Cooke Pu-erh Tea Does Equal to Fermentation

Posted by naturalpuerh on September 16th, 2019

Natural Puerh Bulang highmountain tea garden co.,ltd. located in the southwestern of Yunnan province: Zhengwan village, Nanping town, pu’er city, which is commended as “Tea- city of China”,” The origin of the tea world” and ”The capital of pu’er”. This is such a place where the Dai people populated in with quite rich tea culture. The average elevation of it is about 1300 meters and Asian Corridor in Heaven had crosses the whole land of it.

Today, we talk about the relationship between cooked pu-erh tea and fermentation. The fermentation here refers to the fermentation of glutinous rice. When people talk about the quality of cooked tea for a long time, many enthusiasts and even some people in the industry will equate cooked tea and fermentation. When the quality of tea is formed, it is basically only about fermentation. This is a deep-rooted misunderstanding that has been formed for a long time. For the sake of correcting and clarifying the facts, this article goes straight to the subject!

Before you start to touch and deepen this topic, I hope you can understand one thing: don't deify and over-raise the fermentation, think that fermentation can do everything, turn decay into magic, this is a kind of luxury and demanding, it is very lack of righteous, fermenting It is very important, but it is not the only very critical factor. There are two aspects that are often overlooked and despised by everyone. That is the blending of raw materials and fermented tea required for fermentation, in which the raw materials are fundamentally determined. Function, blending is another key factor in the formation of cooked tea quality!

First, talk about raw materials. For the fermentation of the pile, the three degrees of the raw materials, the richness of the contents, the degree of enthalpy, the uniformity are the decisive factors for the smooth progress of the fermentation and the quality of the fermented tea. In terms of inclusions, during the long fermentation cycle, fermented tea has undergone a series of functions such as enzymatic, moist heat and microbes, and then undergoes transformation, decomposition, condensation, degradation, etc., and some substances are attenuated and formed. Some new substances, but the overall content is decreasing, so in order to achieve the goal of strong and fresh sweetness of cooked tea quality, especially in terms of concentration, it must be sufficient to ensure that the content of the cooked tea is sufficient The water leaching rate, otherwise if the content is not rich can only increase the fermentation maturity, although the concentration goes up, but the foam resistance also decreased.In terms of uniformity, this point is especially neglected. In the fermentation of the pile, the fermentation cycle has a fermentation step from short to long. The old stem, yellow piece, and the tablet and the old leaf are basically at the first fermentation level, followed by the tenderness. The moderately high-grade Mao cha, once again, has a higher tenderness, a bud, a leaf, and finally the most difficult to ferment, so this will happen.When the fermentation of the old stems and yellow tablets is completed, the wool heads with higher bud heads and tenderness are partial and pan-green. After the bud head fermentation is completed, the stems and the yellow tablets may have been carbonized, so the raw materials are relatively uniform. It is more urgent to prevent excessive mixing and avoiding artificial mixing and mixing! However, in the current Pu-erh tea industry, the quality of most fermented raw materials cannot be guaranteed. Many manufacturers often ferment the leaves with mildew, deterioration and sour taste. The quality of cooked tea is greatly improved. Negative impact.

Secondly, when it comes to the influence of the blending, it is a place that should be strongly inked. We need to know the definition and formation of a cooked tea blending plan, which is formulated by the matching department for the market and customer needs. The maturity, grade, and production area of ​​the semi-finished fermented tea are also determined before the fermentation. The fermentation department only organizes the production and improves the process at the request of the assembly department to meet the quality requirements of the assembly department. Moreover, the object of blending is not the fermented tea itself, but the sifted, air-selected, color-selected and smashed tea, so the final quality of cooked tea has to rely on the skill of the master. And the level of blending, the fermentation department is only to provide semi-finished products, it does not have a decisive role!All in all, I hope everyone understands that cooked tea is fermented, cooked tea = raw material + fermentation + blending, fermentation can not determine the quality of cooked tea, but also hope that tea lovers do not have to equate the two, to comprehensively look at the problem, consider all All the links, in order to help deepen our understanding, can really be a tea person!

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naturalpuerh
Joined: July 19th, 2019
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