Different Fermentation of Puerh

Posted by naturalpuerh on September 10th, 2019

Functions of cooked puerh 
1. Fight fatigue and improve mental alertness and focus.
2. Reduce blood pressure, blood sugar and blood lipids.
3. Antioxidant & Antu-aging.
4. Inhibit the increasing of cancer cell.

Pu-erh cooked tea is made from Yunnan big leaf seed sun-green tea as raw material and processed through the fermentation process of glutinous rice. Pu-erh tea adopts the "fermentation heap" technology. It was re-launched in 1973. In 1975, the artificial pile-up technology was successfully trial-produced at Kunming Tea Factory, which opened a new milestone in Pu-erh tea production. After the fermentation of Pu-erh tea, the tea is mild, the color is brown, the taste is pure, and the unique fragrance is the love of many tea people.

The fermentation of Pu-erh cooked tea is a thought process. In this process, there are many factors and influences, which lead to different forms of Pu-erh cooked tea after fermentation. The most intuitive result is Pu-erh cooked tea. The degree of fermentation is different. How to judge the fermentation degree of Pu-erh cooked tea by its fermentation?

The fermentation of cooked tea is divided into three types, which are heavy fermentation, mild fermentation, and moderate fermentation. These three levels have their own characteristics, and each has its own advantages and disadvantages.

Light fermentation

Fermentation degree: 50-60%

Leaf bottom: light brown, similar to red tea bottom with semi-fermentation process;Advantages: greatly improved the activity of the leaf bottom, and the returning weight is also obviously enhanced;Disadvantages: bitter, astringent residue, slightly odorous, Chen Xiang is not pure enough;In the view of the older generation of fermenters, less than 70% of the fermentation is not a complete sense of cooked tea, but now there are some small piles of light-fermented cooked tea on the market, which is also sought after by some tea friends. The lightly fermented cooked tea is relatively light in color, and the bottom of the leaf is brown. It is similar to the leaf color of some teas of about ten years. The taste is lighter and slightly bitter. It lacks the alcohol and smoothness of the cooked tea. This level of tea is like an apple that is not ripe. It is now sour and tender, but it will retain some more personalized flavor after the conversion. There are very few light-fermented cooked teas on the market. They are basically high-end cooked tea products that take the collection route. Some companies have introduced about 50% of semi-fermented cooked tea, but the taste is strange, so there is still controversy, so mild fermentation is also Has not been recognized by the tea lovers.

Heavy fermentation

Fermentation degree: 90% or more

Leaf bottom: dark brown or deeper color, the carbonization of the leaf bottom is more obvious;Advantages: greatly improved the sweetness, consistency and firmness of the tea soup;Disadvantages: the bitterness is aggravated, the activity is lost and there is a charcoal flavor, so the comfort and smoothness are not good;Severely fermented cooked tea can be simply understood as being cooked and there is no substance that can be converted. The bottom of the leaves is usually dark brown or deeper, and the carbonization is more obvious. Although heavy fermentation can achieve the great benefits of an excellent cooked tea that is thick and smooth, and has a sweetness, it has shortened the life of the tea many times. Tea is not always fragrant, it is definitely a newcomer.Pu-erh tea can be transformed. It is derived from the fact that his intrinsic material contains many beneficial fungi. It seems that the yeast can make mildew in the process of tea. It must be a process, not a result. The result is long hair, so The self-aging process of Pu-erh tea in the late stage requires the endogenous quality of the leaves themselves to continue to transform. Judging whether this endoplasm is present depends on the activity of the leaf bottom. This is the key point. When the activity of the leaf bottom is completely carbonized and dry, without any toughness, the tea has passed the old age and has been open.

Moderate fermentation

Fermentation degree: 70-80%

Leaf bottom: dark brown;Advantages: pure Chenxiang, the activity of the leaf bottom is better, the soup is sweet and thick, thick and mellow, and the sweetness is good;Disadvantages: can be said to be less, this is the best fermentation process;Moderate fermentation is currently considered to be the best fermentation method, and it is the most ideal fermentation degree of cooked tea. However, this kind of fermentation process is a skilled example. When it is moderately fermented, it can obtain thick and full soup and sweetness of heavy fermentation, and it can also obtain the full leaf bottom activity and returning sweetness in mild fermentation, and it also has its pureness. Chen Xiang, can avoid the serious and mild shortcomings, it is beautiful. But a good fermentation process is like the truth is in the hands of a few people. This kind of fermentation process is also rare for fermenters, because it takes many years of fermentation experience, and this experience has to stand the test.

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