Judging from the fermentation method, raw tea accounts
for half of Pu-erh tea. If you look at the pressed shape, there is no doubt
that tea also accounts for half. Like the Qizi Cake, the famous tea of the
world is full of legends: twists and turns, strange names, unique forms, and
little-known raw materials, craftsmanship, and recipes all make people curious
and fascinated.
When I first saw the strange tea, I felt its deep recess, like a deep mystery hole. To understand the story behind tea, you must first solve the mysteries on it:
[The source of tea]
In a place called Jinggu in Pu-erh, Yunnan, people know more about this place name because a rare kind of tea called "Jinggu Big White Tea" came out of that place. In fact, Jinggu was also the earliest place of tea.
When I first saw the strange tea, I felt its deep recess, like a deep mystery hole. To understand the story behind tea, you must first solve the mysteries on it:
[The source of tea]
In a place called Jinggu in Pu-erh, Yunnan, people know more about this place name because a rare kind of tea called "Jinggu Big White Tea" came out of that place. In fact, Jinggu was also the earliest place of tea.
Jinggu White Tea .
In 1902, in Shimonoseki, Dali, Yanzhou Zhen, a businessman from Xizhou, and his partners created a company called "Yongchangxiang." At first Yongchangxiang learned the practice of Jinggu girl tea (that is, the method of suppressing steamed buns), and it was called Gucha at that time.
[The name of Tuo cha].
In 1916, Yongchangxiang reformed the process and opened a nest in the bottom of the girl tea, which is convenient for drying, as well as packaging and transportation. (As for the post-fermentation and maturation, it is a text attached to later generations.) Each cylinder is five rounds and each weighs 450 grams. 10 tents were produced first and sold to Sichuan with great success.
Because the process originated from Jinggu, it was first called Gucha, a round and full single body in the Yunnan dialect, which was called Tuo, so it was renamed as Tuo cha and it became popular after being sold in the area of Minjiang, Sichuan. Drink "Guancha", "Gaocha" gradually evolved into "Gaocha". At this time, Jinggu's original Gucha tea continued to be produced using tea near Jinggu as its raw material. In terms of technology, Yongchang Xiang was used as a reference, and it was named "Guzhuangyu". Later it was gradually replaced by Shimonoseki, which had better quality.
[Raw materials and technology]
In the early days, the raw materials of Tuo cha were mainly Mengku, Simao, and the finished products were "green tea" and "black tea". A few years later, Tuo cha was sold in Sichuan. Yongchangxiang improved the formula and technology of the raw materials. The raw materials were based on Mengku tea. Flavor, Fengqing tea sprinkle noodles, take its shape. The process is mainly tanning, but the judgement criteria for the finished product: the soup color green and yellow is considered to be a good "green tea" (actually our new tanning green tea), and the soup color is red. It is considered to be a little worse than "black tea" (in fact, the Pu-erh tea's initial production process, but the fermentation of the pre-production fermentation causes the soup to turn red). Since green tea was the benchmark and green soup was the best in the market at that time, the "green tincture" was naturally the first-rate product. For the middle and lower grade "red tincture", after the establishment of the Xiaguan Tea Factory in the later period, it would Blend some baking greens to blend the soup.
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