Pu'er tea production technology

(1) Harvesting of harvested tea leaves not only relates to the yield and quality of tea, but also directly affects the growth and development of tea plants. The scientific and strict picking standard is the premise of the "Pu'er tea" harvesting. "Pu'er tea" harvest, generally divided into spring, summer, autumn and winter seasons. During the period of 2-4 months, spring tea was harvested. The spring tea harvested within 15 days after the Qingming Festival was taken as the top grade, and one bud and one leaf were harvested. The buds were fine and white; summer tea was harvested from May to July, and was called rainwater tea. If properly crafted, tea quality approximates spring tea; autumn tea is harvested from August-October, said Huacha, and tea quality is inferior to spring and summer tea; winter tea is rarely harvested, and only tea farmers harvest it in moderation. The characteristics of “Pu'er tea” harvesting are: one planting, picking for many years, and harvesting based on different seasons and ages. Implementation of the "central mining, concentrated stay, spring tea, mining, summer tea in mining, autumn tea less mining or aquaculture; batch mining, batch retention, leaves in batches and more mining" of the harvest system. The collection of young tea gardens is mainly based on cultivation and adoption, and attention should be paid to the cultivation of broad, dense and high-yielding canopies, which will lay the foundation for high yield and quality. The harvest of adult tea gardens is mainly based on harvesting, adopting and combining, and effectively implementing the leaf retention criteria for harvesting in each season. (II) Production Before the artificial or mechanical production of tea leaves, there is an important procedure that is to classify the fresh leaves harvested and classify them according to the strict requirements of different teas. In the long river of history, Pu'er people of all ethnic groups have accumulated rich experience in tea production in the long-term tea production practice and formed the exquisite craftsmanship and unique quality of Pu'er Tea. "Pu'er tea" is divided into two categories: Pu'er Loose Tea and Pu'er Tight Tea. Pu'er Loose Tea is traditionally made from Maojian and coarse leaves. It has now been developed into Pu'er green tea, Pu'er green tea, Pu'er black tea, Pu'er black tea, Pu'er yellow tea and Pu'er white tea. The production methods are detailed below. Pu'er Tight Tea, the traditional category is bud tea, daughter tea made of tea, cake tea, tea brick, this development is made from 6 kinds of loose tea made of Pu'er tea (including big and small tea), Pu'er tea cake (including black cake , cooked cakes, square cakes, round cakes, shaped cakes), Pu'er tea bricks three categories; its production method is to loose tea after steaming (fried), into various types of mold and press a specific process to shape. Puer tea is tight, according to the post-fermentation method, there are "raw Pu'er" (that is, made into the sun and then pressed into tea to make it slowly aging in natural storage, such as "green cake") and "paste" "(The upcoming hot-green, high-temperature accelerated fermentation, such as "cooked cake") points, the taste of "Health Pu'er" is better. In addition, according to the different stages of production, Puer Tea is divided into two kinds: primary tea and refined tea; and according to its different production techniques, it is divided into two types, namely Kung Fu tea and mechanism tea. The quality characteristics of Pu'er green tea Pu'er green tea are the green leaves of broth. The method of making green tea, kneading and drying are three processes. The purpose of fixing is mainly to destroy the acidity of the fresh leaves through high temperature and to facilitate the rubbing; the method of fixing the green is currently accomplished by manual fixing and mechanical fixing. The purpose of rubbing is to tighten the tea strips and properly destroy the leaf tissue, so that the tea is easy to soak; when rubbing, according to the principle of light → heavy → light and old leaves rubbing, young leaves rubbing, so that it is rubbed To achieve tight, uniform, fine, straight requirements. The drying method includes frying, drying, and drying. According to the drying method, the green tea is divided into three types: fried green, baked green and dried green. The purpose of drying is to evaporate water, tightly tie the strands, permeate the aroma, and enhance color. After reprocessing, the refined green tea is first made into Puerh tea and the second is Pu'er tea, Pu'er tea brick (qing) and Pu'er tea (qing). The production of Pu'er black tea is followed by withering, rubbing, fermentation and drying. Through the activity of the withering enzyme, tea polyphenols in the kneading and fermentation process are fully oxidized to form a unique color, aroma, and taste, and then the activity of the enzyme is destroyed by high-temperature drying, so that the unique qualities of the tea polyphenols are fixed. Its quality characteristics are red soup red leaves, from its appearance and quality points, there are three kinds of black tea, red broken tea and kung fu black tea. Pu'er Green Tea is a light-fermented tea. It has five processes of withering, greening, frying, rubbing, and drying. It is characterized by green coloration and green tea. This is a semi-fermented tea between black tea and green tea. It has both the sweetness of green tea and the color and aroma of black tea, but it does not have the bitter taste of green tea and the astringency of black tea. The aroma is pure, the soup is clear, and the throat is fresh. . Pu'er yellow tea is lightly fermented tea, and its basic process is similar to green tea. After the process of killing, rubbing, stuffy yellow, and drying, four processes were performed. The stuffy yellow process is the main feature of the yellow tea production. The quality of the yellow tea is yellow by changing the quality of the tea after rubbing it. Pu'er Black Tea is a post-fermented tea. It picks up the "Pu'er Tea" fresh leaves with one bud of five or six leaves, and is made by four processes: fixing, rubbing, rubbing, and drying. The production is characterized by stacking, heaping and kneading for 24 days, and turning the leaf color into oil black. Its quality is characterized by oily black leaves and orange yellow soup mainly used to make pressed tea (cooked). Pu'er White Tea is a mildly fermented tea. Its quality is characterized by the appearance of the tea covered with white hair, and the color is white and green. Its production characteristics are not to destroy the activity of the enzyme, nor to promote oxidation, not frying, not rubbing, let it go. After the fresh leaves are wilted, they are dried after drying. Select fresh leaves, usually one bud and two leaves, white tea is characterized by white color, such as silver, pure aroma, yellowish soup, sweet taste.