The Functions of Enzyme in Pu-erh

Posted by naturalpuerh on October 7th, 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.

First of all, it is clear that the enzymes of tea itself do not play a leading role in the fermentation of sputum, the enzymes secreted by microorganisms are the so-called endogenous and exogenous enzymes, and the enzymes of tea itself are endogenous enzymes. The microbial enzyme is an exogenous enzyme, so the fermentation of the sputum is a foreign monk chanting! The enzyme catalyzes in the fermentation of the sputum, that is, accelerates the conversion, and must have a certain concentration and content to promote the fermentation, and the tea itself has insufficient enzyme content, and can not support the fermentation of the pile for such a long time.

In the early years, some people have done experiments. The sterilized sun-dried green tea is piled up. The reaction has only basically stopped after a period of time. The color of the tea leaves is only a little change, and some techniques will lead to the tea itself. Enzyme decay, passivation, such as killing, withering, etc., all lead to the tea's own enzymes can not become the main driving force of the fermentation.

It focuses on the role of these two aspects, basically in the early stage of the pile!

1. Transform certain color and inclusions.

The self-enzyme is mainly polyphenol oxidase oxidizes tea polyphenols to form theaflavins and thearubigins (mainly theaflavins), which are the two substances that make up the color of the leaves, and the tea that determines the color of the cooked tea. Flavin, thearubigin, and the tea brown pigment, the content and concentration of the self-enzyme can only reach the degree that the leaf bottom is yellowish and reddish, the red stem is red, and the condition is that the mature tea brown pigment is dominant. The secreted enzymes participate in the process. In addition, the self-enzymes are mainly hydrolases and oxidoreductases, which can cause certain transformation of the contents;

2. Conducive to the temperature of the pile to promote pre-fermentation.

The self-enzyme plays an important role in the temperature of the pile after the completion of the tide. At this time, the microorganism has not been multiplied and grown, and does not have the function of secreting enzymes. Therefore, the tea itself is supported by the moist heat of the pile. The use of its own catalysis to promote further increase in stack temperature, the appropriate temperature of the self-enzyme is 30 ° C, the optimum temperature is 40-55 ° C, and does not require much high temperature, the general pile can meet such temperature, which is The heat preservation of the pile is very effective, because the catalysis represents a strong reaction, producing water and producing heat, which explains why some piles of tea that are too heavy and have a noticeable smell are not good because of the poor temperature. The tea's own enzymes have been almost passivated and consumed!

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