Two key factors of Menghai tea
Posted by naturalpuerh on March 1st, 2020
Pu-erh tea is post-fermented. This means Pu-erh tea's processing includes both fermentation and then prolonged storage, or "aging," under high humidity. Pu-erh tea that is aged for a longer period of time is supposed to taste better.
Gunpowder Green Tea,Jasmine Tea Fannings,Green Tea Fannings,EU Standard Tea,Blooming Flower Tea,also can be provided.
Pu-erh tea's three major production areas: Menghai, Simao, Lincang.
Everywhere is fermenting. Why is the cooked tea fermented by the sea most popular among tea friends? Why is the cooked tea in Lincang sour? Why does Simao fermented cooked tea have an earthy smell?
The reason is simple: Piling fermentation is a combination of three dynamics of enzymes microorganisms, heat and humidity, which cause the mutual transformation of leaf materials, especially the result of the automatic oxidation of polyphenols.
The fermentation process is inseparable from the influence of the external environment.
The two most important factors are: fermentation temperature and fermentation water.
1. The water of Menghai Lake.
Why is the water of Menghai tea so important for the fermentation of cooked tea? This problem is the same reason that Maotai wine comes from Maotai Town. The fermentation process of cooked tea requires the participation of many microorganisms (probiotics), and water is the growth and growth of these microorganisms. In Menghai, there are many old fermentation sites. Due to the fermentation over the years, many are suitable for cooked tea. Fermented microorganisms are cultivated and retained. Due to the length, we cannot explain it in detail, and present it to you in the easiest way to understand.
2. The temperature of Menghai tea.
Menghai County is located in the southwestern part of Yunnan Province and the west of Xishuangbanna Dai Autonomous Prefecture. It is located between 99 ° 56 '~ 100 ° 41' East Longitude and 21 ° 28 '~ 22 ° 28' North Latitude. There is no severe cold in winter or extreme heat in summer, and it is known as the spring city of Banna.
Climatic characteristics: It is tropical in the north latitude. However, in most areas of the country, there are no hot summers, no severe cold, and a pleasant climate. It has typical tropical monsoon climate characteristics. The rainy season from May to October every year), the annual foggy days reach 110-130 days.
Simao District is a low-latitude plateau south subtropical monsoon climate zone. It is characterized by low latitudes, high temperatures, rain, and calm winds. The average annual temperature is 17.9 ° C, the annual average rainfall is 1517.8 mm, and the frost-free period is 315 days.
The general climatic characteristics of Lincang belong to the subtropical low-latitude mountain monsoon climate. Because it is located in a mountainous area, the terrain is complex and the elevations are very different. The highest altitude is 3504 meters and the lowest is only 450 meters, so the climate is diverse.
Comparison of climatic conditions in three places to cooked tea fermentation:
Menghai-constant temperature and humidity, small temperature difference between day and night.
Pu-erh (Simao)-high temperature, low humidity, large temperature difference between day and night.
Lincang-low temperature, high humidity, large temperature difference between day and night.
Summary: The three places are all important Pu-erh tea producing areas with different climatic characteristics. For the fermentation of cooked tea, the slight difference is qualitative, which is also the common victory of Menghai Lake.
