-erh tea. Pu-erh tea has a good effect on lowering cholesterol, inhibiting blood lipids and heart disease, and does not cause side benefits like ordinary drugs.
 
Yunnan is the hometown of Pu-erh tea. Many people think that the origin of Pu-erh tea is in Pu-erh County, which is located in southwestern Yunnan. In fact, the main production area of ​​Pu-erh tea is south of Changning County, Yunnan, along Fengqing and Lincang along the east and west sides of the Lancang River , Shuangjiang, Yongde, Menghai, Simao, Jinghong and other places, especially the Xishuangbanna area is the most. In fact, Pu-erh County is just a distribution center for Pu-erh tea and does not produce Pu-erh tea itself.
 
Puer tea is harvested every year from late February to November. The spring tea is divided into "Spring Tip", "Mid Spring" and "Spring Tail" according to the time of the day. The picking of summer tea is commonly known as For "two water", autumn tea picking, also known as "guhua". Different tea picking seasons have different benefits on Pu-erh tea. During the year, the quality produced during the two periods of "Spring Tip" and "Gu Hua" is the best. Spring tea is fragrant and refreshing. Summer tea has a strong flavor but no bitterness, while autumn tea has a bitterness in the fragrance, and becomes sweet after the bitter.
 
Freshly picked Pu-erh tea is called Maocha. After sending all the tea to the factory, according to whether the moisture and the number of tea stalks meet the requirements, the tea is divided into ten grades and three outer grades in turn, and then the finished products are pressed strictly according to a mix ratio table.

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