Production steps of Pu 'er tea

1. Pick new leaves: Pick young leaves, which are usually a little older than those of black tea.

2. Withering: the picked tender tea leaves are dried in the sun and put indoors to wither, so that the water content of the tea leaves is reduced and the outer cell wall is softened, which is convenient for later processing.

3. Deactivation: The tea leaves are baked at high temperature to destroy the pigment cells in the tea leaves, so that the tea leaves are no longer fermented and the purpose of preservation is achieved.

4. Kneading: put the tea leaves after enzyme fixation into a kneading machine, knead them evenly, and at the same time make the juice in the tea leaves overflow.

5. Drying: Put the twisted tea leaves in a well-ventilated place and air dry for about 5 hours to control the moisture and make the tea leaves more mellow after heating.

6. Stacking: the dried tea leaves are pressed into cakes, and the links such as stacking, pressurizing and heating are carried out to make the tea leaves produce magical chemical changes.

7. Drying: Stacked tea leaves need to be dried, which is a very particular link. High-quality Pu 'er tea, which takes about two months to bake, is full of vitality, rich and attractive, and infiltrates the tip of the tongue.