Processing flow of handmade Pu 'er tea

Shengpu: Fresh leaves of Yunnan Daye tea-spreading and cooling-fixing-rolling-drying-autoclaving-drying.

Diffusion cooling: lose some water in fresh leaves. In the process of running water, some aromatic substances are formed, and some macromolecular ester soluble sugar water is decomposed into small molecular soluble sugar.

Inactivation: quickly inactivate enzyme activity at high temperature to prevent polyphenol oxidation. Evaporating a part of the water is beneficial to rubbing into strips.

Kneading: the cell wall of tea leaves is broken, so that the tea juice can be easily dissolved in the tea soup during brewing, and the leaching rate is improved. Make tea leaves into strips.

Sun-drying: naturally dry the twisted tea leaves in the sun, and keep the organic matter and active substances in the tea leaves to the maximum extent. However, the cell pores on the surface of sun-cured green tea are the largest, which is beneficial to generate a lot of heat during fermentation.

Autoclave: Steam the dried tea leaves and press them into different molds.

Drying: control the water content within the safe storage range. Generally, the water content of Pu 'er tea is required to be below 10%.

Ripening: Yunnan Daye tea fresh leaves are spread out, cooled, de-enzymed, twisted, sun-dried, fermented and dried in wet water pile.

Wet water: Sprinkle a certain proportion of water into the sun-dried green tea to provide a growth zone for microorganisms.

Stacking fermentation: Wet tea leaves are stacked together according to a certain thickness, and the unique flavor and quality of Pu 'er tea are formed under the joint action of microorganisms, damp heat and oxidation.