Why does Pu-erh tea select sun tan mao cha

Posted by naturalpuerh on December 19th, 2019

We have our own pu-erh and black tea garden in the famous tea producing area in Puer City, Yunnan.Our tea garden associated with blue sky and white clouds, neighboring with forest and grass, thriving quietly in the mountains beside the Lancang river.No air pollution, no pollution of water source, no pollution of soil, no pollution of processing technology.

First of all, from the definition of Pu-erh tea, "Pu-erh tea is made from Yunnan large-leaf seed sun-dried green tea in a certain area of ​​Yunnan Province, and processed into loose and compacted tea after fermentation." This definition is a restrictive rule. The leading raw material of “Pu-erh Tea” is Yunnan Big leaf Species Sun-Dried Green Tea, so products made from “hair tea” other than Yunnan Big leaf Species Sun-dried Green Tea are not included in the scope of Pu-erh Tea.
Secondly, Pu-erh cha is "a certain degree of fermented tea". Its aging and "fermentation" are mainly achieved by automatic oxidation of tea, enzymatic oxidation of polyphenols, and microbial action. The aging of Pu-erh raw tea mainly depends on the auto-oxidation and enzymatic oxidation of polyphenols.

Due to the high temperature of green tea and roasted green tea, the temperature of green tea leaves is over 90 ℃, the polyphenol oxidase is inactivated and destroyed. In addition, the green tea is dried quickly at high temperature during drying. Drying or frying, the temperature is as high as 120-140 ° C, the polyphenol oxidase is further destroyed and passivated, forming the characteristics of roasted green and stir-fried green tea “Tang Qing Ye Green”; coupled with the low moisture content of roasted and fried green-green tea It is very difficult to complete the "aging" and "fermentation", and it is even impossible to complete the "natural aging".

Furthermore, as far as Pu-erh cooked tea is concerned, the key process of quality formation is the "Wo Dui Fermentation" process of warming and humidifying Maocha. Atmospheric fermentation mainly relies on polyphenols to undergo complex and violent biological transformation and enzymatic catalytic reactions under the action of microorganisms. Biotransformation is accomplished by the extracellular enzymes and polyphenol oxidases secreted by the microorganisms.

After roasting and roasting green tea, the phenol oxidase was destroyed and the lead matrix was lacking. Even if the "green pile" treatment of roasted and fried green hair tea is still slow, the tea germ will affect the quality due to the long time "wall pile" and "acid tincture", and it is more difficult to obtain the "tea soup red brown and Chen Xiang" "The quality of Pu-erh tea. Therefore, roasted and fried green hair tea is not suitable for processing Pu-erh.

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